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Orange Creamsicle Cinnamon Rolls Recipe

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★★★★★

4.6 from 116 reviews

Orange Creamsicle Cinnamon Rolls combine the zesty brightness of fresh orange with classic cinnamon roll sweetness, elevated by a creamy orange curd filling and a luscious vanilla cream icing. These rolls feature a tender, fluffy dough made with tangzhong for extra softness, layered with an orange-infused cinnamon sugar filling, and topped with an irresistible glaze that perfectly balances citrus and vanilla flavors. Ideal for a special breakfast or brunch treat.

Ingredients

Scale

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 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

  1. Make the Orange Curd: Rub the fresh orange zest into the granulated sugar until it resembles wet sand for maximum flavor release. Add the sugar mixture to a pot with fresh orange juice, whole egg, egg yolk, and a pinch of fine sea salt. Cook over medium-low heat, stirring constantly, until the mixture thickens, reaches 170°F (78°C), and can coat the back of a spoon. Strain the curd through a fine mesh sieve into a clean bowl to ensure smoothness. Stir in cold unsalted butter and pure orange extract until fully combined. Cover with plastic wrap directly on the surface and chill in the refrigerator until ready to use.
  2. Prepare Tangzhong: In a small saucepan, whisk together bread flour and water. Cook over medium heat, stirring constantly, for 4-5 minutes until the mixture thickens to a paste-like slurry. Scrape tangzhong into a bowl and let cool to room temperature.
  3. Make Cinnamon Roll Dough: In a stand mixer bowl, combine bread flour, granulated sugar, instant yeast, fine sea salt, and fresh orange zest. Add heavy cream, fresh orange juice, egg, vanilla bean paste, and cooled tangzhong. Knead on low speed with the dough hook for 2 minutes until a rough dough forms. Gradually add softened butter one tablespoon at a time, allowing it to incorporate fully between additions. Continue kneading for 8-10 more minutes until the dough is smooth, elastic, and slightly tacky. Shape dough into a smooth ball, place seam-side down in the bowl, cover with plastic wrap, and let rest for 30 minutes.
  4. Prepare Orange Sugar Filling: In a medium bowl, mix room temperature unsalted butter, packed light brown sugar, fresh orange zest, and vanilla paste until smooth. Set aside.
  5. Assemble Cinnamon Rolls: On a lightly floured surface, roll out the rested dough into a 15×21-inch rectangle with the longest side facing you. Spread the orange sugar filling evenly over the dough, leaving a 1/2-inch border free near the top edge. Next, spread the prepared orange curd evenly on top of the sugar filling, also avoiding the border.
  6. Cut and Shape Rolls: Using a pizza cutter, slice the dough into twelve 1 3/4-inch wide strips. Roll each strip away from you tightly, then carefully transfer each roll to a parchment-lined 9×13-inch baking pan.
  7. Proof Rolls: Cover the pan with plastic wrap and allow rolls to rise until doubled in size, about 1 to 2 hours. During this time, preheat the oven to 325°F (162°C).
  8. Bake Rolls: Bake the cinnamon rolls for 30-40 minutes or until the internal temperature of the center rolls reaches 185°F. The rolls should be golden brown and cooked through.
  9. Make Vanilla Cream Icing: While the rolls bake, whisk powdered sugar, heavy cream, melted butter, and vanilla paste until smooth and creamy.
  10. Finish and Serve: Remove rolls from the oven and allow to cool for 20-25 minutes. Pour the vanilla cream icing generously over the warm rolls. Serve warm for best flavor and texture.

Notes

  • Measure dry ingredients properly using the spoon-level method or a kitchen scale to avoid overly dense dough; never scoop flour directly with a measuring cup.
  • Use fresh orange juice and zest rather than store-bought juice for optimal flavor and to avoid excessive sweetness.
  • Store leftover rolls in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven or microwave in short 20-second increments.
  • The recipe uses tangzhong, a Japanese method for making extra-soft bread by pre-cooking flour and water into a roux.
  • Allow rolls to cool slightly before icing to prevent the glaze from melting off completely.

Keywords: orange creamsicle cinnamon rolls, tangzhong cinnamon rolls, orange curd rolls, breakfast rolls, citrus cinnamon rolls

Find it online: https://deliciousdishspot.com/orange-creamsicle-cinnamon-rolls-recipe/