Description

These Orange Creamsicle Cinnamon Rolls are soft, fluffy, and packed with bright citrus flavor from homemade orange curd and fresh orange zest. Finished with a silky vanilla cream glaze, they make a bakery-style treat perfect for brunch or dessert.

Ingredients

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

2/3 cup water

1/4 cup bread flour

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

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

2 cups powdered sugar

1/3 cup plus 3 tablespoons heavy cream

2 tablespoons unsalted butter, melted

1 teaspoon vanilla paste

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Instructions

Make the orange curd by rubbing the granulated sugar and orange zest together until fragrant and sandy. Whisk in the orange juice, egg, egg yolk, and salt in a saucepan.
Cook the mixture over medium-low heat, stirring constantly, until it reaches 170°F and thickens enough to coat the back of a spoon.
Strain the curd into a bowl, stir in the cold butter and orange extract, cover the surface directly with plastic wrap, and chill until cold.
Prepare the tangzhong by whisking the water and bread flour together in a small saucepan. Cook over medium heat for 4 to 5 minutes, whisking constantly, until thick and paste-like. Let cool slightly.
In the bowl of a stand mixer, combine the bread flour, sugar, yeast, salt, and orange zest.
Add the heavy cream, orange juice, egg, vanilla bean paste, and tangzhong. Mix until a rough dough forms.
With the mixer running on low speed, add the butter one tablespoon at a time until fully incorporated. Knead for 8 to 10 minutes until the dough is smooth and elastic.
Shape the dough into a ball, place it in a greased bowl, cover, and let rest for 30 minutes.
For the filling, mix the butter, brown sugar, orange zest, and vanilla paste until smooth.
Roll the dough into a 15×21-inch rectangle. Spread the filling evenly over the dough, leaving a small border around the edges. Spread the chilled orange curd over the filling.
Cut the dough into 12 strips, roll each strip into a spiral, and place them into a parchment-lined 9×13-inch baking pan.
Cover the rolls and let rise for 1 to 2 hours, or until doubled in size.
Bake at 325°F for 30 to 40 minutes, until the center rolls reach 185°F internally.
Whisk together the powdered sugar, heavy cream, melted butter, and vanilla paste until smooth.
Allow the rolls to cool for 20 to 25 minutes, then pour the glaze over the warm rolls and serve.

Notes

Add a pinch of cinnamon to the filling for a warmer flavor profile.

Lemon curd can be substituted for orange curd for a brighter citrus variation.

Add a small amount of cream cheese to the glaze for a tangy finish.

Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Reheat individual rolls in the microwave for 15 to 25 seconds with a splash of cream for extra softness.

The rolls can be assembled ahead of time and refrigerated overnight before baking.

Freeze baked rolls without glaze for up to 2 months. Thaw, warm, and glaze before serving.

Prep Time: 150 minutes
Cook Time: 33 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 roll
Calories: 543 kcal
Sugar: 36 g
Sodium: 310 mg
Fat: 25 g
Saturated Fat: 15 g
Unsaturated Fat: 8 g
Trans Fat: 0.5 g
Carbohydrates: 71 g
Fiber: 2 g
Protein: 8 g
Cholesterol: 98 mg