Soft, tender, orange cinnamon rolls in UNDER ONE HOUR! These no-rise, soft, buttery cinnamon rolls are a spin on my 1 Hour Cinnamon Rolls and are loaded with citrusy flavor in the dough, filling, and cream cheese frosting!
Why I Love These Orange Cinnamon Rolls
- Citrusy & flavor-packed: These cinnamon rolls have freshly squeezed orange juice in the dough, as well as fresh orange zest in the filling & frosting!
- Quick to make! Just like my original 1 hour cinnamon rolls recipe, these orange rolls only take one hour, start to finish!
- Soft & tender: If you love the soft & gooey texture of Cinnabons, you'll love this citrusy spin!
Ingredient Notes & Substitutions
This is just an overview, jump down to the full recipe card for the recipe amounts and condensed recipe instructions.
- Yeast: You can use either instant or dry active yeast in these; I most often use Fleischmann's brand. In the past, I would only use dry active yeast in my one hour cinnamon rolls but I've since started using instant yeast and it works just as well. Even though you don't technically need to bloom instant yeast in liquid, I still do this step for these orange rolls (as written in the recipe).
- Oranges: You'll want 2-3 large navel oranges for this recipe, as you'll use both the zest and juice.
- Cream cheese: For the smoothest frosting, soften your cream cheese before mixing.
- All-purpose flour: This recipe does not work well with gluten-free flour, so I do not recommend swapping it out.
How to Make Orange Cinnamon Rolls:
This is just an overview, jump down to the full recipe card for the recipe amounts and condensed recipe instructions.
Step 1: Juice & Zest Oranges
Use a citrus zester to zest 2-3 large navel oranges, or until you have about 1½ tablespoons of zest. Divide zest into two bowls; one with 1 tablespoon and the other with 1 teaspoon. Once fully zested, cut oranges in half and squeeze out the juice (you want at least ½ cup for the dough + 1 tablespoon for the frosting). Set aside.
Step 2: Start Dough Mixture & Let Sit for 10 Minutes
- Preheat oven to 350°F.
- In a small microwave-safe bowl, melt unsalted butter (¼ cup, i.e. ½ stick) for 45 seconds, or until fully melted. Pour into a larger, medium-sized bowl.
- Using that same small bowl you just microwaved the butter in, pour in milk (½ cup) and microwave for 45 seconds. Once done, pour milk in with the butter.
- Add in yeast (2¼ teaspoon, i.e. 1 packet) and granulated sugar (¼ cup) and stir with a whisk until dissolved. Cover with a clean dish towel or plastic wrap and let sit for 10 minutes until it is foamy.
Tip: If your yeast mixture doesn't foam after about 20 minutes, your yeast was likely dead and you need to restart with fresh yeast.
Step 3: Mix Dough
Once your dough starter has been sitting for 10 minutes, mix in the freshly squeezed orange juice (½ cup), egg (1 large), salt (½ teaspoon), and vanilla extract (1 teaspoon).
Once combined, start adding in all-purpose flour (3½ cups), one-cup at a time. You should be able to mix this with a spatula until you get to the end of adding the flour. At that point, you will need to use your hands. Keeping the dough in the bowl, gently form it into a ball. If dough is sticky, sprinkle 1 tablespoon of flour to the outside. Cover and let sit for 10 minutes (while waiting, proceed to next step to make filling).
Tip: Don't force any extra flour from the bottom of the bowl into the dough, unless the dough feels sticky. It's okay to have a little bit left.
Step 4: Mix Orange Cinnamon Filling
While the dough is resting, go ahead and mix up the orange cinnamon filling! To do so, mix together softened butter (½ cup, i.e. 1 stick), light brown sugar (½ cup), granulated sugar (½ cup), cinnamon (2 tablespoons), orange zest (1 tablespoon), and vanilla extract (1 teaspoon). Set aside.
Tip: You want your butter to be softened to room temperature and not be melted or the filling will be more likely to seep through the bottom of the pan and crystallize.
