Imagine the smell of warm cinnamon and fresh citrus wafting through your kitchen on a lazy Sunday morning. These cinnamon rolls are exactly what you need to make any day feel special, combining a classic spiced filling with a bright, zesty orange glaze that is honestly hard to resist. I love how the candied orange slices make them look so elegant, yet the process is straightforward enough for any home baker to master.
Perfect for brunch, holidays, or anytime you want something comforting with a little citrus lift. Make-ahead instructions included.
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Why We Love This Recipe
- Bright Citrus Flavour: The combination of fresh orange zest in the glaze and the candied citrus topping adds a refreshing twist to a classic sweet treat.
- Perfectly Soft Texture: Using an enriched dough with whole milk and egg yolks ensures every bite is pillowy and tender.
- Make-Ahead Friendly: You can prep these the night before and just bake them fresh in the morning for a stress-free breakfast.
Ingredients
Dough
- Whole milk
- Instant yeast
- Granulated sugar
- Eggs
- Unsalted butter
- All-purpose flour
- Kosher salt
Filling
- Unsalted butter
- Brown sugar
- Ground cinnamon
- Kosher salt
Candied Citrus
- Orange
- Granulated sugar
- Water
Orange Cream Cheese Glaze
- Cream cheese
- Unsalted butter
- Icing sugar
- Orange zest
- Fresh orange juice
- Salt
See the recipe card below for quantities.
Instructions
See Make-Ahead Instructions, optional
Mix the Dough
In the bowl of a stand mixer, whisk together the warm milk, yeast, and sugar. Add the egg, egg yolk, and melted, cooled butter. Mix briefly with the dough hook.
Add the flour and salt. Mix on low for 1 to 2 minutes until a shaggy dough forms.
Knead
Knead on medium-low for 6 to 8 minutes until smooth and elastic. The dough should pull mostly away from the sides but lightly stick to the bottom. It should feel soft and slightly tacky. If needed, add flour 1 tablespoon at a time.
First Rise
Transfer to a lightly greased bowl, cover tightly with plastic wrap and a clean tea towel, and let rise for 60 to 75 minutes until doubled in size. Wrapping it prevents the dough from drying out.
Make the Candied Citrus
In a wide non-stick skillet, combine sugar and water over medium heat. Once dissolved, add orange half-moons in a single layer. Simmer gently for 15 to 20 minutes until the slices are glossy, flexible, slightly translucent, and bright orange. Transfer to parchment to cool completely. If very syrupy, lightly pat dry before using.
➡️Tip: If slices do not fit comfortably in one layer, candy them in two batches using the same syrup.
Shape the Rolls
Turn the dough on a lightly floured surface, preferably wood, quartz or a smooth countertop. Roll into a 20 x 14-inch rectangle.
➡️Tip: If the dough resists rolling or shrinks back, rest it for 5 to 10 minutes, then continue.
Spread the soft butter over the dough, leaving a ½ inch clean edge on one long side so the log seals tightly. This helps prevent filling from squeezing out and gives cleaner spirals.
Mix the brown sugar, cinnamon, and salt, then sprinkle evenly over the butter.
Roll and Cut
Roll tightly from the long side into a 20-inch log. Pinch the seam to seal. Use a ruler to mark and cut into 13 even rolls if using the 17.5 x 14-inch Hestan Oval Roaster (or 12 even rolls if you are using a 9×13 baker).
➡️Notes: The Oval Roaster provides more airflow around each roll; this is ideal if you prefer a slightly more defined shape and plenty of surface area for that zesty orange cream cheese glaze to drape down the sides. You will achieve a more classic, “pull-apart” look by using a standard 9×13-inch baking pan. Both methods produce delicious results!
Arrange in the Pan
Butter your baking dish. If using the 17.5 x 14-inch Hestan Oval Roaster as we did, place 5 rolls down the center and 4 along each curved side. If using a 9×13-inch baker, arrange in 3 rows of 4.
Second Rise
Cover loosely and let rise for 35 to 45 minutes until puffy.
➡️Notes: Rolls touching after the second rise is normal. If the centre swirls start to pop up before baking, gently press them back down with clean fingers. If they look slightly over-proofed, bake immediately.
Bake the Cinnamon Rolls
Bake at 350°F for 26 to 32 minutes. Rotate the pan halfway through for even browning. Tent loosely with foil if the tops brown too quickly. Rolls are done when the center reaches 185°F to 190°F, the tops ar light golden brown and the rolls look soft and pillowy, not crusty.
Make the Glaze
Beat the cream cheese, butter, icing sugar, zest, juice, and salt until smooth and spreadable.
If too thick, add 1 teaspoon orange juice at a time. If too thin, add 1 tablespoon icing sugar at a time.
