Description

Enjoy these Easy Orange Cinnamon Rolls with Orange Cream Cheese Icing, a delightful no-yeast recipe perfect for a quick, flavorful breakfast or dessert. Made with a soft, tender dough enhanced by fresh orange marmalade and warm cinnamon, these rolls are topped with a luscious orange-infused cream cheese frosting that adds a refreshing citrus twist to a classic treat.

Ingredients

Scale

Dough

3 cups all-purpose flour
4-1/2 tsp baking powder
3/4 tsp kosher salt
3 Tbsp granulated sugar
1/2 cup cold butter, cut into small pieces (1 stick)
1-1/4 cups cold buttermilk (see notes on how to make your own buttermilk)

Filling

1/2 cup orange marmalade
3 Tbsp melted butter
1/2 cup brown sugar
1 tsp cinnamon

Orange Cream Cheese Icing

4 ounces cream cheese, room temperature
4 Tbsp butter, room temperature
2 cups confectioners sugar
2 Tbsp orange juice
Pinch of kosher salt
Optional: orange zest for garnish

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Instructions

Prepare the dough: In a large mixing bowl, combine the all-purpose flour, baking powder, kosher salt, and granulated sugar. Cut the cold butter into small pieces and mix it into the dry ingredients until the mixture resembles coarse crumbs. Gradually add the cold buttermilk and stir just until a dough forms; be careful not to overmix.
Roll out the dough: Lightly flour a surface and roll the dough into a rectangle approximately 12×15 inches in size. Spread the orange marmalade evenly over the rolled dough to create a flavorful base for the filling.
Prepare the filling: In a small bowl, mix the melted butter, brown sugar, and cinnamon until combined. Sprinkle this mixture evenly over the marmalade layer, covering the entire surface.
Shape the rolls: Starting from one long side, carefully roll the dough tightly into a log. Pinch the edge to seal, then cut the log into 8 equal slices. Place the rolls cut-side up in a greased 9×13 inch baking dish, spacing them slightly apart.
Bake the rolls: Preheat the oven to 375°F (190°C). Bake the rolls for about 18 minutes or until golden brown and cooked through. Remove from oven and allow to cool slightly.
Make the orange cream cheese icing: In a mixing bowl, beat the room temperature cream cheese and butter together until smooth and creamy. Gradually add the confectioners sugar, then mix in the orange juice and a pinch of kosher salt until well combined and fluffy.
Frost the rolls: Once the cinnamon rolls have cooled for about 10 minutes, spread the orange cream cheese icing generously over each roll. Garnish with optional orange zest for an extra burst of citrus flavor and a decorative finish.

Notes

If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1-1/4 cups of milk. Let it sit for 5-10 minutes before using.
Use cold butter for the dough to help create a tender, flaky texture.
These rolls are best enjoyed the same day but can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.
Reheat gently in the microwave or oven before serving to restore softness.
Optional orange zest adds beautiful aroma and visual appeal to the frosting.