Orange Cinnamon Rolls

Fluffy, soft rolls filled with cinnamon sugar and topped with a tangy orange frosting. These rolls are an irresistible breakfast treat!

Ingredients

2 1/2 cups warm water
3 Tablespoons active dry yeast
1 cup butter melted
6 large eggs
1 cup granulated sugar
2 teaspoon salt
9-91/2 cups all-purpose flour (adjust as necessary for dough consistency)

Filling

1/2 cup butter melted
1 cup granulated sugar
2 Tablespoons cinnamon (or adjust to taste)

Frosting

2 oranges zested & juiced (reserve 2/3 cup juice for the frosting)
7 cups powdered sugar
1/2 cup butter softened
2 teaspoon vanilla

Instructions

Proof the yeast: In a large mixing bowl, combine the warm water, 1 cup of sugar, and melted butter. Sprinkle the yeast over the top and allow it to dissolve and foam for about 5–10 minutes.
Prepare the dough: Add the eggs, salt, and about half of the flour to the yeast mixture. Gradually stir in the remaining flour until a dough forms. Knead the dough for about 8 minutes until it’s smooth and elastic. You can do this by hand or in a stand mixer with a dough hook.
First rise: Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about 1 hour, or until it has doubled in size.
Shape the rolls: Punch down the dough and divide it into 4 equal portions. Roll each portion out into a 7x10-inch rectangle. Spread softened butter over each rectangle, and then sprinkle generously with cinnamon sugar.
Form the rolls: Roll each dough rectangle tightly from the long edge and cut it into 12 equal pieces. Arrange the rolls in a greased 9x13-inch baking dish or on a greased cookie sheet, making sure they’re snug together but not too tight.
Second rise: Let the rolls rise for another 30–45 minutes or until they’ve doubled in size again.
Bake the rolls: Preheat the oven to 350°F (175°C). Bake the rolls for 12–15 minutes, or until they are golden brown and cooked through.
Make the frosting: While the rolls are baking, prepare the frosting by combining the orange zest and juice with powdered sugar, softened butter, and vanilla extract. Mix until smooth and creamy.
Frost the rolls: Once the rolls are out of the oven, immediately drizzle the frosting over them while they’re still warm. Allow the frosting to melt into the rolls, giving them a deliciously creamy finish.

Notes

Yeast: Always make sure your yeast is fresh to avoid any issues with rising. If your yeast mixture doesn’t foam during the proofing stage, it may be expired.
Texture adjustment: If your dough feels too sticky after mixing, you can add a little more flour to get the right consistency, but try not to overdo it. A slightly sticky dough leads to softer rolls.
Storage: These rolls are best eaten fresh, but you can store them in an airtight container at room temperature for up to 2 days. If you want to store them longer, you can freeze them for up to 1 month.
Make-ahead tip: You can prepare these rolls up to the point of the second rise, cover them tightly, and refrigerate them overnight. In the morning, let them come to room temperature and complete the final rise before baking.