These Orange Cinnamon Rolls with Fresh Orange Glaze are soft, fluffy, and filled with buttery brown sugar cinnamon-orange filling in every swirl. Fresh orange zest adds warm citrus flavor without overpowering the classic cinnamon roll feel, while the bright orange glaze makes them feel extra special for brunch, holidays, or a cozy weekend bake.
I tested this recipe so many times that, by the end, I barely knew what to do with all the extra cinnamon rolls in the kitchen. The biggest challenge was getting enough orange flavor into each bite without making the rolls taste sharp, artificial, or overly sweet. The final version uses fresh zest in the filling to balance the classic cinnamon-butter richness, then gets finished with fresh orange glaze to bring it all together.
Looking for another homemade cinnamon roll recipe? Try my Chai-Spiced Cinnamon Rolls for a coffee-shop-inspired spin on this brunch classic.
Quick Look: Orange Cinnamon Rolls
- Prep Time: 30 minutes
- Rise Time: 2 hours (hands off)
- Bake Time: 25-30 minutes
- Total Time: About 3 hours
- Yield: 12 rolls
- Flavor Profile: Soft, buttery cinnamon rolls with warm orange zest, brown sugar cinnamon filling, and bright citrus glaze
- Difficulty: Moderate, but beginner-friendly
- Make-Ahead Option: Prep overnight, then bake fresh in the morning
- Best For: Brunch, holidays, Christmas morning, Easter, or a cozy weekend bake
Jump to:
- Quick Look: Orange Cinnamon Rolls
- Ingredients for Orange Cinnamon Rolls
- How to Make Orange Cinnamon Rolls
- Overnight Orange Cinnamon Roll Instructions
- Top Tips for Cinnamon Roll Success
- Storing and Reheating Orange Cinnamon Rolls
- Orange Cinnamon Roll FAQ
- More Breakfast and Brunch Recipes You'll Love
- Recipe
- Comments
Ingredients for Orange Cinnamon Rolls
These orange cinnamon rolls are made with three simple components: a soft enriched dough, a buttery brown sugar cinnamon-orange filling, and a glaze made with fresh orange juice and zest for the perfect balance of rich, buttery sweetness and bright citrus flavor.
Cinnamon Roll Dough
- Bread flour gives the rolls a little more structure and chew while still keeping them soft and fluffy. An equal amount of all-purpose flour works, but the rolls will be slightly softer and a bit less structured.
- Active dry yeast gives the dough its rise. Make sure your milk is warm, not hot, before mixing it with the yeast. If the milk is too hot, it can weaken or kill the yeast. Instant yeast works as well, and you can mix it directly into the dough.
- Softened butter works into the dough better than melted butter and helps create a rich, tender roll without making the dough greasy.
- Heavy cream gets poured between the rolls right before baking. This helps keep the bottoms soft and rich, instead of dry or overly caramelized.
Brown Sugar Cinnamon-Orange Filling
- Softened butter is the key to easy spreading. It should be easy to spread, but thick enough to stay in place when you roll up the dough. I prefer unsalted, but salted butter will work.
- Orange zest adds a touch of warm, citrusy brightness to every roll.
Fresh Orange Glaze
- Fresh orange juice and zest give the glaze its bright citrus flavor and help keep it from tasting flat or overly sweet.
Note on the glaze consistency: It should be thick, but pourable. Add a small splash of orange juice or cream if it is too thick, or a little more powdered sugar if it gets too thin.
Refer to the recipe card below for the complete list of ingredients and quantities.
How to Make Orange Cinnamon Rolls
Here's how to make these orange cinnamon rolls step by step, including where to pause if you want to prep them overnight and bake them fresh in the morning.
Step 1 - Mix the Dough: Mix the wet and dry ingredients until combined. Knead the dough for 8 to 10 minutes on medium-low speed. It should pull away from the sides of the bowl but still feel tender and elastic.
Step 2 - First Rise: Cover and rise at room temperature for 1 hour, or until doubled in size. This may take longer or shorter, depending on the ambient temperature in your kitchen.
Step 3 - Roll Out the Dough: Turn the dough out onto a lightly floured surface and roll it into an approximate 12-inch by 18-inch rectangle. It should be between ¼ and ½-inch thick. Top tip: Pull the corners as you roll the dough out to keep things square. This makes rolling easier.
Step 4 - Spread the Cinnamon-Orange Filling: Spread the brown sugar cinnamon-orange filling evenly over the dough, leaving a small border around the edges, especially at the top.
Step 5 - Roll Into a Log: Starting from the long edge closest to you, roll the dough into a tight log. Try to keep the roll even without stretching the dough too much.
