Homemade Orange Cinnamon Rolls get an Easter makeover and become the cutest sweet bunny rolls to celebrate the holidays. Fluffy, soft and buttery sweet orange rolls are filled with gooey cinnamon and cardamom and topped with the best orange cream cheese icing.
Cinnamon rolls are the perfect holiday breakfast and our recipe for homemade cinnamon buns taste just like Cinnabon (but a little bit better!).
Orange Cinnamon Bunny Rolls
My oldest son and I have been making cinnamon rolls for the holidays for many years. It has become “our tradition” and something we look forward doing together every year.
However, after more than 15 years of “tradition” (and a little boredom), I decided it was time to stir things up a bit. I wasn’t going to just buy a can of pillsbury orange rolls and call it a day (although I may have done that before). Since I have that “chef reputation” to maintain, I called my friend Elena and asked her for her sweet orange rolls recipe. I knew this recipe was going to be a winner!
Why You Should Make this Recipe?
- Cuteness factor: Seriously guys even picky eaters would love to eat those bunny ears!
- Texture and Flavor: These orange cinnamon rolls have a soft, fluffy texture and the combination of cinnamon and cardamon are perfect match to the orange flavor of the dough and the creamy orange cream cheese icing.
- Made from Scratch: You may think this is not a plus but the recipe is straight forward with only 2 rises. First rise is 1 hour and second rise is only 30 minutes. As an added bonus, you control the quality of the ingredients (no additives or preservatives).
Bunny Rolls Ingredients
For the dough:
- Active dry yeast: If you choose to use instant yeast instead of active dry yeast, follow the recipe instructions as written.
- All purpose flour: Measure your flour properly. Bread flour can be used but will produce chewier rolls. I prefer all-purpose flour.
- Butter: I usually do all my baking with unsalted butter. In culinary school we would get in trouble if we didn’t however, use what you have at home.
- Milk: For rich tasting cinnamon rolls use whole milk. In a pinch, 2% milk can be used. Although I have not tested this recipe with non-dairy milk, I think oat milk could work.
- Granulated sugar
- Salt
- Eggs: I use large eggs.
For the filling:
- Butter
- Cinnamon
- Cardamom
- Orange zest
- Granulated sugar
For the glaze:
- Cream Cheese: Full-fat cream cheese is the way to go. This is a special treat so make it count!
- Orange Zest
- Orange Juice
- Powdered sugar
How To Make Orange Cinnamon Bunny Rolls
For detailed instructions on how to make these delicious orange cinnamon bunny rolls, check the recipe card below.
Make the Dough:
- In the bowl of a standing mixer combine the yeast and 2 cups of flour.
- In a medium bowl or large measuring cup melt the butter in a microwave then, stir in the milk, the granulated sugar and salt. Microwave the mixture again until just warm (about 110F). If the temperature is too high, it might kill the yeast.
- Add the milk mixture and lightly beaten eggs to the flour mixture. Stir with a wooden spoon until combined.
- Stir in most of the remaining flour. When it gets to hard to stir with a wooden spoon, start kneading with a stand mixer using a dough hook. Add all remaining flour and keep kneading until dough comes together and starts to pull apart from the sides of the bowl.
- Turn dough out onto a lightly floured surface. Finish kneading by hand until a soft and smooth dough forms.
- Shape dough into a ball and place in a lightly oiled bowl. Turn the dough (bottom up) so the dough’s surface has a bit of oil (this prevents the dough from drying and creating a crust). Cover the bowl with plastic wrap or a clean towel. Let rise in a warm place for 1 hour or until doubles in size.
Make the Cinnamon-Orange Filling:
- Stir together softened butter, cinnamon, cardamom, orange zest and sugar. Set aside.
Filling, Rolling and Shaping the Bunny Rolls:
- Punch down the dough and turn out onto a lightly floured surface.
- Roll dough in a rectangle leaving a 3-4 inches border along the longer side, spread the filling over the dough. Starting from the other long side (WITH the filling) roll up the dough. Slice into 12 rolls
- Place the rolls cut side up onto two parchment lined cookie sheets.
- Unwrap the 3-4 inches of the dough without the filling and cut it in two strips. Twist them and pinch the ends to look like bunny ears. Cut small lengthwise slits. Cover with plastic wrap or clean kitchen towel and let rise in a warm place for 30 min.
Bake and Glaze
- Preheat an oven to 350F. Lightly beat 1 egg with 1 Tbsp of water and brush the rolls with egg wash.
- Bake for 15-20 minutes.
- Make the cream cheese glaze by beating the softened cream cheese, orange zest and orange juice with 3 cups of powdered sugar. Beat in additional powdered sugar to reach desired consistency.
- Spoon icing over baked rolls. Serve warm and enjoy!
Can I Make This Bunny Cinnamon Rolls Recipe Ahead of Time?
Yes! You can mix the dough, fill it, cut the rolls and shape the bunny ears the night before you will be serving them. Cover tightly with plastic wrap and let them rise in the refrigerator overnight. In the morning, remove them from the fridge and allow them to sit on the kitchen counter for 45 minutes then, bake as instructed in the recipe.
