Orange Cinnamon Bunny Rolls

Sweet cinnamon rolls with orange cream cheese glaze on a white plate

5 from 2 reviews

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.

Course Baking, Breakfast, Brunch

Cuisine American

Keyword Orange Cinnamon Bunny Rolls

Prep Time 30

Cook Time 15

Raising time 1 30

Total Time 2 15

Servings rolls

Calories 372kcal

Author Chef Kathy McDaniel

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!

Video

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