Step 5: Roll Out Dough
After 10 minutes, place dough on a flour-covered surface (about ½ - 1 tablespoon flour). I prefer taping down a piece of parchment to my counter, but you can also roll directly on a clean countertop. Sprinkle a little flour on top of the dough and on the rolling pin, then roll the dough until it is approximately a 14×18" rectangle that is ¼" thick.
Step 6: Spread on Filling
Once rolled, spread on cinnamon sugar mixture, making sure to spread it all the way to the outside edges.
Tip: I recommend spreading a small amount first; if it is too cold to spread, simply microwave for 5-10 seconds to help warm up (being careful not to melt it!).
Step 7: Roll Dough into Log
Now it's time to roll! It's important to roll vertically (i.e. start rolling at a SHORT side) so that your cinnamon rolls are nice & thick and so you can yield 12. If you roll it the other way, they'll be smaller and a bit dinky. You want to roll relatively tight, but not too tight.
Step 8: Cut Dough into 12 Rolls
Once rolled, use a serrated edge knife to slightly "score" the tops so you know where to cut. Start in the center, then add slits in the center of those and then divide each of those sections into two parts. I know that sounds confusing, so just look at the picture below!
Tip: Using a serrated edge knife and cutting slowly in a sawing motion is important, as a normal knife will likely squish the dough.
Step 9: Bake
Place cut cinnamon rolls in a greased 9×13 baking pan and bake for 24-26 minutes until the tops are slightly golden brown. Allow to cool for a bit (10-15 minutes) before adding frosting to prevent the frosting from totally melting. If you plan to eat them later, wait to frost until they're cooled for a prettier frosting presentation.
Tip: You can technically split this into two 9-inch round pans, but I prefer 9×13 because you'll get more soft rolls (as the round pan exposes more edges and the edges will be a little harder). I don't know about you, but the center rolls are the best ones!
Step 10: Make & Top with Cream Cheese Frosting
To make the orange cream cheese frosting: To a medium-sized bowl, add softened unsalted butter (¼ cup, i.e. ½ stick), softened cream cheese (4-ounces), powdered sugar (1½ cups), orange juice (1 tablespoon), orange zest (1 teaspoon), vanilla extract (1 teaspoon), and a pinch of salt. Use a hand or stand mixer to mix until combined and smooth (about 30-60 seconds). Slather on warm cinnamon rolls and top with any remaining zest, if desired.
Tips & Variations
- Don't like orange? Simply make my quick 1 hour cinnamon rolls instead! It's my "base" recipe for quick cinnamon rolls.
- Don't have cream cheese? You can make my cinnamon roll icing and substitute 1 tablespoon of the milk for fresh orange juice & then add in 1 teaspoon orange zest.
Storage & Freezing
- Storage: For the freshest rolls, cover pan with plastic wrap or place in plastic bag for 1-2 days. If the rolls are frosted and you don't eat them immediately (like within 2-3 hours), cover and place in fridge since the frosting contains cream cheese. But really, do cinnamon rolls ever last that long?
- Freezer Instructions: See FAQ section below for 4 methods for freezing.
Frequently Asked Questions:
You can, although they will end up being much puffier than what these photos show (which can sometimes mean they bake faster & are more airy & therefore crunchy).
To make the night before: prep the recipe up until baking, cover the pan with a clean cloth or plastic wrap, and let sit out overnight until ready to bake (no refrigeration needed).
Yes, you can make my cinnamon roll icing and substitute 1 tablespoon of the milk for fresh orange juice & then add in 1 teaspoon orange zest. I personally prefer the cream cheese one, but the icing is good if you like a sweeter, sugary icing.
Yes! These freeze beautifully. You can freeze them using any of these methods:
Freeze Unfrosted, Baked Cinnamon Rolls: Bake, allow to completely cool, thoroughly wrap with plastic wrap, then freeze the entire pan (unfrosted). When ready to serve, allow to thaw to room temperature then place pan in oven (covered with foil) at 400 degrees for 10-15 minutes to warm up. Allow to slightly cool before adding frosting.
