Fresh 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!
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.
- 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.
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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!
Notes
*Measure your dry ingredients properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour, as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Notes on orange juice: Fresh oranges are recommended over store-bought orange juice because bottled juice has more sugar, and the rolls end up overly sweet.
Storage: Leftover rolls can be stored in an airtight container in the fridge for up to 4 days. They can be reheated in a 350°F oven or in the microwave in 20-second increments.
