I couldn’t resist turning one of my favorite summer treats, orange creamsicle ice cream, into the softest, fluffiest orange cinnamon rolls! As a self-proclaimed cinnamon roll queen (and professional pastry chef), I’m all about dreaming up fun, elevated twists on the classics.
Think pineapple upside-down cinnamon rolls with caramelized pineapple, peach cobbler rolls bursting with juicy peaches… and now these homemade orange sweet rolls packed with fresh orange juice, zesty orange curd filling, and a creamy vanilla glaze that tastes just like a creamsicle.
Let’s bake!
While these orange rolls are fun and summery, they all come back to my original soft and fluffy cinnamon roll recipe, perfect if you’re craving the classic version!
Step-by-Step Process
1
Make the tangzhong. This step might seem small, but it makes the bread ultra-soft and keeps it fresh longer. Don’t skip it!
2
Combine the wet and dry ingredients in a stand mixer bowl. If the dough looks rough and ragged, you’re doing it right! This stage is all about combining the ingredients. The dough hook will smooth it out beautifully in the next step.
3
Knead the dough. Adding the butter slowly is key here. Don’t rush it! Once it fully absorbs the fat, the dough will go from sticky and messy to glossy and elastic.
4
Let the dough rest. Letting the dough rest now sets you up for success. A relaxed dough means smooth, effortless rolling and shaping in the next step.
5
Make the orange curd filling. You want a glossy, pudding-thick curd that coats the back of a spoon.
6
Roll out the dough and spread the fillings across it. Spread the orange sugar filling evenly, leaving a 1-inch clean edge at the top to help the rolls seal. Then layer the orange curd gently over it. This double filling makes every bite full of orange flavor!
This recipe always reminds me how fun it is to play with flavors. If you want to try another colorful mashup, my Neapolitan cinnamon rolls mix chocolate, vanilla, and strawberry for a seriously nostalgic treat!
7
Cut strips from the dough and roll them up. Here’s my go-to bakery trick: skip the floss and use a pizza wheel to cut strips before rolling. It keeps the rolls perfectly shaped and evenly sized.
8
Place the cinnamon rolls into a 9×13 baking pan. Arrange the rolls in the pan, giving them some space in between to double in size.
9
Let the rolls rise until doubled in size. You’re looking for a noticeable puff, and the dough to feel light and airy.
10
Bake the cinnamon rolls! You’ll know they’re done baking when the internal temperature of the center roll reaches 185°F.
Once they’ve cooled just enough, drizzle the vanilla glaze generously so it sinks into every swirl.
I love coming up with new spins on cinnamon rolls, and if you want to see the whole lineup, head over to my cinnamon roll recipes…it’s a cinnamon roll lover’s dream!
If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Fresh Orange Cream Cinnamon Rolls
Equipment
Ingredients
For the Orange Curd
- 1/4 cup granulated sugar
- 1 teaspoon fresh orange zest
- 1/4 cup fresh orange juice
- 1 large egg
- 1 large egg yolk
- Pinch fine sea salt
- 3 tablespoon unsalted butter, cold
- 1 teaspoon pure orange extract
For the Tangzhong
- 1/4 cup bread flour
- 3/4 cup water
For the Cinnamon Roll Dough
- 3 2/3 cups bread flour, *See notes below for measuring*
- 1/3 cup granulated sugar
- 2 teaspoons instant yeast
- 1 teaspoon fine sea salt
- 1 teaspoon fresh orange zest
- 1/3 cup heavy cream, room temperature
- 1/4 cup fresh orange juice, room temperature
- 1 large egg, room temperature
- 1 teaspoon vanilla bean paste
- Tangzhong from above
- 6 tablespoons unsalted butter, room temperature
For the Orange Sugar Filling
- 1/2 cup unsalted butter, room temperature
- 2/3 cup light brown sugar, packed
- 2 teaspoons fresh orange zest
- 1 teaspoon vanilla paste
- orange curd, from recipe above
For the Vanilla Cream Icing
- 2 cups powdered sugar
- 1/3 cup + 3 tablespoons heavy cream
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla paste
Instructions
Make the Orange Curd
- 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.1/4 cup (50 g) granulated sugar, 1 teaspoon (3 g) fresh orange zest, 1/4 cup (56 g) fresh orange juice, 1 (55 g) large egg, 1 (18 g) large egg yolk, Pinch fine sea salt
- 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.
- 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.3 tablespoon (42 g) unsalted butter, 1 teaspoon (2 g) pure orange extract
Make the Cinnamon Rolls
- 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.1/4 cup (32 g) bread flour, 3/4 cup (155 g) water
- 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.3 2/3 cups (485 g) bread flour, 1/3 cup (66 g) granulated sugar, 2 teaspoons (6 g) instant yeast, 1 teaspoon (4 g) fine sea salt, 1 teaspoon (3 g) fresh orange zest, 1/3 cup (78 g) heavy cream, 1/4 cup (56 g) fresh orange juice, 1 (55 g) large egg, 1 teaspoon (4 g) vanilla bean paste, Tangzhong from above
- 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.6 tablespoons (84 g) unsalted butter
- 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.
- 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.1/2 cup (113 g) unsalted butter, 2/3 cup (133 g) light brown sugar, 2 teaspoons (7 g) fresh orange zest, 1 teaspoon (4 g) vanilla paste
- Place the rested dough on a lightly floured surface. Roll it out into a 15×21 rectangle, with the longest side closest to you. Dollop the orange filling across the surface of the dough, then use an offset spatula to gently spread it across, leaving a 1/2-inch border clean at the top. Then spread the orange curd on top in the same way.orange curd
- 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 9×13 baking pan.
- 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.
- 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.
- 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!2 cups (240 g) powdered sugar, 1/3 cup + 3 tablespoons (110 g) heavy cream, 2 tablespoons (28 g) unsalted butter, 1 teaspoon (4 g) vanilla paste
Notes
Tried this recipe?Leave a comment below & tag @cambreabakes on social!
