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Orange & Spice Cinnamon Rolls

Saura Kline
Orange spiced flavored cinnamon rolls
Servings 12 cinnamon rolls



  • 2 1/4 tsp active dry yeast
  • 1 cup milk
  • 1/2 cup sugar
  • 1/3 cup soft butter (3 oz)
  • 1 tsp salt
  • 2 eggs
  • 4 cups flour

Spice Filling

  • 1 cup brown sugar
  • 2 Tbsp cinnamon
  • 1 Tbsp ginger
  • 1 tsp allspice
  • 1/2 tsp cloves
  • 1/3 cup butter, melted (3 oz)

Cream Cheese Icing

  • 6 Tbsp butter, room temp (3 oz)
  • 1 1/2 cup powdered sugar, sifted
  • 1/4 cup cream cheese, room temp (2 oz)
  • 2 Tbsp orange zest
  • 1/2 tsp vanilla
  • 1 pinch salt


  • To make the dough, first microwave the milk for 30-45 seconds. Sprinkle over the dry yeast and a pinch of sugar and let it activate for 5 minutes. It should froth up.
  • Combine sugar, flour, and salt in a bowl and set aside.
  • Next, pour the yeast mixture in your mixing bowl and add half the flour. Mix on low with a paddle attachment. Add 1 egg.
  • Switch to the dough hook. Add remaining flour mixture and the second egg.
  • Dough should look dry. Once second egg is combined, start adding bits of the butter a little at a time until thoroughly combined.
  • Continue to knead with dough hook for 3 minutes then remove from mixer and place in a large greased bowl. Cover with a damp towel or plastic wrap and place somewhere warm with no drafts or breezes.
  • Let this proof for 45 minutes. Dough should double in size.
  • To get the filling ready, simply combine all spices, sugar, and melted butter together until it is crumbly and pasty.
  • Next, sprinkle some flour on your work surface and roll out the proofed dough to about 10”x18”.
  • Spread the filling over, leaving 1/2” from the sides clean.
  • Next, starting from the bottom, roll as tightly as you can until it is all rolled up.
  • The ABSOLUTE best way to cut pieces of dough is to use a flavorless piece of dental floss and tighten around the rolled dough. They come off much cleaner than if you were to use a perfectly sharp knife.
  • Cut off 1 1/2“ pieces, you should get around 12. Place them in 2 cake pans, or on a cookie sheet to proof again.
  • Proof for 30 minutes in a warm area, no drafts, covered. Rolls with puff up, and that’s when you know to bake.
  • Preheat oven to 350 degrees F (176 degrees C).
  • Bake for about 20 minutes, or until golden brown on the sides.
  • While the rolls are baking, make the glaze.
  • Place the softened cream cheese and the softened butter in a mixing bowl fitted with a paddle attachment. Paddle together until smooth. Add the sifted powdered sugar, scrape down sides, and continue to paddle. Next add the orange zest, vanilla, and the pinch of salt.
  • Continue to paddle on high until soft and fluffy.
  • Once rolls are out of oven, immediately brush on as much of the orange cream cheese glaze as you possibly can- there will be extra so you can put more on individual pieces.. you’re welcome.