Orange Rolls Recipe
Make soft, fragrant orange rolls with a citrus-sweet filling and glaze. Step-by-step recipe, tips, a...
110
total time
8
servings
110 kcal
calories
Gathering Ingredients
Gathering the right ingredients is the first step toward cinnamon rolls that rise tall, bake evenly, and reward you with a soft, aromatic crumb. Start with a reliable base: all purpose flour, granulated sugar, active dry yeast, salt, warm milk, a couple of eggs, and plenty of butter. The quality of your cinnamon plays a surprisingly large role in flavor, so choose a fresh, fragrant ground cinnamon rather than the dull variety you might keep on hand. For the dough, a practical ratio is about 3 cups (360 g) of flour, 1/4 cup (60 g) sugar, 2 1/4 teaspoons active dry yeast, 1/2 teaspoon salt, 1 cup (240 ml) warm milk, 1 large egg, and 2 tablespoons melted butter. This creates a tender, extensible dough that can stretch into a generous rectangle without tearing. For the filling, assemble 1/2 cup (110 g) packed brown sugar, 2 to 3 tablespoons ground cinnamon, and 4 tablespoons melted butter. The combination of cinnamon and brown sugar creates those signature swirls and that irresistible aroma as the rolls bake. Finally, for the glaze, pull together 1/2 cup (120 g) cream cheese, 1/4 cup (60 g) butter, 1 to 1 1/2 cups powdered sugar, 1 teaspoon vanilla, and a pinch of salt. If a dairy free version is preferred, you can substitute almond milk and a plant based butter, and whisk in a dairy free cream cheese alternative for the glaze. Gather your parchment paper, a sturdy mixing bowl, a stand mixer with a dough hook if you have one, and a rolling pin. Having everything measured and ready reduces stress and helps you stay calm as the dough comes together. With these ingredients lined up, you’re ready to make cinnamon rolls that are soft, pillowy, and deeply comforting, a weekend breakfast that can be shared with family and friends.
Making the Dough
To make a tender, gluten friendly dough you start by activating the yeast. In a small bowl combine the warm milk (about 110 degrees Fahrenheit) with a pinch of sugar and the yeast. Let it sit for 5 to 10 minutes until foamy. If you are using instant yeast, you can skip this step and whisk it directly with the dry ingredients, but the extra step helps ensure reliable rise. In a large bowl or the bowl of a stand mixer, whisk together the egg and the melted butter until smooth. Add the yeast mixture, then add the flour and salt. Mix on low speed until a shaggy dough forms, then increase to medium speed and knead for 4 to 6 minutes in a stand mixer or 8 to 10 minutes by hand until the dough is smooth and elastic. The dough should pass the windowpane test: stretch a small piece between your fingers and the dough should become translucent without tearing. If it resists, knead a little longer. Once ready, oil a clean bowl lightly, place the dough inside, cover, and let rise in a warm spot until doubled in size, about 60 to 90 minutes depending on temperature. After it doubles, gently punch it down, turn it out onto a lightly floured surface, and roll it to a rectangle about 12 by 16 inches. The dough is prepared for the filling and rolling stage, where the real cinnamon roll magic begins. If you want to expedite, you can perform a shorter rise after shaping, but the longer rise generally yields a lighter crumb and more even layers.
Preparing the Filling
Make the cinnamon filling while the dough rests. In a small bowl combine the brown sugar and cinnamon. Melt the butter and set aside. When the dough is rolled to a 12 by 16 inch rectangle, brush it with the melted butter, leaving a small margin along the far edge. Sprinkle the cinnamon sugar mixture evenly over the buttered surface, patting it down lightly so it sticks and distributes in an even layer. A generous filling yields dramatic swirls and a pronounced cinnamon aroma, while a lighter layer yields a milder flavor. If you prefer extra texture, you can scatter a handful of chopped nuts like pecans or walnuts over the filling. Gently press the filling into the dough with your rolling pin as you roll the dough from the long edge into a tight log. Cut the log into even slices about 12 to 15, depending on how thick you want the final rolls. Place the slices into a greased 9x13 inch baking dish, or arrange them in a circle in a larger pan if you want a towering pull-apart effect. Let the cut rolls rest and relax for a few minutes so the surface can regain some moisture before the second rise. This step creates the classic spiral pattern inside each cinnamon roll and guarantees an even bake across all the pieces.
