Homemade Cinnamon Orange Rolls with Glaze

Homemade cinnamon rolls are always a good idea for bringing smiles and a delicious aroma circulating through your home. My recipe for homemade cinnamon orange rolls makes sweet raised dough treats that are soft, featherlight and tender with chopped nuts, crystallized ginger, orange zest, raisins, and spices, topped with a creamy orange vanilla glaze. These orange cinnamon rolls are ideal for serving as a special breakfast treat, a great snack with a cup of coffee or just a dessert. In this post, I’ll share how to make these homemade cinnamon orange rolls with you along with some useful tips and tricks.

Why This Cinnamon Rolls Recipe is Special

First of all, this recipe makes bakery like sweet rolls that can melt in your mouth with their tender, delectable goodness and crunchy nut and zesty fruit filling. The glaze with orange and vanilla flavorings just elevates that exquisite taste that plays off the orange zest and spices.

Secondly, this recipe is foolproof and turns out wonderfully every time as long as you don’t kill the yeast or don’t hear your oven timer and forget taking out the rolls.

Thirdly, you can vary the filling ingredients. You can add ingredients such as candied chopped cherries or pineapple, switch walnuts to chopped pecans or substitute brown sugar just for starters. You can also sprinkle in some grated coconut as well as use it to the grace the topping.

The fourth reason is that ginger and cinnamon also have health benefits. After all, ginger has gingerol to help the digestive process, nausea to bloating and gas. Cinnamon can help lower blood glucose levels, cholesterol to blood pressure.

Homemade Cinnamon Orange Rolls without Glaze

Tips and Tricks for the Best Orange Cinnamon Rolls

Use Powdered Milk Instead of Regular Milk

You can substitute two cups of regular milk if you don’t have any dry powdered milk. However, you will need to heat it before incorporating it in this recipe. I prefer using the powdered milk because it is easier than dirtying another pot to wash.

Proof the Yeast First

Remember to proof the yeast first with the warm, but not hot water and one teaspoon of the sugar from the recipe. Give the yeast a few minutes to dine on the sugar and once you see bubbles forming, then you know the yeast is viable and ready to use. This is so important because the liquid could be too cold or hot, which can destroy the ability of the yeast to grow. Another reason is because the yeast could have been old or stored wrong due to shipping or even where you kept it. I buy mine by the bag and store in a tightly sealed large peanut butter jar in my refrigerator.

Gradually Incorporate the Sifted Flour

Don’t be too anxious and dump in all the flour at once. It is better to gradually incorporate the sifted flour for the best results for ultra soft rolls. Too much flour will produce hard, heavier rolls.

Grease the Top of the Dough with the Oil Measuring Cup

Instead of immediately depositing your measuring cup that had the oil into your sink or dishwasher, I always like to turn the cup upside to grease the top of my freshly kneaded ball of dough that needs to grow before covering it. You’ll get enough oil to lubricate the top this way. This technique saves time and trouble.

Brush the Interior with Water

Some people use oil or butter to brush the interior of their cinnamon rolls. However, I found that brushing lightly with water is a better and lower-calorie solution. The sugar and filling mixture stick just as well. It also is less messy when cutting the slices for the rolls. Brushing too much water will make the interior gluey.

Roll Up the Dough from the Shortest End

Last of all, always roll up the dough from the shortest end with the seam side up whether making cinnamon bread or before slicing for the rolls.

If you want to see instant joy appear on the faces of your family, I promise you that baking a batch of homemade cinnamon orange rolls will bring out. It works every time. Please if you try my recipe, let me know what you think and share it with your family and friends.

