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Close up of an orange sweet roll on a white plate with yeast packets behind it
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5 from 5 votes

Orange Cinnamon Rolls Recipe

The BEST Homemade Orange Cinnamon Rolls! These Orange Sweet Rolls have a from scratch yeast dough with a sweet cinnamon filling and an orange icing. These are such a great easy homemade rolls!
Prep Time40 minutes
Cook Time30 minutes
Rise Time1 hour
Total Time2 hours 10 minutes
Course: Breakfast
Cuisine: American
Servings: 12 rolls
Calories: 298kcal
Author: Dorothy Kern
Cost: $10



  • 4-½ to 5 cups (558g-620g) all-purpose flour
  • cup (67g) granulated sugar
  • Zest of one orange
  • 2 packets (14g) Fleischmann's® RapidRise Yeast (4-1/2 tsp)
  • 1 teaspoon salt
  • 1 ½ cups (355ml) water
  • 6 tablespoons (84g) unsalted butter
  • 1 large egg


  • cup (134g) packed brown sugar
  • 1 tablespoon ground cinnamon
  • 2 tablespoons (28g) butter , melted


  • 2 cups (226g) powdered sugar
  • 2-3 tablespoons (30-45ml) orange juice
  • Zest 1 orange
  • 1 teaspoon pure vanilla extract


  • Combine 2 cups flour, sugar, orange zest, dry yeast and salt in a large bowl and stir until blended.
  • Place water and butter in a microwave-safe bowl or measuring cup. Microwave on high in 15 second increments until very warm but not hot to the touch (120° to 130°F). It helps if you use an instant read thermometer to check the water temperature. Note: Butter won’t melt completely).
  • Add wet ingredients to flour mixture with egg.
  • Without a mixer: stir mixture with a wooden spoon until you can’t stir anymore, adding just enough flour so the dough will come to a ball, getting your hands in there once you can’t stir anymore.
  • With a mixer: Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in just enough remaining flour (about 1 cup) so that the dough will form into a ball.
  • Knead on lightly floured surface until smooth and elastic and dough springs back when lightly pressed with 2 fingers, about 6 to 8 minutes. Cover with a towel; let rest for 10 minutes.
  • For filling, combine sugar and cinnamon in a small bowl. Set aside.
  • Roll dough into a 15 x 10-inch rectangle using a rolling pin. Spread melted butter over dough stopping at least 1/2-inch from the edges on the long sides. Sprinkle with cinnamon sugar mixture. Beginning at long end of the rectangle, roll up tightly. Pinch seams to seal.
  • TIP: Use unflavored dental floss instead of a knife to cut rolls. Cut a long piece of floss. Slide floss under the roll; bring the ends up and cross over to cut each slice. Cut into 12 equal pieces.
  • Place, cut sides down, in greased 13 x 9 inch baking pan. Cover with towel; let rise in warm place until doubled in size, about 1 hour .
  • Bake in preheated 350ºF oven for 25 to 30 minutes or until rolls are golden brown. Cool on wire rack for at least 20 minutes.
  • Combine all frosting ingredients (start with 1 tablespoons juice and add more if needed) in a large bowl and whisk until smooth. Spread over rolls.



Serving: 1serving | Calories: 298kcal | Carbohydrates: 54g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 34mg | Sodium: 221mg | Potassium: 49mg | Fiber: 1g | Sugar: 37g | Vitamin A: 259IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg