Best 8 Orange Cinnamon Rolls Recipes

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Indulge in a delightful culinary journey with our Orange Cinnamon Rolls, a tantalizing treat that combines the vibrant flavors of fresh oranges with the warmth of cinnamon. This irresistible recipe yields a dozen soft, fluffy rolls, each adorned with a luscious orange glaze that adds a burst of citrusy sweetness.

But that's not all! This article offers a treasure trove of additional cinnamon roll recipes to satisfy every craving. Discover the classic delight of our Traditional Cinnamon Rolls, made with a rich, buttery dough and a generous sprinkling of cinnamon sugar. For a decadent twist, try our Chocolate Cinnamon Rolls, featuring a gooey chocolate filling that will leave you craving more.

If you're looking for a unique and flavorful experience, our Pumpkin Cinnamon Rolls are a must-try. With their moist pumpkin filling and warm spices, these rolls are perfect for fall gatherings. And for those with dietary restrictions, our Gluten-Free Cinnamon Rolls provide a delicious alternative without compromising on taste.

Whichever recipe you choose, you're in for a delightful treat. Our Orange Cinnamon Rolls and the accompanying recipes are sure to become your go-to for any occasion, from weekend brunches to holiday celebrations. So gather your ingredients, preheat your oven, and let's embark on a baking adventure that will fill your kitchen with irresistible aromas and leave your taste buds wanting more.

Here are our top 8 tried and tested recipes!

CINNAMON-ORANGE ROLLS



Cinnamon-Orange Rolls image

Provided by Trisha Yearwood

Categories     dessert

Time 2h40m

Yield 12 rolls

Number Of Ingredients 15

1 package active dry yeast (2 1/4 teaspoons)
1/4 cup hot water
1/4 cup plus 1 teaspoon granulated sugar
1/2 cup whole milk
1/4 cup olive oil
1 tablespoon grated orange zest plus 1/4 cup freshly squeezed orange juice
3 1/2 cups all-purpose flour, plus more if needed and for flouring
1 teaspoon kosher salt
Vegetable oil, for the bowl
Nonstick cooking spray, for the baking dish
3 tablespoons salted butter, softened
1 cup firmly packed light brown sugar
1 1/2 tablespoons ground cinnamon
2 cups confectioners' sugar
3 tablespoons freshly squeezed orange juice

Steps:

  • For the dough: In a small bowl, combine the yeast, hot water and 1 teaspoon of the sugar, whisking to mix. Set aside for 10 minutes, allowing the yeast to dissolve and fully activate. It should bubble around the edges and almost double in size. Meanwhile, in a medium bowl, whisk together the milk, oil, orange zest and juice and remaining 1/4 cup sugar and set aside.
  • Using an electric mixer fitted with the paddle attachment, combine the flour and salt. Add the yeast mixture and orange juice mixture and beat until the dough forms a ball, 2 to 3 minutes. Switch out the paddle for the dough hook and knead the dough until fairly smooth, 4 to 5 minutes. If the dough is too sticky, add more flour 1 tablespoon at a time.
  • Lightly coat a large bowl with vegetable oil and add the dough. Cover the bowl with plastic wrap and allow the dough to rise until it doubles in size, about 1 hour at room temperature.
  • Spray a 9-by-13-inch baking dish with cooking spray.
  • For the filling: On a lightly floured surface, roll the dough into a large rectangle about 1/4 inch thick and slightly bigger than the baking dish. Spread the butter over the dough, leaving a 1/4-inch border on all sides. Sprinkle the dough with the brown sugar, then the cinnamon. Starting with one longer edge, roll the dough into a cylinder and pinch the ends together to seal completely. Cut into 12 rolls and place in the prepared baking dish. Cover the dish with plastic wrap and allow the rolls to rise until they double in size, about 30 minutes at room temperature.
  • Preheat the oven to 350 degrees F.
  • Remove the plastic wrap from the rolls and bake, uncovered, until light brown, 25 to 30 minutes.
  • For the glaze: Meanwhile, in a medium bowl, whisk together the confectioners' sugar and orange juice until smooth. While the rolls are still warm, drizzle them with the glaze and serve.

