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Orange Cinnamon Rolls Recipe

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4.2 from 69 reviews

  • Author: Ava
  • Total Time: 1 hour 25 minutes + 8 hours proofing
  • Yield: 9 servings

Description

Delightfully soft and fragrant Orange Cinnamon Rolls made from rich brioche dough, infused with fresh orange zest and filled with a luscious cinnamon-sugar and orange butter mixture. These rolls are slow-proofed for enhanced flavor and texture, then baked to golden perfection and finished with a tangy orange glaze, making them an irresistible treat for breakfast or brunch.

Ingredients

For the Brioche Dough

  • ¼ cup full fat milk (or whole milk, warmed to 104°F / 40°C)
  • 2¼ tsp dry active yeast
  • 1 tbsp superfine granulated sugar (or caster sugar)
  • 1 cup all purpose flour (or plain flour)
  • ¾ cup strong white bread flour
  • 1 tsp salt
  • 3 eggs
  • ½ cup unsalted butter (softened at room temperature and cut into roughly ½” cubes)
  • 1 tbsp orange zest

For the Orange Cinnamon Filling

  • ½ cup unsalted butter (softened at room temperature)
  • ½ cup light brown sugar (firmly packed)
  • 2 tbsp orange juice (fresh squeezed or store bought, not from concentrate)
  • 1 tbsp ground cinnamon

For the Orange Glaze

  • 1 cup powdered sugar (or icing sugar, sifted if lumpy)
  • 2 tbsp orange juice (fresh squeezed or store bought, not from concentrate)
  • Optional: orange zest for extra flavor and decoration

For Egg Wash

  • 1 reserved egg yolk
  • a splash of milk

Instructions

  1. Activate Yeast: Sprinkle the dry active yeast and 1 teaspoon of sugar over the warmed milk (104°F / 40°C). Stir gently and set aside for 10 minutes until the mixture becomes very foamy, indicating that the yeast is active.
  2. Mix Dry Ingredients: In the bowl of a stand mixer fitted with a dough hook, combine the all-purpose flour, bread flour, remaining sugar, and salt thoroughly.
  3. Combine Wet and Dry Ingredients: Once the yeast mixture is ready, add it to the flour mix along with 2 whole eggs and 1 egg white (reserve the yolk for the egg wash). Start kneading on low speed until a dough forms, then continue kneading for 15 minutes until the dough starts pulling away from the sides of the bowl.
  4. Incorporate Butter and Orange Zest: Gradually add the softened butter cubes to the dough while kneading continuously. After all butter is incorporated, add the orange zest. Knead for an additional 15 minutes on low speed until the dough is sticky but pulls away from the sides again.
  5. Proof Dough: Transfer the dough to a greased bowl, cover with plastic wrap, and place in the refrigerator for a slow proof of about 8 hours or overnight to develop flavor and texture.
  6. Prepare Cinnamon Filling: In a small bowl, cream together the softened butter, light brown sugar, ground cinnamon, and orange juice until smooth and well combined.
  7. Roll Out Dough: After the first proof, turn the dough out onto a floured surface. Roll it into a large rectangle approximately 12 inches wide by 18 inches long.
  8. Spread Filling and Shape Rolls: Evenly spread the cinnamon filling over the dough surface. Carefully roll the dough up tightly from the bottom edge to form a log.
  9. Trim and Cut Rolls: Using flavorless dental floss or thin kitchen twine, trim the ends of the dough log to remove uneven or unfilled portions. Then slice the log into 9 equal rolls.
  10. Second Proof: Place the rolls in a parchment-lined square baking pan. Cover with a clean kitchen towel and let proof at room temperature for 2 hours or until doubled in size.
  11. Preheat Oven and Prepare Egg Wash: As the rolls near the end of their second proof, preheat your oven to 350°F (175°C; 155°C fan). Whisk the reserved egg yolk with a splash of milk to make an egg wash.
  12. Apply Egg Wash and Bake: Gently brush the egg wash over the tops of the risen rolls. Bake in the preheated oven for 25 minutes or until the rolls are golden brown, risen, and cooked through.
  13. Make Orange Glaze: While the rolls cool for 10 minutes after baking, whisk together powdered sugar and orange juice until smooth to create the glaze.
  14. Glaze and Serve: Spread the orange glaze generously over the warm rolls. Optionally, sprinkle additional orange zest on top for extra flavor and decoration, then serve.

Notes

  • Warming the milk to 104°F (40°C) is crucial for activating the yeast without killing it.
  • Kneading for a total of 30 minutes with butter ensures a smooth, elastic brioche dough.
  • Slow proofing in the refrigerator enhances flavor and dough texture.
  • Use dental floss or unflavored twine for cutting rolls to prevent squashing their shape.
  • Allow rolls to proof fully at room temperature before baking to ensure they rise properly.
  • Optional orange zest on top adds a fresh citrus aroma and visual appeal.
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast, Brunch, Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/orange-cinnamon-rolls-recipe/