Irresistibly Soft Orange Creamsicle Cinnamon Rolls: A Zesty Twist on a Classic
As a self-proclaimed cinnamon roll enthusiast and professional pastry chef, I’m always on the hunt for innovative ways to elevate classic baked goods. My latest obsession? Transforming the beloved nostalgic flavors of an orange creamsicle into the most unbelievably soft and fluffy cinnamon rolls you’ll ever taste. Forget your standard cinnamon rolls; these aren’t just a dessert, they’re an experience, a bright burst of sunshine perfect for any season, but especially delightful during summer brunch or as a refreshing treat.
Imagine tender, sweet rolls infused with fresh orange juice and vibrant zest, generously filled with a homemade, tangy orange curd, and crowned with a silky, creamy vanilla glaze that perfectly mimics the iconic creamsicle flavor. It’s a symphony of textures and tastes: the softness of the dough, the gooey richness of the filling, and the smooth, sweet tang of the glaze. This recipe is a testament to the joy of baking, taking familiar comfort food and giving it an exciting, unforgettable twist. Just like my popular pineapple upside-down cinnamon rolls with their caramelized fruit magic, or my peach cobbler rolls bursting with juicy summer peaches, these orange sweet rolls are designed to impress and delight. Get ready to bake a batch of pure joy that will have everyone asking for more!
At the heart of these delightful orange sweet rolls lies the foundation of my highly acclaimed soft and fluffy cinnamon roll recipe. This base dough is meticulously crafted to ensure an unparalleled tenderness and melt-in-your-mouth texture. Even if you’re a purist who adores the classic cinnamon flavor, understanding the principles behind this dough will unlock a world of soft, perfect rolls. It’s the secret to consistent success, guaranteeing that whether you opt for these vibrant orange rolls or the traditional version, you’re always creating something truly special and utterly delicious.
Baking Bliss: Your Step-by-Step Guide to Orange Creamsicle Rolls
Crafting these delectable orange creamsicle cinnamon rolls is a rewarding journey, and I’m here to guide you through each essential step. From preparing the signature tangzhong to baking those perfect golden spirals, every detail contributes to the ultimate soft, flavorful roll. Follow these instructions closely for a truly spectacular result.
1
Master the Tangzhong. This seemingly small pre-step is actually a game-changer for incredibly soft and fluffy rolls, a technique borrowed from Asian baking. By cooking a small portion of flour and water into a paste (tangzhong), you essentially pre-gelatinize the starches. This allows the dough to absorb and retain more liquid, resulting in a bread that’s not only ultra-soft and pillowy but also stays fresh for significantly longer. It’s the secret to that coveted “day-old still fresh” quality. Do not be tempted to skip this vital step – your taste buds will thank you!
2
Combine Wet and Dry Ingredients. Begin by adding all your dry ingredients – flour, sugar, yeast, salt, and aromatic orange zest – into the bowl of a stand mixer. Then, pour in the liquid components: heavy cream, fresh orange juice, egg, vanilla, and your prepared tangzhong. Don’t be alarmed if, at this initial stage, the dough appears rough, shaggy, and a bit dry. This is perfectly normal and expected! The dough hook will work its magic in the next step, transforming this rustic mixture into a cohesive and beautiful dough.
3
Knead the Dough to Perfection. This is where patience truly pays off. Once your initial ingredients are combined, begin adding the softened butter, one tablespoon at a time, allowing each piece to be fully incorporated into the dough before adding the next. This slow, deliberate process is crucial for developing the gluten structure without making the dough greasy. You’ll observe a remarkable transformation: the dough will evolve from a sticky, somewhat messy ball into a beautiful, smooth, and highly elastic mass that is a joy to work with. It should feel supple and slightly tacky, but not stick to your hands.
4
Allow the Dough to Rest and Relax. Once your dough is beautifully kneaded, shape it into a smooth ball and place it back in the bowl, covered with plastic wrap. This resting period is more than just a pause; it’s a critical step that allows the gluten to relax after all that kneading. A well-rested dough is a cooperative dough, making the subsequent rolling and shaping process significantly easier and more enjoyable. It prevents the dough from snapping back, ensuring you can achieve that perfect, even rectangle without a struggle.
