Sourdough Orange Cinnamon Rolls

These Sourdough Orange Cinnamon Rolls are soft, fluffy, and packed with warm cinnamon and bright orange flavor. A sweet orange glaze melts over the freshly baked rolls, making them a delicious breakfast treat or weekend bake.

Ingredients

For the Dough

1 cup (240 g) active sourdough starter
½ cup (120 ml) warm whole milk
¼ cup (50 g) granulated sugar
1 large egg
4 tablespoons unsalted butter, melted
3 cups (360 g) all-purpose or bread flour
1 teaspoon salt
1 tablespoon finely grated orange zest
1 teaspoon vanilla extract

For the Orange Cinnamon Filling

½ cup (100 g) brown sugar
2 tablespoons ground cinnamon
4 tablespoons unsalted butter, softened
1 tablespoon finely grated orange zest

For the Orange Glaze

1 cup (120 g) powdered sugar
2–3 tablespoons fresh orange juice
1 teaspoon finely grated orange zest
½ teaspoon vanilla extract

Directions

1. Make the Dough

In a large mixing bowl, combine the sourdough starter, warm milk, sugar, egg, melted butter, orange zest, and vanilla.

Add the flour and salt.

Mix until a soft, slightly sticky dough forms.

2. Knead

Transfer the dough to a lightly floured surface.

Knead for 5–8 minutes, until smooth and elastic.

Alternatively, use a stand mixer with a dough hook and mix until the dough becomes smooth and pulls away from the sides of the bowl.

3. First Rise

Place the dough in a lightly greased bowl.

Cover and let it rise at room temperature for approximately 6–10 hours, depending on the strength of your starter and the temperature of your kitchen.

The dough should become noticeably puffy and expand substantially.

4. Prepare the Filling

In a small bowl, combine the softened butter, brown sugar, cinnamon, and orange zest.

Mix into a smooth spreadable paste.

5. Roll Out the Dough

Transfer the risen dough to a lightly floured surface.

Roll it into a rectangle approximately 14×18 inches.

Spread the cinnamon-orange filling evenly over the dough, leaving a small border around the edges.

6. Roll and Slice

Starting from one long side, tightly roll the dough into a log.

Using a sharp knife or unflavored dental floss, cut the log into 10–12 equal rolls.

7. Second Rise

Place the rolls in a greased 9×13-inch baking dish, leaving a little space between them.

Cover and let them rise for approximately 2–4 hours, or until noticeably puffy.

For overnight preparation, cover the pan and refrigerate after shaping. Let the rolls come toward room temperature and finish rising before baking.

8. Bake

Preheat the oven to 350°F (175°C).

Bake the rolls for 25–30 minutes, until lightly golden and cooked through.

Don’t overbake them, or they may lose their soft texture.

9. Make the Orange Glaze

While the rolls are baking, whisk together the powdered sugar, orange juice, orange zest, and vanilla.

Add a little more orange juice if needed to reach your preferred consistency.

10. Glaze and Serve

Let the cinnamon rolls cool for about 10 minutes.

Drizzle the orange glaze generously over the warm rolls.

Serve while soft and fragrant.

Recipe Tips

Use a lively, recently fed sourdough starter for the best rise.
Sourdough fermentation time varies considerably with room temperature and starter strength, so judge the dough by how much it has risen rather than relying only on the clock.
Fresh orange zest provides much more flavor than bottled orange flavoring.
Roll the dough firmly but don’t squeeze it excessively.
For extra-soft rolls, avoid overbaking.
Add chopped pecans or walnuts to the filling for a delicious crunch.
Store leftovers covered at room temperature for up to 2 days, or refrigerate for longer storage.
Warm individual rolls briefly before serving for a soft, fresh-baked texture.

Prep & Cooking Time

Prep Time: 30 minutes
First Rise: 6–10 hours
Second Rise: 2–4 hours
Bake Time: 25–30 minutes
Servings: 10–12 rolls

Meta Description

Make soft Sourdough Orange Cinnamon Rolls filled with brown sugar, cinnamon, butter, and fresh orange zest, then finish them with a sweet citrus glaze.