Orange Cinnamon Pull-Apart Bread — soft, gooey rolls filled with bright orange flavor. Made with frozen yeast rolls, a tangy cream cheese filling, brown sugar, and a buttery orange-honey sauce finished with a sweet orange glaze. These pull-apart rolls are ideal for holiday breakfasts, brunch, or Christmas morning. They’re easy to assemble ahead and bake fresh when you’re ready to serve. Warm, sticky, and citrusy, they’re irresistible for sharing.
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Easy Orange Cinnamon Bread
These Orange Pull-Apart Rolls combine the best parts of a danish and monkey bread: tender dough, a sweet cream cheese center, a cinnamon-orange sugar coating, and a buttery orange-honey sauce that bakes into every crevice. Fresh orange zest and juice brighten the flavor, making these rolls feel festive and special without fuss. They’re great for feeding a crowd and can be prepared ahead of time.
How to Make Orange Pull-Apart Bread
This recipe uses simple steps and accessible ingredients. Start by partially thawing frozen yeast rolls. Make the filling by mixing softened cream cheese with brown sugar and orange zest. Flatten each roll, place a spoonful of filling in the center, fold the dough over the filling, and roll into a ball.
Combine brown sugar, granulated sugar, pumpkin pie spice, salt, and orange zest for the coating. Toss the filled dough balls in this sugar mixture, then arrange them seam-side down in a greased 10-inch cast iron skillet (or a 9-inch round pan). Reserve any remaining sugar mixture to sprinkle on top.
Whisk together melted butter, orange juice, honey, lemon juice, heavy cream, and vanilla to make the sauce. Pour this over the coated rolls and bake in a preheated 350°F oven until the bread is bubbly and golden—about 40 minutes. If the tops brown too quickly, tent with foil after about 30 minutes. Let cool briefly before glazing.
Finish by whisking powdered sugar with orange juice and a bit of orange zest to make a glossy orange glaze. Drizzle the glaze over the warm rolls and serve.
Helpful Tips & Frequently Asked Questions
- I use Rhodes frozen yeast rolls for convenience, but any similar frozen yeast roll will work.
- When filling the rolls, use only a spoonful of the cream cheese mixture. Overfilling can cause the filling to leak while baking.
- If you don’t have a cast iron skillet, a 9-inch round cake pan or a square baking dish will work—watch baking time and remove sooner if needed.
- For the brightest orange flavor, use fresh orange zest and fresh-squeezed orange juice in the filling, coating, and glaze.
Storage Tips
- You can assemble the rolls the night before and refrigerate the pan covered. Let them sit at room temperature about 30 minutes before baking.
- Store leftovers in an airtight container in the refrigerator. Reheat individual rolls briefly in the microwave or warm them in the oven until soft and gooey again.
How to Serve Orange Pull-Apart Bread
These rolls are a crowd-pleaser for kids and adults. Their sweet, citrusy flavor pairs well with savory breakfast items to balance the meal. Serve warm and let guests pull apart pieces straight from the skillet.
- Pair with egg casseroles or savory breakfast bakes for a balanced brunch.
- A platter of bacon or sausage links and a bowl of fresh fruit or berries complement the sweetness nicely.
- For holiday mornings, serve with freshly brewed coffee and let people dig in while the rest of the meal finishes—perfect for a cozy Christmas breakfast.
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Orange Cinnamon Pull Apart Bread
Video
Equipment
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10-inch Cast Iron Skillet (or 9-inch round pan)
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Mixing Bowls
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Whisk and measuring tools
Ingredients
- 24 frozen yeast rolls, partially thawed
Filling
- 4 -oz cream cheese, softened
- ¼ cup brown sugar
- 2 tsp orange zest
Coating
- ⅔ cup brown sugar
- ¼ cup granulated sugar
- 1 tsp pumpkin pie spice
- 2 tsp orange zest
Sauce
- ⅓ cup melted butter
- ⅓ cup orange juice
- 2 Tbsp honey
- 1 Tbsp lemon juice
- 3 Tbsp heavy cream
- 1 tsp vanilla extract
Glaze
- 1 cup powdered sugar
- 3 Tbsp orange juice
- 1 tsp orange zest
Instructions
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Preheat oven to 350ºF. Spray a 10-inch cast iron skillet (or similar pan) with cooking spray and set aside.
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In a small bowl, combine cream cheese, ¼ cup brown sugar, and 2 tsp orange zest until smooth.
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Flatten each roll, place a spoonful of the cream cheese mixture in the center, fold the dough over the filling, and roll into a ball.
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Mix ⅔ cup brown sugar, ¼ cup granulated sugar, pumpkin pie spice, and 2 tsp orange zest. Toss the dough balls in the sugar mixture and arrange seam-side down in the skillet. Sprinkle any remaining sugar mixture over the top.
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Whisk together melted butter, ⅓ cup orange juice, honey, lemon juice, heavy cream, and vanilla. Pour the sauce evenly over the rolls.
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Bake for 40 minutes, until bubbly and golden brown. Check at 30 minutes and tent with foil if the tops are browning too quickly. Cool for 10 minutes.
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Whisk 1 cup powdered sugar with 3 Tbsp orange juice and 1 tsp orange zest. Drizzle the glaze over the warm rolls and serve.
Notes
- See tips above for substitutions and answers to common questions.
- Store leftovers in an airtight container in the refrigerator. Reheat in the microwave or oven until warm.
Nutrition
The nutritional information on this Site is obtained from third-party sources. Plain Chicken does not verify information and cannot guarantee its accuracy.
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