Easy Fluffy Orange Cream Cinnamon Rolls Recipe

Introduction

These Easy Fluffy Orange Cream Cinnamon Rolls combine classic cinnamon sweetness with a bright orange cream glaze. Soft, tender, and bursting with citrus flavor, they’re perfect for breakfast or a special treat any time of day.

Ingredients

• 3 cups flour
• 3/4 cup warm milk
• 1/4 cup unsalted butter (softened)
• 1 egg (room temperature)
• 2 1/2 tablespoons sugar
• 1 1/4 teaspoons salt
• 1 teaspoon instant yeast (or 1 1/4 teaspoons active dry yeast)
• 1/2 cup brown sugar (packed)
• 1/4 cup unsalted butter (softened, for filling)
• 1 1/2 teaspoons cinnamon powder
• 2 cups confectioners’ sugar (or more for thicker glaze)
• 6 tablespoons fresh orange juice
• Fresh orange zest (from 1 orange)
• 1 teaspoon pure vanilla extract
• Optional: Jelly of choice for the middle of rolls (strawberry or raspberry recommended)

Instructions

1. Step 1: In a bowl, combine the warm milk, softened butter, sugar, salt, yeast, and egg. Ensure all ingredients are at room temperature, and the milk is warm but not hot.
2. Step 2: Add the flour to the mixture and stir until a shaggy dough forms.
3. Step 3: Knead the dough by hand for 3-4 minutes or with a stand mixer dough hook for 1-2 minutes until smooth. Avoid adding extra flour even if the dough feels sticky.
4. Step 4: Shape the dough into a ball, flatten slightly, cover with a bowl or kitchen towel, and rest on the counter for 5 minutes to relax the gluten.
5. Step 5: Roll the dough on a lightly floured surface into an 18 x 15-inch rectangle about 1/4 inch thick.
6. Step 6: Spread the softened butter evenly over the dough, then sprinkle the cinnamon and brown sugar mixture evenly across the surface.
7. Step 7: Starting from the long edge near you, roll the dough into a cylinder. Don’t roll too tightly to allow expansion during proofing and baking.
8. Step 8: Use a knife or dental floss to cut the rolled dough into 12 equal portions, then arrange the rolls in a greased 9 x 13-inch baking pan.
9. Step 9: Cover the pan loosely with plastic wrap and let the rolls rise until puffy and touching each other, about 50-60 minutes.
10. Step 10: Bake the cinnamon rolls at 350°F (175°C) for 19-20 minutes until golden brown.
11. Step 11: While still warm, prepare the orange glaze by whisking together confectioners’ sugar, fresh orange juice, orange zest, and vanilla extract.
12. Step 12: Slather the glaze on top of the rolls. Add a dollop of jelly in the center of each roll if desired for an extra fruity burst.

Tips & Variations

• Use room temperature ingredients to help yeast activate evenly and dough to rise properly.
• If using active dry yeast, proof it in warm milk with a pinch of sugar for 5 minutes before mixing.
• For a thicker glaze, add more confectioners’ sugar until desired consistency is reached.
• Try different citrus zests, like lemon or lime, for a unique twist on the glaze.
• Add chopped nuts to the filling for extra texture and flavor.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months. Reheat gently in the microwave or oven, then reapply glaze if desired to restore freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, you can. If using active dry yeast, dissolve it in warm milk with a little sugar and let it sit for about 5 minutes until frothy before mixing with other ingredients.

How do I make the rolls fluffier?

Make sure not to add extra flour even if the dough feels sticky. Also, allow the dough to rest and rise properly; this helps develop gluten and results in a soft, fluffy texture.