The glaze should hold its shape when scooped with a spoon, spread easily and slowly melt into the warm rolls without running off.
Finish
Let rolls cool for 8 to 10 minutes. Spread the glaze over the warm rolls and top each with a candied orange slice. Optional, grate orange zest.
➡️Tip: Apply the glaze when the rolls are warm, not hot. Too hot and the glaze will melt away. Too cool, and it will sit heavily on top.
Make-Ahead Instructions
- Overnight option: Shape and arrange rolls in the roaster. Cover tightly and refrigerate overnight. Next morning: Let sit covered at room temperature for 75 to 90 minutes. Rolls should be soft, slightly puffed, and no longer cold before baking.
- Candied citrus: Make 1 to 3 days ahead. Store between sheets of parchment in an airtight container in the fridge.
- Glaze: Make 1 day ahead. Refrigerate covered. Bring to room temperature for 30 to 45 minutes and stir before using
Tips, Substitutions & Serving Suggestions
- What is Candied Citrus? This is a technique where fruit slices are simmered in a sugar syrup (simple syrup) until the pith becomes translucent and the peel is softened and sweet.
- Measurement Tip: For the most consistent results, I recommend using a kitchen scale for the metric measurements (grams), especially for the flour and butter.
- Oval Roaster vs. 9×13 Pan: While the 17.5 x 14-inch Hestan Oval Roaster offers a stunning, professional presentation that allows the rolls to develop a beautiful all-over golden crust, you can also achieve a more classic, “pull-apart” look by using a standard 9×13-inch baking pan. Using a 9×13-inch pan nestles the rolls closer together, which encourages them to rise upward during the second proof, resulting in extra-tall, pillowy rolls with sides that remain incredibly soft and gooey. In contrast, the spacious interior of the Oval Roaster provides more airflow around each roll; this is ideal if you prefer a slightly more defined shape and plenty of surface area for that zesty orange cream cheese glaze to drape down the sides. Both methods produce delicious results, whether you are looking for the traditional cozy cluster of a rectangular pan or the elegant, artisanal display of the Hestan roaster
- Reheating Cinnamon Rolls: These are best enjoyed warm. To revive leftovers while maintaining that “just baked” softness, we recommend reheating them in a skillet over low heat. Remove the candied citrus and add a drop or two of water to the pan to create steam, then cover with a lid until warmed through. While the microwave works in a pinch (10 to 15 seconds), the skillet method is truly the secret to keeping them pillowy and fresh. Add the citrus back on when serving.
Love these Cinnamon Rolls with Orange Glaze? Try These Recipes Next:
- Orange Cardamom Buns
- Poached Pear Puff Pastry
- Puff Pastry Strawberry Tarts
- Savoury Apple-Brie Hand Pies
Transparency is important to us! We are Hestan Culinary ambassadors, and this post contains affiliate links. The thoughts, tips, and results shared in this recipe are 100% our own!
📖 Recipe
Baked Cinnamon Rolls with Orange Cream Cheese Glaze
Ingredients
Dough
- 1 cup whole milk, warmed to 100°F to 105°F 230 ml
- 2 ¼ teaspoon instant yeast 7 g
- ¼ cup granulated sugar 60 g
- 1½ large egg + 1 large egg yolk room temperature
- 5 tablespoon unsalted butter, melted and cooled slightly 72 g
- 3 ¾ cups all-purpose flour 450 g
- 1 teaspoon kosher salt
Filling
- 9 tablespoon unsalted butter, very soft 135 g
- ¾ cup brown sugar, plus 2 tbsp 180 g , packed
- 2 tablespoon ground cinnamon
- ½ teaspoon kosher salt
Candied Citrus
- 1 orange thinly sliced into rounds, seeds removed, then cut into half-moons
- ½ cup granulated sugar 100 g
- ½ cup water 120 ml
Orange Cream Cheese Glaze
- 5 oz cream cheese, softened 140 g
- 3 tablespoon unsalted butter, softened 40 g
- 1 cup icing sugar, sifted 115 g
- 1 orange for zesting plus extra for finishing
- 2 tablespoon fresh orange juice plus more as needed
- Pinch of salt
Instructions
- See Make-Ahead Instructions in NOTES below, optional
Mix the Dough
- In the bowl of a stand mixer, whisk together the warm milk, yeast, and sugar. Add the egg, egg yolk, and melted, cooled butter. Mix briefly with the dough hook.
- Add the flour and salt. Mix on low for 1 to 2 minutes until a shaggy dough forms.
Knead
- Knead on medium-low for 6 to 8 minutes until smooth and elastic. The dough should pull mostly away from the sides but lightly stick to the bottom. It should feel soft and slightly tacky. If needed, add flour 1 tablespoon at a time.
