One of my fave spots to visit for brunch in Chicago is Ann Sather’s because their cinnamon rolls are next level. They are massive, served warm and just about everything. I missed them after moving to Texas so these orange cinnamon rolls gave me back a piece of the Chi. I make them hefty and big like the size of my hand starting with a tender dough before I spread it with a orange zested cinnamon sugar and bake them up. The best part might be the orange champagne glaze I pour over the top that tastes like a mimosa. Orange cinnamon rolls with mimosa vibes? It just doesn’t get any better.
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How to Make Orange Cinnamon Rolls
Step 1: In a small bowl, combine active dry yeast and 1 teaspoon of sugar. Stir in warm water. Let sit for 10 minutes and 2-inch head of foam should appear on the top. (This is a good sign that your yeast is active and ready to be used.)
Step 2: Then in a stand mixer with dough hook, mix 2 cups of flour, sugar, and salt on low. Add butter, orange juice, milk, yeast mix, eggs, zest, and vanilla then mix 1 minute. Add remaining flour and mix 2 minutes, then knead on medium-high 7–8 minutes until smooth. Shape into a ball, place in a greased bowl, cover, and let rise 1 hour until doubled.
Step 3: In a small bowl, whisk together both sugars, orange zest, cinnamon, and salt; set aside. Spray a 9x12x3 pan with nonstick spray. Once dough has doubled, chill for 30 minutes. Roll chilled dough on a floured surface into a 14×17-inch rectangle with the long side facing you. Spread softened butter evenly over dough, leaving a 1-inch border at the bottom.
Step 4: Evenly sprinkle the filling on top of the butter. Starting from the top, quickly roll your dough into a log, careful to keep it even as you roll towards the bottom. Once your dough is completely rolled up, pinch the bottom uncovered edge into the dough, so it’s sealed. Position your log so the seal is on the bottom.
Step 5: Using unflavored dental floss, trim ½ inch dough from both edges of your log. Then cut your log into 9 even pieces and place each piece cut side up in the prepared pan.
Step 6: Cover the pan with either a clean kitchen towel or plastic wrap and place in a warm spot to rise for 40 minutes. The rolls should be almost doubled in size and look plump. Meanwhile, preheat the oven to 375F. Bake until golden brown and the smell fills the house, 25-30 minutes. Remove from the oven and let cool for 20 minutes.
Step 7: For the glaze, in your stand mixer mix together the cream cheese, butter, and salt on medium speed until smooth. Slow speed down to low and gradually add the powdered sugar until combined. Once sugar is fully incorporated, turn the mixer back to medium speed and add the champagne, juice and orange zest. Pour the glaze on top either warm so it melts down or wait until they cool for it to be thickened, and serve.
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Orange Cinnamon Rolls Recipe
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Ingredients
For the Dough
- 1/4 oz active-dry yeast 2 1/4 tsp total
- 1/2 cup granulated sugar plus 1 teaspoon, divided
- 1/4 cup warm water around 115F
- 4 cups all-purpose flour plus more for rolling
- 3/4 tsp kosher salt
- 6 tbsp unsalted butter melted
- 1/2 cup Florida's Natural No Pulp Orange Juice room temperature
- 1/2 cup whole milk room temperature
- 1 large egg plus 1 egg yolk room temperature
- 2 tsp orange zest
- 1 1/2 tsp vanilla extract
For the Filling
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 1/2 tbsp fresh orange zest
- 1/2 tsp ground cinnamon
- 1/4 tsp kosher salt
- 1/3 cup unsalted butter softened to room temperature
For the Orange Glaze
- 4 oz cream cheese softened to room temperature
- 1/4 cup unsalted butter room temperature
- 1/2 tsp kosher salt
- 2 1/2 cup powdered sugar sifted
- 2 tbsp champagne or more juice below if you want it to be non-alcoholic
- 2 tbsp Florida's Natural No Pulp Orange Juice
- 1 tbsp orange zest for garnish
Instructions
For the Dough
- In a small bowl, combine active dry yeast and 1 teaspoon of sugar. Stir in warm water. Let sit for 10 minutes and 2-inch head of foam should appear on the top. (This is a good sign that your yeast is active and ready to be used.)
