Orange Cinnamon Rolls
These vegan orange cinnamon rolls are soft, fluffy, and bursting with citrusy zest and warm cinnamon spice—perfect for a cozy morning treat!
Servings: 10 Cinnamon Rolls
Equipment
- Mixing Bowls
- Stand Mixer Optional
- 8-Inch Cake Pan or Other Similarly Sized Baking pan
Ingredients
Orange Dough
- ¾ cup Unsweetened Plant-Based Milk Warmed to about 90℉ to 100℉
- 2¼ tsp Yeast
- ½ cup Vegan Butter Melted
- ¼ cup Cane Sugar
- ¼ cup Orange Juice
- 1 tbsp Orange Zest About the zest of 1 orange
- 2 tsp Vanilla Bean Paste or Vanilla Extract
- 3½ to 3¾ cups AP Flour Note, you CANNOT substitute gluten-free flour here.
- ¾ tsp Sea Salt
Cinnamon Sugar Filling
- ½ cup Vegan Butter Room-temperature
- ½ cup Brown Sugar Lightly packed
- 2 tsp Cinnamon
- 1 tbsp Orange Zest About the zest of 1 orange
Orange Glaze
- ½ cup Powdered Sugar
- 1½ tbsp Orange Juice You can add more for a thinner glaze
- ½ tbsp Orange Zest Optional, about the zest of ½ an orange
Instructions
Making the Orange Dough
- Start by warming your plant-based milk in the microwave until it is between 90℉ to 100℉. Then add your warmed plant-based milk and yeast to a large mixing bowl. Let sit for 3 to 5 minutes to make sure the yeast is activated. You will be able to tell if it's bubbling. If the yeast does not activate, your yeast might be old. Get some fresh yeast and try again.
- Next, add the melted vegan butter, sugar, orange juice, orange zest, and vanilla to the large mixing bowl and whisk together to combine.
- Once mixed, gradually begin adding in your flour about ½ to 1 cup at a time. Also, add ½ teaspoon of salt at this time.
- Once all the flour has been added in, knead the dough. If using a standing mixer, switch the attachment to the bread hook and knead for 10 to 15 minutes until elastic. If you are kneading by hand, knead on a lightly floured surface for 10 to 15 minutes or until the dough is elastic and significantly less sticky. If your dough is very dry or not coming together, you can add an additional 1 to 2 tsp of orange juice to help the dough come together. The dough is done being kneaded once it can be stretched without easily tearing and is smooth and tacky but not sticky.
- Once the dough is ready, add it to a well-oiled bowl for the first rise. I prefer to coat my bowl in olive oil, but any oil works here. The dough will be sticky so you may want to lightly oil your hands before grabbing the dough.
- Cover the bowl with plastic wrap or a towel, place in a warm place, and let rise for 1 hour or until doubled in size. I like to test my dough by poking it with a finger. If it doesn't bounce back and stays indented, it is ready. It is also important to not overproof the dough as it can turn sour from the yeast turning the sugar into alcohol, so do not let the dough sit too long.
Make the Filling & Add to Dough
- In a separate bowl, mash together the softened room-temperature vegan butter, brown sugar, cinnamon, and orange zest until a thick paste forms.
- Roll the orange dough into a 1-inch thick rectangle that is around 9-inches wide and 14-inches long. Make sure the dough is not too thin otherwise, you will have a hard time rolling it up once the filling is inside.
- After the dough is rolled out, use a spatula to spread the cinnamon sugar filling evenly across the dough. Make sure to leave a ¼ inch border around the edges of the dough without filling.
- Beginning with the longer side of the rectangle, the 14-inch long side, tightly roll up the dough into a log. Lightly flour the dough as you go to help if it gets a bit sticky. Make sure to seal the roll by pinching the edges together. Then, flip the dough over so the pinched seal is facing down.
- Once the dough is rolled into a log, trim the ends and discard. Cut the remaining dough into 10 evenly sized rolls using a very sharp knife or using dental floss.
- Grease your pan, I used an 8-inch cake pan, and gently place your rolls into the pan leaving just a little space between each roll giving them a little room to rise. You want the rolls to be close together, so they do not come unrolled but not to the point they are packed into the pan.
- Cover your pan with plastic wrap or a towel, and let rest overnight in the fridge for 6 to 8 hours. You can also let the dough rise another 1 hour while the oven is preheating if you can't wait 6 to 8 hours. However, it is best to let the rolls rest and rise overnight.
Baking the Rolls
- Preheat the oven to 350℉.
- Once the oven is preheated, remove the plastic wrap or towel from the pan of rolls and add the pan to the oven. Bake the rolls for 35 to 40 minutes or until cooked through. They will be turning golden brown on top. Then, remove the rolls from the oven and let the rolls cool slightly at least 10 minutes. While the rolls are cooling, make the orange glaze.
Make the Orange Glaze
- Add the powdered sugar, orange juice, and orange zest to a bowl and whisk together until a smooth, but thick, glaze forms. If you would like a thicker glaze add more powdered sugar, if you would like a thinner glaze, add more orange juice.
- Then, pour the glaze over the warm cinnamon rolls and serve!
- Store the leftovers, if there are any, in a container at room temperature for up to 3 days. Leftovers are better if they are reheated and served warm.