Homemade Orange Cinnamon Rolls with Orange Icing

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Discover the joy of baking with our Homemade Orange Cinnamon Rolls recipe! Experience fluffy, soft rolls with a vibrant citrus flavor, cinnamon and cardamom-spiced orange filling, and creamy frosting. Perfect for breakfast or brunch!

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The cozy kitchen of my grandmother was more than just a cooking space; it was a bustling place where generations of family recipes came to life. Flour seemed to dust every surface, and the aroma of spices filled the air. From the hearty, robust flavors of her Apple Strudel to the snappy homemade ginger snaps, each dish she prepared spoke volumes about the traditions that flavored our family's history.

But of all the delicious food she made, it was the baking days that truly fascinated me—especially when cinnamon rolls were on the menu. I remember many times watching intently as my grandmother rolled the dough with a practiced ease, her hands moving effortlessly, almost dancing across the dough.

As the original Homemade Cinamon Roll recipe was passed down to my mother and eventually to my sister and me, it wasn't just about following the steps; it was about adding our own story to the mix. This Orange Cinnamon Roll recipe is my own variation inspired by my memories and love of Pillsbury Orange Rolls. Integrating fresh orange zest, a splash of orange juice concentrate, and the warmth and lemony undertones of cardamom into the filling, I added a refreshing citrus twist that transformed the traditional rolls into something uniquely mine.

Today, these homemade orange cinnamon rolls are my personal favorite! The addition of the orange zest not only compliments the warmth of the cinnamon and cardamom but also infuses a burst of freshness that makes each bite a celebration of flavors. 

Before we get into the nitty gritty, let's talk about some essential tools and ingredients:

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Crafting the Perfect Yeast Dough

1. Activating the Yeast: The first thing in your baking process involves waking up the yeast in a mixture of warm milk and a little sugar, letting it sit for 5-10 minutes until it becomes frothy. This indicates that the yeast is active and ready to help your dough rise to the occasion.
2. Mixing the Dough: In a separate large bowl, mix together the flour, baking powder, and baking soda. Gradually incorporate these dry ingredients into the activated yeast mixture using a stand mixer equipped with a dough hook. Aim for a soft dough that pulls away from the sides of the bowl but retains a slightly tacky texture.
3. First Rise: Transfer your dough to a greased bowl, cover it with plastic wrap, and allow it to rise in a warm place. The ideal rise time for this yeast dough is about 1 hour or until it has doubled in size.

Before we move on, I have to tell you about this DoughEZ Silicone Pastry Rolling Mat. I LOVE it! I use it for rolling out pie dough, pizza dough, sweet rolls, and rolled cookies, especially christmas cookies! Not only does it make clean up a breeze, you don't have to incorporate a lot extra flour into the dough to keep it from sticking.

Preparing the Sweet Orange Filling

While your dough is rising, it's the perfect time to prepare the orange filling. In a medium bowl, combine softened butter with brown sugar, cinnamon, and freshly grated orange zest.

Adding a couple of tablespoons of fresh orange juice concentrate not only enhances the filling with extra citrus flavor but also ensures the mixture remains spreadable yet not too runny.

Shaping, Second Rise, and Baking

1. Shaping the Dough: Turn the risen dough out onto a lightly floured work surface and roll it into a large rectangle, about 30 x 10 inches and ¼ inch thick. Spread the sweet orange glaze evenly over the dough, ensuring it reaches the edges so every bite is rich in flavor.
2. Second Rise: Roll the dough tightly from the long side, slice it into even pieces, and place these slices, cut side up, into a greased pan. Cover with a clean kitchen towel and set aside for a second rise, about 30 minutes or until the dough is puffy and soft.
3. Baking: Preheat your oven to 375 degrees F and bake the rolls for 20-25 minutes. If they begin to brown too quickly, cover them with foil to prevent over-browning and drying out.

Cream Cheese Frosting and Final Touches

While the rolls bake, whip up a luxurious cream cheese frosting. Blend cream cheese, softened butter, powdered sugar, thawed orange juice concentrate, and vanilla extract until smooth. Adjust the consistency with a splash of heavy cream, aiming for a rich, drizzly texture that will perfectly complement the warm rolls.

If you're looking for original Homemade Cinnamon Rolls here you go…

• Homemade Cinnamon Rolls

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Homemade Orange Cinnamon Rolls with Orange Icing

Discover the joy of baking with our Homemade Orange Cinnamon Rolls recipe! Experience fluffy, soft rolls with a vibrant citrus flavor, cinnamon and cardamom-spiced orange filling, and creamy frosting. Perfect for breakfast or brunch!

