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!

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Prep Time: 2

Cook Time: 20

Total Time: 2 20

Servings:

Author: Jennifer Locklin

Equipment

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.

*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.