Orange Walnut Cinnamon Rolls

This orange-infused twist on traditional cinnamon rolls brings bright citrus flavor to a beloved breakfast treat. The combination of orange zest in the dough and tahini in the glaze creates a unique flavor profile that elevates these rolls beyond the ordinary.

I first created these during a winter morning when my usual cinnamon roll recipe seemed too heavy. The orange zest addition was a spontaneous decision that transformed them completely, and now they're requested at every holiday breakfast.

Ingredients

• All purpose flour: Creates the perfect texture for soft, pillowy rolls
• Whole wheat pastry flour: Adds fiber without making rolls dense
• Brown sugar: Provides deep molasses notes that complement the orange
• Instant yeast: Ensures reliable rising without proofing
• Unsweetened plant milk: Keeps these dairy-free while providing moisture
• Orange zest: Infuses the dough with bright citrus flavor
• Cinnamon: Balances the citrus with warm spice notes
• Walnuts: Add satisfying crunch and nutty flavor
• Maple syrup: Replaces traditional butter in the filling for natural sweetness
• Tahini: Creates an unexpected nutty glaze that pairs beautifully with orange

Step-by-Step Instructions

Prepare The Yeast:

Warm milk to approximately 110°F, just warm to the touch but not hot. Add the yeast packet without stirring and let it sit for exactly 5 minutes to activate. The yeast should appear slightly foamy on top, indicating it's alive and ready to work its magic in your dough.

Mix The Dough:

Combine both flours, brown sugar, salt, and orange zest in a medium bowl, whisking to distribute everything evenly. Pour in the activated yeast mixture along with vanilla extract. Fold together gently at first, then use slightly damp hands to form a rough, shaggy dough that begins to pull away from the sides of the bowl.

Knead To Perfection:

Transfer dough to a clean, lightly floured surface and knead continuously for a full 5 minutes. The dough will transform from sticky to smooth and elastic. This kneading develops the gluten structure essential for soft, fluffy rolls. When properly kneaded, the dough should spring back slightly when pressed.

First Rise:

Place the kneaded dough in a clean bowl and cover with a kitchen towel. Let it rise undisturbed in a warm spot for at least 1 hour, during which time it should double in size. The ideal temperature is about 75-80°F—near a warm oven works well in cooler kitchens.

Roll And Fill:

On a lightly floured surface, roll the dough into a rectangle approximately 12x16 inches and about 1/4 inch thick. Brush the entire surface generously with maple syrup, then sprinkle evenly with brown sugar, cinnamon, and chopped walnuts. Press the toppings gently into the dough to secure them.

Shape The Rolls:

Starting from one of the long edges, roll the dough tightly into a log shape, applying gentle pressure as you go to ensure an even roll without air pockets. Using a sharp knife or unflavored dental floss, cut the log into 12 equal pieces about 1.5 inches thick.

Second Rise:

Arrange the cut rolls in a lightly greased baking dish, leaving about 1/2 inch between each roll to allow for expansion. Cover with a kitchen towel and let rise in a warm place for another hour until noticeably puffy and touching each other slightly.

Create The Glaze:

While rolls are rising, whisk together tahini and fresh orange juice until completely smooth. Add maple syrup and vanilla, stirring until well combined. The glaze should be pourable but thick enough to coat the back of a spoon. If too thick, add tiny amounts of milk to thin.

Bake With Care:

Bake rolls at 350°F for exactly 6 minutes, then remove and lightly brush the tops with plant milk. This creates a beautiful golden crust. Return to the oven for an additional 10 minutes until lightly golden. The internal temperature should reach about 190°F when fully baked.

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The tahini in the glaze is truly the secret weapon here. I discovered it by accident when I was out of powdered sugar for traditional icing, and now I actually prefer this more sophisticated flavor that isn't cloyingly sweet like most cinnamon roll glazes.

Make-Ahead Options

These orange walnut cinnamon rolls can be prepared the night before for an effortless morning treat. After shaping the rolls and placing them in the baking dish, cover tightly with plastic wrap and refrigerate overnight. In the morning, remove from the refrigerator and allow to sit at room temperature for 30-45 minutes before baking as directed. The slow, cold rise actually enhances the flavor development, making for an even more delicious breakfast.

Storage Solutions

Freshly baked rolls will stay soft at room temperature in an airtight container for up to 2 days. For longer storage, refrigerate for up to 5 days, though they will gradually firm up. To restore that fresh-baked softness, simply microwave individual rolls for 15-20 seconds before enjoying. These rolls also freeze beautifully for up to 3 months when wrapped individually in plastic and sealed in a freezer bag.

Ingredient Substitutions

The beauty of this recipe lies in its flexibility. If tahini isn't your preference, cashew butter creates an equally delicious glaze with a milder flavor profile. For those avoiding nuts entirely, sunflower seed butter works wonderfully too. The whole wheat pastry flour can be replaced with regular whole wheat flour, though the texture will be slightly denser, or simply use all purpose flour throughout for classic lightness. Coconut sugar can replace brown sugar for a different caramel note that pairs beautifully with the orange.

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Frequently Asked Questions

→ How do I make fluffy dough for cinnamon rolls?

To achieve a fluffy dough, knead it for at least 5 minutes to activate the gluten. Let it rise in a warm area for about an hour to double in size before shaping.

→ Can I substitute the whole wheat pastry flour?

Yes, you can replace the whole wheat pastry flour with equal parts all-purpose flour if desired. This will make the dough a bit lighter and less dense.

→ What can I use instead of tahini for the glaze?

If you don’t prefer the taste of tahini, try substituting it with cashew butter or another nut butter for a rich and creamy glaze.

→ How do I keep the rolls soft after they cool?

If the rolls become firm after cooling, you can reheat them in the microwave for about 15 seconds to restore their softness.

→ Can these rolls be made vegan?

Yes, as written, this recipe is vegan. Use plant-based milk and tahini or cashew butter for the glaze.

→ How long do the rolls stay fresh?

The rolls are best enjoyed fresh but can be stored in an airtight container for up to 2 days. Reheat them to soften before serving.