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+ servings

Overnight Orange Cinnamon Rolls with Cream Cheese Icing

Swirled with a citrus-y orange marmalade-cinnamon sugar filling and drizzled with tons of cream cheese icing, these bright, cheerful cinnamon rolls are ideal for any spring brunch!
Servings 9 cinnamon rolls

Ingredients

  • DOUGH:
  • 1 pkg active dry yeast 2-1/4 teaspoons
  • 1 cup warm milk 120F
  • 1/4 cup honey
  • 1/3 cup vegetable oil
  • 3 large eggs lightly beaten
  • 1 teaspoon salt
  • 4-1/2 to 5 cups white whole wheat flour
  • FILLING:
  • 1/4 cup butter softened
  • 1/2 cup coconut sugar (or brown sugar
  • 1 tablespoon ground cinnamon
  • 1/2 cup orange marmalade
  • FROSTING:
  • 2 oz softened cream cheese
  • 1 cup powdered xylitol or powdered sugar
  • 2 tablespoons orange juice
  • 1/2 teaspoon vanilla extract
  • 1-2 tablespoons milk

Instructions

  • Prepare the dough: In the bowl of a large stand mixer fitted with a dough hook attachment, dissolve yeast in warm milk. Let stand for 5 minutes until foamy, then whisk in honey, oil, beaten eggs, and salt. With mixer running on medium-speed, add 4-1/2 cups flour until dough pulls away from sides (if dough seems too sticky, add 1 tablespoon additional flour at a time until dough is the right consistency)
  • Turn dough onto a floured surface and gently knead until smooth and elastic. Place dough in a greased bowl, turning once to grease top. Cover bowl in plastic wrap and let rise in a warm place 1-1/2 to 2 hours until doubled.
  • Punch dough down and turn onto a floured surface. Roll out into a 15x7 rectangle and spread with softened butter. In a small bowl, combine sugar and cinnamon and gently pat to within 1/2-in of edges over softened butter. Spread marmalade over sugar.
  • Tightly roll up dough along the length side and pinch edges to seal. Cut into 1-in rolls and place swirl side-up in a greased 9x13 baking dish. Cover with plastic wrap and let rolls chill in refrigeator overnight.
  • Remove rolls from refrigerator and preheat oven to 375F. Bake rolls 30-35 minutes or until golden brown. Cool 10 minutes on a wire cooling rack while you prepare the icing.
  • Place softened cream cheese and sugar in small bowl. With an electric mixer, beat on low speed until cream. Beat in orange juice, vanilla, and just enough milk to achieve a drizzling consistency.
  • Gently drizzle cream cheese icing over warm rolls and let stand 5 minutes. Enjoy warm!

Notes

Cinnamon rolls are best if eaten on the same day they are made.