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Pioneer Woman Orange Cinnamon Rolls

Pioneer Woman Orange Cinnamon Rolls - recipe card
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These soft, fluffy cinnamon rolls are swirled with a sunny orange-scented filling and finished with a bright, zesty orange cream cheese glaze. The dough is enriched with butter and milk for a tender, pull-apart texture, while the glaze adds a tangy-sweet citrus finish that balances the warm cinnamon spice.

Ingredients

  • For the Dough: 2 cups all-purpose flour, plus more for dusting
  • For the Dough: 1/4 cup granulated sugar
  • For the Dough: 1 packet (2 1/4 teaspoons) active dry yeast
  • For the Dough: 1/2 teaspoon fine sea salt
  • For the Dough: 1/2 cup whole milk, warmed to 110°F (43°C)
  • For the Dough: 1 large egg, at room temperature
  • For the Dough: 2 tablespoons unsalted butter, melted and slightly cooled
  • For the Filling: 1/4 cup unsalted butter, very soft
  • For the Filling: 1/2 cup packed light brown sugar
  • For the Filling: 1 tablespoon ground cinnamon
  • For the Filling: 1 tablespoon orange zest (from 1 large orange)
  • For the Glaze: 4 ounces cream cheese, softened
  • For the Glaze: 2 tablespoons unsalted butter, softened
  • For the Glaze: 3/4 cup powdered sugar, sifted
  • For the Glaze: 2 tablespoons fresh orange juice (from the zested orange)
  • For the Glaze: 1/2 teaspoon orange zest, for garnish

Instructions

  1. In the bowl of a stand mixer fitted with the dough hook, whisk together 2 cups all-purpose flour, 1/4 cup granulated sugar, the yeast packet, and 1/2 teaspoon fine sea salt. Make a well in the center and pour in the warm milk, beaten egg, and 2 tablespoons melted butter.
  2. Mix on low speed for 2 minutes until a shaggy dough forms, scraping down the sides as needed. Increase speed to medium and knead for 6-8 minutes, until the dough is smooth, elastic, and pulls away from the sides of the bowl. If the dough feels overly sticky, add flour 1 tablespoon at a time until it clears the bowl, but no more than 2-3 tablespoons total.
  3. Turn the dough out onto a lightly floured surface and shape into a ball. Place in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp kitchen towel and let rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size. The dough should feel pillowy and hold an indentation when poked gently.
  4. While the dough rises, prepare the filling: in a small bowl, stir together 1/4 cup very soft unsalted butter, 1/2 cup packed brown sugar, 1 tablespoon ground cinnamon, and 1 tablespoon orange zest until a thick paste forms. Set aside at room temperature.
  5. In a separate bowl, prepare the glaze: beat the softened cream cheese and 2 tablespoons butter with an electric mixer until smooth. Gradually add the sifted powdered sugar and beat until fluffy. Stir in the 2 tablespoons fresh orange juice and mix until silky. Cover and refrigerate until needed.
  6. Once the dough has doubled, punch it down gently to release air. Turn out onto a lightly floured surface and roll into a 12×9-inch rectangle, about 1/4 inch thick. The long side should face you.
  7. Spread the filling evenly over the dough, leaving a 1/2-inch border on the far edge. Using an offset spatula or the back of a spoon, spread it into an even layer, making sure the cinnamon and sugar are distributed to every corner.
  8. Starting from the long edge closest to you, roll the dough up tightly into a log, pinching the seam to seal. Roll gently but firmly so the layers stay even; avoid stretching the dough, which can make the rolls lopsided.
  9. Using a sharp serrated knife or unflavored dental floss, cut the log into 4 equal rolls, each about 3 inches wide. If using floss, slide it under the log and cross the ends over, then pull to slice cleanly without squashing the dough.
  10. Place the rolls cut-side up in a lightly buttered 8-inch round cake pan or a 9-inch pie dish, spacing them evenly (they will expand to touch). Cover loosely with plastic wrap and let rise for 30-45 minutes, until puffy and almost double in size.
  11. Preheat the oven to 375°F (190°C). When ready to bake, place the risen rolls in the center rack and bake for 20-25 minutes, until the tops are deep golden brown and the rolls sound hollow when tapped. An instant-read thermometer inserted into the center of a roll should read 190°F (88°C) to ensure the dough is fully baked.
  12. Remove the pan from the oven and let the rolls cool in the pan on a wire rack for 5 minutes. This allows the filling to set slightly so that the rolls hold together when removed.
  13. While still warm, spread the orange cream cheese glaze generously over the tops, allowing it to melt into the crevices. Sprinkle with the remaining 1/2 teaspoon orange zest for brightness.
  14. Serve immediately for the classic gooey experience, or let the glaze set for a firmer finish. These rolls are best enjoyed the same day, but leftovers can be reheated gently in the microwave for 15-20 seconds or in a 300°F (150°C) oven until warm.

Notes

Storage: Store leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Freezing: For unbaked rolls, assemble and place in the pan, cover tightly and freeze for up to 3 months. To bake from frozen, add 10-15 minutes to the baking time. Alternatively, bake fully, cool completely, and freeze without glaze for up to 3 months. Reheat: Thaw or reheat individual rolls in the microwave for 15-20 seconds, or in a 300°F (150°C) oven for 8-10 minutes until warmed through. Add fresh glaze after reheating if frozen.

Nutrition

Keywords: orange cinnamon rolls, pioneer woman style, breakfast pastry, sweet rolls, citrus rolls, homemade cinnamon rolls, orange glaze, cream cheese frosting, baking recipe, brunch idea

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-orange-cinnamon-rolls-recipe/