Orange Creamsicle Cinnamon Rolls

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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:

2/3 cup water

1/4 cup bread flour

For the 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

6 tablespoons unsalted butter, room temperature

For the 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

For the glaze:

2 cups powdered sugar

1/3 cup + 3 tablespoons heavy cream

2 tablespoons unsalted butter, melted

1 teaspoon vanilla paste

Directions

I start by rubbing orange zest into sugar until it looks like wet sand. Then I whisk in orange juice, egg, egg yolk, and salt in a saucepan.

I cook the mixture over medium-low heat, stirring constantly, until it reaches 170°F and thickens enough to coat a spoon. I strain it into a bowl, stir in cold butter and orange extract, cover the surface, and chill it.

For the tangzhong, I whisk water and bread flour in a small saucepan. I cook it for 4 to 5 minutes, whisking constantly, until it becomes thick and paste-like.

In a stand mixer bowl, I combine bread flour, sugar, yeast, salt, and orange zest. I add heavy cream, orange juice, egg, vanilla bean paste, and the tangzhong, then knead until a rough dough forms.

I add the butter one tablespoon at a time while the mixer runs on low. Then I knead the dough for 8 to 10 minutes until smooth and elastic.

I shape the dough into a ball, place it back in the bowl, cover it, and let it rest for 30 minutes.

For the filling, I mix butter, brown sugar, orange zest, and vanilla paste until smooth.

I roll the dough into a 15×21-inch rectangle. I spread the orange sugar filling over the dough, leaving a small border, then spread the chilled orange curd evenly on top.

ThenI cut the dough into 12 strips, roll each strip up, and place them in a parchment-lined 9×13-inch baking pan.

I cover the rolls and let them rise for 1 to 2 hours, until doubled in size. Then I bake them at 325°F for 30 to 40 minutes, until the center rolls reach 185°F.

I whisk powdered sugar, heavy cream, melted butter, and vanilla paste until smooth. After the rolls cool for 20 to 25 minutes, I pour the glaze over the top and serve them warm.

Servings and timing

Prep Time: 150 minutes

Cooking Time: 33 minutes

Total Time: 183 minutes

Servings: 12 rolls

Calories: 543 kcal per serving

Variations

I sometimes add a little cinnamon to the filling for a warmer flavor. I can also swap the orange curd for lemon curd for a brighter citrus twist, or add a small amount of cream cheese to the glaze for a tangier finish.

Storage/Reheating

I store leftover rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

To reheat, I warm one roll in the microwave for 15 to 25 seconds. For a softer texture, I add a small splash of cream before reheating.

FAQs

Can I make these rolls ahead of time?

Yes, I can assemble the rolls, cover them tightly, and refrigerate them overnight. I let them come closer to room temperature and rise before baking.

Can I use store-bought orange curd?

Yes, I can use store-bought orange curd when I want to save time.

Why do I use tangzhong?

I use tangzhong because it helps make the rolls extra soft, fluffy, and tender.

Can I freeze these cinnamon rolls?

Yes, I can freeze baked rolls without glaze. I thaw them, warm them gently, and add the glaze before serving.

How do I know when the rolls are done?

I check the center rolls with a thermometer. They are done when they reach about 185°F internally.

Conclusion

These Orange Creamsicle Cinnamon Rolls are soft, citrusy, creamy, and perfect for brunch, dessert, or weekend baking. I love serving them warm with plenty of vanilla cream glaze on top.

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