Rolling and Shaping
With the dough trimmed, roll it out again to an even rectangle if needed, about 12 by 16 inches. The goal is a uniform surface that can hold the filling evenly and produce perfectly shaped swirls after slicing. Spread the melted butter over the entire surface, then sprinkle the cinnamon sugar filling in a thick, even layer. Make sure to reach the edges. Start rolling from the long side, applying gentle pressure to create a tight log. If the dough resists or tears, pause and adjust with more flour or a moment of rest, because a stubborn roll can lead to uneven slices. Once the log is formed, seal the edge by gently brushing with a little water or milk and pinch it closed. Using a sharp serrated knife or a piece of dental floss, cut the log into 12 to 15 individual rolls about 1 to 1.5 inches thick. Arrange the rolls in a greased 9x13 inch baking dish or in a large round cake pan. Leave a little space between each roll for expansion during the second rise. Cover the pan loosely with plastic wrap or a clean kitchen towel and let the rolls have a second rise until they look puffy and just about doubled in size, about 30 to 45 minutes depending on the warmth of your kitchen. When ready, you’re prepared to bake and fill your home with the sweet scent of cinnamon.
Proofing and Rise
Second rise is important for light, fluffy cinnamon rolls. After slicing and arranging, the dough needs time to relax and rehydrate. The rolls should be covered with a light towel and kept in a warm place free from drafts. A good rule of thumb is to let them rise until they are puffy and nearly doubled, typically 30 to 45 minutes, though in cooler climates it can take longer. The surface should show a delicate bounce when touched. If you press gently on a roll and it springs back slowly, it's ready to bake. In the meantime, preheat your oven to 350 F (175 C). If your oven runs hot or cold, adjust by 25 degrees Fahrenheit; the goal is even, thorough baking with a light golden crust. Lightly brush the tops with a little butter or milk to help them brown and to keep the surface from drying. Do not let them overproof, or they may spill over and lose their distinct spiral layers. The right amount of rising time yields a tall, airy bite that stands up to the glaze and optional toppings. When the rolls are ready, place them in the center of the oven and bake until the tops are deeply golden and a toothpick or skewer comes out with a few crumb clinging to it, about 20 to 25 minutes.
Cooking Process
While the aroma of warm cinnamon rolls fills your kitchen, it is time to bake. Preheat the oven to 350 F (175 C). Bake the rolls in the center rack for 20 to 25 minutes, or until the tops are deeply golden, and the edges are lightly caramelized. If your oven tends to run hot, check a few minutes early to avoid overbrowning. When you pull the pan from the oven, the rolls should feel puffed and set, with a gentle give when pressed. Allow them to rest for about 10 minutes before glazing so the frosting sets properly yet remains saucy enough to coat the swirls. If you want extra depth of flavor, you can brush the tops with a touch more melted butter as they come out of the oven. While they cool slightly, prepare a creamy glaze by whisking together softened cream cheese, melted butter, powdered sugar, vanilla, and a pinch of salt until smooth and thick enough to drizzle. This is also a good time to set up plates, a serving spoon, and a warm mug of coffee or tea. The steps in this cooking process ensure the cinnamon roll layers remain tender and the filling stays luscious without becoming heavy. (image included)\n {"description":"Golden cinnamon rolls fresh from the oven on a parchment-lined tray with steam rising, a warm kitchen background","midjourney_prompt":"Freshly baked cinnamon rolls on a parchment-lined baking sheet, golden brown, steam rising, visible swirls, cozy kitchen lighting, high detail"}
Glazing and Serving
Finish the cinnamon rolls with a creamy glaze that adds richness without weighing them down. A classic glaze blends cream cheese and butter with powdered sugar and a touch of vanilla. In a bowl beat 4 ounces (115 g) of softened cream cheese with 1/4 cup (60 g) of melted butter until smooth. Add 1 to 1 1/2 cups powdered sugar gradually, followed by 1 teaspoon vanilla and a pinch of salt. If the glaze is too thick, whisk in a teaspoon of milk or water at a time until it drapes the rolls in a glossy sheen. If you prefer a lighter glaze, reduce the sugar by a quarter cup and add a little more milk. Drizzle the glaze over the warm rolls so it melts into the crevices of the spiral, creating that classic marble effect. Allow the glaze to set for a few minutes before slicing and serving. Cinnamon rolls are best served warm; you can keep them in an airtight container for a couple of days, reheating gently in the oven or microwave. For extra flair, sprinkle toasted chopped nuts on top or serve with fresh fruit on the side. These tips help you tailor the glaze and serving style to your preferences and make your cinnamon rolls feel like a celebratory weekend treat rather than everyday breakfast.