Step 6 - Cut and Arrange the Rolls: Cut the dough into 12 even rolls and arrange them in a prepared baking dish. See the Top Tips section below for my dental floss method for cleaner slices.
Step 7 - Second Rise: Cover the pan and let the rolls rise until puffy and touching, about 1 hour. Preheat the oven to 325°F while the rolls rise, then pour the heavy cream between the rolls right before baking.
Overnight Option: For overnight rolls, shorten this rise to about 45 minutes, then refrigerate the pan overnight. See the Overnight Orange Cinnamon Roll Instructions below for the full method.
Step 8 - Bake and Glaze: Bake for 25 to 30 minutes, until the rolls are lightly golden and cooked through. Let them cool slightly, then spread the fresh orange glaze over the warm rolls and dig in.
Overnight Orange Cinnamon Roll Instructions
If you want fresh orange cinnamon rolls in the morning, shape the rolls the night before, give them a short second rise, then refrigerate them overnight. This gives the dough a head start, so the rolls are easier to finish and bake fresh the next morning. Full steps are below:
- Make the dough, let it rise, roll it out, add the brown sugar cinnamon-orange filling, roll it into a log, and cut it into 12 rolls.
- Arrange the rolls in the prepared baking dish, then cover the pan.
- Let the shaped rolls rise at room temperature for 45 minutes.
- Transfer the covered pan to the refrigerator and chill overnight.
- In the morning, remove the pan from the refrigerator and let the rolls sit at room temperature while the oven preheats. They should look puffy and slightly crowded in the pan before baking.
- Pour the heavy cream between the rolls right before baking, then bake as directed.
- Let the rolls cool slightly, then spread the fresh orange glaze over the warm rolls before serving.
Top Tips for Cinnamon Roll Success
- Use unflavored dental floss for cleaner slices. Slide a piece of unflavored dental floss under the dough log, cross the ends over the top, and pull firmly to cut through the dough. This keeps the rolls round and gives you cleaner swirls than pressing down with a knife. If you use a knife, use the sharpest one you have. I prefer a serrated bread knife.
- Add the heavy cream right before baking. Pour the cream between the rolls after the second rise, not before. This helps keep the bottoms soft and rich, instead of dry or overly caramelized. For the overnight method, do the short second rise, refrigerate the covered pan overnight, then wait to add the cream until right before baking in the morning.
- Place the oven rack in the upper third position. Most ovens heat more directly from the bottom, so baking these rolls in the upper third of the oven helps keep the bottoms from drying out before the centers are fully baked.
Storing and Reheating Orange Cinnamon Rolls
How to Store Orange Cinnamon Rolls
- Room temperature: Cover tightly and store for up to 2 days.
- Refrigerator: Store covered for up to 4-5 days. Warm before serving for the best texture.
Reheating Orange Cinnamon Rolls
- Microwave: Reheat one roll for 15-20 seconds, just until soft and warm.
- Toaster oven: Reheat one roll at 400°F for about 4 minutes, or until warmed through. Keep an eye on the glaze so it does not over-melt or darken.
- Oven: To reheat several rolls, place them in a baking dish, cover loosely with foil, and warm at 350°F for 8-10 minutes, or until heated through.
Orange Cinnamon Roll FAQ
Orange cinnamon rolls are soft homemade cinnamon rolls flavored with orange zest, orange juice, or orange glaze. In this recipe, the orange flavor comes from fresh zest in the brown sugar cinnamon-orange filling and a fresh orange glaze spread over the warm rolls.
Yes. Shape the rolls the night before, let them proof at room temperature for about 45 minutes, then cover and refrigerate overnight. In the morning, let the pan sit out while the oven preheats, pour the heavy cream between the rolls, and bake as directed.
Yes. You can use the same amount of all-purpose flour, but the rolls may turn out slightly softer and a little less structured. Bread flour gives the dough a bit more strength while still keeping the rolls soft and fluffy.
Unflavored dental floss gives the cleanest slices. Slide the floss under the dough log, cross the ends over the top, and pull through the dough. This keeps the rolls round and prevents the swirls from getting smashed down with a knife.
More Breakfast and Brunch Recipes You'll Love
Looking for more cozy breakfast and brunch recipes? These sweet breakfast favorites are perfect for slow weekends, holiday mornings, or serving with a hot cup of coffee.
Did you make these Orange Cinnamon Rolls?
Let me know how yours turned out in the comments below, and don't forget to leave a rating!
