Orange Cinnamon Bunny Rolls (Easy Easter Brunch Recipe)

What makes these rolls stand out is the bright, fresh orange flavor layered into every bite-from the soft dough to the sweet citrus glaze. They feel a little more elevated than classic cinnamon rolls, but are just as comforting and approachable.

And the best part? You can make them ahead of time and simply bake them fresh in the morning, filling your kitchen with the most incredible aroma while you actually get to enjoy the holiday.

✔️ Ingredients, Substitutions and Swaps

✔️ For the orange cinnamon roll dough:

For the complete list of ingredients and exact quantities, check the printable recipe card below.

• Active dry yeast: If you choose to use instant yeast instead of active dry yeast, follow the recipe instructions as written.
• All purpose flour: I use all-purpose flour. Bread flour can be used but will produce chewier rolls. I
• Butter: I usually do all my baking with unsalted butter that said, if salted sugar is al I have (and I am not serving paying customers – I use it without any issues (or guilt).
• Milk: For rich tasting cinnamon rolls use whole milk. In a pinch, 2% milk can be used.
• Granulated sugar and salt: For baking I use Kosher salt but sea salt can be used.
• Eggs: I use large eggs.
• Flavorings:The citrus oil in the zest bring brightness that balances the richness of the dough (this is key vs standard cinnamon rolls). Ground cinnamon and cardamom.

✔️ For the filling and glaze

• Cream cheese: It’s best to use full-fat cream cheese from a block of cream cheese.
• Butter: See above.
• Orange Juice and Zest: Fresh juice is best.
• Powdered sugar and granulated sugar:Regular sugar is used for the filling while the glaze is made with confectioners’ sugar.

🔎 How To Make Step by Step?

Scroll down to the printable recipe card below for exact directions and cooking times.

✔️ Make the Dough:

1. In the bowl of a standing mixer combine the yeast and 2 cups of flour.
2. 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.

3. Add the milk mixture and lightly beaten eggs to the flour mixture. Stir with a wooden spoon until combined. 
4. 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. 

5. Turn dough out onto a lightly floured surface. Finish kneading by hand until a soft and smooth dough forms.
6. 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:

1. Stir together softened butter, cinnamon, cardamom, orange zest and sugar. Set aside.

✔️ Filling, Rolling and Shaping the Bunny Rolls:

1. Punch down the dough and turn out onto a lightly floured surface.
2. 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.

3. Place the rolls cut side up onto two parchment lined cookie sheets. Slice into 12 rolls
4. 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

1. Preheat an oven to 350F. Lightly beat 1 egg with 1 Tbsp of water and brush the rolls with egg wash.
2. Bake for 15-20 minutes.

3. 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.
4. Spoon icing over baked rolls. Serve warm and enjoy!

🔎 Make Ahead tip:

Make-Ahead Tip: After shaping the bunny rolls, cover and refrigerate overnight. Remove from the fridge, and let them sit at room temperature for 45 minutes, then bake as directed.

🔎 Frequently Asked Questions

✔️ Make Ahead, Storing, and Freezing

• Make Ahead: The glaze can be made 2 days ahead of time and the unbaked rolls can be stored in the fridge, covered a day in advanced. Remove from the fridge 45 minutes before baking. Bake as directed the next morning.
• Storing: You can keep leftovers on the kitchen counter for 6 hours, after that, store in an airtight container for 3-4 days.
• Freezing: Store baked rolls in an airtight container and freeze for up to 3 months. Thaw on kitchen counter or in the fridge overnight.

💛 Intentional Cooking

Your priorities, your recipe. Learn about Intentional Cooking.

Time and Convenience: Make-ahead recipes like this allow you to enjoy holidays without spending the whole morning in the kitchen.

Finances: Homemade sweet rolls are far more affordable than bakery versions-especially when feeding a crowd.

Community and Tradition: Holiday recipes like these create small traditions that people remember – simple moments that bring everyone together around the table. This is also the perfect Easter brunch recipe to give (wrapped and with a bow) and share with loved ones and the community.

Orange Cinnamon Bunny Rolls

5 from 2 reviews

Kathy McDaniel

Fluffy, soft and buttery sweet orange rolls are filled with gooey cinnamon and cardamom and topped with the best orange cream cheese icing.

Print Pin

Prep 30 minutes mins

Cook 15 minutes mins

Raising time 1 hour hr 30 minutes mins

Total 2 hours hrs 15 minutes mins

Makes 12 rolls

Ingredients 

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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 

1. In the bowl of a standing mixer combine yeast and 2 cups of flour.
2. 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.
3. Add the butter/milk mixture and the 2 lightly beaten eggs to the flour mixture. Stir with a wooden spoon until combined.
4. 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.
5. 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.
6. To make the filling stir together softened butter, cinnamon, cardamom, orange zest and sugar.
7. 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).
8. Place the rolls cut side up onto two parchment lined cookie sheets.
9. 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.
10. Preheat an oven to 350F. Lightly beat 1 egg with 1 Tbsp of water and brush the rolls with egg wash.
11. Bake for 15-20 minutes.
12. 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!

Notes

• Make Ahead: The glaze can be made 2 days ahead of time, store, covered in the fridge. Bring glaze to room temperature and fluff it up before frosting. The Easter bunny rolls can be Remove from the fridge 45 minutes before baking. Bake as directed the next morning.
• Storing: You can keep leftovers on the kitchen counter for 6 hours, after that, store in an airtight container for 3-4 days.
• Freezing: Store baked rolls in an airtight container and freeze for up to 3 months. Thaw on kitchen counter or in the fridge overnight.

Nutrition

Calories: 372 kcal, Carbohydrates: 46 g, Protein: 8 g, Fat: 18 g, Saturated Fat: 11 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 5 g, Trans Fat: 1 g, Cholesterol: 78 mg, Sodium: 349 mg, Potassium: 146 mg, Fiber: 2 g, Sugar: 12 g, Vitamin A: 646 IU, Vitamin C: 5 mg, Calcium: 66 mg, Iron: 2 mg

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