Orange Cinnamon Roll Loaf with Sweet Candied Peel Glaze
This pull-apart loaf transforms classic cinnamon rolls into a shareable bread perfect for brunch gatherings or holiday mornings. Fresh orange zest and juice infuse the tender yeast dough with bright citrus flavor, while candied orange peel adds bursts of concentrated sweetness throughout. Individual cinnamon roll slices are layered into a loaf pan and baked until golden, creating a bread that pulls apart into perfectly portioned sweet rolls. The finishing orange glaze adds an extra layer of citrus sweetness that soaks into every crevice.
Ingredients
- 4 cups all-purpose flourbread flour1:1note:creates chewier texture
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- ⅝ cup granulated sugar, divided
- 1 package active dry yeast, .25 ounce
- 2 teaspoons salt, divided
- ⅓ cup water
- ⅓ cup orange juice
- 1 orange, zested
- ½ cup unsalted butter
- 1 teaspoon vanilla extract
- 2 eggs
- ½ cup candied orange peel, diceddried cranberries1:1note:reduces orange flavor
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- 3 tablespoons granulated sugar
- 3 teaspoons cinnamon
- ½ cup unsalted butter, at room temperature
- 2 tablespoons unsalted butter, melted
- 6 tablespoons orange juice
- 2 cups powdered sugar
Instructions
- 1
Whisk together flour, sugar, yeast, and salt in stand mixer bowl
- 2
Heat water, orange juice, zest, butter, and vanilla until mixture reaches 120-130 degrees F
- 3
Add butter mixture to dry ingredients and beat at medium speed
- 4
Beat in eggs and remaining flour until just combined
- 5
Switch to dough hook and beat at low speed for 4 minutes until dough ball forms
- 6
Mix in diced candied orange until evenly distributed
- 7
Place dough in greased bowl, cover, and let rise in warm place for 1 hour until doubled
- 8
Whisk together cinnamon, sugar, and remaining salt for filling
- 9
Prepare loaf pan with parchment paper and spray with baking spray
- 10
Roll dough into 26x7-inch rectangle on floured surface
- 11
Spread softened butter on dough leaving border on one long side
- 12
Sprinkle with cinnamon sugar mixture and roll up lengthwise
- 13
Reshape into even 26-inch cylinder and slice into 26 pieces
- 14
Arrange slices in prepared loaf pan in layers
- 15
Cover and let rise 45 minutes while preheating oven to 350 degrees F
- 16
Bake until golden and internal temperature reaches 190 degrees F, about 55-60 minutes
- 17
Cool in pan for 10 minutes
- 18
Whisk glaze ingredients and pour over loaf
Tips
Test liquid temperature with thermometer to ensure yeast activates properly - too hot will kill the yeast
Cover loaf with foil if browning too quickly during baking to prevent over-browning while center finishes cooking
Let bread cool at least 10 minutes before glazing to prevent glaze from melting off completely
Good to Know
Store covered at room temperature up to 3 days or refrigerate up to 1 week
Prepare through rising step, cover tightly and refrigerate overnight, then continue with shaping and baking
Serve warm or at room temperature, pulls apart into individual rolls
Common Mistakes
Check liquid temperature carefully to avoid killing yeast with excessive heat
Don't skip second rise or rolls will be dense and heavy
Substitutions
FAQ
Can I make this without a stand mixer?
Yes, mix by hand in large bowl and knead dough on floured surface for 8-10 minutes until smooth and elastic instead of using dough hook.
What if I don't have candied orange peel?
Substitute with dried cranberries, raisins, or simply omit - the bread will still have plenty of orange flavor from the juice and zest.
Can I freeze this bread?
Yes, wrap cooled unglazed bread tightly and freeze up to 3 months. Thaw completely and add glaze before serving.