5
Whip Up the Zesty Orange Curd Filling. While your dough is resting, prepare the star of our filling: the homemade orange curd. This isn’t just any curd; it’s a vibrant, intensely flavored component that truly elevates these rolls. Cook it gently over medium-low heat, stirring continuously, until it reaches a beautiful glossy, pudding-like consistency. It should be thick enough to generously coat the back of a spoon. This rich, zesty curd will bring an incredible depth of fresh orange flavor and a delightful tang to every bite, perfectly balancing the sweetness of the rolls.
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Roll, Spread, and Layer the Fillings. On a lightly floured surface, gently roll out your rested dough into a large, even rectangle, ensuring the longest side is closest to you. First, spread the vibrant orange sugar filling evenly across the dough, being mindful to leave about a 1-inch clean border at the top edge. This clean edge is key to helping your rolls seal neatly. Next, delicately layer the homemade orange curd over the sugar filling. This dual-layer approach—the aromatic orange sugar followed by the rich, zesty curd—ensures that every single swirl and bite of your finished cinnamon roll is absolutely bursting with incredible orange flavor. It’s the secret to that intense creamsicle experience!
This recipe truly showcases how exciting it is to experiment with different flavor profiles and elevate classic comfort foods. If you’re inspired to explore more creative mashups and delightful twists on traditional treats, you absolutely must try my Neapolitan cinnamon rolls. They bring together the nostalgic trifecta of chocolate, vanilla, and strawberry in a single, irresistible roll, promising a truly unique and memorable baking adventure!
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Cut and Roll the Dough Strips. Now for a little baker’s secret that makes all the difference! Instead of wrestling with dental floss or a knife that might squish your beautiful layers, grab a pizza wheel. It’s my go-to bakery trick for perfectly uniform rolls. Use it to cleanly cut strips from your filled dough. Once cut, carefully roll each strip away from you, creating those iconic spirals. The sharp edge of the pizza cutter ensures each roll maintains its shape, and all your lovely layers of orange filling remain intact and evenly distributed.
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Arrange in the Baking Pan. Once rolled, carefully place your beautiful orange sweet rolls into a 9×13 inch baking pan. It’s important to arrange them with a little space between each roll. This isn’t just for aesthetics; it provides them with ample room to grow and expand as they undergo their second proofing. This space ensures they don’t get squished and can rise to their full, fluffy potential, creating that perfectly soft, pull-apart texture we all love.
9
Proof Until Doubled. Cover the pan loosely with plastic wrap and let your rolls rise in a warm, draft-free place. This is the final proofing, and it’s essential for achieving that light, airy texture. You’re looking for a noticeable increase in size – the rolls should appear puffy and airy, having almost doubled. A gentle touch should reveal a dough that feels soft and springs back slowly. Don’t rush this stage; proper proofing is key to ensuring your rolls are perfectly tender, not dense.
10
Bake and Glaze to Perfection! Your oven is preheated, your rolls are beautifully puffed – now it’s time for the grand finale! Bake them until their tops are a gorgeous golden brown, and the internal temperature of the center roll reaches a perfect 185°F (use a digital thermometer for accuracy!). While they’re baking, quickly prepare your luscious vanilla cream glaze. As soon as the rolls emerge from the oven, let them cool just slightly for about 10-15 minutes. This allows them to set slightly but remain warm enough for the glaze to melt and sink into every single crevice and swirl. Drizzle generously, ensuring every inch is covered in that creamy, dreamy, creamsicle-inspired topping. Serve them warm and watch them disappear!
My passion for creating imaginative and irresistible cinnamon roll variations knows no bounds. If you’ve loved discovering the unique charm of these orange creamsicle rolls, I invite you to delve deeper into my full collection of cinnamon roll recipes. It’s a true haven for any cinnamon roll lover, featuring a diverse array of flavors and twists, each promising a delightful baking adventure and a delicious outcome. From fruity to decadent, there’s a roll for every craving!
If you tried this or any other recipe on my website, please let me know how it went in the comments below; I love hearing from you! Your feedback is incredibly valuable. Also, please take a moment to leave a star rating while you’re there to help other bakers discover these amazing rolls! You can also tag me on Instagram or Facebook so I can see your beautiful creations and celebrate your baking success!
