Orange Cinnamon Rolls
Yield: 12 large rolls
For the dough:
  • 7g (2 tsp) active dry yeast
  • 2 tbsp warm water
  • ¼ tsp sugar
  • 250g (2 cups) all purpose flour
  • 250g (2 cups) bread flour
  • 1 tsp coarse kosher salt
  • ¾ cup + 2 tbsp whole milk
  • zest from half a medium orange
  • 3.5 tbsp unsalted butter, cubed
  • 2 heaped tbsp honey
  • 2 large eggs, beaten
For the filling:
  • 2 tbsp unsalted butter, melted
  • ¼ cup granulated sugar
  • 1.5 tsp ground cinnamon
For the icing:
  • ¼ cup fresh orange juice (from your whole orange)
  • zest from the other half of your orange
  • 2 tbsp honey
  • 2½ cups powdered sugar
Make the rolls:
  1. In a small bowl, combine the yeast with the 2 tbsp warm water and ¼ tsp sugar. Let that sit for a few minutes. It should foam and bubble up.
  2. In the bowl of your stand mixer, stir together the flours and salt. Set aside.
  3. In a medium saucepan, combine the milk, orange zest, butter and honey. Heat gently until the butter begins to melt. Then remove from the heat and stir until completely melted. It should feel warm if you put your finger to it, but not hot.
  4. Slowly stir the beaten eggs into the milk mixture, whisking constantly, and then add the yeast. Stir to combine.
  5. Pour the wet ingredients into the flour mixture.
  6. Using your stand mixer, knead with the dough hook until it forms a smooth dough. It will be sticking to the sides of the bowl, but if you stop it and push the dough in with a spatula, it should stick to itself.
  7. Cover with a towel and let it sit in a warm place for about an hour or until it's doubled in size.
  8. Meanwhile, combine the sugar and cinnamon in a small bowl and set aside.
  9. Once the dough has risen, place it on a lightly floured work surface and use a rolling pin to roll it to an 11x15-inch rectangle. Use a pastry brush to cover the surface with the melted butter (for the filling), and then sprinkle the cinnamon sugar mixture on top. Try to cover it all the way out to the edges.
  10. Starting at the long edge, roll the dough up into a log and pinch the edges to seal. If the ends are skinny, squish the whole thing together to make it more uniform. Use a sharp knife to cut the dough into 12 equal slices.
  11. Line a jelly roll pan (half sheet pan) with parchment paper. Place the rolls cut side down on the pan, leaving space between them for rising. Cover with plastic wrap and let it rise again in a warm place until they have doubled in size (about an hour).
  12. About twenty minutes before you want to bake them, heat your oven to 400°F.
  13. Remove the plastic wrap and bake the rolls on the pan for 11-12 minutes, or until pale golden on top. Let them rest for a few minutes before transferring to a wire rack to cool completely.
Make the icing:
  1. Gently warm the zest, juice and honey together in a small saucepan until the honey becomes runny. (You could also microwave them on a low setting for about 30 seconds, if you'd prefer.) Remove from the heat, add the sugar and whisk until smooth. If it seems too thick, add more orange juice. However, you want it to be a fairly thick, spreadable consistency or else it will fall off the rolls too easily. It should drip off of a fork very slowly.
  2. Once the rolls have cooled, use a knife to spread the top of each with plenty of glaze. Allow it to harden as it comes to room temperature.
  3. Store the rolls at room temperature in an airtight container. They are best the day they are made, but will keep for a few.
Recipe by Cake Over Steak at