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Orange Cinnamon Rolls with Orange Cream Cheese Glaze Recipe

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4.3 from 9 reviews

  • Author: Eliza
  • Total Time: 2 hours 50 minutes
  • Yield: 12 servings

Description

Delight in these luscious Orange Cinnamon Rolls featuring a soft, fluffy dough infused with fresh orange zest and juice, rolled with a fragrant cinnamon-sugar filling, and topped with a creamy orange cream cheese glaze. Perfect for a brunch treat or special breakfast, these rolls balance citrus brightness with warm spices for a deliciously comforting experience.

Ingredients

Dough

  • ¾ cup (177ml) warm milk
  • 1 tablespoon (9g) active dry yeast
  • ½ cup (113g) unsalted butter
  • ¼ cup (50g) granulated white sugar
  • 1 teaspoon (5g) vanilla extract
  • 2 large eggs
  • 1 orange (zested and juiced)
  • 1 teaspoon (6g) salt
  • 3¾-4 cups (450-480g) all-purpose flour

Filling

  • 1 cup (200g) granulated sugar
  • 1 tablespoon (6g) orange zest
  • 1 tablespoon (8g) ground cinnamon
  • ½ cup (113g) melted butter

Glaze

  • 4 ounces (113g) cream cheese, softened
  • 3 ounces (85g) butter, softened
  • 2 cups (240g) powdered sugar
  • 1 tablespoon (6g) orange zest
  • 1 tablespoon (15ml) orange juice (more as needed)
  • 1 teaspoon vanilla extract (added in glaze based on instructions)

Instructions

  1. Activate Yeast: In a large bowl, combine warm milk and active dry yeast. Let it sit for 3-5 minutes until the yeast dissolves and becomes foamy, indicating it's active.
  2. Melt Butter: In a microwave-safe bowl, melt the unsalted butter for 1 to 1½ minutes. Stir after about a minute until fully melted. Allow the butter to cool to 105-110℉ (40-43℃) to avoid killing the yeast in the next step.
  3. Mix Wet Ingredients: Pour the warm melted butter into the yeast mixture. Add vanilla extract, granulated sugar, eggs, freshly squeezed orange juice, orange zest, and salt. Mix well to combine all wet ingredients.
  4. Add Flour & Form Dough: Gradually add the all-purpose flour one cup at a time, mixing either by hand or with a stand mixer fitted with a dough hook. The dough will be sticky; add a little more flour only if necessary for manageable texture. Aim for a slightly sticky dough for moist cinnamon rolls.
  5. First Rise: Cover the dough loosely with a clean cloth and place it in a warm, draft-free location. Let it rise for 1 to 2 hours or until it doubles in size, developing a light and airy structure.
  6. Prepare Filling: While the dough rises, combine granulated sugar, cinnamon, and orange zest in a bowl. Set aside ready for assembling the rolls.
  7. Roll Dough: After the dough has risen, punch it down gently to release air. Lightly flour a work surface and roll the dough into a rectangle about 1 inch thick.
  8. Add Filling: Brush the rolled dough with melted butter, leaving approximately a 1-inch border around the edges. Evenly sprinkle the cinnamon sugar orange zest mixture over the surface and gently pat it down.
  9. Form Rolls: Starting from the end closest to you, roll the dough snugly like a jelly roll. Seal the seam by pinching the dough to prevent it from unraveling during baking.
  10. Slice Rolls: Slice the roll into four equal sections. Then, cut each section into three equal parts, yielding a total of twelve cinnamon rolls.
  11. Second Rise: Lightly grease the bottom of your baking pan with butter or cooking spray. Place the rolls close together in the pan and allow them to rise again in a warm place until they double in size, about 45 minutes.
  12. Bake: Preheat oven to 350°F (175°C). Bake the rolls for 25-30 minutes or until they turn lightly golden brown. Avoid overbaking to keep them soft and tender. Remove them from the oven and let cool for about 5 minutes.
  13. Prepare Glaze: In a bowl, cream together softened cream cheese, softened butter, powdered sugar, orange zest, and vanilla extract until smooth and creamy. Add orange juice one tablespoon at a time to achieve desired drizzle consistency.
  14. Glaze Rolls: Drizzle the glaze over the warm cinnamon rolls so it melts slightly into the dough, adding a luscious citrus finish.

Notes

  • Use fresh orange zest and juice for the brightest citrus flavor in both dough and glaze.
  • The dough should remain slightly sticky; adding too much flour can lead to dry rolls.
  • Make sure the melted butter is not too hot before mixing with yeast to avoid killing it.
  • Allow rolls enough time to rise properly for soft, fluffy texture.
  • Adjust orange juice in the glaze to get the perfect pourable consistency without making it too runny.
  • Store leftover cinnamon rolls covered at room temperature for up to 2 days or refrigerate for up to a week.
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://recipekind.com/orange-cinnamon-rolls-with-orange-cream-cheese-glaze-recipe/