First Rise
- Transfer to a lightly greased bowl, cover tightly with plastic wrap and a clean tea towel, and let rise for 60 to 75 minutes until doubled in size. Wrapping it prevents the dough from drying out.
Make the Candied Citrus
- In a wide non-stick skillet, combine sugar and water over medium heat. Once dissolved, add orange half-moons in a single layer. Simmer gently for 15 to 20 minutes until the slices are glossy, flexible, slightly translucent, and bright orange. Transfer to parchment to cool completely. If very syrupy, lightly pat dry before using.
Shape the Rolls
- Turn the dough on a lightly floured surface, preferably wood, quartz or a smooth countertop. Roll into a 20 x 14-inch rectangle.
- Spread the soft butter over the dough, leaving a ½ inch clean edge on one long side so the log seals tightly. This helps prevent filling from squeezing out and gives cleaner spirals.
- Mix the brown sugar, cinnamon, and salt, then sprinkle evenly over the butter.
Roll and Cut
- Roll tightly from the long side into a 20-inch log. Pinch the seam to seal. Use a ruler to mark and cut into 13 even rolls if using the 17.5 x 14-inch Hestan Oval Roaster (or 12 even rolls if you are using a 9×13 baker).
Arrange in the Pan
- Butter your baking dish. If using the 17.5 x 14-inch Hestan Oval Roaster as we did, place 5 rolls down the center and 4 along each curved side. If using a 9×13-inch baker, arrange in 3 rows of 4.
Second Rise
- Cover loosely and let rise for 35 to 45 minutes until puffy.
Bake the Cinnamon Rolls
- Bake at 350°F for 26 to 32 minutes. Rotate the pan halfway through for even browning. Tent loosely with foil if the tops brown too quickly. Rolls are done when the center reaches 185°F to 190°F, the tops ar light golden brown and the rolls look soft and pillowy, not crusty.
Make the Glaze
- Beat the cream cheese, butter, icing sugar, zest, juice, and salt until smooth and spreadable.If too thick, add 1 teaspoon orange juice at a time. If too thin, add 1 tablespoon icing sugar at a time.The glaze should hold its shape when scooped with a spoon, spread easily and slowly melt into the warm rolls without running off.
Finish
- Let rolls cool for 8 to 10 minutes. Spread the glaze over the warm rolls and top each with a candied orange slice. Optional, grate orange zest.
💬Tried this Recipe?
- We'd really appreciate a rating and quick review! It helps more home cooks find the recipe, and we love hearing what you think.
Video
Notes
Make-Ahead Instructions
- Overnight option: Shape and arrange rolls in the roaster. Cover tightly and refrigerate overnight . Next morning: Let sit covered at room temperature for 75 to 90 minutes. Rolls should be soft, slightly puffed, and no longer cold before baking.
- Candied citrus: Make 1 to 3 days ahead. Store between sheets of parchment in an airtight container in the fridge.
- Glaze: Make 1 day ahead. Refrigerate covered. Bring to room temperature for 30 to 45 minutes and stir before using
Tips, Substitutions & Serving Suggestions
- What is Candied Citrus? This is a technique where fruit slices are simmered in a sugar syrup (simple syrup) until the pith becomes translucent and the peel is softened and sweet.
- Measurement Tip: For the most consistent results, we recommend using a kitchen scale for the metric measurements (grams), especially for the flour and butter.
- Oval Roaster vs. 9×13 Pan: While the 17.5 x 14-inch Hestan Oval Roaster offers a stunning, professional presentation that allows the rolls to develop a beautiful all-over golden crust, you can also achieve a more classic, "pull-apart" look by using a standard 9×13-inch baking pan. Using a 9×13-inch pan nestles the rolls closer together, which encourages them to rise upward during the second proof, resulting in extra-tall, pillowy rolls with sides that remain incredibly soft and gooey. In contrast, the spacious interior of the Oval Roaster provides more airflow around each roll; this is ideal if you prefer a slightly more defined shape and plenty of surface area for that zesty orange cream cheese glaze to drape down the sides. Both methods produce delicious results, whether you are looking for the traditional cozy cluster of a rectangular pan or the elegant, artisanal display of the Hestan roaster
- Reheating Cinnamon Rolls: These are best enjoyed warm. To revive leftovers while maintaining that "just baked" softness, we recommend reheating them in a skillet over low heat. Remove the candied citrus and add a drop or two of water to the pan to create steam, then cover with a lid until warmed through. While the microwave works in a pinch (10 to 15 seconds), the skillet method is truly the secret to keeping them pillowy and fresh. Add the citrus back on when serving.
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