ORANGE CINNAMON ROLLS



Orange Cinnamon Rolls image

"I've been making this recipe from my grandmother for years-it's a favorite on Sunday mornings! The orange zest, juice and nuts give the rolls great flavor." Donna Taylor - Southbridge, Massachusetts

Provided by Taste of Home

Time 40m

Yield about 2 dozen.

Number Of Ingredients 12

1 loaf (1 pound) frozen bread dough, thawed
1/4 cup butter, softened
1/2 cup chopped pecans
1/4 cup sugar
1/4 cup packed brown sugar
1 tablespoon grated orange zest
1 teaspoon ground cinnamon
ICING:
1 cup confectioners' sugar
1 tablespoon butter, melted
1/2 teaspoon vanilla extract
2 to 3 tablespoons orange juice

Steps:

  • On a lightly floured surface, roll dough into a 14-in. square. Spread butter over dough. In a small bowl, combine the pecans, sugar, brown sugar, orange zest and cinnamon. Sprinkle over dough., Roll up jelly-roll style; pinch seams to seal. Cut into 1/2-in. slices. Place cut side down in two greased 9-in. round baking pans. Cover and let rise in a warm place until doubled, about 40 minutes., Bake at 350° for 14-16 minutes or until golden brown. Combine the confectioners' sugar, butter, vanilla and enough orange juice to achieve desired consistency; drizzle over warm rolls.

Nutrition Facts : Calories 110 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 106mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.

CRANBERRY-ORANGE CINNAMON ROLLS



Cranberry-Orange Cinnamon Rolls image

Provided by Food Network Kitchen

Categories     dessert

Time 3h15m

Yield 12 Cinnamon Rolls

Number Of Ingredients 19

3/4 cup water
1 1/4-ounce packet active dry yeast (2 1/4 teaspoons)
2 tablespoons plus 1/4 teaspoon granulated sugar
2 3/4 cups all-purpose flour, plus more for dusting
1/3 cup nonfat milk powder, sifted if needed
1 teaspoon salt
4 tablespoons unsalted butter, melted, plus more for the bowl
2 large egg yolks
1/4 cup granulated sugar, plus more for the baking dish
1/4 cup packed light brown sugar
1/4 cup chopped dried cranberries
2 tablespoons ground cinnamon
1/2 teaspoon grated orange zest
1 stick unsalted butter, softened, plus more for the baking dish
2 ounces cream cheese, at room temperature
4 tablespoons unsalted butter, at room temperature
1 1/2 cups confectioners' sugar
1/2 teaspoon pure vanilla extract
2 tablespoons whole-berry cranberry sauce

Steps:

  • Make the dough: Heat the water to 100 degrees F in a bowl in the microwave. (It should feel warm but not too hot.) Sprinkle the yeast and 1/4 teaspoon granulated sugar over the top and stir to dissolve. Let stand until foamy, about 5 minutes.
  • Meanwhile, whisk the flour, milk powder, salt and the remaining 2 tablespoons granulated sugar in a large bowl and make a well in the center. Whisk the melted butter and egg yolks into the yeast mixture, then pour into the well and stir with a wooden spoon until the dough comes together into a shaggy ball.
  • Turn the dough out onto a lightly floured surface, dust with more flour and knead, adding more flour as needed, until smooth but still slightly sticky, 2 to 3 minutes. Transfer the dough to a buttered bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
  • Make the filling: Mix the granulated sugar, brown sugar, dried cranberries and cinnamon in a small bowl. Turn out the dough onto a lightly floured surface, pat and roll out into a 10-by-18-inch rectangle. Mix the orange zest into the butter, then spread over the dough, leaving a 1-inch border on one long side. Sprinkle with the cinnamon sugar and lightly press into the butter. Brush the clean edge with water, then tightly roll up the dough into a log, starting with a long side and rolling toward the clean edge; pinch the seam to seal.
  • Butter a 9-by-13-inch baking dish and lightly sprinkle with granulated sugar. Slice the dough log into 12 pieces and arrange cut-side up in the dish. Cover with plastic wrap and let sit at room temperature until doubled in size, about 1 hour, or you can refrigerate overnight, then in the morning let stand at room temperature 2 hours before baking.
  • Preheat the oven to 350 degrees F. Uncover the rolls and bake until golden brown, 25 to 30 minutes. Let cool at least 15 minutes in the baking dish.
  • Meanwhile, make the icing: Beat the cream cheese and butter with a mixer on medium speed until smooth. Add the confectioners' sugar and vanilla and beat until combined. Beat in the cranberry sauce. Spread a thin layer on the warm cinnamon rolls; serve with the remaining icing.

