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Orange Cinnamon Rolls

Print Recipe
Course Breakfast
Keyword Brunch, Cinnamon rolls, Orange cinnamon rolls
Servings 12


  • Stand mixer
  • Hand mixer
  • 9x13 baking dish


Orange Cinnamon Roll Dough

  • 1 medium orange zested
  • 1 medium potato peeled and cubed
  • 6 tbsp unsalted butter softened
  • 1 cup whole milk
  • 2 1/4 tsp active dry yeast (one standard package, 1/4 oz.)
  • 1 large egg room temperature
  • 2/3 cup sugar
  • 4 cups AP flour
  • 1 1/2 tsp salt


  • 1/2 cup brown sugar
  • 1 tsp cinnamon
  • 1 tbsp orange zest
  • 1/2 cup (1 stick) unsalted butter softened
  • 1/4 tsp salt

Orange Zest Cream Cheese Frosting

  • 1 Medium orange zested and juiced
  • 8 oz. Cream Cheese softened
  • 3 tbsp orange juice
  • 1/2 cup powdered sugar
  • 1/2 tsp vanilla extract


  • Butter a large glass bowl and set it aside.
  • Boil potato cubes until fork tender. Drain and mash until completely smooth. You can use a food mill or a ricer for this; however, a fork will work just fine. Set aside the mashed potatoes to cool slightly.
  • Warm the milk until just slightly, not too hot, or the yeast will be killed. 80-90 degrees.
  • Combine the milk, egg, yeast, sugar, zest, potato, and 3 1/2 cups of the flour. Using the paddle attachment of your stand mixer, combine ingredients until a shaggy dough forms. if the dough seems too loose and wet, add the remaining 1/2 cup flour. Add hook attachment and knead in the mixer until smooth dough forms, about 15 minutes. Scraping down a few times to ensure now dry spots.
  • Transfer dough to the buttered bowl and let sit until it has doubled in size. I like to place the bowl in the oven with the oven light on. This helps the yeast, especially in the winter months. this should take about 1 1/2 hours.
  • While the dough is rising, butter a 9x13 in baking dish. I prefer to line mine with parchment for easy removal and clean up.


  • In a medium-size bowl combine butter, brown sugar, salt, orange zest, and cinnamon until smooth.
  • Once the dough has doubled, punch it down and turn it out onto a well-floured surface. Roll the dough out into a rectangle, about 18X12. Spread the filling on top of the dough. Starting with the long side facing you, roll the dough up, forming a log. Using a serrated knife, cut the log into 1 1/2 pieces.
  • Place the pieces into the prepared baking dish. At this point, you can refrigerate the rolls overnight (8-12 Hours) or allow them to rise again, until puffy to the touch. About an hour.
  • Preheat the oven to 350 degrees. Bake the rolls for about 35 minutes.

Orange Zest cream cheese Frosting

  • While the rolls are cooking, combine the cream cheese, orange zest, vanilla, orange juice, salt, and powdered sugar, in a medium-sized bowl, and with a hand mixer, combine until smooth.
  • Once the rolls have completed baking and are evenly browned, allow them to cool for about 15 minutes.
  • Frost the rolls and serve immediately.