Orange Cinnamon Rolls - in the bread machine!
Enjoy Your Homemade Orange Cinnamon Rolls!
These Orange Cinnamon Rolls made in the bread machine are a breeze to prepare and will fill your kitchen with a delightful aroma. Perfectly sweet, tangy, and fluffy, they’re sure to become a favorite in your household. Whether for a special breakfast or a sweet treat, these rolls are a wonderful way to brighten up your day.
Give this easy bread machine recipe a try, and enjoy the delicious blend of orange and cinnamon in every bite. Happy baking!
ORANGE CINNAMON ROLLS - IN THE BREAD MACHINE!
These delicious orange cinnamon rolls are perfect for a "lazy" Saturday morning breakfast, or serving when guests come over! These take almost no effort and the ingredients can be dumped right into the bread machine and left alone until they are ready to be rolled out, and popped in the oven! This leaves more time for hanging out and less time spent in the kitchen hoovering over the rolls.
Equipment
- 12 Inch Cast Iron Skillet https://amzn.to/3z1LqCa
- Bread Machine https://amzn.to/3RjoODy
- Rolling Pin
Ingredients
Dough
- 1 cup warm milk
- 2 large eggs
- ⅓ cup butter (melted)
- 4 ½ cups bread flour
- 1 tsp salt
- ½ cup granulated sugar
- 1 tbsp zest of an orange
- 2 ½ tsp active dry yeast
Filling
- 1 cup brown sugar
- 2 ½ tbsp ground cinnamon
- ⅓ cup butter (softened)
Glaze
- 4 ounces cream cheese
- ¼ cup butter
- 1 tbsp juice from the orange
- 1 ½ cups powdered sugar
- ½ tsp vanilla extract
- ⅛ tsp salt
Instructions
Prepare the Dough
- Add the warm milk, eggs, melted butter, bread flour, salt, sugar, orange zest, and yeast to the bread machine pan in the order recommended by the manufacturer.
- Select the Dough cycle and start the machine. This will take about 1.5 hours.
Prepare the Filling
- In a small bowl, mix the brown sugar and cinnamon together.
- Set aside the softened butter for spreading.
Roll Out the Dough
- Once the dough cycle is complete, turn the dough out onto a lightly floured surface.
- Roll the dough into a 16x21-inch (40x53 cm) rectangle.
- Spread the softened butter evenly over the rolled-out dough
- Sprinkle the brown sugar and cinnamon mixture evenly over the buttered dough.
- Starting from the long edge, tightly roll up the dough into a log.
- Cut the log into 12 rolls (about 1.5 inches / 3.8 cm each). I like to use kitchen thread to cut the rolls, or use a serrated bread knife if thread is not available.
Proof the Rolls
- Place the rolls in a lightly greased 9x13-inch (23x33 cm) baking dish or one 12 inch cast iron skillet.
- Cover with a clean kitchen towel and let rise in a warm place for about 30 minutes, or until nearly doubled in size.
- Preheat the oven to 350℉ (175°C) when the rolls have about 10 mins left of their rise time.
- Bake the rolls for 20-25 minutes, until golden brown.
Prepare the Glaze
- While the rolls are baking, beat the cream cheese, butter, and orange juice together until smooth.
- Add the powdered sugar, vanilla extract, and salt, and mix until creamy.
Glaze the Rolls
- Wait 5 mins before pouring the glaze over the cinnamon rolls, this will be less messy and the glaze will still sit on top of the rolls a little, giving a nicer presentation.
- Serve and Enjoy!
Notes
*These can be kept in the fridge for up to one week, or you can freeze them up to 6 months (although the texture and taste may be different the longer you keep them in the freezer).
*If you are having a hard time getting the rolls to cut evenly, place the whole roll in the fridge for about 20 minutes to let it firm up and then proceed with cutting them.
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