Storing and Freezing
Baked orange cinnamon bunny rolls can be stored in the refrigerator for up to 5 days. Warm them up before enjoying.
You can freeze baked rolls stored in an airtight container for 2 months. Thaw overnight in the refrigerator and warm them up before serving.
Orange Cinnamon Rolls Recipe Tips
- Prep the rolls the night before so you are not rushing to serve breakfast in the morning, Make the dough, do the first rise, fill them, roll them, cut them and shape the ears then, cover them tightly with plastic wrap and place them in the refrigerator. In the morning, remove from the fridge and let them sit on the kitchen counter for 45 minutes then bake.
- The orange cream cheese frosting can be made up to 2 days in advanced. Bring to room temperature and fluff it up before glazing the rolls.
- If you are not a fan of cardamom you can skip it however, cardamom and orange go together like PB&J!
Orange Cinnamon Bunny Rolls
Fluffy, soft and buttery sweet orange rolls are filled with gooey cinnamon and cardamom and topped with the best orange cream cheese icing.
Ingredients
For the dough:
- 1 packet active dry yeast (2 ¼ tsp)
- 4 cups all purpose flour
- 6 tablespoons butter
- 1 cup milk
- 1/3 cup granulated sugar
- 1 teaspoon salt
- 2 large eggs, lightly beaten (plus 1 egg for egg wash)
For the filling
- 4 tablespoons butter softened
- 1 tablespoons cinnamon
- 1 teaspoons cardamom
- zest of 1 orange
- ¼ cup granulated sugar
For the glaze
- 8 ounces cream cheese softened
- zest of 1 orange
- ½ cup orange juice
- 4 cups powdered sugar
Instructions
- In the bowl of a standing mixer combine yeast and 2 cups of flour.
- In a medium bowl or large measuring cup melt the butter in the microwave. Stir in milk, granulated sugar and salt. Microwave the mixture again until just warm (about 110F). If the temperature is too high, it might kill the yeast.
- Add the butter/milk mixture and the 2 lightly beaten eggs to the flour mixture. Stir with a wooden spoon until combined.
- Stir in most of the remaining flour. When it gets too hard to stir with a wooden spoon, start kneading with a stand mixer using the dough hook attachment. Add all remaining flour and keep kneading until dough comes together and starts to pull apart from the sides of the bowl.
- Turn the dough out onto a lightly floured surface. Finish kneading by hand until soft and smooth dough forms. Don’t add additional flour. Shape dough into a ball and place in a lightly oiled bowl. Turn to oil the surface and cover with a plastic wrap or a clean towel. Let rise in a warm place for 1 hour or until doubles in size.
- To make the filling stir together softened butter, cinnamon, cardamom, orange zest and sugar.
- Punch dough down and turn out onto a lightly floured surface. Roll dough in a rectangle about 18 by 12 inches. Leaving 3-4 inches border along the longer side, spread the filling over the dough. Starting from the other long side (WITH the filling) roll up the dough. Don’t pinch the seam. Slice into 12 rolls (you might need to trim the ends of the dough “log” to get nicely shaped equal rolls).
- Place the rolls cut side up onto two parchment lined cookie sheets.
- Unwrap the 3-4 inches of the dough without the filling and cut it in two strips. Twist them and pinch the ends to look like bunny ears. Cut small lengthwise slits. Cover rolls with plastic wrap or clean kitchen towel and let rise in a warm place for 30 min.
- Preheat an oven to 350F. Lightly beat 1 egg with 1 Tbsp of water and brush the rolls with egg wash.
- Bake for 15-20 minutes.
- For the glaze beat softened cream cheese, orange zest and orange juice with 3 cups of powdered sugar. Beat in additional powdered sugar to reach desired consistency. Spoon icing over baked rolls. Serve warm and enjoy!
Did you make this?I love seeing what you’ve made! Tag me on Instagram @lemonblossomsblog and don’t forget to leave a comment & rating below!
Recipe Notes
- Prep the rolls the night before so you are not rushing to serve breakfast in the morning, Make the dough, do the first rise, fill them, roll them, cut them and shape the ears then, cover them tightly with plastic wrap and place them in the refrigerator. In the morning, remove from the fridge and let them sit on the kitchen counter for 45 minutes then bake.
- The orange cream cheese frosting can be made up to 2 days in advanced. Bring to room temperature and fluff it up before glazing the rolls.
- You can skip the cardamom if preferred although I highly recommend you use it.
- Recipe courtesy of Elena Veselova.
Nutrition
Nutrition Facts
Orange Cinnamon Bunny Rolls
Amount Per Serving
Calories 372
Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 11g69%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 78mg26%
Sodium 349mg15%
Potassium 146mg4%
Carbohydrates 46g15%
Fiber 2g8%
Sugar 12g13%
Protein 8g16%
Vitamin A 646IU13%
Vitamin C 5mg6%
Calcium 66mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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