Pioneer Woman Orange Cinnamon Rolls Recipe

This bright and gooey Pioneer Woman Orange Cinnamon Rolls puts a citrusy twist on a breakfast classic. It is made with a fluffy yeast dough, a buttery filling packed with fresh orange zest, and a sticky sweet orange glaze. The result is a soft, aromatic pastry that bursts with sunshine and warmth in every bite. It is perfect for a special holiday brunch or a lazy Sunday morning treat.

Try More Recipes:

• Pioneer Woman Tater Tot Breakfast Casserole Recipe
• Pioneer Woman Sausage Pinwheels Recipe
• Pioneer Woman Pumpkin Banana Bread Recipe

🧡 Why You Will Love This Orange Cinnamon Rolls Recipe:

• Bright Citrus Twist: Fresh orange zest in both the filling and the glaze adds a sunny flavor that perfectly balances the rich dough.
• Pillowy Soft Texture: The homemade yeast dough rises beautifully to create incredibly fluffy and tender pastries.
• Melt-In-Your-Mouth Glaze: Pouring the sweet orange icing over the rolls while they are hot makes every single bite sticky and gooey.
• Aromatic Baking: They fill your entire kitchen with the warm, comforting smell of fresh bread and sweet citrus on a weekend morning.

🧈 Pioneer Woman Orange Cinnamon Rolls Ingredients

The Dough:

• 1 cup whole milk
• 1/4 cup vegetable oil
• 1/4 cup granulated sugar
• 1 packet (2 1/4 teaspoons) active dry yeast
• 2 1/4 cups all-purpose flour, plus 1/4 cup for dusting
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

The Filling:

• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 tablespoons fresh orange zest (about 2 oranges)

The Orange Glaze:

• 1 1/2 cups powdered sugar
• 2 tablespoons unsalted butter, melted
• 3 tablespoons fresh orange juice
• 1 teaspoon fresh orange zest
• 1 tablespoon milk (plus more if needed for consistency)
• 1 pinch salt

🍮 How To Make Pioneer Woman Orange Cinnamon Rolls

1. Prepare the liquid base: by heating the milk, vegetable oil, and 1/4 cup sugar in a saucepan until just before boiling, then let it cool to lukewarm.
2. Activate the yeast: by sprinkling it over the warm milk mixture and letting it sit for 5 minutes until it becomes frothy.
3. Mix the dough: by stirring in 2 cups of flour until combined, then cover the bowl with a towel and let it rise in a warm place for 1 hour.
4. Finish the dough: by stirring in the baking powder, baking soda, salt, and the remaining 1/4 cup flour until a soft dough forms.
5. Roll the dough: onto a floured surface into a large rectangle, roughly 10×14 inches in size.
6. Add the filling: by pouring the 1/2 cup melted butter over the dough, then sprinkling generously with the 1 cup sugar and 2 tablespoons orange zest.
7. Form the rolls: by rolling the dough up tightly into a log, pinching the seam to seal, and slicing it into 10–12 even rolls.
8. Second rise: involves placing the rolls into a greased baking pan, covering them, and letting them rise for another 20–30 minutes while you preheat the oven to 375°F (190°C).
9. Bake the rolls:for 15–18 minutes until they are golden brown, being careful not to overbake them.
10. Glaze the rolls: immediately upon removing them from the oven by whisking the glaze ingredients together and pouring it over the hot rolls.

💡 Recipe Tips

• Zest deeply: Use a microplane to get as much zest as possible, but avoid the bitter white pith. The zest is where all the essential oils and flavor live.
• Don’t overheat the milk: If your milk mixture is too hot (over 110°F), it will kill the yeast and your dough won’t rise. It should feel like warm bathwater.
• Pour glaze while hot: Glazing the rolls the second they come out of the oven allows the icing to seep down into the spirals, making the insides gooey.
• Use dental floss: To cut the dough log without squishing it, slide unflavored dental floss under the log, cross it over the top, and pull quickly to slice.

🍳 What To Serve With Orange Cinnamon Rolls?

These sweet Orange Cinnamon Rolls are rich enough to be the main event. Balance the sugar with savory sides like crispy bacon or savory breakfast sausage links. A side of scrambled eggs or a fresh fruit salad also helps cut through the sweetness.

🎚 How To Store Leftovers Orange Cinnamon Rolls?

