Orange Cinnamon Rolls

Monday, April 8, 2019
Orange Cinnamon Rolls are a favorite recipe for breakfast! Citrus orange goodness perfect for brunch from Serena Bakes Simply From Scratch.

The weekends over but I think you need to make Orange Cinnamon Rolls because you deserve it. 

Plus they make the house smell amazing! 

I love the orange citrus cinnamon combination, it reminds me of fall, and the holidays. But are a favorite year around.

Orange Cinnamon Rolls will defiantly be on our Easter brunch menu this year and are always a favorite for Christmas morning.

The best part is waking up in the morning to an Orange Cinnamon Roll and cup of coffee to help get the day started.


To make the Orange Cinnamon Roll Dough heat 1/2 cup Buttermilk or Whole Milk until about 115 degrees. Remove from heat and stir in 1/2 cup Yogurt or Buttermilk.

Orange Cinnamon Rolls dough add water, year, sugar, and eggs from Serena Bakes Simply From Scratch.

In a mixer fitted with a dough hook add:
  • 1/2 cup Warm Water
  • 2 packets Active Dry Yeast
  • 1/2 teaspoon Sugar
Mix well and let sit for about 5-8 minutes or until frothy.
Add:
  • 2 whole Eggs
  • 3 whole Egg Yolks
  • 1/2 cup Granulated Sugar
  • 1/4 cup Brown Sugar

Orange Cinnamon Rolls dough mixture of milk, eggs, yeast, and sugar from Serena Bakes Simply From Scratch.

Add warmed milk/yogurt mixture and 1 tablespoon Vanilla Extract. Mix until well combined.

Orange Cinnamon Rolls add flour and salt to make dough.

Add:
  • 5 1/4 cup All-Purpose Flour
  • 1 teaspoon Salt
Knead on medium speed until dough is smooth and elastic and 5-8 minutes. Add additional flour as needed to make a smooth dough.

While kneading add a tablespoon of butter one tablespoon at a time.

Continue to knead at medium speed while dropping 14 tablespoons Softened Butter in 1 tablespoon at a time around edge and center of dough.

Orange Cinnamon Roll Dough recipe

Continue to knead at medium speed. The dough will be come very soft and sticky. Continue to knead up to an additional 8 minutes.

(Sorry this is an old picture from an older post Worlds Greatest Cinnamon Rolls, but I wanted to make sure you had the idea.)

Smooth Orange Cinnamon Roll Dough.

When dough is smooth. Place in a  buttered bowl and cover. 

Allow to rise 1- 1 1/2 hours in a warm place or until doubled in size.

Citrus-Orange-Cinnamon-Rolls-Divide-Roll.jpg

Deflate risen dough and divide into 2. Roll each half into a 12 x 12 square.

Citrus-Orange-Cinnamon-Rolls-Cream-Cheese-Butter.jpg

Spread dough with 2 1/2 ounces softened cream cheese and 1 tablespoon butter on each half to the edge. 

This makes the dough extra tender and creates little pockets of flaky goodness.

Citrus-Orange-Cinnamon-Rolls-Fold.jpg

Fold dough in thirds like a letter.

Citrus-Orange-Cinnamon-Rolls-Fold.jpg

Now fold in thirds the other direction. 

Set aside to rest while repeating with second half of dough, and make the filling.

Orange Cinnamon Roll Citrus Filling.

Combine filling ingredients: 
  • 6 tablespoons Softened Butter
  • 1 1/4 cup Brown Sugar
  • 1/4 cup Granulated Sugar
  • 1 tablespoons All-Purpose Flour
  • 2 teaspoons Vanilla Extract
  • 3 tablespoons Honey
  • 2 tablespoons Ground Cinnamon
  • 1/2 teaspoon Salt
  •  Zest of 2 Oranges
  • Zest of 1 Lemon
  • 2 tablespoon Fresh Orange Juice 
  • 1/2 tablespoon Fresh Lemon Juice
Place in freezer to help firm filling if really wet while rolling dough.

Roll Orange Cinnamon Dough into rectangle.

Roll dough into a 12" x 18" rectangle. Spread with 1/2 of Citrus Orange cinnamon sugar mixture leaving a 1/2" edge around dough.

Roll Orange Cinnamon Roll Dough into log.

Roll dough to form an 18" long log. Cut dough every 2" to make 9 rolls out of each log, and place on a greased, rimmed cookie sheet or pan. 

I used a rimmed cookie sheet and a 8"x8" pan.

Repeat steps with remaining half of dough.

Overnight Orange Cinnamon Roll Dough Rising from Serena Bakes Simply From Scratch.

Cover Orange Cinnamon Rolls and refrigerate overnight. 

Remove from refrigerator before preheating oven in the morning to allow to double in size for fresh hot Orange Cinnamon Rolls in the morning. 

Or you can rise Orange Cinnamon Rolls until doubled in size and bake in a 375 degree oven.

Citrus Orange Glaze for Orange Cinnamon Rolls

To make Citrus Orange Glaze in a small bowl mix together:
  • 1 cup Sifted Powdered Sugar
  • 1 whole Orange Zested and Juice
  • 1/2 whole Lemon Zest and Juiced
Slowly pour in fresh squeezed orange juice to make a smooth citrus orange glaze. The best way to remove lumps from the powdered sugar is to let mixture sit about 5 minutes and stir well.

Orange Glazed Orange Cinnamon Rolls are a favorite recipe for breakfast or brunch from Serena Bakes Simply From Scratch.