Fresh Orange Creamsicle Cinnamon Rolls
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Equipment
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metal 9×13 baking pan
Ingredients
For the 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 tablespoon unsalted butter, cold
- 1 teaspoon pure orange extract
For the Tangzhong
- 1/4 cup bread flour
- 3/4 cup water
For the Cinnamon Roll Dough
- 3 2/3 cups bread flour, *See notes below 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 from above
- 6 tablespoons unsalted butter, room temperature
For the 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
For the Vanilla Cream Icing
- 2 cups powdered sugar
- 1/3 cup + 3 tablespoons heavy cream
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla paste
Instructions
Make the Orange Curd
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To begin crafting your vibrant orange curd, first rub the fresh orange zest into the granulated sugar with your fingertips. This simple action helps to release the aromatic oils from the zest, infusing the sugar with intense orange flavor, until it resembles wet sand. Transfer this fragrant mixture to a small pot. Whisk in the fresh orange juice, whole egg, egg yolk, and a pinch of fine sea salt until well combined and smooth.1/4 cup (50 g) granulated sugar, 1 teaspoon (3 g) fresh orange zest, 1/4 cup (56 g) fresh orange juice, 1 (55 g) large egg, 1 (18 g) large egg yolk, Pinch fine sea salt
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Place the pot over medium-low heat. Cook the mixture gently, stirring constantly with a whisk, for approximately 8-12 minutes. The key is to keep stirring to prevent scorching and ensure even cooking. Continue until the curd reaches a temperature of 170°F (78°C), appears vibrantly yellow-orange, and is thick enough to generously coat the back of a spoon without running off. Immediately pour the cooked curd through a fine-mesh strainer into a clean heatproof bowl to remove any potential bits of cooked egg or zest, ensuring a perfectly smooth and luxurious texture.
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Once strained, stir in the cold unsalted butter, one tablespoon at a time, allowing it to fully melt and combine, until the curd is glossy and smooth. Finally, add the pure orange extract to enhance the citrus flavor. Cover the surface of the curd directly with plastic wrap to prevent a skin from forming as it cools. Chill the orange curd in the refrigerator until it is completely cold and firm, ready to be used as a luscious filling for your rolls.3 tablespoon (42 g) unsalted butter, 1 teaspoon (2 g) pure orange extract
Make the Cinnamon Rolls
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First, prepare the tangzhong, which is crucial for the rolls’ incredible softness and prolonged freshness. In a small saucepan, whisk together the water and bread flour until no lumps remain. Cook this mixture over medium heat, continuously whisking, for approximately 4-5 minutes. You’ll notice it gradually thickens into a paste-like, opaque slurry. As soon as it reaches this consistency, remove it from the heat and immediately scrape it into a separate bowl. Set it aside to cool to room temperature before incorporating it into your dough.1/4 cup (32 g) bread flour, 3/4 cup (155 g) water
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In the bowl of a stand mixer fitted with the dough hook attachment, combine the dry ingredients: bread flour, granulated sugar, instant yeast, fine sea salt, and fresh orange zest. Briefly mix them together. Next, add the wet ingredients: room temperature heavy cream, fresh orange juice, large egg, vanilla bean paste, and the cooled tangzhong. Begin kneading on low speed for about 2 minutes. At this stage, the mixture will come together into a rough, somewhat shaggy dough ball, which is exactly what you want before the butter is introduced.3 2/3 cups (485 g) bread flour, 1/3 cup (66 g) granulated sugar, 2 teaspoons (6 g) instant yeast, 1 teaspoon (4 g) fine sea salt, 1 teaspoon (3 g) fresh orange zest, 1/3 cup (78 g) heavy cream, 1/4 cup (56 g) fresh orange juice, 1 (55 g) large egg, 1 teaspoon (4 g) vanilla bean paste, Tangzhong from above
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With the stand mixer still running on low speed, begin adding the softened, room temperature unsalted butter, one tablespoon at a time. It’s absolutely crucial to allow each tablespoon of butter to be fully incorporated into the dough before adding the next. This process typically takes about 5-7 minutes. Once all the butter is added, continue kneading the dough for an additional 8-10 minutes. The dough will undergo a magical transformation, evolving from sticky and messy to beautifully glossy, smooth, and highly elastic, easily passing the windowpane test (where a small piece can be stretched thinly enough to see light through it without tearing).6 tablespoons (84 g) unsalted butter
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Once your dough is perfectly kneaded, remove it from the mixer bowl. Gently pull the sides of the dough into the bottom to create a smooth, round ball. Place this beautiful dough ball seam-side down back into the clean mixing bowl. Cover the bowl tightly with plastic wrap to prevent a skin from forming and set it aside to rest at room temperature for approximately 30 minutes. This brief resting period is vital as it allows the gluten to relax, making the dough much easier to roll out evenly in the next step.
