Classic Orange Zest Cinnamon Rolls
Classic Orange Zest Cinnamon Rolls
Ingredients
For the Dough
- 1 1/8 teaspoon active dry yeast
- 1/2 cup warm milk, 105-115°F
- 1/8 cup granulated sugar
- 1/8 cup unsalted butter, melted
- 1/2 large egg
- 1 1/2 cups all-purpose flour, plus more for dusting
- 1/2 teaspoon salt
- 1/2 teaspoon orange zest, finely grated
For the Filling
- 1/8 cup unsalted butter, softened
- 1/4 cup light brown sugar, packed
- 1 1/2 teaspoons ground cinnamon
For the Glaze
- 1/2 cup powdered sugar
- 1 tablespoon milk, as needed for consistency
- 1/4 teaspoon vanilla extract
Instructions
- 1
In a large mixing bowl, combine the warm milk (105-115°F), active dry yeast, and 1/2 teaspoon of the granulated sugar. Stir gently and let sit for 5-10 minutes, or until the mixture is foamy, indicating the yeast is active.
⏱️ 10 min
- 2
Add the remaining granulated sugar, melted unsalted butter, 1/2 large egg, 1 1/2 cups of all-purpose flour, salt, and orange zest to the yeast mixture. Mix with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms.
⏱️ 5 min
- 3
Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes, adding small amounts of flour if necessary, until the dough is smooth and elastic.
⏱️ 7 min
- 4
Lightly grease a clean large bowl. Place the dough in the bowl, turning once to coat. Cover the bowl tightly with plastic wrap and let it rise in a warm place for 1 to 1 1/2 hours, or until it has doubled in size.
⏱️ 90 min
- 5
While the dough is rising, prepare the filling. In a small bowl, combine the softened unsalted butter, packed light brown sugar, and ground cinnamon. Mix until well combined and forms a paste.
⏱️ 5 min
- 6
Once the dough has risen, gently punch it down to release the air. Turn the dough out onto a lightly floured surface and roll it into a large rectangle, approximately 12x9 inches (half the original size).
⏱️ 5 min
- 7
Evenly spread the cinnamon-sugar filling mixture over the entire surface of the rolled dough, leaving a 1/2-inch border clean on one of the long edges.
⏱️ 3 min
- 8
Starting from the long edge opposite the clean border, tightly roll the dough into a log. Pinch the seam firmly to seal it. Using a sharp knife or unflavored dental floss, cut the log into 4 equal rolls.
⏱️ 7 min
- 9
Lightly grease a small baking dish. Arrange the cut cinnamon rolls in the prepared dish, leaving a little space between them. Cover the dish loosely with plastic wrap and let the rolls rise in a warm place for another 30-45 minutes, or until they look puffy and have nearly doubled in size.
⏱️ 45 min
- 10
Preheat your oven to 375°F while the rolls are completing their second rise.
⏱️ 10 min•🌡️ 375
- 11
Bake the cinnamon rolls for 20-25 minutes, or until they are golden brown on top and cooked through. The internal temperature should be around 200°F.
⏱️ 25 min•🌡️ 375
- 12
While the rolls are baking or cooling slightly, prepare the glaze. In a medium bowl, whisk together the powdered sugar, 1 tablespoon of milk, and vanilla extract until smooth. Add more milk, 1 teaspoon at a time, if a thinner consistency is desired.
⏱️ 5 min
- 13
Once the cinnamon rolls are out of the oven and still warm, generously drizzle or spread the prepared glaze over them. Serve immediately and enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Orange Zest Cinnamon Rolls
Ingredients
For the Dough
- 1 1/8 teaspoon active dry yeast
- 1/2 cup warm milk, 105-115°F
- 1/8 cup granulated sugar
- 1/8 cup unsalted butter, melted
- 1/2 large egg
- 1 1/2 cups all-purpose flour, plus more for dusting
- 1/2 teaspoon salt
- 1/2 teaspoon orange zest, finely grated
For the Filling
- 1/8 cup unsalted butter, softened
- 1/4 cup light brown sugar, packed
- 1 1/2 teaspoons ground cinnamon
For the Glaze
- 1/2 cup powdered sugar
- 1 tablespoon milk, as needed for consistency
- 1/4 teaspoon vanilla extract
Instructions
- 1
In a large mixing bowl, combine the warm milk (105-115°F), active dry yeast, and 1/2 teaspoon of the granulated sugar. Stir gently and let sit for 5-10 minutes, or until the mixture is foamy, indicating the yeast is active.
⏱️ 10 min - 2
Add the remaining granulated sugar, melted unsalted butter, 1/2 large egg, 1 1/2 cups of all-purpose flour, salt, and orange zest to the yeast mixture. Mix with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms.
⏱️ 5 min - 3
Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes, adding small amounts of flour if necessary, until the dough is smooth and elastic.
⏱️ 7 min - 4
Lightly grease a clean large bowl. Place the dough in the bowl, turning once to coat. Cover the bowl tightly with plastic wrap and let it rise in a warm place for 1 to 1 1/2 hours, or until it has doubled in size.
⏱️ 90 min - 5
While the dough is rising, prepare the filling. In a small bowl, combine the softened unsalted butter, packed light brown sugar, and ground cinnamon. Mix until well combined and forms a paste.
⏱️ 5 min - 6
Once the dough has risen, gently punch it down to release the air. Turn the dough out onto a lightly floured surface and roll it into a large rectangle, approximately 12x9 inches (half the original size).
⏱️ 5 min - 7
Evenly spread the cinnamon-sugar filling mixture over the entire surface of the rolled dough, leaving a 1/2-inch border clean on one of the long edges.
⏱️ 3 min - 8
Starting from the long edge opposite the clean border, tightly roll the dough into a log. Pinch the seam firmly to seal it. Using a sharp knife or unflavored dental floss, cut the log into 4 equal rolls.
⏱️ 7 min - 9
Lightly grease a small baking dish. Arrange the cut cinnamon rolls in the prepared dish, leaving a little space between them. Cover the dish loosely with plastic wrap and let the rolls rise in a warm place for another 30-45 minutes, or until they look puffy and have nearly doubled in size.
⏱️ 45 min - 10
Preheat your oven to 375°F while the rolls are completing their second rise.
⏱️ 10 min•🌡️ 375 - 11
Bake the cinnamon rolls for 20-25 minutes, or until they are golden brown on top and cooked through. The internal temperature should be around 200°F.
⏱️ 25 min•🌡️ 375 - 12
While the rolls are baking or cooling slightly, prepare the glaze. In a medium bowl, whisk together the powdered sugar, 1 tablespoon of milk, and vanilla extract until smooth. Add more milk, 1 teaspoon at a time, if a thinner consistency is desired.
⏱️ 5 min - 13
Once the cinnamon rolls are out of the oven and still warm, generously drizzle or spread the prepared glaze over them. Serve immediately and enjoy!
⏱️ 2 min