Soft, gooey sourdough cinnamon rolls infused with fresh orange zest and juice, finished with a bright citrus glaze for a festive, aromatic bite.
Combine active sourdough starter, water, orange juice, flour, oil, honey, eggs, and orange zest in a stand mixer with a dough hook. Mix on low until the dough comes together, then knead 6–8 minutes until smooth and it passes the windowpane test.
Transfer dough to a greased bowl, cover tightly, and bulk ferment at room temperature overnight.
After the bulk rise, add baking soda, baking powder, and salt. Mix in the stand mixer for 5 minutes (or knead by hand) until well incorporated.
Preheat oven to 375°F (190°C).
On a lightly floured surface, roll dough into a 12×14-inch rectangle about 1/4 inch thick.
Make the filling: In a small bowl, mix softened butter, sugar, cinnamon, and orange zest until combined. Spread evenly over the dough.
Starting from a long edge, roll the dough up tightly and pinch the seam to seal.
Slice into 12 rolls using a sharp knife, bench scraper, or unflavored dental floss. Arrange in a greased or parchment-lined baking dish.
Bake 20–25 minutes, or until golden brown.
Make the glaze: Whisk powdered sugar with orange juice until smooth and desired consistency is reached.
Let rolls cool about 10 minutes, then drizzle with the orange glaze and serve.