Orange Cinnamon Rolls - Immaculate Bites

These fall-scented cinnamon orange rolls are a level-up on the original cinnamon rolls we know and love—a classic reinvented. And the tempting aroma wafting from the kitchen while they’re baking makes any day better.

When he was little, my son asked me to buy those cute Pillsbury cinnamon roll cans you pop open and bake. I’m not judging, but homemade is so much better. So I promised him we could make our own and play with the flavors. Orange juice and zest added an extra that made it taste like Christmas in July.

It might sound scary to make cinnamon rolls, but it’s not hard at all. Plus, you can make almost a whole dozen for what one Cinnabon cinnamon roll costs.

Why Add Orange to Cinnamon Rolls

Cinnamon rolls are comfort food almost everywhere you go. It’s a common request when visiting family, and how can I resist those adorable faces of the kids? But I love trying new things and playing with spices and flavorings.

It was only natural to put orange juice and zest in one of my favorite yeast breads. Orange and cinnamon is a traditional flavor pairing in many countries. The bright, citrusy twist of orange marries well with the warm earthiness of cinnamon. So let’s go for it.

How to Make Cinnamon Orange Rolls

The Dough

1. Yeast – In a large bowl, combine warm milk and yeast. Let it sit until the yeast dissolves, 3-5 minutes.
2. Melt the butter in a microwave-safe bowl for about 1-1½ minutes in the microwave. After a minute, stir until the butter completely melts. Let it cool enough not to kill the yeast. (Photos 1-2)
3. Wet Ingredients – Pour the warm (not hot) butter into the yeast mixture, add vanilla extract, sugar, eggs, orange juice, orange zest, and salt. Mix thoroughly. (Photos 3-4)

1. Combine – Gently add the flour, one cup at a time. Mix well using your hands or a stand mixer. The dough will be sticky. If it’s too sticky, add a tad more flour. Less flour is preferable for a moist cinnamon roll. (Photos 5-8)
2. Rise – Cover the dough loosely with a clean cloth and let rise in a warm, draft-free place for an hour or two or until doubled in size. (Photo 9-10)

Assembly

1. Make cinnamon sugar by combining sugar, cinnamon, and orange zest. Set aside until ready to use. (Photos 11-12)

1. Knead – Punch the dough down. Lightly flour the work surface and roll the dough out into a rectangle about an inch thick. (Photos 13-15)
2. Brush it with melted butter, leaving an approximately 1-inch border on the cinnamon dough. Sprinkle it evenly with the sugar mixture. Pat it gently on the surface. (Photo 16)

1. Roll – Starting with the end nearest you, roll the dough up nice and snug like a jelly roll around the filling, finishing with the seam side down. Don’t forget to pinch the seal so it doesn’t come apart while baking. (Photo 17)
2. Slice the roll into four equal sections, then slice each section into three equal parts for a total of twelve rolls. (Photos 18-19)
3. Grease the bottom of the baking pan with butter or cooking spray. Place orange cinnamon roll slices close together in the pan and let rise until they double in size, about 45 minutes. (Photos 20-21)

1. Bake them for 25-30 minutes or until golden brown. Remove them from the oven and let them cool for about 5 minutes. (Photo 22)
2. Glaze – Cream the cream cheese, powdered sugar, orange zest, vanilla, and one or more tablespoons of orange juice until smooth and creamy. Adjust consistency with orange juice if needed. (Photos 23-24)
3. Serve – Pour the glaze over the rolls as soon as they come out of the oven. Enjoy warm with coffee or tea.

Tips and Tricks

• Work with room-temperature ingredients for a smoother dough and more consistent results.
• Sticky dough isn’t a problem. But if it’s too hard to handle, add more flour a little at a time until it has the right texture.
• Rolling the dough out to about an inch thick keeps it from tearing and getting holes in it. But feel free to roll it out a little thinner for more decadent and less bready cinnamon rolls.
• Zest the orange before juicing, for easier zesting. Don’t tell me I’m the only one that has forgotten.

Make-Ahead and Storage Instructions

These cinnamon rolls are great for making ahead. They heat up beautifully in a 300°F (150℃) oven or air fryer.

You can also partially bake them and then freeze them individually for later. They’ll last a day or two at room temperature, a week in the fridge, or 2-3 months in the freezer.

These guys make an eye-opening breakfast with coffee or tea. Ginger tea goes quite well, but so does a good latte. For a more substantial breakfast, feel free to add bacon and eggs (an omelet is perfect).

More Fabulous Breakfast Bread Recipes to Try 

Watch How to Make It

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This blog post was originally published in December 2021 and has been updated with additional tips, new photos, and a video