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Fresh Orange Creamsicle Cinnamon Rolls Recipe

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4 from 57 reviews

These Fresh Orange Creamsicle Cinnamon Rolls combine the bright, citrusy flavor of orange with the comforting warmth of cinnamon rolls. Featuring a homemade orange curd, a tender, soft dough infused with fresh orange zest and juice, and a luscious vanilla cream icing, this recipe offers a delightful twist on classic cinnamon rolls perfect for breakfast or brunch.

Ingredients

Scale

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

Cinnamon Roll Dough

  • 1/4 cup bread flour
  • 3/4 cup water
  • 3 2/3 cups bread flour (see notes for measuring)
  • 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 (prepared from above ingredients)
  • 6 tablespoons unsalted butter (room temperature)

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)

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 orange zest into the granulated sugar until it resembles wet sand. In a pot, whisk together the zested sugar with orange juice, egg, egg yolk, and salt. Cook over medium-low heat, stirring constantly until the mixture reaches 170°F (78°C), becomes vibrant in color and thick enough to coat the back of a spoon. Strain through a fine mesh sieve into a clean bowl. Stir in cold butter and orange extract until combined. Cover with plastic wrap touching the surface and chill until ready to use.
  2. Prepare the Tangzhong: Whisk together water and 1/4 cup bread flour in a small saucepan. Cook over medium heat, whisking constantly for 4-5 minutes until a paste-like slurry forms. Transfer to a bowl and let cool.
  3. Mix Dough Ingredients: In the mixer bowl, combine 3 2/3 cups bread flour, sugar, instant yeast, salt, and orange zest. Add cream, orange juice, egg, vanilla bean paste, and the cooled tangzhong. Knead with dough hook on low speed for 2 minutes until a rough dough ball forms.
  4. Add Butter to Dough: With mixer on low, add softened butter one tablespoon at a time, allowing full incorporation before adding the next. Continue kneading 8-10 minutes until dough is smooth and elastic.
  5. First Dough Rise: Shape dough into a smooth ball, seam-side down, place in bowl and cover with plastic wrap. Let rest for 30 minutes.
  6. Make Orange Sugar Filling: In a medium bowl, combine room temperature butter, light brown sugar, orange zest, and vanilla paste until smooth. Set aside.
  7. Shape Rolls: Roll out rested dough on a lightly floured surface to a 15×21 inch rectangle. Spread orange sugar filling evenly leaving a 1/2-inch border at the top edge. Spread orange curd evenly over the filling similarly.
  8. Form and Cut Rolls: Using a pizza cutter, cut dough into twelve 1 3/4 inch strips. Roll each strip tightly away from you. Place rolls seam side down in parchment-lined 9×13 inch pan.
  9. Second Rise: Cover pan with plastic wrap and allow rolls to rise 1-2 hours until doubled in size. Meanwhile preheat oven to 325°F (162°C).
  10. Bake: Bake rolls for 30-40 minutes or until center rolls reach an internal temperature of 185°F.
  11. Prepare Vanilla Cream Icing: Whisk powdered sugar, heavy cream, melted butter, and vanilla paste until smooth.
  12. Serve: Once rolls have cooled 20-25 minutes, drizzle icing over the top. Serve warm for best flavor.

Notes

  • Measuring bread flour accurately is important for dough consistency—spoon flour into measuring cup and level it off instead of scooping directly.
  • Tangzhong is a cooked flour-water mixture that helps the dough stay soft and fresh longer.
  • Make sure all wet ingredients for dough are at room temperature for best yeast activation.
  • If orange curd is not prepared ahead, allow extra time for chilling before assembling rolls.
  • Internal temperature is a reliable way to check doneness of the rolls to avoid under or over baking.

Keywords: orange creamsicle cinnamon rolls, orange curd cinnamon rolls, citrus cinnamon rolls, breakfast rolls, brunch recipe, orange zest dessert

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