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These overnight orange brioche cinnamon rolls are some of the best cinnamon rolls you will ever have! They are light, fluffy, and filled with delicate notes of orange thanks to fresh oranges and Grand Mariner orange liqueur. These lovely brioche rolls are then topped with a delicious orange cream cheese frosting that is beyond delicious.
Hello, and happy Christmas week!!!!
Today I am sharing one of my favorite Christmas treats to date: Orange Brioche Cinnamon Rolls.
Why I love these Overnight Orange Brioche Cinnamon Rolls:
This recipe was a long time coming. I have had this idea in my mind for over a month now just waiting to put these brioche rolls together, and now that I have, they are absolute PERFECTION. Seriously, I am so beyond happy with how these orange brioche cinnamon rolls turned out!
You may have noticed I have been on an orange kick lately, but after those delicious Cranberry Orange Scones, I knew I wanted to keep enjoying the wonderful citrus in season right now.
For this recipe, I wanted to combine a few of my favorite things: Brioche, fresh oranges and cinnamon rolls. Generally, orange rolls are more on the tangy, super orange-y spectrum, which are also delicious. But for this particular recipe, I wanted the orange flavor to be more on the delicate, light side, while still keeping all the cinnamon goodness we all love from a good cinnamon roll.
And of course, brioche. Brioche bread will always be one of my all time favorite breads ever, thanks to the extra egg and butter in the dough. The end result in these brioche rolls is a tender, slightly sweet roll that is perfectly light and fluffy.
Cream cheese frosting tops these orange brioche cinnamon rolls off, with hints of fresh orange zest and fresh squeezed orange juice. Keeping true to lighter orange notes, the fresh orange in the cream cheese frosting is not overpowering but still shines through.
These overnight orange brioche cinnamon rolls are perfect for Christmas morning, or any special breakfast you would want to make them for. Another bonus? These brioche rolls are EASY! Really, they are. I promise.
So lets get to some quick tips so you start baking these wonderful orange brioche cinnamon rolls!
How to make Overnight Orange Brioche Cinnamon Rolls:
The day before start on the dough.
In a small measuring glass, you will warm the whole milk until it reaches an internal temperature of 95-110 degrees F. If its too hot, let it sit so you don’t kill the yeast! Add the active dry yeast to the warmed milk and the honey. Stir well. Allow to poof for 10 minutes.
While the yeast is proofing, add the dry ingredients including the orange zest to a stand mixer fitted with a dough hook. Mix on low a few times until combined.
Melt the butter. Set aside to cool for 5 minutes. In a small bowl, whisk up the eggs. Add the vanilla and Grand Marnier. Make a well in the center of the dry ingredients, and add the egg mixture and slightly cooled melted butter and the proofed yeast mixture. Mix on medium speed until the dough comes together, about 5 minutes.
You want the dough to be slightly sticky and moist but still hold its form. If the dough is too sticky add 1 tablespoon of flour at a time until its smooth, but still ensuring its slightly sticky to the touch. Its always better to have a slightly sticky dough rather than a dry, dense dough!
Cover with plastic wrap and allow the dough to rise for 1-2 hours in a warm spot, or until doubled in size. I like to turn my oven on warm and place my mixing bowl on top of the stove.
When the dough has doubled in size punch it down and turn it out onto a lightly floured work surface. Roll the dough out into a 10×16 rectangle. Spread the softened butter all over the dough, and sprinkle with the the cinnamon/orange sugar mixture.
Starting at one of the short ends, tightly roll up the dough into a log. With a sharp kitchen knife, slice into 10-12 rolls. Place the rolls in a baking dish, cover with plastic wrap and place in the refrigerator to rise overnight.
The morning of, take the rolls out of the refrigerator and allow to sit at room temperature for 30 minutes. Bake at 350 degrees F for 25- 30 minutes.
While the rolls are baking start on the orange cream cheese icing in a stand mixer. Beat the confectioners sugar and softened cream cheese until smooth and fluffy. Add the remaining ingredients. Beat on medium speed until smooth. When the brioche rolls are done baking, allow to cool for 15 minutes. Top with the orange cream cheese icing and EAT!
