summary

These cinnamon rolls with orange-creme fraiche glaze take a little bit of effort and some time for the dough to rise, but we promise they are so worth the wait. There is nothing like warm, freshly baked cinnamon rolls right out of the oven. We’ve mixed it up a bit with a non-traditional creme fraiche and orange zest glaze. They’re pure magic and impossible to resist.

ingredients

1 cup whole milk
½ cup sugar
5 tablespoons unsalted butter, melted and cooled, plus more for the pan
3 large eggs
1 package (2½ teaspoons) rapid-rise yeast
4¾ cups all-purpose flour
1 teaspoon kosher salt
Filling Ingredients:
½ cup unsalted butter, at room temperature
½ cup packed brown sugar
1 tablespoon ground cinnamon
Creme Fraiche & Orange Zest Glaze Ingredients:
3 tablespoons unsalted butter, at room temperature
½ cup creme fraiche
¾ cup powdered sugar, sifted
2 tablespoons fresh orange juice
Zest of 1 orange

directions

In a stand mixer fitted with the flat paddle beater, add the milk, sugar, butter, eggs and yeast. Mix on low, until just combined. Add the flour and salt and mix until a dough is formed. Switch to the dough hook and knead on medium speed for 6 minutes. Form into a ball and transfer to a bowl coated with butter. Turn the dough around a few times in the bowl to coat the dough in butter. Cover tightly with plastic wrap and place in a warm, draft-free spot until the dough doubles in size, about 2 hours.
To make the filling, stir together the butter, brown sugar and cinnamon until completely combined.
Punch down the dough and then turn it out onto a floured wooden board. Roll out the dough into a 14x16-inch rectangle. Using an offset spatula, spread the filling over the top in an even layer, leaving a 1-inch border all around. Starting at the long side, roll up the dough into a log. Cut into 8 even slices.
Butter a 9-inch round cake pan and add the cinnamon rolls, cut side up, in the pan. Cover with plastic wrap and let rise for 1½ hours.
Preheat the oven to 350°F.
Bake the cinnamon rolls until golden brown and a toothpick comes out clean in the center, about 35 minutes. Let cool for 20 minutes.
To make the frosting, stir together the butter and creme fraiche. Add the powdered sugar and stir until completely combined. Stir in the orange juice and zest and use an offset spatula to spread over the cinnamon rolls.

notes

Make sure your ingredients are at room temperature for both the cinnamon rolls and the glaze. This will ensure that everything properly combines.

If you don’t have rapid-rise yeast you will need to activate the yeast before adding it to the recipe. Yeast needs liquid, warmth and food to rise. Use a bit of the milk and sugar and warm it slightly before adding the yeast.

If you don’t have a cake pan, use a baking dish or a cast iron skillet.

Cinnamon rolls are best eaten the day they are made but can be made a day in advance.