- Meanwhile in the bowl of your stand mixer fitted with the dough hook attachment, add 2 cups flour, remaining sugar, and salt. Mix on low for 30 seconds until evenly combined.
- Add in melted butter, orange juice, milk, yeast mixture, eggs, orange zest and vanilla extract, and mix on low until ingredients start to come together, about 1 minute.
- Add in remaining 2 cups flour and mix on medium until all the flour is absorbed and a dough begins to form, about 2 minutes. Turn up mixer to medium high and mix for 7-8 minutes. A taut ball should form and the sides and bottom of the bowl should be empty.
- Remove dough from the mixer, shape into a ball, then place into a glass or metal bowl sprayed with nonstick spray. Cover with a clean kitchen towel or plastic wrap and leave in a warm spot for 1 hour. The dough should double in size.
For the Filling
- In a small bowl, add both sugars, orange zest, ground cinnamon and salt and whisk together to combine. Set aside. The butter will be smeared separately.
For Assembly
- Prepare a 9x12x3 pan by spraying the bottom and sides with nonstick baking spray. Once your dough has doubled in size, chill in refrigerator for 30 minutes.
- At this point, you’ll want to work quickly, so your dough stays chilled and the filling doesn’t become messy as you roll and cut. Once chilled, set dough on a lightly floured work counter and roll into a 14×17 inch rectangle. (Make sure as you roll out your dough, you ensure it’s not sticking to the counter.) The long side of the rectangle should be facing you/even with your countertop.
- Using your offset spatula, spread the softened butter across the surface of the dough, leaving a 1-inch space at the bottom uncovered.
- Evenly sprinkle the filling on top of the butter.
- Starting from the top, quickly roll your dough into a log, careful to keep it even as you roll towards the bottom. Once your dough is completely rolled up, pinch the bottom uncovered edge into the dough, so it’s sealed. Position your log so the seal is on the bottom.
- Using unflavored dental floss, trim ½ inch dough from both edges of your log. Then cut your log into 9 even pieces and place each piece cut side up in the prepared pan.
- Cover the pan with either a clean kitchen towel or plastic wrap and place in a warm spot to rise for 40 minutes. The rolls should be almost doubled in size and look plump. Meanwhile, preheat the oven to 375F.
- Bake until golden brown and the smell fills the house, 25-30 minutes. Remove from the oven and let cool for 20 minutes.
For the Glaze
- In your stand mixer or using a bowl with a hand mixer, mix together the cream cheese, butter, and salt on medium speed until smooth.
- Slow speed down to low and gradually add the powdered sugar until combined.
- Once sugar is fully incorporated, turn the mixer back to medium speed and add the champagne, juice and orange zest. Pour the glaze on top either warm so it melts down or wait until they cool for it to be thickened, and serve.
Notes
Nutrition
Recipe Tips
- Work Quickly: When you’re rolling and cutting, move fast so the dough stays easy to handle. As the dough warms, it becomes super hard.
- Use Dental Floss: For the cleanest of cuts, I use unflavored dental floss but the sharpest knife you have will also work.
- Check Your Oven Temperature: Use an oven thermometer to make sure your oven is at 375°F, and keep an eye on them so they don’t get too brown or burn.
Recipe Help
Yep you can. Prep the rolls per the instructions then place them in a buttered dish, cover tightly, and refrigerate overnight. The slow rise saves time but also improves flavor. When you are ready to bake, let the rolls double in size (1–1½ hours), then bake and serve them up.
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I have everything to make this recipe except the
orange juice. I can’t wait to make the orange
Cinnamon Rolls yum I will go out tomorrow
an get the juice along with an orange. You’ll hear from me.
we made these for Easter brunch and they were perfect. Everyone loved them!
Amazing! I love the orange glaze. I could eat the whole bowl clean!
These orange rolls are amazing!! Perfect for brunch!
I love the flavor of orange and cinnamon and can see myself having this for breakfast every morning! It looks so indulgent and delicious!
Oh yum! You had me at mimosa inspired! These cinnamon rolls look so good. Absolutely love that orange glaze on top too.
I’m all in for this amazing flavor combination! I can’t wait to try them.
very nice tweak to the typical cinnamon roll recipe with mimosa flavors, thank you!
So good