Orange Cinnamon Rolls
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These orange cinnamon rolls are made with an easy sweet dough made with orange juice. The dough then gets rolled out and brushed with butter, and filled with a brown sugar, orange, and cinnamon. After baking the rolls are topped with a sweet orange icing!
There are some flavor combinations that just feel natural together, and orange and cinnamon is one of them. I love classic cinnamon rolls — they’re soft, buttery, and comforting — but sometimes I want something that feels just a little brighter. A little fresher. Something that still tastes cozy but doesn’t feel heavy.
That’s where these orange cinnamon rolls come in. The dough itself is soft and enriched with eggs and butter, just like a traditional cinnamon roll. But I add fresh orange juice and zest right into the dough so that citrus flavor runs all the way through. Then the filling gets another boost of orange zest mixed into the cinnamon sugar. And finally, I finish everything with an orange glaze that melts right into the warm rolls.
The result is a roll that’s soft and fluffy, warmly spiced, and balanced with bright citrus flavor in every bite.
If you’ve ever felt intimidated by making homemade cinnamon rolls, I want you to know this: once you understand what the dough should feel like at each stage, they’re completely manageable. I’m going to walk you through exactly what to look for so you feel confident every step of the way.
Ingredients
For the Dough
- Milk (lukewarm) – I heat my milk to about 120–130°F if I’m using instant yeast. If you’re using active dry yeast, keep it closer to 105–110°F. The milk should feel warm but not hot. Too hot will kill the yeast.
- Orange juice – This adds subtle citrus flavor directly into the dough. Fresh-squeezed gives the brightest flavor.
- Instant yeast – I use instant yeast because it can be mixed directly with the flour and doesn’t require proofing separately. You can also use active dry yeast but just expect the rising times to be a bit longer.
- Granulated sugar
- All-purpose flour – I start with 4 cups and add more as needed. Be careful not to add too much flour. The dough should be soft and slightly tacky, not dry. Use a kitchen scale for best accuracy.
- Fine sea salt
- Orange zest – This is where a lot of the citrus flavor comes from. Be sure to zest just the outer orange layer, not the white pith.
- Eggs (room temperature) – They enrich the dough and make it tender. If your eggs are cold, let them sit in warm water for 5–10 minutes.
- Unsalted butter (melted and slightly cooled) – Adds richness and softness. Make sure it’s not hot when adding so it doesn’t cook the eggs.
For the Filling
- Very soft butter – This should spread easily without tearing the dough.
- Light brown sugar
- Cinnamon
- Orange zest
- Heavy cream (optional) – Pouring warm cream over the rolls before baking makes them extra soft and rich. (not shown in photo)
For the Orange Icing
- Powdered sugar
- Melted butter
- Vanilla extract
- Orange juice
- Orange zest (optional)
How to Make Orange Cinnamon Rolls
Step 1: Make The Dough
In a bowl of your stand mixer with a paddle attachment, stir together the flour, yeast, sugar, salt and orange zest.
Add in the eggs, orange juice and milk and stir to combine.
Then add in the softened butter a few pieces at a time and stir to combine until a shaggy dough comes together. Dough will be very sticky and shaggy at this point – do not add more flour at this point.
Step 2: Knead the Dough
Fit the mixer with a dough hook attachment, and knead on low speed for 8-10 minutes.
If the dough is super sticky, add additional flour a little at a time if needed. I always use 4 ½ cups of flour total.
If you are kneading the dough by hand, then turn the dough out onto a lightly floured surface and knead for longer (12-15 minutes by hand).
Dough will be sticky at first, and get less sticky as you knead, so I add extra flour a tablespoon at a time if needed. The dough should still be slightly sticky to the touch but feel smooth and elastic.
Step 3: Let the dough rise.
Lightly grease a large bowl, and place dough into the bowl, turning once to coat. Cover the bowl and allow it to rise until doubled in size, about 1 to 1 1/2 hours. If you’re using active dry yeast, the rise time will take longer.
You want to grease the bowl so the dough doesn’t dry out or tear as its rising. You can use a little bit of oil in the bowl and brush or wipe it around. Or give it a spray with cooking spray.
This first rise, also called bulk fermentation, is when the yeast produces gas and begins expanding the gluten structure you created during kneading. I let it rise in a warm, draft-free spot for about 1 to 1½ hours, but instead of watching the clock, I watch the dough.
When it’s ready, the dough should look noticeably puffed and roughly doubled in size, and if I gently press a finger into it, the indentation should slowly spring back. If it springs back immediately, it likely needs more time, and if it collapses and doesn’t recover at all, it may have risen too long. Learning to read these visual and tactile cues makes a huge difference in the final texture of your rolls.
Step 4: Roll and Fill
Once the dough has risen and it’s ready I gently punch down the dough in the bowl. This helps to redistribute the gasses so you get a good second rise.