BLUE RIBBON ORANGE SCENTED GLUTEN-FREE CINNAMON ROLLS



BLUE RIBBON ORANGE SCENTED GLUTEN-FREE CINNAMON ROLLS image

Categories     Bread     Citrus     Breakfast     Bake     Christmas     Easter     Vegetarian     Kid-Friendly     Wheat/Gluten-Free     Spring     Winter

Yield 8 large rolls

Number Of Ingredients 27

Topping:
4 T butter
1/2 c. brown sugar
2 T corn syrup
1 t orange extract
2 T whipping cream
pinch of salt
Filling:
2 T butter, very soft
1/2 c firmly packed brown sugar
1-2 T cinnamon (Vietnamese cinnamon is the best!)
Dough:
2 1/2 c all-purpose gluten free flour (see note)
1 T rapid rise yeast
3 T granulated sugar
1/2 t salt
1 T xanthan gum
1/4 c dry milk powder
1 t baking powder
4 T butter
1/2 c water
3/4 c milk
1 egg, room temperature
1 t cider vinegar
2 T Canola oil
1 t vanilla
NOTE: To make all-purpose gluten free flour, mix 4 cups SUPERFINE brown rice flour, 2 cups potato starch, 1 cup tapioca starch.

Steps:

  • Topping: Over low heat, in a small saucepan, heat 4 T butter, 1/2 cup brown sugar, 2 aT corn syrup, stirring until sugar dissolves. ac 1 t orange extract, 2 T whipping cream and a pinch of salt. Stir to incorporate. Remove from heat and pour into the bottom of a greased 9 in round cake pan. Filling: Combine all filling ingredients. Set aside until the dough has been rolled into a rectangle. Dough: Mix all dry ingredients until combined. Set aside. Put water and butter in microwave just until butter is melted. Stir. Add milk, stir. Add other wet ingredients and whisk to combine. With stand mixer running (using the paddle attachment), pour wet ingredients into dry ingredients. Scrape down the bowl if necessary. Mix on medium speed for 3 minutes. Lay plastic wrap on a slightly damp counter top. Sprinkle 2 T sugar on the wrap. Lay ball of dough on top. Gently lay another piece of plastic wrap over the dough. Pat the dough down. Roll the dough out (with the plastic wrap on top) to a square approximately 8 in x 16 in. Remove top plastic wrap. Spread filling evenly across dough's surface. Leave 1 1/2 in along one long end without any filling. Starting along the long end, use the bottom sheet of plastic wrap to lift the edge of the dough and roll it up, forming a long cylinder. Start with the edge that has filling on it. Cut into 8 pieces, about 1 1/2 in wide. (unflavored floss does a great job) Place rolls in prepared pan, with cut side up. Gently pat rolls down to about 1 1/2 in high. Allow the rolls to rise in a warm, draft free place for about 30 minutes, or until nearly double in size. (oven on warm works well) Bake in preheated 350 degree F oven for 20-25 minutes, or until the tops are a nice golden brown. Allow to cool for about 5 minutes before inverting on a serving tray, and letting the syrup run down over the rolls. ENJOY!!!