As always I can’t wait to hear how these turn out for you!! Leave a comment below, and don’t forget to subscribe!
If you make this, be sure to tag #butternutandsageblog on Instagram!
Recipe
Overnight Orange Brioche Cinnamon Rolls
Ingredients
For the Brioche Rolls:
- 3 ½-4 cups all purpose flour
- 1 teaspoon salt
- 1 orange zested
- ¾ cup whole milk, warmed between 95-110 degrees F
- 1 tablespoon active dry yeast
- 2 tablespoons honey
- 3 eggs
- 1 teaspoon vanilla
- 1 teaspoon Grand Marnier (optional)
- ½ cup (1 stick) salted melted butter
Cinnamon Orange Filling:
- 1 cup white cane sugar
- 2 tablespoons cinnamon
- 2 tablespoons orange zest
- ½ cup (1 stick) salted butter, softened at room temperature
Orange Cream Cheese Frosting:
- 6 tablespoons salted butter, softened
- 4 ½ ounces cream cheese, softened
- 1 ½ cups confectioners sugar
- 1 teaspoon finely grated orange zest
- 1 teaspoon vanilla
- 1 tablespoon fresh squeezed orange juice
- ⅛ teaspoon salt
Instructions
For the Brioche Rolls:
- The day before, start on the dough. In a small measuring glass, warm the whole milk until it reaches an internal temperature of 95-110 degrees F. If its too hot, let it sit so you don't kill the yeast! Add the active dry yeast to the warmed milk and the honey. Stir well. Allow to poof for 10 minutes.
- While the yeast is proofing, add the dry ingredients including the orange zest to a stand mixer fitted with a dough hook. Mix on low a few times until combined.
- Melt the butter. Set aside to cool for 5 minutes. In a small bowl, whisk up the eggs. Add the vanilla and Grand Marnier if using. Make a well in the center of the dry ingredients, and add the egg mixture and slightly cooled melted butter and the proofed yeast mixture. Mix on medium speed until the dough comes together, about 5 minutes. You want the dough to be slightly sticky and moist but still hold its form. If the dough is too sticky add 1 tablespoon of flour at a time until its smooth.
- Cover with plastic wrap and allow the dough to rise for 1-2 hours in a warm spot, or until doubled in size. I like to turn my oven on warm and place my mixing bowl on top of the stove. When the dough has doubled in size punch it down and turn it out onto a lightly floured work surface.
- Roll the dough out into a 10×16 rectangle. In a small bowl, add the sugar, cinnamon and orange zest. Using a fork, press the zest into the sugar and mix well. Spread the softened butter all over the dough, and sprinkle with the the cinnamon/orange sugar mixture all the way to the edges of the dough.
- Starting at one of the short ends, tightly roll up the dough into a log. With a sharp kitchen knife, slice into 10-12 rolls. Place the rolls in a baking dish, cover with plastic wrap and place in the refrigerator to rise overnight. If you cannot wait until the next day, allow to rise for an additional hour at least.
- The morning of, take the rolls out of the refrigerator and allow to sit at room temperature for 30 minutes. Bake at 350 degrees F for 25- 30 minutes. Allow to cool for 15 minutes. Start on the cream cheese frosting.
Orange Cream Cheese Frosting:
- In a stand mixer fitted with a paddle attachment, add the butter and softened cream cheese. Beat until smooth. Add the remaining ingredients: orange zest, orange juice, vanilla, salt and confectioners sugar. Beat on medium speed until smooth. When the brioche rolls have cooled, top with the cream cheese frosting. Then EAT!
Oh….so yummy! The lightness of the orange 🍊 flavor is delicious and refreshing!! Love them!
I am so glad!!! So happy with how these turned out..these are definitely a favorite for sure!
Is there a way to make these just plain cinnamon rolls – no orange flavor?
Hi, Stephanie! Yes, you can totally do that! Just omit the Grand Marnier, orange zest and orange juice and they will still be delicious 🙂 I hope you enjoy the recipe!!
These are the best cinnamon rolls I’ve ever had! Very simple to make and delicious.
That makes me so happy to hear, Jenn!!! Thank you so much for trying my recipe! 🙂