Confession! Am I allowed to say that I like orange cinnamon rolls more than regular cinnamon rolls? It’s that added citrus flavor in the dough and filling BUT… most importantly… the sweeeeeeet orange icing. Makes my knees weak every time.
OH! And if you think cinnamon rolls smell divine as they bake, wait until you experience these easy orange sweet rolls baking. Your stomach will growl so loud you won’t hear the oven timer going off.
So yeah. Orange sweet rolls are king. And even if the only orange rolls you’ve ever had are the pillsbury kind that come in a can, that’s fine too. Because those things are redonkulous. Yes, I just said redonkulous!
But homemade is tastier. And I’m begging you to try these soon!
I already have a recipe for homemade orange sweet rolls on my blog. Maybe some of you have tried them before? Today’s version is a little different, though you’re still experiencing that mesmerizing combination of cinnamon and sweet orange. The older dough recipe is a little more complicated, but perfect if you want to start the rolls the night before. Today’s dough recipe, producing orange sweet rolls that are just as soft and fluffy, is quicker. And easier, too!
1 Rise Cinnamon Roll Dough!!
What if I told you that you can whip up this dough quicker than your oven preheats? I’m being serious. There’s no endless mixing or several minutes of kneading. And the rise time is cut in half so you can have breakfast sooner. Because I know you’re hungry and craving cinnamon rolls. Aren’t we all?
This dough recipe is just like my easy cinnamon rolls. There’s only 1 rise with this easy cinnamon roll dough. All you do is make the dough by hand or in a mixer, knead it for only 1 minute, roll it out, fill it, roll it up, cut, and allow the cut rolls to rise for about an hour. Ok that sounds like a lot of work, but you can do it in a snap.
( ↑ This dough feels like butter. And smells like an orange tree.)
Using a quality yeast and this carefully formulated dough will help you achieve maximum delicious cinnamon roll status. That’s a real term, you know. And by quality, I mean the one and only Red Star Yeast. Its Platinum line, preferably. It makes working with yeast (even for the first time) super simple and approachable. You know I’m a huge fan of RSY and use this yeast exclusively in my kitchen. Always have, always will. Fangirl for life. ♥ ♥
Roll out and fill:
To really amp up that orange flavor, I add orange zest to the filling. So the filling is this wonderful and buttery orange-scented cinnamon sugar mixture. Plus the dough has juice AND zest in it. And the glaze has juice! How much sweet orange is too much sweet orange?
The limit does not exist.
Cut the rolls. You’ll get about 10-12 rolls:
Let them rise.
Look how puffy! There’s no more room for these little rolls to expand. That’s when you know they’ll be extra fluffy.
Ice them when they’re warm so it melts into every crack and crevice. And go heavy on that icing. Do you even need an actual reason for extra orange icing in your life?
More Cinnamon Roll Varieties:
- Easy Cinnamon Rolls
- Apple Cinnamon Rolls
- Blueberry Sweet Rolls with Lemon Glaze
- Raspberry Sweet Rolls (my favorite!!)
- Pumpkin Cinnamon Rolls
- Overnight Cinnamon Rolls
- Maple Pecan Sticky Buns
Fluffy, soft, and easy orange sweet rolls taste even better than cinnamon rolls, I promise. They only need 1 rise so breakfast is on the table quicker!
- 2 and 3/4 cups (345g) all-purpose flour (spoon & leveled)
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1 package Red Star Platinum Superior Baking Yeast (2 and 1/4 teaspoons)
- 3/4 cup (180ml) whole milk
- 3 Tablespoons (40g) unsalted butter
- 1 large egg, at room temperature
- 1 orange (use 2 Tablespoons juice and 1 Tablespoon zest)
- 3 Tablespoons (45g) unsalted butter, softened to room temperature
- 1 Tablespoon ground cinnamon
- 1/4 cup (50g) granulated sugar
- remaining zest from the orange (1 Tablespoon)
- 1 cup (120g) confectioners’ sugar
- remaining juice from the orange (2-3 Tablespoons)
- Make the dough: In a large bowl, toss the flour, the sugar, salt, and yeast together. Set aside.
- Heat the milk and butter together in the microwave until the butter is melted and the mixture is warm to touch (about 110°F). Stir in the 2 Tablespoons of orange juice, 1 Tablespoon orange zest, and the egg. Combine the butter mixture and the flour mixture and stir until it forms a soft dough. Poke it with your finger—it should bounce back. If not, stir in more flour 1 Tablespoon at a time.
- On a lightly floured surface, knead the dough for 1 minute. Place in a lightly greased bowl (I used non-stick spray) and let rest for about 10 minutes.
- Fill the rolls: After 10 minutes, roll the dough out in a 14×8 inch rectangle. Spread the softened butter on top. Mix together the cinnamon, sugar, and remaining orange zest. Sprinkle it all over the dough. Roll up the dough tightly. Cut into 10-12 even rolls and arrange in a lightly greased 9-inch round cake pan or pie dish.
- Loosely cover the rolls with aluminum foil or plastic wrap and allow to rise in a warm, draft-free environment for 60-90 minutes.
- After the rolls have doubled in size, preheat the oven to 375°F (190°C). Bake for 25-28 minutes until lightly browned. Cover the rolls with aluminum foil after 15 minutes to avoid over-browning on top.
- Make the glaze: Whisk the confectioners’ sugar and remaining orange juice together until smooth. Drizzle or spread over warm rolls.
- Cover leftover frosted or unfrosted rolls tightly and store for up to 3 days at room temperature or up to 5 days in the refrigerator.
- Make Ahead Instructions: This dough can be made the night before through step 4. Cover with plastic wrap and let rest in the refrigerator overnight. The next morning, remove from the refrigerator and allow to rise in a warm environment, about 1 hour. Continue with step 6.
- Freezing Instructions: Baked rolls can be frozen up to 2-3 months. Thaw overnight in the refrigerator and warm up before enjoying. You can also freeze the unbaked rolls and here’s how: bake the rolls in step 6 for only about 10 minutes at 375°F (191°C). Cool completely, then cover tightly and freeze. To serve, take the rolls out of the freezer and put into the refrigerator a few hours before serving. Then, finish baking them.
In partnership with Red Star Yeast.