Orange buns: so unassuming at first glance! But don’t let them fool you. These small buns are light and sweet throughout, with some caramelization on their bottoms from the orange-sugar filling. Then they are topped with even more orange in the form of icing that makes for a perfect, mini-sized bite.
I still use my Sweet Dough recipe for mini cinnamon rolls, and after many tries, found splitting the dough into three pieces, then rolling each piece out into separate logs (which are then cut into twelve pieces each) made for the perfect dough-to-filling ratio.
I like my cinnamon rolls super soft and gooey, so I put a thin layer of the icing over them while they are warm. The icing melts into the just baked rolls, eliminating any hard corners or edges.
Important Tips for Making Mini Cinnamon Rolls
I have found these mini buns bake best in a 10 by 15 in [25 by 38 cm] jelly roll pan, but you can see the notes below in the recipe for using a 9 by 13 in [23 by 33 cm] baking pan.
Can I Make These Ahead of Time?
Yes! Prepare the rolls: roll out dough, fill them, roll them up, cut them, and put them in the prepared pan, but do not let rise at room temperature. Instead, cover them loosely with plastic and refrigerate for up to 18 hours.
When you are ready to bake, preheat the oven and let the rolls sit at room temperature (still covered in plastic) for 30 to 45 minutes. Bake them as directed.
Mini Orange Cinnamon Rolls
Ingredients
- 1 recipe Sweet Dough
Filling
- 6 tablespoons [84 g] unsalted butter, melted
- 2/3 cup [130 g] brown sugar
- 1 tablespoon grated orange zest
- 1 teaspoon ground cinnamon
- Pinch salt
Icing
- 2 to 4 tablespoons orange juice
- 1 tablespoon unsalted butter, melted
- 1 teaspoon pure vanilla extract
- Pinch salt
- 1 1/2 cups [180 g] confectioners' sugar
Equipment
Instructions
For the filling
- In a small bowl, mix together the melted butter, brown sugar, orange zest, cinnamon, and salt.
To assemble and bake
- Grease and line the bottom of a 10 by 15 in [25 by 38 cm] jelly roll pan with parchment paper (see notes for other pan options).
- Generously flour your work surface. Divide the chilled Sweet Dough into 3 equal pieces, about 380 g each. Roll out one pice of the dough into a 8 1/2 by 15 in [22 by 38 cm] rectangle. Using an offset spatula, spread 1/3 of the filling mixture evenly over one piece the dough. Starting at a long side, roll the dough into a tight cylinder. Pinch the seam gently to seal it and position the dough seam side down. Repeat with the remaining two pieces of dough.
- Use scissors or a sharp knife to cut each log of dough into 12 equal pieces, for a total of 36 pieces. Transfer the pieces to the prepared pan and place them cut side up. (I arrange mine in seven rows of 5 across, with one row including an extra piece.) Cover the pan loosely with plastic wrap and let the dough rise until doubled, 1 to 1 1/2 hours.
- Adjust an oven rack to the middle position. Preheat the oven to 350F [180C]. Remove the plastic and bake 22 to 26 minutes, rotating the pan halfway through, until the rolls are golden brown and a wooden skewer or toothpick inserted into the dough of a cinnamon roll in the center comes out clean. Transfer the pan to a wire rack and let cool for 5 minutes.
For the icing
- While the buns are baking, in a medium bowl, whisk together 2 tablespoons of the orange juice, the butter, vanilla, and salt. Add the confectioners' sugar and mix together, then whisk until well combined and smooth. Add more juice, 1 tablespoon at a time, thinning the glaze to your preferred consistency. Pour the icing over the warm buns, making sure it coats the edges as well as the top.
- Orange buns are best eaten the same day they are made, but they can be stored in an airtight container in the refrigerator for 2 days.
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