Recipe
Orange Cinnamon Rolls with Fresh Orange Glaze
Equipment
- Instant Read Digital Thermometer Optional
- Rolling Pin
- 1 9x13-Inch Baking Dish Or (x2) 7x11-inch Baking Dishes
- Parchment Paper
- Plastic Wrap
Ingredients
Cinnamon Roll Dough
- 1 ¼ Cups Whole Milk Warmed to 90 - 100°F
- 2 ¼ Teaspoons Active Dry Yeast Or one packet
- 2 Tablespoons Honey
- 4 ½ Cups Bread Flour
- 1 ½ Teaspoon Fine Sea Salt
- 2 Eggs Beaten
- 1 Tablespoon Vanilla Extract
- 8 Tablespoons Unsalted Butter Softened - Plus more for greasing
Brown Sugar Cinnamon-Orange Filling
- 8 Tablespoons Unsalted Butter Softened
- ¾ Cup Light Brown Sugar Packed
- 3 Tablespoons Ground Cinnamon
- 1 Tablespoon Orange Zest Zest from 1 Orange
- ¼ Teaspoon Fine Sea Salt
For Baking
- ¼ Cup Heavy Cream For pouring between the rolls right before baking
Fresh Orange Glaze
- 2 ½ Cups Powdered Sugar
- 1 Tablespoon Orange Zest Zest from 1 Orange
- 2 Tablespoons Fresh Orange Juice Juice from about ½ an orange
- 2 Tablespoons Heavy Cream
- ¼ Teaspoon Fine Sea Salt
Instructions
- Cinnamon Roll Dough: Warm the milk and honey in a small saucepan to 90-100°F, stirring until the honey dissolves. Remove from the heat, whisk in the active dry yeast, and let it sit for 5-10 minutes, until foamy.
- In the bowl of a stand mixer fitted with the dough hook, combine the bread flour and fine sea salt. Add the yeast mixture, beaten eggs, vanilla extract, and softened butter. Mix on low until combined, then knead on medium-low speed for 8-10 minutes, until the dough is smooth, elastic, and pulling away from the sides of the bowl.
- Shape the dough into a ball, transfer it to a bowl, cover, and let rise at room temperature for about 1 hour, or until doubled in size.
- Brown Sugar Cinnamon-Orange Filling: While the dough rises, mix the softened butter, brown sugar, cinnamon, orange zest, and fine sea salt until smooth and spreadable.
- Assembly and Baking: Prepare a 9x13-inch baking dish (or two 7 x 11-inch baking dishes) with butter and parchment paper. If baking the same day, preheat the oven to 325°F and move the rack to the upper third of the oven.
- Turn the risen dough out onto a lightly floured surface and roll it into an approximate 12x18-inch rectangle, about ¼ to ½-inch thick.
- Spread the brown sugar cinnamon-orange filling evenly over the dough, leaving about 1 inch of uncovered dough along the top edge.
- Starting from the long edge closest to you, roll the dough into a tight log. Lightly pinch the seam together if needed.
- Use unflavored dental floss or a sharp serrated knife to cut the dough into 12 even rolls. Arrange the rolls in the prepared baking dish.
- Cover the pan and let the rolls rise until puffy and touching, about 1 hour.
- Pour the heavy cream between the rolls right before baking. Bake for 25-30 minutes, until the rolls are lightly golden and cooked through (195 - 200°F internally). If baking from the refrigerator, they may need a few extra minutes. Let the rolls cool for about 10 minutes before glazing.
- Fresh Orange Glaze: Whisk together the powdered sugar, fresh orange juice, orange zest, heavy cream, and fine sea salt until smooth. The glaze should be thick but pourable. Spread the fresh orange glaze over the warm rolls and serve.
Notes
- For cleaner slices, use unflavored dental floss to cut the dough log into rolls. Slide the floss under the log, cross the ends over the top, and firmly pull through.
- Add the heavy cream after the second rise and right before baking. This helps keep the bottoms soft and rich instead of dry or overly caramelized.
- For the overnight method, give the shaped rolls a shorter second rise, refrigerate overnight, then add the heavy cream right before baking in the morning.
- Glaze the rolls while they are warm, but not hot, so the glaze settles over the tops without completely melting into the pan.
CC says
No more Cinnabon or store bought Cinnamon Rolls of any kind - We can NOT believe how next level these Rolls are. I used dental floss like suggested to cut, put them in the refrigerator overnight and made Heavy Cream - absolute perfection. I did make cream cheese icing - that's the only difference. I love how easy your bread recipes are and that every time they are soft and delicious. Thank you for making this site. You made Thanksgiving and now Christmas Morning smell and taste like a top notch Bakery!! Merry Christmas.
Spencer Klickman says
Thank you so much for the kind words! I'm so glad that you've been enjoying the recipes and that I can help make your holiday season even just a little bit more special! Merry Christmas!
Lorie Klickman says
These will be perfect for the holidays!