Ingredients

  • 7 to 7 ½ cups of sifted flour
  • 2/3 cup of dry powdered milk
  • 2 ½ cups very warm, but not hot water
  • ½ cups of sugar
  • 1 teaspoon of salt
  • ½ cups of canola oil
  • 3 teaspoons of dry yeast or 1 package of active dry yeast + 3/4 teaspoon

Instructions

  1. In a large mixing bowl, add the yeast, warm water, and one teaspoon of the sugar. Stir and let it sit for a few minutes until it bubbles.
  2. Add the rest of the sugar, salt, oil, and powdered milk to the yeast mixture. Stir well to combine.
  3. Gradually add the sifted flour, one cup at a time, stirring with a wooden spoon until a soft dough forms. You may not need all the flour, so add it slowly until the dough is no longer sticky.
  4. Turn the dough onto a lightly floured surface and knead it for a few minutes, adding more flour if needed, until it is smooth and elastic.
  5. Place the dough in a large greased bowl and turn it over to coat the top with oil. Cover the bowl with a damp cloth and let it rise in a warm place for about an hour and half or two hours, or until doubled in size.
  6. Punch down the dough, rest it for about fifteen minutes and then divide it into two equal portions. Roll out each portion into a rectangle, about 15 by 7-inches.
  7. Brush the surface of each rectangle lightly with water. Sprinkle the filling mixture evenly over the dough, leaving a 1-inch border along the edges.
  8. Starting from the shortest end, roll up each rectangle tightly, pinching the seams and ends to seal. Cut each roll into 12 equal slices, using a sharp knife.
  9. Place the slices cut side up in two greased 9 by 13 inch baking pans. Cover the pans with a damp cloth and let them rise in a warm place for about an hour more.
  10. Preheat the oven to 375°F. Bake the rolls for 20 to 25 minutes, or until golden brown.
  11. Let the rolls cool slightly in the pans, then drizzle the glaze over them. Enjoy!

Easy and Delicious Homemade Cinnamon Orange Rolls with Walnuts

Cinnamon Orange Rolls Dough:

7 to 7 ½ cups of sifted flour
2/3 cup of dry powdered milk
2 ½ cups very warm, but not hot water
½ cups of sugar
1 teaspoon of salt
½ cups of canola oil
3 teaspoons of dry yeast or 1 package active dry yeast + 3/4 teaspoon

Cinnamon Orange Rolls Filling:

2/3 cup of sugar
½ cups of chopped walnuts
1/4 cup of chopped crystallized ginger
3 teaspoons of ground cinnamon
1 teaspoon of ground cloves
zest of one orange
½ cups of raisins
2 tablespoons of diced orange peel

Simple Glaze:

1 cup of confectioners sugar (sift if lumpy)
½ teaspoons of vanilla and orange flavoring
Milk (About a 1 tablespoon)

To Make the Rolls:

In a large mixing bowl, proof the yeast in the warm (but not hot) water with one teaspoon of the sugar from this recipe.

After your start to see the water foaming with some bubbles, you can start adding the powdered milk, sugar, oil, salt, and about three and half cups of sifted flour. Use a whisk or wooden spoon to mix through.

Gradually, stir in a little of the remaining flour at a time. Sometimes, you may need less or more, depending on the humidity in the air.

Turn the dough out on a lightly floured surface and knead until smooth and elastic.

Let this ball of dough that you lubricated with oil from that measuring cup grow for about one and half hours to two hours before punching down.

Give the punched dough about fifteen minutes before removing from the mixing bowl and dividing into two balls of dough.

Roll each into a rectangle about 15 x 7-inches on your floured surface.

Brush inside of each roll lightly with water. Divide the filling ingredients and distribute over each roll.

Start to roll the dough from the shortest end and seal. Pinch together so nothing leaks out, then place the seam side down on the greased pan. Cut into slices about one-half inch thick.

Cover and let rise again for about another hour before baking at 375-degrees for about 20-25 minutes. This depends on how your oven is regulated and the size of the rolls you cut. The rolls will be lightly browned.

Drizzle my glaze on your cooled homemade cinnamon rolls.

