Cinnamon rolls are one of my favorite things, and this recipe for orange cinnamon rolls with cream cheese frosting has to be right up there among the best of the best.
Since I was a teenager, it’s been a tradition for me to make cinnamon rolls for my birthday every year. Now, I find myself looking for more excuses to make them because there are just so many great ways to do it, and I want to try all the ways!!
The perfect holiday recipe
This recipe for sweet orange rolls is perfect for the holidays, and amazing for any time that an orange-flavored sweet bread craving hits. Make these delicious rolls with cream cheese frosting (as the recipe suggests), or with a delicious orange glaze for some added citrus flavor.
To make these delicious rolls fresh for Christmas morning or another special occasion, check out the recipe notes below to learn how to make them ahead of time, or my sourdough notes to show you how to make these rolls into sourdough cinnamon rolls, which are also prepared the day before!
A note on making an enriched dough with egg and butter
Cinnamon roll dough is made with an enriched dough, meaning that it contains the additions of egg and butter. These components make for a beautiful, soft, dough which is perfect for sweet breads of all kinds.
One thing that is interesting to note is that the addition of egg, while it definitely makes a richer dough, can also cause the rolls to dry out faster once they are baked.
When I was growing up, my mom always recommended that if you double a recipe, don’t double the egg– she found that her sweet breads stayed softer longer by leaving out extra egg, and I have found that to be true as well.
Adding the fresh orange flavor
These homemade orange rolls are given their flavor with orange zest. If you wanted to make an orange glaze icing instead of the cream cheese frosting, you can make your own by mixing together 2 cups of powdered sugar and 3-4 Tbsp fresh orange juice. Drizzle this on top for a little extra citrus flavor!
What’s the secret to great cinnamon rolls?
In my opinion? Don’t use too much flour; this makes the dough super-soft and fluffy. That, and use enough butter, and plenty of cinnamon.
Those tips, with a good slathering of cream cheese icing on top, can’t really go wrong!
Can this recipe be made into sourdough cinnamon rolls?
Absolutely! Simply substitute the water and yeast in the dough for 1 cup of active sourdough starter, and reduce the flour to 2-1/2 cups (350g). Mix the dough until strong (about 10 minutes on low speed in a stand mixer), and then let it rise in a warm place for about 3 hours, or until puffy (the rise time could take a little longer in colder environments).
Shape the rolls as directed, and then cover them with plastic wrap and let them rise overnight in the refrigerator. Bake as directed.
Can these cinnamon rolls be made ahead of time?
Yes! I have included the method for making them the night before in the recipe notes. This is one of my favourite ways to prepare ahead!
I love making beautiful brunches feel like a piece of cake to whip together when I have these ready to bake fresh the morning of my event.
As I just mentioned, you can also prepare these as sourdough cinnamon rolls, which would also be prepared the day before as well!
A note on baking pans and preparing ahead
For this recipe, I wanted my rolls to be round, individual rolls. To achieve this, I spaced my rolls about 2″ apart on cookie sheets and let them rise (so that they would have enough room to avoid rising into each other).
If you want to save space (or you’re preparing these the night before), you can consider placing them into a greased 9×13 baking pan, a little closer together. The rolls will rise into each other, but this will make it easier to slip them into the fridge overnight if you’re baking ahead.
Occasions for fresh cinnamon rolls:
To be honest, I don’t know of an occasion where homemade cinnamon rolls would not be welcome, but here are some of my favorite ways to serve them!
- Breakfast
- Birthdays
- Brunch
- Potlucks
- Fundraisers
- Christmas Eve
- Christmas morning
- …You name it! Cinnamon rolls are always a crowd pleaser, for any kind of event!
Storage
There are a few ways to think about storing your orange cinnamon rolls so that they stay as fresh as possible.
At room temperature
If you have some leftover cinnamon rolls, store them in an airtight container at cool room temperature. Cinnamon buns are best eaten on the day they are made, but they will still be delicious the next day as well!
In the freezer
If you want to freeze your frosted cinnamon rolls ahead, there are two ways I have done this with good success:
- Store them in an airtight container
- Arrange them in a baking pan on parchment paper with plastic wrap and a tight fitting lid on top. I like to do this in my glass baking pans with lids.
You will need:
- Mixing bowls or stand mixer
- Measuring cups and spoons
- Zester
- A long, sharp knife
- Rolling pin
- Bench scraper
- Half sheet baking pan
- Parchment paper
- Electric mixer (for making the frosting)
Orange Cinnamon Rolls with Cream Cheese Frosting
Soft as a cloud, these cinnamon buns are infused with orange and fluffy as a cloud with perfect cream cheese frosting on top.
