Sweet Orange Pinwheels

    9 hours 5 minutes

    These yummy sweet orange pinwheels are filled with a mixture of orange zest, butter and orange essence then topped with an orange cream cheese icing.

    59 people made this

    Serves: 18 

    • Buns
    • 1 tablespoon white sugar
    • 1 tablespoon active dry yeast
    • 1 cup (250ml) warm milk
    • 1/2 cup (125ml) warm water
    • 1 egg, beaten
    • 1/2 cup (125ml) orange juice
    • 125g butter, melted
    • 1/4 cup (60g) instant vanilla pudding mix
    • 1 tablespoon orange essence
    • 5 cups (690g) high grade flour, or more if needed
    • 1 teaspoon salt
    • Filling
    • 125g butter, softened
    • 2 tablespoons grated orange zest
    • 1 teaspoon orange essence
    • 3/4 cup (150g) white sugar
    • Icing
    • 230g cream cheese, softened
    • 125g butter, softened
    • 2 cups (250g) icing sugar
    • 2 teaspoons orange essence
    • 2 tablespoons milk, or more as needed

    Preparation:40min  ›  Cook:25min  ›  Extra time:8hours resting  ›  Ready in:9hours5min 

    1. Sprinkle 1 tablespoon white sugar and the yeast over the warm milk and warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes. Mix in the egg, 1/2 cup orange juice, melted butter, vanilla pudding mix and 1 tablespoon orange essence. Stir in 5 cups high grade flour and salt. Add more flour if the dough is too sticky. When the dough has pulled together, turn it out onto a lightly floured surface then knead until smooth and elastic, 8 to 10 minutes.
    2. Place the dough in an oiled bowl then cover with a clean tea towel. Allow the dough to rise in a warm place until doubled in size, about 1 1/2 hours.
    3. Combine 125g softened butter with the orange zest and 1 teaspoon orange essence in a small bowl until smooth. Set aside. Grease a baking tray or cover with baking paper.
    4. Turn the dough out on a floured surface and roll out into a 60x30cm rectangle. Spread the butter mixture evenly over the dough then sprinkle with 3/4 cup white sugar. Roll up the dough, beginning with the long side. Cut the dough into 18 4cm rolls. Arrange the rolls cut-side up on prepared baking tray. Cover with cling wrap and refrigerate overnight.
    5. Preheat oven to 180 degrees C.
    6. Remove the cling wrap from the rolls and allow them to rise in a warm place for 30 minutes.
    7. Bake in the preheated oven until golden brown, 25 to 30 minutes. Allow rolls to cool slightly before icing.
    8. While the rolls are baking, cream together the cream cheese and 125g softened butter until smooth. Stir in the icing sugar and 2 teaspoons orange essence. Stir in milk a little at a time, until icing is smooth. Ice the slightly cooled rolls.


    If you do not want to make the rolls overnight after rolling and slicing, cover with tea towel then let rise until doubled then bake.

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    Reviews in English (61)


    I am so happy with this recipe, I don't know where to start! These rolls are absolutely perfect in every way. I followed the recipe and the "Cook's Note" and will never change a thing. We have been on a cinnamon roll kick lately and I have been searching for the perfect dough. THIS is it! So tender, they almost melt in your mouth. The orange flavor in the dough, filling and frosting is spot on. The cream cheese frosting...addictive. This recipe is also very easy and quick. They doubled in 1 hour on the first rise. I was serving these as dessert, so no overnight refrigeration. The dough is so easy to work with, that the rolling and filling took approx. 5 minutes to complete and they were in the pan for the second rise. They doubled in 25 minutes and into the oven they went. Exactly 25 minutes later they were perfectly baked and the wonderful orange aroma was filling the kitchen. We couldn't wait. My aunt and I stole a corner roll and ate it straight from the oven. I knew right there that there is no reason to search any further for the perfect recipe. rae, Thank You for sharing your outstanding High Five Orange Roll recipe. We will enjoy it often.  -  02 Nov 2011  (Review from Allrecipes USA and Canada)


    MAKE THIS ONE!!! Oh my gosh. I have tried a LOT of recipes ... I'm a food blogger and a stay-at-home mom with just 1 kid so far. And after our first bites, my husband and I both declared that it might be THE best recipe I have EVER made. I mean I this will definitely be THE Christmas morning recipe for my family, and I think I may even refuse to make it any month other than December just to keep a special Christmastime feeling in the taste. It is PERFECTION! I followed the directions exactly other than using 4 cups of bread flour and 2-3 cups of regular flour. Bread flour actually makes for a tougher, heartier dough and I like a little of the softer, stretchier aspects of regular flour in breakfast pastries. Yes, it took me about 6+ cups of flour, not 5. I added maybe another cup in the mixer and probably another cup kneading. I only kneaded 7 minutes because I kept having to add more flour. I was worried they'd be too dry... but they were perfect! I was also worried because the dough didn't taste amazing on its own, but it's ALL about the filling and frosting. The filling ends up caramelized at the bottom of the pan... SO GOOD. I also followed another reviewer who used one 9x12 glass baking/casserole pan and another smaller square one, greased bottom and sides, saving the smaller pan for another day. Basically these rolls are soft, moist, stretchy, sweet-but-citrusy perfection with a hint of savory (salt) in the cream cheese. You CANNOT go wrong.  -  30 Nov 2011  (Review from Allrecipes USA and Canada)


    A MUST! Wonderful! I saw this recipe and had to try it. It makes plenty so I knew I would have enough to give to a friend and enough for my family. I made the dough but erred several times. I didn't realize it only called for 1/4 cup of the pudding mix until AFTER I had already added the whole package. Also, while writing this review and re-reading the recipe...I discovered that I inadvertantly left out the salt. It made no difference. These stilled turned out wonderful. I divided the dough in two uneven portions just to make it easier for me to work with. The smaller portion I made into 9 rolls which I placed in a 9x9 inch pan. The larger portion I cut into 12 rolls and placed in a 9x13 inch pan. (I used a long piece of dental floss slid under the roll, criss-crossed on top and pulled to "cut" each roll. Works very nicely and keeps the rolls nice and round.) I placed the larger pan in the fridge to save and bake the next day. The smaller pan I let rise to bake the same day. We keep the house cool so I let them rise in a slightly warm oven (that had been turned on for just a minute then turned off) with a bowl of hot water on the rack underneath. After I baked and frosted them, hubby delivered them to my friend who raved. I couldn't wait to bake the second pan the next day for us. Well worth the wait! Makes more than enough frosting so I froze some for the next time. Do not leave out the zest as that adds a deeper orange flavor. I will also add zest to the frosting next time.  -  07 Nov 2011  (Review from Allrecipes USA and Canada)