Once risen, I turn the dough out onto a lightly floured surface and roll it into an 18×12-inch rectangle, keeping the thickness as even as possible. If the dough keeps shrinking back as I roll, that tells me the gluten is tight, so I let it rest for about 5–10 minutes before continuing. Allowing the dough to relax makes rolling much easier and prevents tearing.
I spread very soft butter evenly over the surface, making sure it’s spreadable and not melted, since melted butter will run and cause gaps in the filling.
In a small bowl, I mix the brown sugar, cinnamon, and orange zest.
Then sprinkle it evenly across the butter and gently press it down so it adheres. Pressing the filling lightly helps prevent it from falling out as you roll.
Step 5: Shape the Rolls
Starting with the long edge that has filling, I roll the dough up tightly into a log, taking care not to stretch it as I go. Rolling tightly helps create those beautiful spirals and prevents gaps from forming inside the finished rolls. Once rolled, I pinch the seam closed to keep it sealed during baking.
To cut the rolls cleanly, I like to either use a long serrated knife or using unflavored dental floss, which slices through the dough without squishing it and keeps the spiral intact. I slide the floss under the log, cross it over the top, and pull, cutting straight through. After cutting 12 equal rolls, I place them spiral side up in a greased 9×13-inch baking dish.
Step 6: Second Rise
The second rise is just as important as the first because this is where the rolls become light and airy before baking. I cover the pan and let the rolls rise for about 45 minutes, or until they look slightly puffy and nearly doubled in size. They should be expanding and just beginning to touch each other in the pan.
If you gently press one with your finger, the indentation should slowly spring back, which tells you they’re properly proofed. Underproofed rolls will bake up dense, and overproofed rolls can collapse or lose structure in the oven, so this step is all about watching the dough rather than strictly watching the clock.
Step 7: Bake
Just before baking, I pour slightly warmed heavy cream over the rolls, which seeps into the dough and creates an incredibly soft and rich texture once baked. I bake the rolls at 350°F for 30–35 minutes, looking for lightly golden tops and centers that feel set but still soft. If the tops brown too quickly, I loosely tent the pan with foil for the remaining bake time.
Once baked, I let them cool in the pan for about 20 minutes before glazing, since frosting too early can cause it to melt completely and slide off.
Step 8: Glaze
For the icing, I whisk together powdered sugar, melted butter, vanilla, and enough orange juice to create a smooth, pourable glaze. The consistency should be thick enough to coat the rolls but loose enough to drizzle and spread easily.
I like to glaze once while the rolls are still slightly warm so it melts into the surface, then add a second layer once they’ve cooled a bit more for that classic frosted finish.
How to Store
Because these are enriched with butter, eggs, and that orange glaze, they’re best enjoyed the day they’re baked. That said, they store beautifully if you handle them properly.
Once the rolls have cooled completely, I like to cover the pan tightly with plastic wrap or transfer them to an airtight container. They can sit at room temperature for up to 2 days. After that, they’re still safe to eat, but the texture will begin to dry out.
If your kitchen runs warm or humid, you can refrigerate them, but keep in mind that refrigeration can firm up the dough. When you’re ready to serve, I recommend warming individual rolls in the microwave for about 15–20 seconds. That gentle reheating softens the crumb and makes the glaze slightly melty again.
For longer storage, these rolls freeze very well. I prefer freezing them without the glaze, wrapping them tightly in plastic wrap and then placing them in a freezer-safe bag or container. They’ll keep for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator or at room temperature, warm gently, and then glaze before serving.
Taking a few extra minutes to store them properly keeps them soft and tender instead of dry, and it means you can always have a homemade cinnamon roll ready when the craving hits.
More Recipes To Try
If you’re craving more citrus desserts be sure to try my clementine cake made with whole oranges! And it’s made with almond flour so it’s naturally gluten free.
Another reader favorite is my lemon cookie recipe with over 500 five star ratings!
