Why These Orange Creamsicle Cinnamon Rolls Are Pure Sunshine
If you could capture the feeling of a bright spring morning in a pastry, it would taste like these Orange Creamsicle Cinnamon Rolls. They’re soft, pillowy, and bursting with fresh citrus flavor — a delightful twist on the classic cinnamon roll. The tangy orange curd swirled inside gives every bite a creamy brightness, while the vanilla icing on top melts beautifully over the warm rolls.
I love making these on a slow weekend morning when the whole house fills with the smell of fresh dough, butter, and orange zest. They feel luxurious yet comforting — like the nostalgic flavor of an orange creamsicle, but in a rich, bakery-style roll that you can make right in your kitchen.
Ingredients You’ll Need to Create These Dreamy Rolls
For the Orange Curd
- ¼ cup granulated sugar
- 1 teaspoon fresh orange zest
- ¼ cup fresh orange juice
- 1 large egg
- 1 large egg yolk
- Pinch fine sea salt
- 3 tablespoons unsalted butter, cold
- 1 teaspoon pure orange extract
For the Tangzhong
- ¼ cup bread flour
- ¾ cup water
For the Cinnamon Roll Dough
- 3 ⅔ cups bread flour
- ⅓ cup granulated sugar
- 2 teaspoons instant yeast
- 1 teaspoon fine sea salt
- 1 teaspoon fresh orange zest
- ⅓ cup heavy cream, room temperature
- ¼ cup fresh orange juice, room temperature
- 1 large egg, room temperature
- 1 teaspoon vanilla bean paste
- Tangzhong from above
- 6 tablespoons unsalted butter, room temperature
For the Orange Sugar Filling
- ½ cup unsalted butter, room temperature
- ⅔ cup light brown sugar, packed
- 2 teaspoons fresh orange zest
- 1 teaspoon vanilla paste
- Orange curd, from recipe above
For the Vanilla Cream Icing
- 2 cups powdered sugar
- ⅓ cup + 3 tablespoons heavy cream
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla paste
Making the Bright, Creamy Orange Curd
This orange curd is what gives these rolls that signature creamsicle twist. Rub the orange zest into the sugar — you’ll notice the sugar turning slightly moist and fragrant, like a burst of sunshine. Combine it with orange juice, egg, yolk, and salt, then cook gently over medium-low heat, whisking constantly. The moment it thickens enough to coat the back of a spoon, strain it and stir in cold butter and orange extract.
Cover it with plastic wrap touching the surface to prevent a skin from forming, then chill. The result? A silky, tangy curd that adds an incredible layer of flavor inside your rolls.
How to Make the Tangzhong for Ultra-Soft Rolls
Tangzhong is the secret to that cloud-like texture — a Japanese method where flour and water are cooked into a paste to help retain moisture in the dough. Whisk the flour and water together in a small saucepan and cook until thick and smooth, like a roux. Let it cool slightly before adding it to your dough. This step may seem small, but it’s what keeps your rolls soft for days.
Preparing the Cinnamon Roll Dough
In the bowl of your stand mixer, combine the flour, sugar, yeast, salt, and orange zest. Add the cream, orange juice, egg, vanilla, and tangzhong. Mix on low until a rough dough starts to form.
Then, with the mixer running, add the butter one tablespoon at a time. It takes patience — each piece must fully incorporate before adding the next — but the dough will eventually turn glossy and elastic. I love how it starts to smell faintly of vanilla and citrus at this stage.
Once smooth, shape the dough into a ball, place it seam-side down, cover it, and let it rest for 30 minutes. The dough should be soft and supple, slightly tacky but not sticky.
Creating the Orange Sugar Filling
While the dough rests, make your filling. Beat together the butter, brown sugar, orange zest, and vanilla until smooth and creamy. This mixture should spread easily but not melt — it’s the perfect base for the tangy orange curd.
When you’re ready, roll out the dough into a large rectangle (about 15×21 inches). Spread the orange sugar filling evenly, leaving a small clean border around the edges. Then, gently spread the chilled orange curd over the top — it’s okay if it’s not perfectly smooth. The slight unevenness creates pockets of gooey, citrusy flavor when baked.
Rolling and Shaping the Cinnamon Rolls
Cut the dough into twelve even strips, about 1¾ inches wide. Roll each strip tightly, keeping the spirals even, and place them in a parchment-lined 9×13-inch pan.
Cover the pan and let the rolls rise until doubled in size — they should look puffy and soft to the touch. Depending on the room temperature, this can take anywhere from 45 minutes to 1½ hours.
Baking the Rolls to Golden Perfection
Preheat your oven to 325°F (160°C). Once the rolls have risen beautifully, bake them for 30–40 minutes. You’ll know they’re done when they’re golden on top and the center reaches 185°F. The smell at this point is incredible — buttery, sweet, and bursting with orange zest.
Let them cool slightly in the pan; you want them warm, not hot, when you add the icing.
Making the Vanilla Cream Icing
While the rolls bake, whisk together powdered sugar, heavy cream, melted butter, and vanilla paste until smooth and glossy. The consistency should be thick yet pourable — think creamy glaze, not runny syrup.
Pour the icing over the warm rolls, letting it drip into every swirl. It melts slightly, creating a luscious layer of vanilla sweetness that balances the citrus filling perfectly.
Serving and Enjoying These Rolls
Serve the rolls warm — the icing will be just barely set, and each bite will have that tender crumb and zesty filling that reminds you of an orange creamsicle. I love pairing them with a hot latte or a glass of cold milk.
They also reheat beautifully the next day. Just pop one in the microwave for about 15 seconds — it’ll taste like it came fresh from the oven.
Creative Variations and Flavor Tips
If you want to change things up, try adding a pinch of cinnamon or cardamom to the filling for a warm spice contrast. You can also drizzle a bit of white chocolate over the top instead of icing for a bakery-style finish.
For an extra indulgent version, spread a thin layer of cream cheese frosting instead of the vanilla glaze — it pairs wonderfully with the citrus notes.
Expert Baking Tips
- Make sure your butter and cream are at room temperature before mixing the dough — this ensures they blend smoothly.
- Don’t rush the rising process. A slow, warm rise gives you the fluffiest texture.
- For even rolls, use unflavored dental floss to cut the dough cleanly without squishing the spirals.
- The orange curd can be made up to two days ahead — store it in the fridge until ready to use.
Frequently Asked Questions
Can I make these rolls the night before?
Yes! Assemble the rolls, cover them tightly, and refrigerate overnight. Let them come to room temperature and rise for about 45 minutes before baking.
Do I have to use bread flour?
Bread flour gives these rolls their signature chew and structure, but you can use all-purpose flour in a pinch. The texture will just be slightly softer.
Can I freeze the baked rolls?
Absolutely. Let them cool completely, then wrap individually and freeze. Reheat in the microwave or oven before serving.
What if I don’t have orange extract?
Just add a little extra zest — it gives a wonderfully natural orange flavor.
These Orange Creamsicle Cinnamon Rolls are the kind of treat that makes an ordinary morning feel special. Between the bright citrus filling, creamy glaze, and soft, buttery dough, every bite is pure joy — and you’ll find yourself coming back for just one more.
