Orange-Cinnamon Danish Rolls
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
Serves: 16 rolls
Adapted from a Taste of Home recipe (see link above in post) Note that prep time is 15 minutes at the start and then 15 min to prep for oven. Recipe may be doubled.
  • 1 pkg active yeast (I use a scant Tbsp instant yeast)
  • ¼ cup warm milk (about 110-115 F)
  • 3 cups flour (all purpose unbleached, or mix with some whole grain)
  • 3 Tbsp sugar
  • 1 tsp salt
  • 1 stick (1/2 cup) cold butter, cut into small cubes
  • ¾ cup warm half-and-half (I just mix cream and milk)
  • 3 large egg yolks, room temperature
  • ½ tsp orange extract
  • zest of 1 large orange (about 1 Tbsp fresh or about 1.5 tsp dried)
  • honey (to drizzle, about ½ cup, divided into two parts)
  • cinnamon (about 2 Tbsp, divided into two parts)
  • ICING:
  • 1.5 cups 10X sugar
  • 2 Tbsp butter, softened
  • ½ tsp orange extract
  • 3 Tbsp orange juice
  • 3 Tbsp cream (or milk)
  • Dash of salt
  • Zest of about ½ orange
  1. Dissolve the yeast in warm milk. (This next part I do in my Bosch Compact mixer, but you can do by hand):
  2. In mixer bowl with flat whisk attachment (or paddle), combine flour, sugar, and salt till well distributed. Add cold butter in small cubes and mix till crumbly, about 60 seconds on medium speed. (You don't want to cream the butter; you want to keep small pieces of butter in the dough.)
  3. Add yeast mixture, egg yolks, orange zest, orange extract, and warm half-and-half and mix with paddle/flat whisk on medium speed until it is all moistened and makes a soft, sticky dough.
  4. Cover and refrigerate overnight (or for several hours).
  5. Preheat oven to 350 F. Grease two 9" cake pans (or two 9" square baking pans or one 13x9 baking dish). Remove from refrigerator and let the dough warm up a bit at room temperature for about 15 minutes.
  6. Turn the dough onto a lightly floured counter and knead a few turns to make a smoother dough. Divide into two portions. Using a lightly floured rolling pin, roll each portion into a rectangle approximately 12 x whatever it spreads to at that width. (This will be roughly 6-8 inches - just don't roll too thin. You want it about ⅛-1/4 inches thick, to roll.)
  7. Pat half the honey onto each rectangle to cover the surface evenly (If it's too sticky, just get it distributed the best you can). Sprinkle 1 Tbsp cinnamon over the honey on each rectangle. Starting from a long edge, roll the dough into a spiral, encasing the honey and cinnamon. Cut each roll into 8 portions about 1½ inches wide each (I use a piece of dental floss to cut the rolls).
  8. Place 8 rolls into each pan (for round pan: one in center, surrounded by 7 evenly spaced rolls, not too close to the sides of the pan). Cover and let rise for 45 minutes.
  9. Bake rolls uncovered at 350 for 14-15 min in 9in pans or 18-20 min in 13x9 pan. Internal temperature should be 190F or slightly higher.Remove from oven and cool slightly on cooling rack while making icing.
  10. ICING:
  11. In a bowl, mix softened butter, salt, orange extract, orange zest, 10X (powdered) sugar, orange juice, and cream. Stir to mix well to a thick, spreadable consistency. Add a bit more 10X sugar or cream, as needed for correct consistently.
  12. Slather generously over still warm rolls.
  13. To reheat: Microwave one roll on HI for 10 seconds.
Recipe by Everyday Homemaking at