ORANGE CINNAMON ROLLS RECIPE BY TASTY



Orange Cinnamon Rolls Recipe by Tasty image

After a night of camping, there's nothing better to wake up to than the smell of cinnamon rolls. Katie takes it up a notch by cooking them in orange cups to infuse that citrusy flavor into every bite.

Provided by Katie Aubin

Categories     Desserts

Time 45m

Yield 2 servings

Number Of Ingredients 2

4 large oranges
4 unbaked cinnamon rolls with icing, store bought

Steps:

  • Cut off the top third of an orange. Stand upright and use the knife to cut around the flesh, then scoop out with a spoon. Repeat with the remaining oranges. Reserve the flesh for fresh-squeezed orange juice, if desired.
  • Place a cinnamon roll in each orange cup. Set upright in a medium cast iron skillet and cover the pan loosely with foil. Place the pan over a fire or grill and cook for 35-45 minutes, or until the cinnamon rolls are golden brown and cooked through.
  • Remove the foil and spread the icing over the hot cinnamon rolls. Top with orange zest from a leftover rind, if desired.
  • Enjoy!

ORANGE-SCENTED CINNAMON ROLLS



Orange-Scented Cinnamon Rolls image

Sweet rolls that fill your kitchen with the happy scent of orange and cinnamon. Perfect for a weekend with family or friends. Prep time includes rising times.

Provided by skat5762

Categories     Yeast Breads

Time 4h20m

Yield 12 serving(s)

Number Of Ingredients 12

2 1/2 cups flour
1 1/2 teaspoons yeast
1/2 teaspoon salt
1/3 cup sugar
2 tablespoons unsalted butter, plus more for greasing bowl and pan
1 egg
1/2 cup skim milk, plus more as needed
1/2 cup sugar
2 teaspoons ground cinnamon
2 tablespoons minced orange zest
raisins (optional)
chopped nuts (optional)

Steps:

  • Combine flour, yeast, salt and sugar in container of food processor fitted with steel blade and process 5 seconds.
  • Add 2 tablespoons butter and egg, and pulse a few times, until well combined.
  • With machine running, drizzle most of milk through feed tube.
  • Process just until a dough ball forms.
  • If necessary, add more milk, 1 teaspoon at a time.
  • Knead by hand on a lightly floured surface a minute or two longer, adding more flour or milk as necessary, until dough is smooth and elastic.
  • Butter a bowl and place dough in it, turning to coat.
  • Cover and let rise in warm, draft-free area, about 2 hours.
  • Roll out dough into a 1/2-inch thick rectangle.
  • Brush liberally with melted butter, then spread with a mixture of sugar, cinnamon and orange zest.
  • If desired, add raisins or chopped nuts.
  • Roll up jelly-roll style, then cut into 1- 1 1/2-inch thick slices.
  • Place rolls in a buttered round pan.
  • Place one or two rolls in middle, and work the others out around it, so that all are touching.
  • Cover and let rise until puffy, about 1 hour.
  • While rolls are rising, boil together 1/2 cup sugar and 1/2 cup orange juice until thickened.
  • Just before baking, brush slices lightly with butter, then liberally with this mixture.
  • Bake in a preheated 400-degreee oven until nicely browned, 20- 30 minutes.

ORANGE CINNAMON ROLLS



Orange Cinnamon Rolls image

These are very addictive, got this recipe from a friend.

Provided by Linda Smith

Categories     Other Breads

Time 2h50m

Number Of Ingredients 13

1 c water, warm
2 pkg yeast
1/2 c sugar
1/2 c butter ( melted)
1 tsp salt
2 large eggs
8 c flour
1 c water
ORANGE AND CINNAMON
1 c sugar
1 tsp cinnamon
2 Tbsp orange zest
1/2/ c butter ( melted)

Steps:

