Recipe Detail

One Hour Orange Cinnamon Rolls

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  1. 3/4 cups - milk
  2. 1/3 cups - butter
  3. 2 1/4 cups - flour plus more for kneading
  4. 1 1/4 cups - sugar divided
  5. 1/2 teaspoons - salt
  6. 1 packages - quick-rise yeast (0.25 oz. pkg)
  7. 1 - egg
  8. 4 tablespoons - melted butter
  9. 2 teaspoons - cinnamon
  10. 2 tablespoons - orange zest (from 1 large orange)
  11. 1/4 cups - heavy cream
  12. 2 cups - powdered sugar
  13. 3 tablespoons - orange juice
  14. 1 teaspoons - vanilla


In a saucepan over medium heat, stir together milk and butter. Stir until melted, then remove from heat and set aside.

In a mixing bowl combine flour, 1/4 cup of sugar and salt. Add yeast and lukewarm milk mixture. Combine, then add the egg.

Using your hands or the dough hook attachment on a stand mixer, knead while gradually adding up to 1 more cup of flour until the dough forms a ball and pulls away from edges of bowl or comes together in a medium-stiff dough.

Let dough rest for 10 minutes; preheat oven to 350 degrees F. Butter a baking dish or cast iron skillet.

On a floured surface, roll out dough into a rectangle. Spread melted butter over top and sprinkle with 1 cup sugar and the cinnamon and orange zest. Using a pizza wheel (or knife) cut crosswise into 10 equal strips. Roll up each strip and arrange in a buttered baking dish or cast iron skillet.

Cover dish with a clean, damp towel and place in oven; turn oven off. Allow to rise 25 minutes, then remove from oven. Preheat oven again to 350 degrees F.

Pour heavy cream over rolls; bake 15 minutes or until slightly golden.

Meanwhile, in a bowl, stir together powdered sugar, orange juice and vanilla until smooth. Drizzle over rolls.


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