Breads & Bakingcambreabakes5.0
Orange Creamsicle Cinnamon Rolls
These orange cinnamon rolls are soft, fluffy, and bursting with bright, zesty orange flavor. Made with fresh orange juice and homemade orange curd, they bake up soft and gooey, with every bite tasting just like an orange creamsicle. Finished with a silky vanilla cream glaze, they’re the perfect treat for summer brunch or anytime you’re craving a fresh, citrusy twist on a classic favorite!
👥 12 Servings⏱️ Prep & Cook: 3h 3m⏳ Prep: 2h 30m🔥 Cook: 33 min👤 Cambrea Gordon📖 cambreabakes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- whisk
- bowl
- strainer
- saucepan
- mixing bowl
- pan
- oven
📝 Preparation Steps
1
Make the Orange Curd
orange curd (from recipe above)
2
Rub the orange zest into the sugar until it resembles wet sand. Then add it to a pot and whisk in the orange juice, egg, egg yolk, and salt.
fresh orange zest2 teaspoonslarge egg1large egg yolk1large egg (room temperature)1
3
Cook over medium-low heat, stirring constantly, until the lemon curd temperature reaches 170°F/78°C, looks vibrant, and is thick enough to coat the back of a spoon. Pour the curd through a fine mesh strainer into a clean bowl.
4
Stir in the cold butter and orange extract until combined. Cover the top with plastic wrap so that it touches the surface of the curd. Then chill in the fridge until ready to use.
5
Make the Cinnamon Rolls
6
In a small saucepan, make the tangzhong by whisking together the water and all-purpose flour. Cook over medium heat, whisking constantly, for ⏱️ 4-5 minutes until the mixture is a paste-like slurry. Scrape it into a bowl and set it aside until ready to use.
7
In a stand mixer bowl, mix the flour, sugar, yeast, salt, and orange zest. Add the cream, orange juice, egg, vanilla, and tangzhong to the bowl. Knead on low speed with the dough hook for ⏱️ 2 minutes until it forms a rough dough ball.
fresh orange zest2 teaspoonslarge egg1large egg yolk1large egg (room temperature)1
8
With the mixer running on low, add the softened butter one tablespoon at a time, letting it fully incorporate before adding more. Then, continue kneading for another ⏱️ 8-10 minutes or until the dough looks smooth and elastic.
9
Remove the dough from the bowl and pull the sides into the bottom to create a smooth round ball. Place it seam-side down back into the mixing bowl. Cover with plastic wrap and set aside to rest for ⏱️ 30 minutes.
10
Meanwhile, make the orange sugar filling. In a medium bowl, combine the butter, sugar, orange zest, and vanilla with a spoon until smooth. Set aside.
fresh orange zest2 teaspoons
11
Place the rested dough on a lightly floured surface. Roll it out into a 15x21 rectangle, with the longest side closest to you. Spread the orange filling across the surface of the dough, leaving a 1/2-inch border clean at the top. Then, spread the orange curd evenly across the surface of the dough in the same way.
orange curd (from recipe above)
12
Use a pizza cutter to cut twelve 1 3/4-inch strips. Roll each strip away from you, then carefully transfer them to a parchment-lined 9x13 baking pan.
13
Cover the pan with plastic wrap and set it aside to rise for ⏱️ 1-2 hours or until the rolls double in size. Meanwhile, preheat the oven to 325°F/162°C.
14
Bake for ⏱️ 30-40 minutes or until the internal temperature of the center rolls reaches 185°F. While they bake, make the vanilla cream icing.
15
Whisk together the powdered sugar, cream, melted butter, and vanilla paste until smooth. Once baked, let the rolls cool for ⏱️ 20-25 minutes, then pour the icing over the tops. Serve warm!
powdered sugar2 cupsvanilla paste1 teaspoon
Nutrition Facts
calories
543 kcal
fat Content
25 g
serving Size
1 serving
fiber Content
2 g
sugar Content
43 g
sodium Content
217 mg
protein Content
7 g
trans Fat Content
1 g
cholesterol Content
106 mg
carbohydrate Content
74 g
saturated Fat Content
15 g
unsaturated Fat Content
7 g
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