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Orange Cinnamon Rolls with Cream Cheese Icing
Prep Time
2 hrs 30 mins
Cook Time
30 mins
Total Time
3 hrs
 

These homemade Orange Cinnamon Rolls with Cream Cheese Icing are soft and fluffy with a rich and gooey cinnamon filling. These cinnamon rolls filled with orange marmalade are made with instant yeast so they come together quickly, making them one of my favorite breakfast recipes.

Course: Breakfast
Cuisine: American
Keyword: Orange Cinnamon Rolls
Servings: 10 rolls
Author: Michelle
Ingredients
Dough
  • 6 Tbsp unsalted butter
  • 1 cup whole milk
  • 3 1/2 cups all purpose flour
  • 1/4 cup granulated sugar
  • 1 1/2 tsp salt
  • 1 0.25 ounce packet instant yeast (about 2 1/4 tsp)
  • 1 egg
Filling:
  • 1/4 cup unsalted butter, softened to room temperature
  • 1/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 2 tsp ground cinnamon
  • 2/3 cup orange marmalade
  • 1/4 cup heavy cream, optional
Cream Cheese Icing (Glaze)
  • 1/4 cup heavy cream (or whole milk)
  • 3 oz cream cheese, softened to room temperature
  • 3/4 cups powdered sugar
  • 1/2 tsp vanilla extract
  • pinch of salt
  • 1 1/2 tsp orange zest (about the zest from a medium orange), plus more for sprinkling on top
Instructions
Dough:
  1. In a small saucepan, or in a microwave safe bowl, heat butter and milk together until it reaches about 112-115 degrees Fahrenheit. Set aside.
  2. In the bowl of a standing mixer, mix flour, sugar, salt, and instant yeast together.
  3. Add the egg to the dry ingredients, and mix until just combined.
  4. Slowly drizzle the wet ingredients into the flour mixture while mixing on a low speed (using the dough hook attachment).
  5. Continue kneading the dough with the dough hook for about 6 minutes on med-low speed. Once the dough has pulled away from the sides of the bowl and feels ‘tacky’ not sticky, it’s done.
  6. Turn the dough out onto a lightly floured surface and form into a ball. Place the dough into an oiled bowl and cover with a damp towel. Allow the dough to sit in a warm place to rise and double in size, about 45-60 minutes.
  7. Once the dough has doubled in size, punch down the dough, and turn the dough out onto a floured surface.
Filling:
  1. Roll the dough into a large rectangle, about 14x10 inches or so.
  2. Spread softened butter all around the surface of the dough, not going all the way to the edges of the dough (leave about a 1/2” border around the sides of the dough).
  3. Spread marmalade on top of the butter.
  4. Mix brown sugar, granulated sugar, and cinnamon together. Generously sprinkle the cinnamon sugar all over the surface of the dough.
  5. Carefully roll the dough into a long log and pinch the seams together to seal the dough (it won’t seal perfectly, but it helps the rolls keep their shape), then place the log seam side down.
  6. Cut into 10-12 rolls. (I did 10 rolls to make each roll slightly bigger, but you can easily get 12 rolls out of this dough).
  7. Place each roll into a greased 13x9 baking dish, making sure the rolls are spaced apart a bit.
  8. Cover loosely with plastic wrap (or a damp towel) and allow to rise until doubled in size, about 30-45 minutes.
  9. Preheat the oven to 350 degrees.
  10. Remove the cover from the rolls and, if desired, drizzle the tops of the rolls with heavy cream (this is optional; it makes for extra rich, extra gooey filling).
  11. Bake for about 28-30 minutes, or until the rolls are golden brown. Allow to cool a few minutes before icing.
Cream Cheese Icing:
  1. With a standing mixer or hand mixer, mix heavy cream and cream cheese together until smooth. Add in powdered sugar, salt, vanilla extract, and zest. Mix until combined.

  2. Spread the icing over the rolls. Sprinkle the tops of each roll with more orange zest, if desired.
  3. Serve.
Recipe Notes

Pro Tip: Warm your oven to the lowest temperature setting, then turn it off. Let your dough rise in the oven with the door cracked open.