Troubleshooting and Tips
Even the best cinnamon rolls can be fussy if you don’t account for dough texture and oven behavior. If the dough is too sticky during rolling, it likely needs a touch more flour in the work surface and on the rolling pin, but add flour gradually to avoid a dry, dense final product. If the dough fails to rise, check the yeast's viability and the temperature of the liquids; the dough should be warm, not hot, to awaken the yeast. A cool kitchen will slow rising, so you can warm the space or preheat your oven to a very low heat, then switch it off before placing the dough inside. If you notice a pale color or lack of aroma, consider giving the dough an extra punch of time to rise or using a bit more sugar to feed the yeast. For a richer filling, you can add a tablespoon of melted butter to the cinnamon mixture or reduce the sugar ratio for a less sweet roll. If the glaze becomes too runny, thicken it with more powdered sugar or refrigerate briefly before applying. To store leftovers, keep rolls in an airtight container at room temperature for up to two days, or freeze unglazed rolls for longer storage and glaze after thawing and warming. These troubleshooting tips can help you adjust the recipe to your location, equipment, and taste, ensuring you always end up with soft, flavorful cinnamon rolls.
Final Presentation
Serving cinnamon rolls is more than a recipe; it’s a small celebration. Present the rolls on a warm platter or a rustic wooden board, allowing the spirals to show their soft interiors and generous filling. The best moment comes when you cut into a freshly glazed roll and reveal the delicate layers of cinnamon and butter. Arrange a few rolls at the center with a small pile of pecans, a dusting of extra powdered sugar, or a few fresh orange zest curls for a bright contrast. Pair the rolls with a mug of coffee, chai, or a glass of cold milk for a comforting breakfast or weekend brunch. If you want to elevate the presentation, add a few cinnamon sticks and a cinnamon-scented candle to the table to enhance the aroma. This final presentation is all about contrasts: warm rolls against a cool plate, the glossy glaze catching the light, and the inviting steam that says, This is made with care. While the recipe yields a generous batch, you can half it for smaller gatherings or freeze the extra rolls for later. A well-presented batch of cinnamon rolls is not only a crowd-pleaser but a reliable make-ahead option for special occasions, holidays, or a cozy Sunday morning." , "image":{ "description":"A beautiful plate of warm cinnamon rolls with glossy cream cheese glaze arranged on a marble surface, coffee cup nearby","midjourney_prompt":"Beautiful plate of freshly glazed cinnamon rolls on a marble surface, light and cozy kitchen background, warm tones, high detail, inviting breakfast scene"}}]} the JSON_schema is not strictly followed as there is missing representation for section 6 content with image; Also there is an extra placeholder inserted in section 6. The content structure should be corrected to strictly follow: exactly 3 sections with image property, and others without; each image section must include a midjourney_prompt in English. Also ensure every section has 200+ words content. The final output should be valid JSON matching the provided schema. Please provide corrected JSON.}{
Easy Homemade Cinnamon Rolls
Master soft, fluffy cinnamon rolls from scratch with a simple yeast dough, easy filing, and creamy glaze.
total time
110
servings
8
calories
110 kcal
ingredients
- 2 1/2 cups all-purpose flour 🥣
- 1/4 cup granulated sugar 🍬
- 2 1/4 tsp active dry yeast 🌾
- 1/2 tsp salt 🧂
- 1/2 cup warm milk 🥛
- 2 tbsp unsalted butter, melted 🧈
- 1 large egg 🥚
- 1/3 cup brown sugar 🍬
- 2 tsp ground cinnamon 🥄
- 2 tbsp unsalted butter, softened 🧈
- 2 oz cream cheese 🧀
- 1/4 cup unsalted butter 🧈
- 1 cup powdered sugar 🍚
- 1/2 tsp vanilla extract 🍦
- Pinch of salt 🧂
instructions
- In a small bowl, warm the milk with the butter until just warm; sprinkle yeast over the top and let sit 5–10 minutes until foamy.
- In a large bowl, whisk flour, sugar, and salt. Stir in the egg and the yeast mixture; mix until a soft dough forms, then knead 6–8 minutes until smooth.
- Place dough in a greased bowl, cover, and let rise 60 minutes until doubled.
- Meanwhile, mix brown sugar and cinnamon for the filling.
- Punch down dough and roll into a 12x16 inch rectangle; spread softened butter over dough, then sprinkle the cinnamon-sugar filling; roll tightly into a log; cut into 8–10 equal slices.
- Arrange rolls in a greased pan; cover and let rise 30–45 minutes; preheat oven to 350°F (175°C).
- Bake 20–25 minutes until golden; cool for 10 minutes, then whisk together cream cheese, butter, powdered sugar, vanilla, and salt to form the glaze; spread over warm rolls and serve.
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