Homemade Jumbo Orange Cinnamon Rolls

These fluffy homemade orange cinnamon rolls are the perfect breakfast treat!



For the Dough

  • 1 package active dry yeast
  • 1/4 cup hot water
  • 1/4 cup plus 1 teaspoon granulated sugar
  • 3 1/2 cups all-purpose flour (plus more if needed and for flouring)
  • 1/2 cup whole milk
  • 1/4 cup olive oil (plus more for the dough bowl)
  • Freshly grated zest of 1 orange
  • 1/4 cup freshly squeezed orange juice
  • 1 teaspoon kosher salt
  • Nonstick cooking spray, for the baking dish

For the Filling

  • 3 tablespoons salted butter, softened, preferably at room temperature
  • 1 cup firmly packed light brown sugar
  • 1 1/2 tablespoons ground cinnamon

For the Sweet Orange Glaze

  • 2 cups of confectioners’ sugar
  • 4 tablespoons of orange juice


  1. In a small bowl, whisk together the active dry yeast, hot water, and 1 teaspoon of sugar. Set aside for 10 minutes, which should be enough time for the yeast to dissolve and fully activate. Meanwhile, in a medium bowl, whisk together the milk, oil, orange zest, juice, and remaining 1/4 cup sugar. Set aside for later.
  2. Using a hand mixer fitted with dough hooks, combine the flour, salt, yeast mixture, and orange mixture and knead at a low speed for about 8 minutes until the dough forms a smooth and elastic ball.
  3. Once the dough is smooth and elastic, lightly coat a large bowl with olive oil and add the dough. Cover the bowl with plastic wrap and allow the dough to rise at room temperature for roughly 1 hour until it doubles in size. Meanwhile, spray a 9-by-13-inch baking dish with cooking spray.
  4. Once the dough has risen, roll the dough until it’s about 1/4 inch thick and slightly larger than the baking dish on a lightly floured surface. Spread the butter over the dough, leaving a 1/4-inch border on all sides. Next, generously sprinkle the brown sugar and cinnamon evenly over the dough.
  5. Taking the dough from the long edge, roll it into a cylinder and pinch the ends to seal. Cut into either 8 or 12 rolls and place in the greased baking dish. Cover the dish with plastic wrap and allow the rolls to rise for about 30 minutes at room temperature.
  6. While the rolls are rising, preheat the oven to 350 degrees. After the rolls have just about doubled in size, remove the plastic wrap and bake for 25 minutes until light brown.
  7. While the rolls are baking, whisk together 2 cups of confectioners’ sugar and 4-5 tablespoons of orange juice in a medium-sized bowl. After the 25 minutes has passed and while the rolls are still warm, drizzle generously with homemade orange glaze. Serve and enjoy!


  • If the dough is too sticky before baking, add more flour 1 tablespoon at a time. If the dough is too dry, add more orange juice 1 teaspoon at a time.
  • If you like really big and fluffy orange cinnamon rolls like I do, cut the dough into 8 pieces. For more normal-sized rolls, cut into 12 pieces.
  • For the sweet orange glaze, 2 cups of confectioners’ sugar may seem like too much for the amount of orange juice, but it works. If for whatever reason it doesn’t, add more orange juice as needed.
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