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Orange Creamsicle Rolls

Orange Creamsicle Rolls

These Orange Creamsicle Rolls are soft, fluffy, and filled with a bright orange-vanilla swirl, then topped with a rich orange cream cheese glaze that melts into every layer. Inspired by the nostalgic flavor of classic creamsicles, this pull-apart dessert is perfect for summer brunches, parties, and family gatherings.
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Prep Time 35 minutes
Cook Time 26 minutes
Total Time 2 hours 31 minutes
Servings: 12 rolls
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 240 ml whole milk, warmed to 38-43°C (100-110°F)
  • 2.25 tsp active dry yeast
  • 1 tsp granulated sugar
  • 2 large room-temperature eggs
  • 60 g softened unsalted butter
  • 50 g granulated sugar
  • 1 tsp pure vanilla extract
  • 1 zest of one large orange
  • 480 g all-purpose flour
  • 1 tsp fine salt
  • 115 g softened unsalted butter for filling
  • 150 g granulated sugar for filling
  • 2 zest of two large oranges
  • 1 tsp pure vanilla extract for filling
  • 115 g softened full-fat cream cheese
  • 180 g powdered sugar
  • 3 tbsp fresh orange juice
  • 1 zest of one orange
  • 0.5 tsp pure vanilla extract for glaze

Equipment

  • stand mixer with dough hook
  • large mixing bowl
  • Rolling Pin
  • 9x13-inch baking dish
  • zester or microplane
  • whisk
  • sharp knife or dental floss

Method
 

  1. Warm the whole milk to 38-43°C (100-110°F). Stir in the yeast and 1 teaspoon sugar. Let sit for 5 to 7 minutes until foamy.
  2. In a large bowl, whisk together the proofed yeast mixture, eggs, softened butter, sugar, vanilla extract, and orange zest.
  3. Add the flour and salt. Knead with a dough hook for 6 to 8 minutes or by hand for 10 minutes until smooth and slightly tacky.
  4. Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 1 to 1.5 hours until doubled in size.
  5. Beat the softened butter, sugar, orange zest, and vanilla extract for the filling until fully combined and fragrant.
  6. Punch down the dough and roll it into a 45x30cm rectangle about 0.5cm thick on a lightly floured surface.
  7. Spread the orange filling evenly across the dough, leaving a small border along one edge.
  8. Roll the dough tightly into a log and slice into 12 equal rolls using a sharp knife or dental floss.
  9. Arrange the rolls in a greased 9x13 inch baking dish. Cover and let rise for 30 to 45 minutes until puffed.
  10. Preheat the oven to 180°C (350°F). Bake the rolls for 22 to 26 minutes until golden brown and cooked through.
  11. Beat the cream cheese until smooth, then mix in powdered sugar, orange juice, orange zest, and vanilla extract until silky.
  12. Pour the glaze generously over the warm rolls and allow it to soak into the layers before serving.

Notes

For the cleanest swirls, chill the rolled dough log for 15 minutes before slicing. Blood oranges can be substituted for a deeper citrus flavor and naturally pink glaze. These rolls can also be prepared overnight and baked fresh the next morning. Allow rolls to cool for 5–10 minutes before glazing so the glaze absorbs perfectly into the layers.