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Orange Cinnamon Rolls
Ingredients
Dough:
- 4-4½ cups (480 – 600 g) all-purpose flour spooned and leveled
- ½ cup (100 g) granulated sugar divided
- 2 ¼ teaspoons instant yeast *see note
- 1 Tablespoon orange zest
- 1 teaspoon fine sea salt
- ¾ cup (180 ml) milk lukewarm (about 120-130F) see note
- ¼ cup (60 ml) orange juice
- 2 large eggs room temperature
- 6 Tablespoons (85 g) unsalted butter, softened and cut into tablespoons
Filling:
- 6 Tablespoons (85 g) unsalted butter very soft
- ¾ cup (167 g) packed light brown sugar
- 1 tablespoon cinnamon
- 1 Tablespoon orange zest
- ½ cup (80 ml) heavy cream warmed (optional, for pouring over rolls before baking)
Orange icing:
- 2 cups (226 g) powdered sugar
- 2 tablespoons unsalted butter melted
- 1 teaspoon vanilla extract
- 2-3 tablespoons orange juice
- 1 teaspoon orange zest optional
Instructions
Make the cinnamon rolls
- Make dough. In a bowl of your stand mixer with a paddle attachment, stir together the flour (start with 4 cups), yeast, sugar, salt and orange zest. Add in the eggs, orange juice and milk and stir to combine. Then add in the softened butter a few pieces at a time and stir to combine until a shaggy dough comes together. Dough will be very sticky and shaggy at this point – do not add more flour at this point. 4-4½ cups (480 – 600 g) all-purpose flour ½ cup (100 g) granulated sugar 2 ¼ teaspoons instant yeast 1 Tablespoon orange zest 1 teaspoon fine sea salt ¾ cup (180 ml) milk lukewarm (about 120-130F) ¼ cup (60 ml) orange juice 2 large eggs 6 Tablespoons (85 g) unsalted butter,
- Knead the dough. Fit the mixer with a dough hook attachment, and knead on low speed for 8-10 minutes. If the dough is super sticky, add additional flour a little at a time if needed. I always use 4 ½ cups of flour total. If you are kneading the dough by hand, then turn the dough out onto a lightly floured surface and knead for longer (12-15 minutes by hand). Dough will be sticky at first, and get less sticky as you knead, so I add extra flour a tablespoon at a time if needed. The dough should still be slightly sticky to the touch but feel smooth and elastic.
- Let the dough rise. Lightly grease a large bowl, and place dough into the bowl, turning once to coat. Cover the bowl and allow it to rise until doubled in size, about 1 to 1 1/2 hours. If you’re using active dry yeast, the rise time will take longer.
- Roll out the dough. Turn the dough out onto a lightly floured surface, and roll out the dough into a 18×12 inches rectangle.
- Spread filling. Spread the dough with the softened, leaving about a ½-inch border at the top long edge. In a small bowl, stir together the brown sugar, cinnamon, and orange zest. Sprinkle over the butter into an even layer, pressing down lightly to adhere. 6 Tablespoons (85 g) unsalted butter ¾ cup (167 g) packed light brown sugar 1 tablespoon cinnamon 1 Tablespoon orange zest
- Cut rolls. Starting on the long edge with filling, roll up the dough tightly into a log. Pinch the dough to seal the seam. Using a serrated knife cut the log into 12 equal rolls.
- Let rolls rise. Grease a 9”x13” baking dish with butter or non-stick cooking spray. Place rolls into pan spiral side up. Cover the baking dish and let rise in a warm, draft free place for 45 minutes until the rolls are slightly puffy, and nearly doubled in size. If you used active dry yeast, the second rise time will be near 75 minutes.
- Bake rolls. Near the end of the second rise time, position a rack in the center of your oven and preheat the oven to 350°F/177°C. Pour the warmed heavy cream over the top of the rolls before baking. Bake rolls in the preheated oven for 30-35 minutes until golden brown. Let cool in the pan for about 20 minutes, then spread the frosting on. I like to spread on the icing on when they are still slightly warm so it melts into the rolls a bit. ½ cup (80 ml) heavy cream
Make the icing
- In a small mixing bowl, whisk together the powdered sugar, melted butter, orange juice and vanilla. You can adjust the consistency by adding a little more juice if its' s too thick or more sugar if it's too thin. 2 cups (226 g) powdered sugar 2 tablespoons unsalted butter 1 teaspoon vanilla extract 2-3 tablespoons orange juice 1 teaspoon orange zest
- Then spread the glaze on top of the rolls (I like to do this while they are still a bit warm with half of the glaze then again once they have cooled more).
Notes
- If using active dry yeast heat milk to only 105-110F and increase active rising time.
- Storage: Once the rolls have cooled completely, I like to cover the pan tightly with plastic wrap or transfer them to an airtight container. They can sit at room temperature for up to 2 days. After that, they’re still safe to eat, but the texture will begin to dry out. If your kitchen runs warm or humid, you can refrigerate them, but keep in mind that refrigeration can firm up the dough. When you’re ready to serve, I recommend warming individual rolls in the microwave for about 15–20 seconds. That gentle reheating softens the crumb and makes the glaze slightly melty again.
- Freezing: For longer storage, these rolls freeze very well. I prefer freezing them without the glaze, wrapping them tightly in plastic wrap and then placing them in a freezer-safe bag or container. They’ll keep for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator or at room temperature, warm gently, and then glaze before serving. Taking a few extra minutes to store them properly keeps them soft and tender instead of dry, and it means you can always have a homemade cinnamon roll ready when the craving hits.
