Hamdi Saidani This Pioneer Woman Orange Cinnamon Rolls Recipe is a soft and gooey recipe, which is made with fresh orange zest and a fragrant vanilla bean filling. It’s the perfect holiday breakfast, ready in about 2 hours.
Pioneer Woman Orange Cinnamon Rolls Recipe Ingredients
For the Dough:
- ½ cup warm water (not hot)
- 1 teaspoon granulated sugar
- 1 packet (2 ½ teaspoons) active dry yeast
- 2 large oranges
- 5 cups all-purpose flour (600g)
- ⅓ cup granulated sugar
- ⅛ teaspoon sea salt
- ½ cup unsalted butter, softened
- 2 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 2 teaspoons ground cardamom
- ¼ cup freshly squeezed orange juice
- ½ cup warm milk (not hot)
- ½ cup heavy whipping cream
For the Filling:
- ½ cup granulated sugar
- ¼ cup packed brown sugar
- 1 vanilla bean
- ½ cup unsalted butter, very softened
For the Orange Glaze:
- 2 cups powdered sugar
- 2 tablespoons heavy cream
- 3-4 tablespoons freshly squeezed orange juice
How To Make Pioneer Woman Orange Cinnamon Rolls
- Activate the yeast: In a medium bowl, combine the warm water, 1 teaspoon of sugar, and the yeast. Stir to dissolve and let it sit for 8-10 minutes until a foam forms on top.
- Prepare the oranges: Zest the two oranges into a medium bowl for the filling. Then, juice the oranges and measure out ¼ cup for the dough and set aside 3-4 tablespoons for the glaze.
- Mix the dough: In a large bowl, sift the flour and make a well in the center. Add the ⅓ cup sugar, salt, softened butter, eggs, vanilla, cardamom, ¼ cup orange juice, warm milk, and the foamy yeast mixture to the well. Stir everything together to form a sticky dough.
- First rise: Cover the bowl with a clean cloth and let the dough rise in a warm place for 30-45 minutes, or until it has doubled in size.
- Make the filling: While the dough rises, prepare the filling. Split the vanilla bean lengthwise and scrape out the seeds. Add the vanilla seeds and granulated sugar to the bowl with the orange zest. Rub them together with your fingers until fragrant. Mix in the brown sugar and the very soft butter until a smooth paste forms.
- Shape the rolls: Once risen, turn the dough out onto a lightly floured surface. Roll it into a large rectangle. Spread the orange filling evenly over the surface.
- Roll and slice: Starting from the long side, roll the dough into a tight log. Use unflavored dental floss or a sharp knife to cut the log into 12 even rolls. Arrange the rolls in a greased 8×12-inch baking pan.
- Second rise and bake: Cover the pan and let the rolls rise for another 20 minutes until puffy. Preheat the oven to 355°F (180°C). Pour the heavy cream over the risen rolls. Bake for 25-30 minutes, until golden brown on top.
- Make the glaze: While the rolls bake, whisk together the powdered sugar and heavy cream. Add the orange juice, one tablespoon at a time, until you reach a smooth, drizzling consistency.
- Glaze and serve: Let the hot rolls cool for a few minutes, then pour the orange glaze over them. Serve warm.
Recipe Tips
- How do I get the best rise for my dough? Make sure your liquids (water and milk) are warm to the touch but not hot (around 105-110°F). Hot liquids can kill the yeast, preventing your dough from rising. A warm, draft-free spot is best for rising.
- Can I make these overnight? Yes! After placing the cut rolls in the baking pan (step 7), cover them tightly with plastic wrap and place them in the refrigerator overnight. In the morning, let them sit at room temperature for 30-45 minutes while the oven preheats, then pour over the cream and bake as directed.
- Why pour heavy cream over the rolls? This is a secret trick for incredibly moist and gooey cinnamon rolls! The cream soaks into the bottom of the rolls as they bake, creating a rich, soft, and decadent texture.
- How do I get clean cuts? For the cleanest slices without squishing your rolls, use a piece of unflavored dental floss. Slide it under the log, cross the ends over the top, and pull tight to slice through the dough.
What To Serve With Orange Cinnamon Rolls
These sweet, zesty rolls are a perfect centerpiece for a special breakfast or brunch. They pair wonderfully with:
- A hot cup of black coffee or tea
- A cold glass of milk
- Savory items like scrambled eggs or sausage to balance the sweetness
- A simple fresh fruit salad
How To Store Orange Cinnamon Rolls
Room Temperature: Store the glazed rolls in an airtight container at room temperature. They are best enjoyed within 2-3 days. Reheat: You can gently reheat individual rolls in the microwave for 15-20 seconds to make them soft and warm again.
Pioneer Woman Orange Cinnamon Rolls Nutrition Facts
- Calories: 512kcal
- Carbohydrates: 80g
- Protein: 8g
- Fat: 18g
- Saturated Fat: 11g
- Sodium: 250mg
- Fiber: 2g
- Sugar: 45g
Nutrition information is estimated per roll and may vary based on specific ingredients used.
FAQs
Why didn’t my yeast foam?
This usually means the yeast is old or no longer active. It’s always a good idea to check the expiration date. It could also mean your water was too hot or too cold.
What does the cardamom do in the dough?
Cardamom is a warm, aromatic spice that has notes of citrus and mint. It beautifully complements and enhances the orange flavor in the dough, giving the rolls a unique and sophisticated taste. If you don’t have it, you can substitute it with more cinnamon.
Can I use a different pan?
Yes. A 9×13-inch pan also works well. If you use a 9-inch round pan, you may only fit about 11 rolls, so you can bake the last one separately in a muffin tin.
Try More Pioneer Woman Recipes:
- Pioneer Woman Cinnamon Pecan Yeasted Waffles Recipe
- Pioneer Woman Pumpkin Cinnamon Rolls Recipe
- Pioneer Woman Apple Cinnamon Bread Recipe
Pioneer Woman Orange Cinnamon Rolls Recipe
Description
Incredibly soft, fluffy, and gooey orange rolls with a fragrant orange and vanilla bean filling, all topped with a sweet and zesty orange glaze.
Ingredients
Instructions
- Activate yeast in warm water with 1 tsp sugar.
- Zest oranges for the filling. Juice them for the dough and glaze.
- Combine all dough ingredients (except heavy cream) to form a sticky dough. Let rise for 30-45 minutes.
- Make the filling by mixing orange zest, sugars, vanilla bean seeds, and very soft butter into a paste.
- Roll the risen dough into a large rectangle, spread with the filling, and roll into a tight log.
- Slice into 12 rolls and place in a greased 8×12-inch pan. Let rise for 20 minutes.
- Pour heavy cream over the rolls and bake at 355°F for 25-30 minutes until golden.
- Whisk glaze ingredients until smooth. Pour over the warm rolls and serve.
Notes
- u003cliu003eThis is a u0022no-kneadu0022 style dough, making it softer and easier to work with than traditional recipes.u003c/liu003eu003cliu003eThe heavy cream poured over the rolls before baking is the secret to an ultra-gooey texture.u003c/liu003eu003cliu003eThis recipe is perfect for making the night before; just let the rolls do their second rise in the fridge.u003c/liu003eu003cliu003eUsing fresh orange zest and juice provides the best, brightest flavor.u003c/liu003e
