Slice navel oranges into 18 equally thin slices.
Cut about ¼” off the edge of each slice to create a flat edge. The flat edge will be placed into the bottom of each ice cube hole.
Place three orange slices in each ice cube opening to create a floret.
Fill each ice cube hole with orange juice about ¾ full.
Place half a cinnamon stick into each ice cube and freeze for eight hours or overnight.