Print Pin Rate

Prep Time: 2 hours hours

Cook Time: 20 minutes minutes

Total Time: 2 hours hours 20 minutes minutes

Servings: 24

Equipment

• Stand Mixer
• Instant Read Thermometer
• Rolling Pin
• Baking Sheet
• Chef Knife
• DoughEZ Pastry Rolling Mat optional

Ingredients

For the Dough:

• 4 cups Whole Milk
• 1 cup Vegetable Oil
• 1 stick butter
• 1 cup granulated sugar
• 1 tablespoon kosher salt
• 2 packages Active Dry Yeast (0.25 Ounce Packets)
• 8 cups Bread Flour more as needed
• 1 teaspoon baking powder
• 1 teaspoon baking soda

For the Filling:

• 2 sticks salted butter softened
• 2 cups brown sugar packed
• 3 tablespoons cinnamon
• 3 tablespoons cardamom
• 2 tablespoons frozen orange juice concentrate thawed
• 2 oranges zested
• ½ teaspoon Kosher salt

For the Icing:

• 8 ounces cream cheese softened
• 1 stick salted butter softened
• 4 tablespoons frozen orange juice concentrate thawed
• 1 orange zested
• 4 cups powdered sugar
• 2 teaspoons vanilla extract

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Instructions

For the Dough:

• * Heat the milk, vegetable oil, 1 stick butter, sugar and salt in a medium saucepan over medium heat to just below a boil. Set aside and cool to warm.
• * Whisk in the yeast and let it sit for 1 minute. Pour yeast mixture into the bowl of a stand mixer.
• * In another bowl, whisk together 8 cups flour, baking soda, and baking powder.
• * Add flour mixture to the yeast mixture.
• * In the bowl of a stand mixer with the dough hook attachment, mix on medium speed for 2 minutes.
• * Remove hook and cover with a clean kitchen towel, and set aside in a warm draft-free place for about 30 minutes to an hour or until double in size.
• * Remove the towel and punch dough down.

To make the filling:

• * In a small bowl, combine softened butter, brown sugar, cinnamon, cardamom, thawed orange juice concentrate, orange zest, and salt. Mix into a paste.

To assemble the rolls:

• * Remove half the dough from the bowl. On a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches. The dough should be rolled thin, about ¼”.
• * Spread ½ of the cinnamon filling onto the dough, spread evenly.
• * Beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. Also, pinch the ends closed.
• * Cut the log into equal portioned slices. I usually cut my rolls thick, about ¾-1” thickness. Place slices in a large greased baking dish.
• * Cover pan with a clean kitchen towel. Repeat process with remaining dough.
• * Allow rolls to rise, covered for about 30 minutes or until doubled in size.
• * Remove the towel and bake for 20 to 25 minutes or until golden brown. Don’t allow the rolls to become overly brown or they will become dry. Cover with foil if browning too quickly.
• While rolls are baking, mix Icing:
• * Combine cream cheese, powdered sugar, butter, thawed orange juice concentrate, orange zest, vanilla, in medium bowl. Using electric mixer and beat until smooth. Thin with milk to desired consistency. (I like mine a little thicker than honey)
• * Drizzle icing over warm rolls. Any leftover icing can be kept in a zip top bag in the freezer for future use.
• * Best served warm! Can be kept at room temperature (covered with plastic wrap for several days.

Notes

Make Ahead Instructions:

For those nights when you're planning a leisurely morning, this dough can easily be prepared the day before. Simply follow through to step 4, then gently cover the dough with plastic wrap and let it take a slow rest in the cool comfort of your refrigerator overnight. When the sun rises, coax the dough from its chilly slumber by letting it bask in a warm spot for about an hour, allowing it to puff up beautifully. Once risen, you can pick up right where you left off at step 6.

Freezing Instructions:

Whether you’re planning ahead or saving some indulgence for later, these rolls adapt beautifully to freezing. Once baked, they can be stored in the deep freeze for 2-3 months; thaw them gently in the refrigerator overnight and warm them up for a fresh-baked taste. For an even fresher experience, consider freezing the rolls unbaked. Here’s the trick: partially bake them for about 10 minutes at 375°F (191°C), just until they’re set but not golden. Let them cool completely, then wrap tightly and freeze. When you're ready to enjoy, thaw them in the refrigerator for a few hours, then complete the baking process. This way, you can enjoy almost freshly baked rolls with minimal effort.