• Counter: Store in an airtight container at room temperature for up to 2 days.
• Refrigerate: Keep them in the fridge for up to 5 days, though this can dry them out slightly.
• Freeze: Wrap individual rolls in plastic wrap and foil, then freeze for up to 2 months.

🥵 How To Reheat Leftovers Orange Cinnamon Rolls?

• Microwave: Heat a single roll on a microwave-safe plate for 15 to 20 seconds until the glaze is melty and the dough is soft.
• Oven: Place the rolls in a baking dish, cover tightly with foil, and bake at 350°F (175°C) for about 10 minutes to warm them evenly without drying them out.
• Air Fryer: Heat a roll at 300°F (150°C) for 2 to 3 minutes if you prefer a slightly crispy outside with a warm, fluffy center.

FAQs

Try More Recipes:

• Pioneer Woman Sausage Rolls Recipe
• Pioneer Woman Cinnamon Rolls
• Pioneer Woman Sausage Pinwheels Recipe

📊 Orange Cinnamon Rolls Nutrition Facts

• Calories: 340 kcal
• Total Fat: 14g
• Saturated Fat: 7g
• Cholesterol: 35mg
• Sodium: 210mg
• Total Carbohydrate: 52g
• Dietary Fiber: 1g
• Sugars: 32g
• Protein: 4g

Pioneer Woman Orange Cinnamon Rolls Recipe

Recipe by Imen DridiCourse: Breakfast, DessertCuisine: AmericanDifficulty: Easy

Servings

10-12

servings

Prep time (+Rise time: 90 mins)

20

minutes

Cooking time

18

minutes

Calories

300

kcal

Soft, fluffy Pioneer Woman Orange Cinnamon Rolls bursting with fresh citrus flavor. These homemade yeast rolls are filled with buttery orange zest sugar and topped with a sweet orange glaze.

Ingredients

• The Dough:

• 1 cup whole milk

• 1/4 cup vegetable oil

• 1/4 cup granulated sugar

• 1 packet (2 1/4 teaspoons) active dry yeast

• 2 1/4 cups all-purpose flour, plus 1/4 cup for dusting

• 1/2 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• The Filling:

• 1/2 cup unsalted butter, melted

• 1 cup granulated sugar

• 2 tablespoons fresh orange zest (about 2 oranges)

• The Orange Glaze:

• 1 1/2 cups powdered sugar

• 2 tablespoons unsalted butter, melted

• 3 tablespoons fresh orange juice

• 1 teaspoon fresh orange zest

• 1 tablespoon milk (plus more if needed for consistency)

• 1 pinch salt

Directions

• Prepare the liquid base: by heating the milk, vegetable oil, and 1/4 cup sugar in a saucepan until just before boiling, then let it cool to lukewarm.
• Activate the yeast: by sprinkling it over the warm milk mixture and letting it sit for 5 minutes until it becomes frothy.
• Mix the dough: by stirring in 2 cups of flour until combined, then cover the bowl with a towel and let it rise in a warm place for 1 hour.
• Finish the dough: by stirring in the baking powder, baking soda, salt, and the remaining 1/4 cup flour until a soft dough forms.
• Roll the dough: onto a floured surface into a large rectangle, roughly 10×14 inches in size.
• Add the filling: by pouring the 1/2 cup melted butter over the dough, then sprinkling generously with the 1 cup sugar and 2 tablespoons orange zest.
• Form the rolls: by rolling the dough up tightly into a log, pinching the seam to seal, and slicing it into 10–12 even rolls.
• Second rise: involves placing the rolls into a greased baking pan, covering them, and letting them rise for another 20–30 minutes while you preheat the oven to 375°F (190°C).
• Bake the rolls:for 15–18 minutes until they are golden brown, being careful not to overbake them.
• Glaze the rolls: immediately upon removing them from the oven by whisking the glaze ingredients together and pouring it over the hot rolls.

Notes

• Zest deeply: Use a microplane to get as much zest as possible, but avoid the bitter white pith. The zest is where all the essential oils and flavor live.
  Don’t overheat the milk: If your milk mixture is too hot (over 110°F), it will kill the yeast and your dough won’t rise. It should feel like warm bathwater.
  Pour glaze while hot: Glazing the rolls the second they come out of the oven allows the icing to seep down into the spirals, making the insides gooey.
  Use dental floss: To cut the dough log without squishing it, slide unflavored dental floss under the log, cross it over the top, and pull quickly to slice.