Introduction

Discover the delightful blend of citrus and spice with these Orange Creamsicle Cinnamon Rolls. Each bite offers a soft, tender dough swirled with vibrant orange curd and cinnamon-sugar filling, finished with a luscious vanilla cream icing. Perfect for a special breakfast or brunch treat.

A close-up view of several soft cinnamon rolls topped with thick, creamy white icing that covers the swirled golden-brown dough layers, with two thin bright orange slices placed on top and between the rolls, all sitting on a white marbled textured surface. The rolls show a fluffy, textured inside with a shiny glaze on the icing, highlighting the swirl pattern in each piece, photo taken with an iphone --ar 4:5 --v 7

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 tablespoons 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, 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 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

Step 1: Make the orange curd by rubbing the orange zest into the sugar until it looks like wet sand. In a pot, whisk together the sugared zest, orange juice, egg, egg yolk, and salt. Cook over medium-low heat, stirring constantly, until it reaches 170°F (78°C), thickens, and looks vibrant. Strain through a fine mesh into a bowl.
Step 2: Stir in cold butter and orange extract until combined. Cover the surface with plastic wrap to prevent a skin and chill in the fridge.
Step 3: Prepare the tangzhong by whisking bread flour and water in a small saucepan. Cook over medium heat, whisking constantly, for 4–5 minutes until thickened to a paste. Transfer to a bowl and set aside.
Step 4: In a stand mixer, combine flour, sugar, yeast, salt, and orange zest. Add cream, orange juice, egg, vanilla paste, and tangzhong. Knead with the dough hook on low for 2 minutes until a rough dough forms.
Step 5: Continue kneading on low while adding softened butter one tablespoon at a time, ensuring it incorporates fully. Knead for 8–10 more minutes until the dough is smooth and elastic.
Step 6: Shape the dough into a smooth ball, seam-side down, place it back in the bowl, cover with plastic wrap, and rest for 30 minutes.
Step 7: Make the orange sugar filling by mixing softened butter, brown sugar, orange zest, and vanilla paste until smooth. Set aside.
Step 8: On a lightly floured surface, roll the dough into a 15×21-inch rectangle with the longest side toward you. Spread the orange sugar filling evenly, leaving a 1/2-inch border at the top. Then spread the orange curd evenly in the same way.
Step 9: Cut the dough into twelve 1 3/4-inch strips using a pizza cutter. Roll each strip away from you and transfer to a parchment-lined 9×13-inch baking pan.
Step 10: Cover the pan with plastic wrap and let the rolls rise for 1–2 hours until doubled in size. Preheat the oven to 325°F (162°C).
Step 11: Bake the rolls for 30–40 minutes, or until the center reaches 185°F. While baking, prepare the vanilla cream icing by whisking powdered sugar, heavy cream, melted butter, and vanilla paste until smooth.
Step 12: Let the rolls cool for 20–25 minutes after baking, then drizzle the icing over the top. Serve warm and enjoy!

Tips & Variations

Measure flour using the spoon-and-level method or a kitchen scale for the best results—avoid scooping directly with measuring cups to prevent dense dough.
Use fresh orange juice rather than store-bought for a fresher flavor and to avoid excess sweetness.
Add a sprinkle of cinnamon to the orange sugar filling for a more pronounced spice note.
For a dairy-free option, substitute butter with coconut oil and use a plant-based cream in the dough and icing.

Storage

Store leftover cinnamon rolls in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F (175°C) oven or microwave in short 20-second intervals until warmed through. The icing may soften upon storage but can be refreshed by adding a drizzle of melted butter and powdered sugar if needed.

How to Serve

The image shows a close-up of several soft cinnamon rolls covered with smooth, glossy white icing that coats the spirals fully, giving a shiny texture. Each cinnamon roll has a thick dough base with a light golden brown color visible underneath the icing. One cinnamon roll is lifted slightly, showing the soft airy inside with fine crumb texture. Bright orange slices are placed on top and around the rolls, adding a pop of vibrant color and fresh detail. The background has a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it overnight after the first rise. Allow it to come to room temperature before shaping and continuing with the recipe.

What if I don’t have bread flour?

All-purpose flour can be used, but the rolls might be slightly less chewy and fluffy compared to using bread flour. Adjust kneading time and keep an eye on dough consistency.