Ingredients
- 1-1/2 Tbsp dry active yeast
- ½ cup lukewarm water
- ½ cup lukewarm milk
- ¼ cup butter softened
- 1 large egg
- 2 Tbsp sugar
- ½ tsp salt
- zest of 1/2 naval orange
- 3 cups flour (420g is perfect)
Filling:
- 1/3 c. butter softened
- 1/3 c. brown sugar
- 1 tsp. vanilla
- 1 Tbsp. cinnamon
- zest of 1/2 naval orange
Frosting:
- 1/4 c. butter softened
- 1/2 brick cream cheese softened
- 1/2 tsp vanilla
- 1-2 Tbsp milk or cream
- 2 cups icing sugar
Instructions
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In a large mixing bowl or the bowl of an electric mixer, dissolve the yeast in warm water and milk. Allow to rest until bubbly, about 10 minutes.
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Add the butter, egg, sugar, salt, orange zest, and enough flour to make a soft dough. Knead until smooth, and then cover and let rise for 1 hour.
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In a small mixing bowl, whip the filling ingredients together until thoroughly combined. Set aside.
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Roll the dough into a 9×13 rectangle, or just a little larger. Spread evenly with the filling mixture. Starting with the short side, roll the dough into a log. Using a sharp knife, cut the log into 12 equal slices, and place them cut side up onto a 10"x25" baking pan lined with parchment paper, about 2 inches apart.
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Cover with a clean tea towel and allow to rise for 35 minutes. Heat the oven to 350 degrees F, and allow the rolls to rest another 10 minutes while the oven heats (45 minutes total rising time).
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Bake for 25-30 minutes or until just golden. Cool completely before frosting.
To Make the Frosting:
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In the bowl of an electric mixer, whip the butter and cream cheese until smooth. Add the vanilla and icing sugar; beat until the mixture comes together, and then add the milk or cream, 1 Tbsp at a time, until you have a good thick, smooth cream cheese frosting. Store in the refrigerator until use.
Recipe Notes
To Prepare These Rolls the Night Before:
- Follow the recipe directions up to step 4, when your rolls have been placed on a parchment lined sheet. Cover with plastic wrap and refrigerator overnight.
- The next morning, allow the rolls to rise 1-2 hours or until doubled, and then bake as directed above.
How to Make Orange Cinnamon Rolls with Cream Cheese Frosting
When it comes to cinnamon roll recipes, this is one of the best! Here’s the step-by-step breakdown of how to make them.
1 – Proof the yeast
In a large bowl or the bowl of a stand mixer, dissolve the active dry yeast in warm water and warm milk. Allow to rest until bubbly, about 10 minutes at room temperature.
2 – Make the dough
To the yeast mixture, add the butter, egg, sugar, salt, orange zest, and enough all purpose flour to make a soft dough. Knead (or mix with the dough hook attachment on low speed) until smooth, and then cover the top of the dough and let it rise in a large mixing bowl in a warm place for 1 hour.
3 – Prepare the filling
In a small bowl, whip the softened butter (or melted butter), brown sugar, cinnamon, orange zest, and vanilla together until thoroughly combined. Set aside.
4 – Make the cinnamon rolls
On a lightly floured surface, roll the dough into a 9×13 rectangle, or just a little larger. Spread evenly with the filling mixture. Starting with the short side, roll the dough into a log. Using a sharp knife, cut the log into 12 equal slices, and place them cut side up onto a 10″x25″ baking dish lined with parchment paper, about 2 inches apart.
5 – Allow the rolls to rise
Cover with a clean tea towel and allow sit for the second rise for 35 minutes. Heat the oven to 350 degrees F, and allow the rolls to rest another 10 minutes while the oven heats (45 minutes total rising time).
6 – Bake the cinnamon rolls
Bake for 25-30 minutes or until just golden brown. Cool completely before frosting.
7 – Make the frosting
In the bowl of an electric mixer, whip the butter and cream cheese until smooth. Add the vanilla and icing sugar; beat until the mixture comes together, and then add the milk or cream, 1 Tbsp at a time, until you have a good thick, smooth cream cheese frosting. Store in the refrigerator until use.
To Prepare These Rolls the Night Before:
- Follow the recipe directions up to step 4, when your rolls have been placed on a parchment lined sheet. Cover with plastic wrap and refrigerator overnight.
- The next morning, allow the rolls to rise 1-2 hours or until doubled, and then bake as directed above.
If you like this recipe, you may also like:
- Easy Cinnamon Rolls with Vanilla Glaze
- Long Fermented Sourdough Cinnamon Rolls with Sweet Vanilla Glaze
- Cinnamon Cranberry Bagels
- Cinnamon Sugar Cookies
What is your favourite cinnamon roll memory? How do you plan to serve this recipe? I’d love to hear it all!
As always, if you make this recipe, feel free to tag me in your gorgeous cinnamon bun photos on Instagram @naomicakesofficial. I love to see that my recipes are being enjoyed!
Thanks for stopping in,
Naomi
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