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Fresh Orange Creamsicle Cinnamon Rolls Recipe

★★★★★

4.8 from 145 reviews
  • Author: Harper
  • Total Time: 3 hours 3 minutes
  • Yield: 12 servings 1x

Description

These Fresh Orange Creamsicle Cinnamon Rolls combine the bright citrus flavor of orange with the rich creaminess of a classic creamsicle in a soft, tender cinnamon roll. Featuring a homemade orange curd, a luscious orange sugar filling, and a creamy vanilla icing, these rolls offer a refreshing twist on a traditional favorite, 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

Dough and Tangzhong

  • 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

Orange Sugar Filling

  • 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 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. Add this mixture to a pot and whisk in the orange juice, egg, egg yolk, and a pinch of fine sea salt.
  2. Cook the Curd: Heat the mixture over medium-low heat, stirring constantly until the temperature reaches 170°F (78°C) and the curd thickens enough to coat the back of a spoon. Strain the curd through a fine mesh sieve into a clean bowl.
  3. Finish the Curd: Stir in the cold butter and orange extract until fully combined. Cover the surface of the curd with plastic wrap to prevent a skin from forming and refrigerate until ready to use.
  4. Make the Tangzhong: In a small saucepan, whisk together the water and 1/4 cup bread flour. Cook over medium heat, whisking constantly for 4-5 minutes until the mixture becomes a paste-like slurry. Transfer to a bowl and let cool.
  5. Prepare the Dough: In a stand mixer bowl, combine 3 2/3 cups bread flour, sugar, yeast, salt, and orange zest. Add the heavy cream, fresh orange juice, egg, vanilla bean paste, and the cooled tangzhong. Knead with the dough hook on low speed for 2 minutes until a rough dough forms.
  6. Knead the Dough with Butter: With the mixer still running on low, add softened butter one tablespoon at a time, allowing each to incorporate fully. Continue kneading for 8-10 minutes until the dough is smooth and elastic.
  7. First Rise: Shape the dough into a smooth ball and place seam-side down in a bowl. Cover with plastic wrap and let rest for 30 minutes.
  8. Make the Orange Sugar Filling: In a medium bowl, combine softened butter, light brown sugar, fresh orange zest, and vanilla paste. Mix until smooth and set aside.
  9. Roll the Dough: On a lightly floured surface, roll out the dough to a 15×21 inch rectangle. Spread the orange sugar filling evenly over the dough, leaving a 1/2-inch border at the top. Then spread the chilled orange curd evenly over the filling, maintaining the border.
  10. Form the Rolls: Using a pizza cutter, slice the dough into twelve 1 3/4-inch strips. Roll each strip away from you tightly, then transfer to a parchment-lined 9×13 inch baking pan.
  11. Second Rise: Cover the pan with plastic wrap and allow the rolls to rise for 1-2 hours or until doubled in size. Preheat the oven to 325°F (162°C).
  12. Bake: Bake the rolls for 30-40 minutes until the internal temperature reaches 185°F. They should be golden and cooked through.
  13. Prepare the Vanilla Cream Icing: While baking, whisk together powdered sugar, heavy cream, melted butter, and vanilla paste until smooth.
  14. Cool and Ice: After baking, let the rolls cool for 20-25 minutes, then drizzle the vanilla cream icing generously over the top. Serve warm for the best flavor and texture.

Notes

  • When measuring bread flour for the dough, spoon it into the measuring cup and level off with a knife for accuracy to avoid dense rolls.
  • Tangzhong is a cooked flour paste that helps create soft and fluffy bread by retaining moisture.
  • Ensure all wet ingredients are at room temperature for proper yeast activation.
  • Cover the orange curd directly with plastic wrap to prevent a skin from forming while chilling.
  • Allow rolls to cool slightly before icing to prevent the glaze from melting off completely.
  • You can use fresh orange zest for a bright flavor, but dried orange peel can be used in a pinch, adjusting quantity accordingly.
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 40 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Keywords: orange cinnamon rolls, creamsicle cinnamon rolls, orange curd rolls, breakfast rolls, citrus cinnamon rolls

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