Drizzle baked rolls with orange glaze. Serve warm or at room temperature.

Orange Cinnamon Rolls with Citrus Glaze are a favorite recipe for breakfast or brunch. They are prepped the night before so they can be made fresh in the morning from Serena Bakes Simply From Scratch.

Orange Cinnamon Rolls are absolutely divine for breakfast, brunch or just a special sweet treat! 

You might also love these other Cinnamon Roll Recipes:



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Orange Cinnamon Rolls, Cinnamon Rolls, Bread, Breakfast, Brunch, Easter, Recipe
American
Yield: 18
Author:

Orange Cinnamon Rolls

Orange Cinnamon Rolls recipes are the perfect start to any morning for breakfast, brunch or just a sweet treat.
prep time: 12 H & 40 Mcook time: 30 Mtotal time: 12 H & 70 M

ingredients:

Cinnamon Roll Dough
  • 1/2 cup Water Warmed To 110 degrees F
  • 2 packages Active Dry Yeast (1/2 ounce )
  • 1/2 teaspoon Granulated Sugar
  • 1/2 cup Granulated Sugar
  • 1/4 cup Brown sugar
  • 1/2 cup Buttermilk or Milk
  • 1/2 cup Greek Yogurt Or Buttermilk
  • 1 tablespoon Pure Vanilla Extract
  • 2 whole Eggs, Beaten
  • 3 whole Egg Yolks, Beaten
  • 5 1/2 cups All-Purpose Flour
  • 1 teaspoon Salt
  • 14 tablespoons Butter, Room Temperature, Plus Additional For Greasing
  • 5 ounces Cream Cheese
  • 2 tablespoons Butter, Room Temperature
Orange Cinnamon Filling
  • 6 tablespoons Butter, Softened
  • 1 1/4 cup Brown Sugar
  • 1/4 cup Granulated Sugar
  • 1 tablespoon All-Purpose Flour
  • 2 teaspoons Vanilla Extract
  • 3 tablespoons Honey
  • 2 tablespoons Cinnamon
  • 1/2 teaspoon Salt
  • 2 whole Oranges Zested
  • 1 whole Lemon Zested
  • 2 tablespoon Fresh Orange Juice
  • 1/2 tablespoon Fresh Lemon Juice
Citrus Orange Glaze
  • 1 cup Powdered Sugar, Sifted
  • 1 whole Orange, Zested and Juiced
  • 1/2 whole Lemon Zested and Juiced

instructions:

Cinnamon Roll Dough
  1. Combine water, active dry yeast, and 1/2 teaspoon sugar in a mixing bowl fitted with a dough hook. Mix well and allow to sit 5-8 minutes until frothy.
  2. Heat buttermilk or milk on stove until about 110 degrees. Remove from heat and stir in yogurt or buttermilk. Add sugars, milk/yogurt mixture, vanilla, whole eggs and egg yolks to yeast. Mix until well combined.
  3. Add 5 1/4 cup flour and salt. Mix on low speed until combined. Increase speed to medium and knead until smooth adding additional flour as needed to make a soft and smooth dough. Knead about 5 minutes - 8 minutes.
  4. While kneading on medium speed add butter 1 tablespoon at distributing butter evenly around edges and center of dough. Continue to knead dough until dough is smooth about 8 minutes.
  5. Grease a large bowl with butter, and add dough. Cover dough and allow to rise 1- 1 1/2 hours or until doubled in size.
  6. Deflate dough and divide in half.
  7. Roll each half of dough into a 12"x12" square and spread 2 1/2 ounces cream cheese and 1 tablespoon butter on each half. Then fold each half in thirds like a letter. Then fold in thirds the long way to form a small square.
Orange Cinnamon Filling
  1. Combined all ingredients for filling and place in freezer while rolling each half of dough to help firm up mixture.
  2. Grease a large rimmed cookie sheet or 12"x18" pan and a 8"x8" pan.
  3. Roll each half of dough into a 12" x 18" rectangle. Spread each rectangle with half of filling, leaving 1/2" space around edge.
  4. Roll each half into a tight 18" log and pinch the seam tightly closed.
  5. Cut each half 2" apart to create 9 rolls and a total of 18 rolls. Place in greased pans.
  6. Cover each pan with plastic wrap and refrigerate overnight for fresh rolls in the morning or allow to rise until doubled in size if cooking immediately.
To Bake
  1. Remove rolls from refrigerator and preheat oven to 375 degrees.
  2. When rolls are room temperature and almost doubled in size bake for 30-35 minutes or until a toothpick inserted into the center of pan into the dough section comes out clean. 
  3. Remove from oven and allow to cool for 15 minutes before removing from pan.
Citrus Orange Glaze
  1. Combine powdered sugar, orange, and lemon zest.
  2. Slowly stir orange and lemon juice until smooth. If mixture is lumpy allow it to sit for 5 minutes and stir again.
  3. Drizzle Citrus Orange Glaze over the top of cinnamon rolls and serve warm or at room temperature.
Calories
446.76
Fat (grams)
16.08
Sat. Fat (grams)
9.35
Carbs (grams)
67.59
Fiber (grams)
2.04
Net carbs
65.55
Sugar (grams)
35.37
Protein (grams)
8.68
Sodium (milligrams)
361.77
Cholesterol (grams)
100.91
Created using The Recipes Generator
Orange Cinnamon Roll recipe are so delicious with a citrus glaze! Perfect for breakfast or brunch from Serena Bakes Simply From Scratch.


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