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While your dough is resting, prepare the irresistible orange sugar filling. In a medium bowl, combine the softened unsalted butter, light brown sugar (packed), fresh orange zest, and vanilla paste. Use a spoon or a rubber spatula to mix these ingredients thoroughly until the mixture is completely smooth and creamy. The orange zest will release its fragrant oils, beautifully infusing the sugar. Set this aromatic filling aside, ready to be spread onto your dough.1/2 cup (113 g) unsalted butter, 2/3 cup (133 g) light brown sugar, 2 teaspoons (7 g) fresh orange zest, 1 teaspoon (4 g) vanilla paste
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Once rested, transfer your dough to a lightly floured work surface. Roll it out carefully but firmly into a large rectangle measuring approximately 15×21 inches, ensuring the longest side is positioned closest to you. First, spread the prepared orange sugar filling evenly across the entire surface of the dough, making sure to leave a clean 1/2-inch border along the top long edge. This clean border is essential for effectively sealing the rolls later. Then, gently and evenly spread the chilled orange curd over the orange sugar filling. This double layer of orange goodness ensures an explosion of bright, zesty flavor in every single bite!orange curd
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Now for the magic of shaping! Starting from the long edge closest to you, tightly roll the dough up into a log. Once rolled, use a sharp pizza cutter or a serrated knife (which is less likely to squish the layers than a regular knife) to cut the log into twelve uniform 1 3/4-inch strips. This method helps maintain the perfect circular shape of each roll and keeps all those delicious layers intact. Carefully transfer each cut roll to a parchment-lined 9×13 inch baking pan, arranging them with a little space in between to allow for expansion during proofing.
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Cover the baking pan loosely with plastic wrap. Place the pan in a warm, draft-free location and allow the rolls to rise for approximately 1-2 hours, or until they have noticeably doubled in size and appear puffy and soft. While the rolls are busy proofing, preheat your oven to 325°F (162°C) to ensure it’s at the correct temperature when your rolls are ready to bake.
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Once perfectly proofed, bake the cinnamon rolls in your preheated oven for 30-40 minutes. The rolls should be beautifully golden brown on top, and a quick check with an instant-read thermometer inserted into the center of a middle roll should register 185°F (85°C). This internal temperature ensures they are fully cooked through and wonderfully soft. While they are baking, seize the opportunity to quickly prepare your luscious vanilla cream icing.
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For the grand finale, in a medium bowl, whisk together the powdered sugar, heavy cream, melted unsalted butter, and vanilla paste until you achieve a perfectly smooth, pourable icing. Once the rolls are baked, remove them from the oven and let them cool in the pan for about 20-25 minutes. This cooling period allows them to set slightly but keeps them warm enough for the glaze to melt and seep into every delicious swirl. Drizzle the vanilla glaze generously over the warm orange creamsicle rolls. Serve them immediately while they’re still warm and gooey for the ultimate indulgent experience!2 cups (240 g) powdered sugar, 1/3 cup + 3 tablespoons (110 g) heavy cream, 2 tablespoons (28 g) unsalted butter, 1 teaspoon (4 g) vanilla paste
Notes
Notes on orange juice: For the brightest, most authentic orange creamsicle flavor in your rolls, fresh oranges are highly recommended over store-bought bottled orange juice. Bottled juices often contain added sugars and preservatives that can make the final rolls overly sweet and diminish the natural zestiness we’re aiming for. Freshly squeezed juice provides a pure, vibrant citrus note that truly makes these rolls sing.