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Cinnamon-Orange Rolls

Photo: Linda Pugliese; Styling: Kaitlyn Du Ross Walker

Hands-on time 25 mins
Total time 2 hrs, 30 mins

Serves 12 (serving size: 1 roll)

Classic cinnamon rolls get a zingy update with this citrus-glazed twist.


  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 3 tablespoons warm water (100° to 110°)
  • 10.13 ounces plus 3 tablespoons white whole-wheat flour (about 2 1/4 cups plus 3 tablespoons)
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar
  • 1/4 cup 2% reduced-fat milk
  • 1 1/4 teaspoons vanilla extract, divided
  • 1 large egg
  • 1 large egg yolk
  • 1/4 cup unsalted butter, softened
  • Cooking spray
  • 1/3 cup packed brown sugar
  • 1 tablespoon grated orange rind, divided
  • 1 teaspoon ground cinnamon
  • 3/4 cup powdered sugar
  • 2 to 3 teaspoons fresh orange juice

Nutrition Information

  • calories 202
  • fat 5 g
  • satfat 2.8 g
  • monofat 1.4 g
  • polyfat 0.4 g
  • protein 4 g
  • carbohydrate 36 g
  • fiber 1 g
  • cholesterol 41 mg
  • iron 1 mg
  • sodium 109 mg
  • calcium 21 mg

How to Make It

  1. Combine yeast and 3 tablespoons water in a small bowl; let stand 10 minutes or until foamy.

  2. Weigh or lightly spoon 13 ounces (2 1/4 cups) flour into dry measuring cups; level with a knife. Combine 2 1/4 cups flour and salt in a bowl, stirring with a whisk to combine.

  3. Place granulated sugar, milk, 1 teaspoon vanilla, egg, and egg yolk in a large bowl. Beat with a mixer at medium-low speed until well combined. Stir in yeast mixture. Add half of flour mixture; beat at low speed until well combined (about 2 minutes). Add remaining flour mixture; beat at low speed 5 minutes, occasionally scraping down sides of bowl. Add butter, 1 tablespoon at a time, beating well after each addition. Dust a work surface with 2 tablespoons flour. Scrape dough onto work surface (dough will be sticky). Knead dough 3 to 4 minutes or until smooth and elastic. Shape dough into a ball. Place dough in a large bowl lightly coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, for 2 hours.

  4. Combine brown sugar, 1 1/2 teaspoons rind, and cinnamon. Turn dough out onto surface dusted with remaining 1 tablespoon flour; gently pat dough into a 12 x 8-inch rectangle. Sprinkle evenly with brown sugar mixture. Beginning at one long side, roll up dough tightly, jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Cut dough into 12 (1-inch) slices. Arrange slices in muffin cups coated with cooking spray. Cover with plastic wrap coated with cooking spray; let rise 45 minutes.

  5. Preheat oven to 350°.

  6. Uncover rolls. Bake at 350° for 15 minutes or until lightly browned. Cool 10 minutes in pan on a wire rack. Remove rolls from pan.

  7. Combine powdered sugar, remaining 1/4 teaspoon vanilla, remaining 1 1/2 teaspoons rind, and 2 teaspoons juice. Stir with a whisk until smooth. Add additional juice, a few drops at a time, if glaze is too stiff to spread. Spread glaze over warm rolls; serve warm.

  8. Bake It Forward

  9. Double the dough in a large bowl (it will fit in the bowl of a stand mixer); divide dough in half, and place in separate bowls to rise. If you don't have muffin tins to ­accommodate 24 rolls, bake one (12-roll) batch in an 8-inch square glass or ­ceramic baking dish, and increase the bake time to 20 to 23 minutes.