Easy Fluffy Orange Cream Cinnamon Rolls Recipe

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★★★★★

4.7 from 109 reviews

These Easy Fluffy Orange Cream Cinnamon Rolls are a delightful twist on classic cinnamon rolls, infused with fresh orange zest and juice in a luscious glaze. Soft, fluffy, and perfectly spiced, they’re the perfect sweet breakfast or brunch treat. The orange cream glaze adds a refreshing citrus flavor that complements the warm cinnamon filling beautifully.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 40 minutes
• Yield: 12 cinnamon rolls 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough Ingredients

• 3 cups flour
• 3/4 cup warm milk
• 1/4 cup unsalted butter (softened)
• 1 egg (room temperature)
• 2 & 1/2 tablespoons sugar
• 1 & 1/4 teaspoons salt
• 1 teaspoon instant yeast (or 1 & 1/4 teaspoons active dry yeast)

Filling Ingredients

• 1/2 cup brown sugar (packed)
• 1/4 cup unsalted butter (softened)
• 1 1/2 teaspoons cinnamon powder

Orange Cream Glaze

• 2 cups confectioners’ sugar (or more for a thicker glaze)
• 6 tablespoons fresh orange juice
• Fresh orange zest (from 1 orange)
• 1 teaspoon pure vanilla extract

Optional

• Jelly of choice for middles of rolls (suggested: strawberry & raspberry)

Instructions

1. Combine Wet Ingredients: In a bowl, combine warm milk, softened butter, sugar, salt, yeast, and the room temperature egg. Ensure the milk is warm but not hot to activate the yeast properly without killing it.
2. Form Dough: Add flour into the wet mixture and combine into a shaggy dough. Avoid adding extra flour even if sticky, as it will come together.
3. Knead Dough: Knead the dough by hand for 3-4 minutes or use a stand mixer with a dough hook for 1-2 minutes until smooth. The dough may feel sticky but should form a soft, elastic ball.
4. Rest Dough: Shape the dough into a ball, flatten slightly, cover with a bowl or kitchen towel, and let it rest on the counter for 5 minutes to relax the gluten for easier rolling.
5. Roll Dough: On a lightly floured surface, roll the dough into a thin rectangular sheet about 1/4 inch thick and approximately 18×15 inches, with the longer edge towards you.
6. Add Filling: Evenly spread very soft butter all over the dough surface, then sprinkle the cinnamon and brown sugar mixture evenly on top.
7. Form Rolls: Starting from the edge nearest you, gently roll the dough into a cylinder. Do not roll tightly as the dough needs room to expand during proofing and baking.
8. Slice Rolls: Mark and cut the roll into 12 equal portions. For clean cuts, use dental floss threaded under the roll and pulled tight to slice evenly without squashing.
9. Prepare Pan: Grease a 9×13 inch baking pan with butter or cooking spray. Place the cinnamon rolls cut side down in the pan.
10. Proof Rolls: Cover the pan loosely with plastic wrap and let the rolls rise for 50 to 60 minutes until puffed and touching each other.
11. Bake Rolls: Preheat oven to 350°F (175°C). Bake the proofed rolls for 19-20 minutes until golden brown and cooked through.
12. Make Orange Glaze: While rolls bake, whisk together confectioners’ sugar, fresh orange juice, orange zest, and vanilla extract until smooth to create the orange cream glaze.
13. Glaze and Serve: Let the baked rolls cool 2-3 minutes, then slather the orange glaze generously over the warm rolls. Optionally, add dollops of your favorite jelly (strawberry or raspberry) onto the centers of each roll for an extra burst of fruity flavor.

Notes

• Ensure milk is warm, not hot, to properly activate the yeast without killing it.
• Do not add extra flour during kneading even if the dough feels sticky; this ensures softer rolls.
• Rolling the dough gently and not too tightly allows room for the rolls to expand while proofing and baking.
• Using dental floss to slice the rolls helps keep them from being squished.
• You can customize the filling by adding chopped nuts or raisins if desired.
• For a vegan version, substitute butter and egg with plant-based alternatives and use non-dairy milk.
• Orange glaze consistency can be adjusted by adding more powdered sugar for thickness or more orange juice for a thinner glaze.

Keywords: cinnamon rolls, orange cream glaze, breakfast rolls, cinnamon sugar rolls, fluffy cinnamon rolls, orange zest glaze