To Prepare the Simple Glaze:

Put the glaze ingredients together in your mixing bowl and beat until it’s the spreading consistency you like. If you want a thinner glaze for the cinnamon rolls, add a bit more milk. Drizzle my glaze on your cooled cinnamon orange rolls.

ENJOY!

Homemade-Cinnamon-Orange-Rolls

My recipe for homemade cinnamon orange rolls makes sweet raised dough treats that are soft, featherlight and tender with chopped nuts, crystallized ginger, orange zest, raisins, and spices, topped with a creamy orange vanilla glaze.

Course:

bread, Breakfast, Dessert, Snack

Cuisine:

American

Keyword:

cinnamon orange rolls recipe, homemade cinnamon orange rolls, how to make cinnamon orange rolls, orange cinnamon rolls with orange glaze, orange cinnamon rolls with walnuts

Author: Mary Balandiat

  • Cinnamon Orange Rolls Dough:
  • 7 to 7 ½
    cups
    of sifted flour
  • 2/3
    cup
    of dry powdered milk
  • 2 ½
    cups
    very warm
    but not hot water
  • ½
    cups
    of sugar
  • 1
    teaspoon
    of salt
  • ½
    cups
    of canola oil
  • 3
    teaspoons
    of dry yeast or 1 package + 3/4 teaspoon
  • Cinnamon Orange Filling:
  • 2/3
    cup
    of sugar
  • ½
    cups
    of chopped walnuts
  • 1/4
    cup
    of chopped crystallized ginger
  • 3
    teaspoons
    of ground cinnamon
  • 1
    teaspoon
    of ground cloves
  • zest of one orange
  • ½
    cups
    of raisins
  • 2
    tablespoons
    of diced orange peel
  • Simple Glaze:
  • 1
    cup
    of confectioners sugar
    sift if lumpy
  • ½
    teaspoons
    of vanilla and orange flavoring
  • Milk
    About a 1 tablespoon

  1. To Make the Cinnamon Orange Rolls:

  2. In a large mixing bowl, proof the yeast in the warm (but not hot) water with one teaspoon of the sugar from this recipe.

  3. After your start to see the water foaming with some bubbles, you can start adding the powdered milk, sugar, oil, salt, and about three and half cups of sifted flour. Use a whisk or wooden spoon to mix through.

  4. Gradually, stir in a little of the remaining flour at a time. Sometimes, you may need less or more, depending on the humidity in the air.

  5. Turn the dough out on a lightly floured surface and knead until smooth and elastic.

  6. Let this ball of dough that you lubricated with oil from that measuring cup grow for about one and half hours to two hours before punching down.

  7. Give the punched dough about fifteen minutes before removing the mixing bowl and dividing into two balls of dough.

  8. Roll each into a rectangle about 15 x 7-inches on your floured surface.

  9. Brush inside of each roll lightly with water. Divide the filling ingredients and distribute over each roll.

  10. Start to roll the dough from the shortest end and seal. Pinch together so nothing leaks out, then place the seam side down on the greased pan. Cut into slices about one-half inch thick.

  11. Cover and let rise again for about another hour before baking.

    Place on a well-greased baking pans.

  12. Bake at 375 degrees for about 20-25 minutes or until lightly browned. This baking time depends on how your oven is regulated and the size of the slices you cut. Drizzle my glaze on your cooled homemade cinnamon rolls.

  13. To Prepare the Simple Glaze:

  14. Put everything together in your mixing bowl and beat until it’s the spreading consistency you like. If you want a thinner glaze for the cinnamon rolls, add a bit more milk. Drizzle my glaze on your cooled homemade cinnamon rolls..

  15. ENJOY!

You also may want to check out my recipes for yeast cake bread, ( fabulous batter bread ), a sweet raised dough and my ricotta sweet rolls with lemon and cinnamon.

Visit Beauty Cooks Kisses Blog for more home-tested recipes from my kitchen as well as other helpful posts to better your life!

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