From the Shipt Kitchen: Cream Cheese Cinnamon-Orange Rolls

Move over muffins: Our new favorite morning indulgence is Cream Cheese Cinnamon-Orange Rolls. These fluffy, orange-laced buns are just begging to be on your breakfast table. 

Whip up these ooey gooey pull-apart pastries and save the center roll for yourself, because they won’t last long. 

Cream Cheese Cinnamon-Orange Rolls

What you’ll need:

Hand mixer

Baking sheet

Rolling pin



2 packets of yeast (¼ ounce each)

¼ cup warm water

⅓ cup + 1 tablespoon sugar

¼ cup brown sugar

1 teaspoon vanilla extract

½ cup whole milk, room temperature

2 eggs, room temperature

3 ½ cups all-purpose flour, sifted (plus more for rolling)

¾ teaspoon salt

1 stick unsalted butter, cut into chunks and softened

4 ounces cream cheese, softened

Filling + assembly

½ cup sugar

½ cup brown sugar

2 tablespoons ground cinnamon

1 cup chopped pecans

½ cup of raisins

½ cup of orange zest

1 stick unsalted butter, softened

1 teaspoon vanilla


4 ounces cream cheese, softened

2 tablespoons unsalted butter, softened

¼ cup of orange zest

1 cup confectioners sugar

1 teaspoon vanilla extract

½ cup milk


For the dough

 1. In a large mixing bowl, stir together yeast, 1 tablespoon sugar, and warm water until sugar is dissolved. Set aside for 10 minutes. Mixture should be foamy after 10 minutes.

 2. Add remaining sugar, brown sugar, vanilla extract, milk, and eggs. Using a hand mixer, gently beat until well combined.

 3. Add salt and 3 cups of flour. Using a hand mixer, beat on medium speed for 3 to 4 minutes.

 4. Add butter and continue beating until no traces of butter remain.

 5. Increase mixer speed to high and “knead” mixture for 5 minutes.

 6. Flour a clean work surface with the remaining flour. Place dough on the work surface and gently knead until all flour is absorbed. Allow the dough to rest for 5 minutes. The dough should be soft and slightly sticky.

 7. Place dough in a large greased bowl and cover with a clean kitchen towel or plastic wrap. Place in a warm area for 1 ½ hours, until doubled in size. A gently warmed oven is the perfect temperature for the dough to rise. Place dough in a cold oven, heat the oven to 170ºF for 10 minutes, then turn off the oven, leaving the dough inside.

For the filling

 1. In a separate bowl, whisk together cinnamon, orange zest, sugar, brown sugar, and vanilla.

For the icing

 1. In a separate bowl, mix together softened cream cheese, butter, and orange zest.

 2. Using a hand mixer, beat in confectioners sugar until the mixture is thick and creamy.

 3. Lower the mixer speed and slowly pour in milk and vanilla, beating until the mixture is smooth.

For the rolls

 1. Preheat the oven to 325ºF.

 2. Place dough on a lightly floured work surface. Sprinkle with more flour, then use a rolling pin and roll out dough to a 10×10-inch square.

 3. Spread softened cream cheese evenly over dough. Fold dough in on itself into thirds, fold in half, and roll out to a 10×10-inch square again. Repeat this folding process twice. Don’t worry if some of the cream cheese breaks through the dough.

 4. Sprinkle once more with flour, then roll out to a 20×14-inch rectangle.

 5. Carefully spread softened butter on the rolled-out dough. Sprinkle with the filling mixture, pecans, and raisins.

 6. Use hands to gently roll up the dough lengthwise into one long tube. Use a sharp knife to cleanly slice through in even increments for about 18 rolls.

 7. Place rolls about 1 ½ inches apart on a greased 9×13-inch baking sheet. Cover with a clean kitchen towel or plastic wrap and allow to rise for 1 hour, until doubled in size.

 8. Bake at 325ºF for 23 to 25 minutes.

 9. Remove rolls from the oven and allow to cool until warm to the touch, then drizzle with icing. Enjoy!

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Category: Recipes

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