Freeze Frosted, Baked Cinnamon Rolls: You can also freeze after frosting, just be aware that the frosting is going to melt down when you warm them back up. Not a bad thing if you don't care about presentation! * If using this method, I recommend removing the rolls from the pan and using the defrost function on your microwave. Defrost in 30 second increments until thawed, then switch to the normal microwave mode to heat for 20-30 seconds until warm.
Freeze Cinnamon Rolls Before Baking: After slicing dough and placing in pan, wrap the entire pan thoroughly in plastic wrap. When ready to bake, thaw completely to room temperature (1-2 hours), then bake. Since the rolls will likely raise a bit when thawing, you will likely need to cut baking time down to about 18-22 minutes. If you don't want to freeze them in the pan, you can just freeze the rolls in the pan for 2-3 hours until they're frozen & hard then transfer the frozen rolls in a freezer ziploc bag.
Freeze Baked Individual Cinnamon Rolls: After baking, cooling and frosting, wrap each cinnamon roll individually (in plastic wrap or a freezer ziplock bag). When ready to eat, reheat cinnamon rolls in microwave for 20-30 seconds until warm. Again, frosting is going to get messy here but this is a great thing to send back with college kids for a quick treat!
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Orange Cinnamon Rolls (1 hour!)
Ingredients
⭐️ Before you begin! If you make this, will you do me a huge favor afterwards and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Instructions
- Be sure to view images in post above for visuals for each step!
- Preheat oven to 350°F.
- Use a citrus zester to zest 2-3 large navel oranges, or until you have about 1½ tablespoons of zest. Divide zest into two bowls; one with 1 tablespoon and the other with 1 teaspoon. Once fully zested, cut oranges in half and squeeze out the juice (you want at least ½ cup for the dough + 1 tablespoon for the frosting). Set aside.
- In a small microwave-safe bowl, melt ¼ cup unsalted butter (½ stick) for 45 seconds, or until fully melted. Pour into a larger, medium-sized bowl. Using that same small bowl you just microwaved the butter in, pour in ½ cup milk and microwave for 45 seconds. Once done, pour milk in with the butter.
- Add in 2 ¼ tsp instant or dry active yeast (0.25 ounce packet) and ¼ cup granulated sugar and stir with a whisk until dissolved. Cover with a clean dish towel or plastic wrap and let sit for 10 minutes until it is foamy.
- Once your dough starter has been sitting for 10 minutes, mix in the ½ cup orange juice, freshly squeezed, 1 large egg, ½ teaspoon salt, and 1 teaspoon vanilla extract.
- Once combined, start adding in 3 ½ cups all-purpose flour, one-cup at a time. You should be able to mix this with a spatula until you get to the end of adding the flour. At that point, you will need to use your hands. Keeping the dough in the bowl, gently form it into a ball. If dough is sticky, sprinkle 1 tablespoon of flour to the outside. Cover and let sit for 10 minutes (while waiting, proceed to next step to make filling).Tip: Don't force any extra flour from the bottom of the bowl into the dough, unless the dough feels sticky. It's okay to have a little bit left.
- While the dough is resting, go ahead and mix up the orange cinnamon filling! To do so, mix together ½ cup unsalted butter (1 stick), ½ cup light brown sugar, ½ cup granulated sugar, 2 tablespoons cinnamon, 1 tablespoon orange zest, and 1 teaspoon vanilla extract. Set aside.Tip: You don't want your butter to be super melted (just a little is okay!) or the filling will be more likely to seep through the bottom of the pan and crystallize. On the contrary, if your butter is too cold and isn't mixing well, you can use a mixer to whip it all together.
- After 10 minutes, place dough on a flour-covered surface (about ½ - 1 tablespoon flour). I prefer taping down a piece of parchment to my counter, but you can also roll directly on a clean countertop. Sprinkle a little flour on top of the dough and on the rolling pin, then roll the dough until it is approximately a 14×18" rectangle that is ¼" thick.
