Orange Scented Cinnamon Roll Bread by Mom De Cuisine

Sometimes I swear this is what I say all day long: No; can you say please; no; don’t jump on that; no; do you need to go potty; no; you need to share; no. If I had a dime for every time I uttered those words…I’d have a lot of dimes!

This week, “Do need to go potty,” was said twice as much as usual because we decided it was time to potty train C. While he did a pretty good job (I only got sprayed a few times!) it has still been a long week. I decided a reward for myself and my husband was in order.

I don’t bake much, and if I do I try to keep it pretty healthy. I prefer to have my caloric and fat intake come from a big bowl of pasta rather than a few cookies. However, I decided to go all out on this one…bring on the butter and sugar.

To keep it easy, I used some of the dough I scored a few weeks ago that I had frozen, so these came together pretty quickly. The dough did make these a bit heavier than I had hoped, but it was still really good. Next time I’ll make the dough from scratch (I actually do have a pretty good recipe, but I’ll have to save it for another day)

Orange Scented Cinnamon Roll Bread Recipe

Type Breakfast, Dessert
Prep time 30 mins
Cook time 30 mins
Total time 1 hour
Serves 4


  • 1lb bread dough
  • 1 cup sugar
  • 2 teaspoons ground cinnamon
  • 1 tablespoon orange zest
  • 1/4 cup butter at room tempurature
  • flour for dusting
  • 1 tablespoon fresh orange juice
  • 1 cup powdered sugar
  • thread for cutting the dough


Preheat the oven to 375.
Combine sugar, cinnamon and zest in a small bowl.
Dust your surface with flour and roll dough out into a rectangle
Spread butter evenly over the surface of the dough
sprinkle half of the sugar mixture evenly over the dough.
on the short side, tightly roll the dough into a log.
With the seam side down, bring the thread under the log about 1 inch from the front and bring the end across themselves to cut the dough.
Repeat, cutting the rest of the dough into 1 inch rolls
Dust the surface again. Take a roll, place about 1/4 teaspoon of the sugar mixture on top, then roll it flat. Repeat with another roll and stack it on top of the first.
When you have finished all the rolls, turn them to the side and place them in a greased loaf pan.
Bake 20-30 minutes, or until the tops are golden brown and the dough is cooked through.
Remove from the oven and cool.
While the loaf cools, mix the powdered sugar and juice until it’s smooth.
When the loaf has cooled, pour the orange glaze evenly over the loaf. Slice and serve.

You can make this until the point of baking, seal in an airtight container and freeze for up to one month.

The written and photographic in this article are reference and redaction from