Introduction

These Fresh Orange Creamsicle Cinnamon Rolls combine the bright, zesty flavor of oranges with the comforting warmth of cinnamon rolls. The tangy orange curd and creamy vanilla icing create a delightful twist on a classic treat that’s perfect for breakfast or brunch.

The image shows a close-up view of several cinnamon rolls with three visible layers: a light golden-brown dough base, a swirl of cinnamon filling in the middle, and a creamy white icing thickly covering the top. One cinnamon roll is topped with a thin orange slice, adding a bright contrast to the soft colors of the rolls. The rolls have a soft, fluffy texture, and the icing looks smooth and glossy. The rolls appear to be placed on a white marbled surface with a slight crumbs and glaze around them. Photo taken with an iphone --ar 4:5 --v 7

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
1/4 cup bread flour
3/4 cup water
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 (from recipe above)
2 cups powdered sugar
1/3 cup + 3 tablespoons heavy cream
2 tablespoons unsalted butter (melted)
1 teaspoon vanilla paste

Instructions

Step 1: Make the orange curd by rubbing the orange zest into the sugar until it resembles wet sand. Add it to a pot and whisk in the orange juice, egg, egg yolk, and salt. Cook over medium-low heat, stirring constantly, until the mixture reaches 170°F (78°C), becomes vibrant, and thick enough to coat the back of a spoon. Strain through a fine mesh into a clean bowl, then stir in cold butter and orange extract. Cover with plastic wrap touching the surface and chill until ready to use.
Step 2: Prepare the tangzhong by whisking the water and 1/4 cup flour in a small saucepan. Cook over medium heat, whisking constantly for 4–5 minutes until it forms a paste. Transfer to a bowl and let cool.
Step 3: In a stand mixer, combine the flour, sugar, yeast, salt, and orange zest. Add the cream, orange juice, egg, vanilla bean paste, and the cooled tangzhong. Knead with the dough hook on low for 2 minutes until a rough dough forms.
Step 4: With the mixer on low, add softened butter one tablespoon at a time, allowing incorporation before adding more. Continue kneading 8–10 minutes until the dough is smooth and elastic.
Step 5: Shape the dough into a smooth ball and place seam-side down in the bowl. Cover and rest for 30 minutes.
Step 6: Make the orange sugar filling by mixing butter, brown sugar, fresh orange zest, and vanilla paste until smooth. Set aside.
Step 7: Roll the rested dough on a floured surface into a 15×21-inch rectangle. Spread the orange sugar filling evenly, leaving a 1/2-inch border at the top. Then spread the orange curd evenly over the filling in the same manner.
Step 8: Cut the dough into twelve 1 3/4-inch strips using a pizza cutter. Roll each strip away from you and place them into a parchment-lined 9×13-inch baking pan.
Step 9: Cover the pan and let the rolls rise for 1–2 hours until doubled in size. Preheat the oven to 325°F (162°C) during this time.
Step 10: Bake the rolls for 30–40 minutes until the center reaches 185°F. Meanwhile, whisk the powdered sugar, heavy cream, melted butter, and vanilla paste for the vanilla cream icing.
Step 11: Let the rolls cool 20–25 minutes after baking, then drizzle the vanilla cream icing over the top. Serve warm and enjoy!

Tips & Variations

Use freshly grated orange zest for the best flavor and aroma.
If you prefer a stronger orange flavor, add a little more orange extract to the dough or icing.
For a dairy-free version, substitute butter with coconut oil and use a non-dairy cream.
Chill the dough overnight for deeper flavor and easier handling.
Try adding a pinch of cinnamon to the orange sugar filling for a spiced twist.

Storage

Store the cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months. Reheat covered in the oven at 300°F for 10-15 minutes or microwave briefly until warm. Add fresh icing after reheating for best results.

How to Serve

A close-up view of several soft cinnamon rolls each with one thick layer of creamy white icing that smoothly covers the top and part of the sides. The rolls have a light golden-brown baked dough with visible swirls of cinnamon inside. Some rolls are topped with a small fresh bright orange slice placed on top, adding a pop of color. They are all placed on a white marbled surface. The texture of the icing looks smooth and slightly glossy. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the orange curd ahead of time?

Yes, the orange curd can be made up to a week in advance and stored covered in the refrigerator. Bring it to room temperature before using in the rolls for easier spreading.

What is tangzhong and why is it used?

Tangzhong is a cooked flour and water paste that is added to the dough to keep it soft and fresh longer. It helps create a tender, fluffy roll texture that stays moist for days.