Orange pairs exceptionally well with cinnamon. It’s like a spicy & sweet combination you never knew you loved. And it all comes together to make these ultra soft, buttery, citrus-filled cinnamon rolls with an orange-spiked glaze on top. What else do I even really need to say?! Just look at these photos and you’ll start to drool! I know what you’re thinking…cinnamon rolls take for-ev-er to make! A little patience is involved since the dough has to rise. BUT I have the easiest directions and overnight directions for you as well (see recipe card notes). The overnight option is my favorite because all you’ll have to do is make the dough, roll, slice them and pop in the fridge. Then when you want your cinnamon rolls in the morning you can bake them as directed and get ready for an ooey-gooey treat.
Reasons why these Cinnamon Rolls work:
First of all, they TASTE AMAZING They’re comforting and just oh-so cozy with the most pillowy interior. They turn out perfectly every.single.time. Deliciously soft & fluffy! The dough is easy to work with Full of orange flavors and orange zest in every bite Are you convinced? It’s a must-bake recipe that will fill your home with the best scents!
Bread flour: I’ve found bread flour yields a moist and soft roll compared to all-purpose flour. This is due to the liquid bread flour can absorb. I highly recommend bread flour, but all-purpose will work OK if you’re in a bind! Active dry yeast: Using active dry yeast makes the rise time a little bit longer (~20 minutes). But good news is, you can use instant yeast too and follow the directions the same! Orange zest: before you juice your oranges, zest em’! We’ll use this zest in the cinnamon/sugar filling for the cinnamon rolls. Orange juice: this recipe really comes to life when using freshly squeezed orange juice. I love this citrus juicer to help speed up the process of juicing oranges and citrus. Egg: be sure to use a room temperature egg. 1 egg + 1 yolk is all you’ll need! Milk: Whole milk works best for this recipe since fat adds a rich mouth-reel. But 2% will also work fine! Sugar and Brown sugar: I used granulated white sugar to feed the yeast and activate the dough. And then you’ll need both granulated and brown sugar for the cinnamon/sugar filling. Dark or light brown sugar work well, although I usually opt for using dark brown. Heavy cream: you’ll need some heavy cream to pour over the cinnamon rolls prior to baking. This is a yummy secret to keep your cinnamon rolls soft and gooey and quite possibly my favorite cinnamon roll hack!