- Once rolled, spread on cinnamon sugar mixture, making sure to spread it all the way to the outside edges. I recommend spreading a small amount first; if it is too cold to spread, simply microwave for 5-10 seconds to help warm up (being careful not to melt it!).
- Now it's time to roll! It's important to roll vertically (i.e. start rolling at a SHORT side) so that your cinnamon rolls are nice & thick; this will ensure you yield 12. If you roll it the other way, they'll be smaller and a bit dinky. You want to roll relatively tight, but not too tight. (See images in post above)
- Once rolled, use a serrated edge knife to slightly "score" the tops so you know where to cut. Start in the center, then add slits in the center of those and then divide each of those sections into two parts. (See images in post above for a visual.)Tip: Using a serrated edge knife and cutting slowly in a sawing motion is important, as a normal knife will likely squish the dough.
- Place cut cinnamon rolls in a greased, parchment-lined 9×13 baking pan and bake at 350°F for 24-26 minutes until the tops are slightly golden brown. Allow to cool for a bit (10-15 minutes) before adding frosting to prevent the frosting from totally melting. If you plan to eat them later, wait to frost until they're cooled for a prettier frosting presentation.
- To a medium-sized bowl, add softened ¼ cup unsalted butter (½ stick), softened 4 ounces cream cheese, 1 ½ cups powdered sugar, 1 tablespoon orange juice, 1 teaspoon orange zest, 1 teaspoons vanilla extract, and a pinch of salt. Use a hand or stand mixer to mix until combined and smooth (about 30-60 seconds). Slather on warm cinnamon rolls and top with any remaining zest, if desired.
Notes from Melissa
- Yeast: ou can use either instant or dry active yeast in these; I most often use Fleischmann's brand. In the past, I would only use dry active yeast in my one hour cinnamon rolls but I've since started using instant yeast and it works just as well. Even though you don't technically need to bloom instant yeast in liquid, I still do this step for these orange rolls (as written in the recipe).
- Pan Size: You can technically split this into two 9-inch round pans, but I prefer 9×13 because you'll get more soft rolls (as the round pan exposes more edges and the edges will be a little harder). I don't know about you, but the center rolls are the best ones!
- Can I make these the night before? You can, although they will end up being much puffier than what these photos show (which can sometimes mean they bake faster & are more airy & therefore crunchy). To make the night before: prep the recipe up until baking, cover the pan with a clean cloth or plastic wrap, and let sit out overnight until ready to bake (no refrigeration needed).
- Freezer Instructions: See post above for 4 methods for freezing.
- Storage: For the freshest rolls, cover pan with plastic wrap or place in plastic bag for 1-2 days. If the rolls are frosted and you don't enjoy them immediately (like within 2-3 hours), cover and place in fridge. But really, do cinnamon rolls ever last that long?
- ¼ cup unsalted butter, softened (½ stick)
- 2 cups powdered sugar
- 2 teaspoons vanilla extract
- 1tablespoon orange juice
- 1 teaspoon orange zest
- 2-3 T. milk (add 1 tablespoon at a time until it's the consistency you want)
Pinch of salt
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This is the most elaborate baking I’ve done so far.. a few times I thought I’ve messed this up.. but they turned out SO good!! Thank you!!
Everything about this recipe is amazing. Just the right amount of sweet and orange flavor, the texture, I can’t say enough. Along with being a 1-hour quick roll. Melissa you hit it out of the park once again! Thank you!!
Thank you so much for leaving a review, Lana! So happy to hear you enjoyed it!!
Great recipe! I wish I would have read the comments before I made them, I would have added a bit more butter to the filling as well. I’ll be making these again for sure!
Outstanding orange rolls! I used an extra 1/4 cup of dark brown sugar and 2 extra tablespoons of butter for the filling. I cut the dough using floss.
So glad you loved them, Kendall! Extra filling is never a bad thing!
My favorite cinnamon roles EVER!
Quick, easy, and delicious!! Would definitely make again and use dark brown sugar next time. Great recipe
Thank you so much for taking the time to leave a review, Steve!