  • 1. I n a stand mixer Dissolve yeast in 1 cup of warm water. Beat sugar, butter, salt, and 2 eggs with the yeast.
  • 2. Add 2 cups of flour to the mixing bowl. Change to bread hook and add rest of flour 2 cups at a time alternately with 1 cup of water.
  • 3. Turn out on floured surface and knead about 5 minutes more. Put in large greased bowl let raise about an hour or until double in size.
  • 4. Punch down and let raise again. Punch down again and pour out on floured surface cut in 2 mounds roll out spread with butter, sprinkle with cinnamon and sugar add orange zest. Roll up like jelly roll, cut into rolls and put cut side down on greased 9x13 baking pan. Repeat with second mound of dough.
  • 5. Let rise till double in size in warm place. Bake in 350 oven for 25 to 30 minutes.
  • 6. Frost with 1/2 cup orange juice 1/ 2 cup butter 2 cups confectioners sugar 1 teaspoon vanilla (Or instead of butter use cream cheese)

ZESTY ORANGE CINNAMON ROLLS



Zesty Orange Cinnamon Rolls image

Provided by Food Network

Categories     dessert

Number Of Ingredients 17

1 package active dry yeast
1/4 cup warm water
1 cup potato-cooking water
1/2 cup mashed potato
1/2 cup sugar plus 2/3 cup sugar
1 1/2 teaspoons salt
6 tablespoons butter, softened plus 1/2 cup softened butter
1 egg
4 to 4 1/2 cups flour
1 tablespoon ground cinnamon
1 cup sifted powdered sugar
1 teaspoon shredded orange peel
1/2 teaspoon vanilla
Fresh orange juice (about 1 to 2 tablespoons)
1 cup sifted powdered sugar
3/4 teaspoon almond extract
Milk (about 1 to 2 tablespoons)

Steps:

  • Stir the yeast into the warm water in a large mixing bowl and let stand a few minutes to dissolve. Add the potato water, mashed potato, 1/2 cup sugar, salt, butter and egg and beat well. Add 2 cups of the flour and beat until smooth. Add enough of the remaining flour to make a manageable dough, then turn out onto a lightly floured surface and knead for 1 minute or 2. Cover with plastic wrap to prevent drying out. Let rest 10 minutes. Resume kneading for about 8 to 10 minutes until the dough is smooth and elastic. Sprinkle on a little more flour as necessary to keep dough from being too sticky. Place in a large greased bowl, cover and let rest until double in bulk.
  • Punch dough down. On a floured surface, roll dough into a 14-by-8-inch rectangle. Spread dough with 1/2 cup softened butter. Mix 2/3 cup sugar with 1 tablespoon ground cinnamon in a small bowl. Sprinkle over butter. Roll up from long sides like a jelly roll. Cut into 12 equal pieces. Arrange, cut sides up, in a greased 9-by-13-inch pan. Cover pan loosely with plastic wrap and let rise until doubled in bulk approximately 30 to 40 minutes. Bake at 350 degrees for 30 to 40 minutes or until done. Remove from oven and cool on wire racks. Drizzle with both icings 1 at a time.
  • Combine all ingredients to icing of drizzling consistency.
  • Combine all ingredients to make icing of drizzling consistency.

Tips and Conclusion

Tips:

  • Use fresh oranges for the best flavor. You can also use store-bought orange juice, but make sure it's 100% juice and not from concentrate.
  • If you don't have a stand mixer, you can make the dough by hand. Just be sure to knead it for at least 10 minutes, or until it's smooth and elastic.
  • When rolling out the dough, be sure to flour your work surface and rolling pin well to prevent the dough from sticking.
  • If you want to make the rolls ahead of time, you can shape them and then freeze them for up to 2 months. When you're ready to bake them, just thaw them in the refrigerator overnight and then let them rise at room temperature for 1 hour before baking.
  • These rolls are best served warm, but they're also delicious at room temperature.

Conclusion:

These orange cinnamon rolls are a delicious and easy-to-make breakfast treat. They're perfect for a special occasion or a lazy weekend morning. The combination of orange zest and cinnamon sugar filling is irresistible, and the rolls are soft and fluffy. If you're looking for a new cinnamon roll recipe to try, I highly recommend this one.

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