Description
Delightfully soft and sweet glazed orange rolls with a buttery orange marmalade filling and a zesty orange glaze, perfect for breakfast or brunch.
Ingredients
Scale
Dough
- 3 cups all-purpose flour, or as needed
- 1/4 cup granulated sugar
- 2 1/4 teaspoons instant dry yeast (one 1/4-ounce packet)
- Pinch salt, to taste
- 1/2 cup unsalted butter, melted (1 stick)
- 1/2 cup buttermilk
- 2 large eggs, lightly whisked
Filling
- 6 tablespoons unsalted butter, very soft (3/4 of 1 stick)
- 1 cup orange marmalade
- 1/2 cup light brown sugar, packed
Orange Glaze
- 1/4 cup orange juice
- 1/2 teaspoon vanilla extract (orange extract may be substituted)
- 2 cups confectioners’ sugar
- Pinch salt, optional and to taste
- About 3 tablespoons milk or cream, or as needed for consistency
- 3 teaspoons orange zest, divided
Instructions
- Make the Dough: In a stand mixer bowl with the dough hook or a large bowl with a wooden spoon, combine 3 cups flour, sugar, yeast, and salt. In a microwave-safe bowl, melt butter and warm buttermilk to the recommended temperature for your yeast. Add butter-buttermilk mixture and whisked eggs to dry ingredients. Knead on low speed for 5 to 7 minutes until dough comes together, adding up to 1/4 cup more flour if needed. Place dough in a sprayed bowl, cover, and let rise in a warm, draft-free place until doubled in size, about 2 to 2 1/2 hours.
- Prepare the Pan: While dough rises, line a 9x13-inch pan with aluminum foil and spray with cooking spray.
- Roll Out the Dough & Fill: Punch down the risen dough and roll it out on a floured surface to about 26-by-13 inches. Spread softened butter over the dough leaving a 1/2-inch margin. Spread 3/4 cup marmalade evenly, then sprinkle brown sugar on top and lightly pat to adhere.
- Slice the Dough: Roll dough tightly from the long edge into a log with the seam down. Mark 20 equal sections (~1 to 1 1/2 inches) with hash marks and slice using unwaxed dental floss. Arrange rolls in 5 rows of 4 in the prepared pan, cover, and let rise again in a warm place until nearly doubled, about 1 hour.
- Bake the Orange Rolls: Preheat oven to 375F. Bake rolls for about 15 minutes until lightly golden and cooked through. Watch closely to prevent overbaking.
- Make the Orange Glaze: In a medium bowl, whisk orange juice, vanilla extract, confectioners' sugar, and optional salt until thick. Add milk gradually until smooth and desired consistency is reached. Stir in 2 teaspoons of orange zest.
- Glaze and Serve: Drizzle glaze evenly over warm rolls, sprinkle remaining 1 teaspoon zest on top, and serve immediately. Rolls keep airtight at room temperature for up to 4 days; reheat briefly to soften.
Notes
- To make the orange rolls the night before, skip the second rise. After slicing and placing rolls in the pan, cover and refrigerate up to 16 hours. Before baking, let rise at room temperature for about 1 hour until nearly doubled, then bake as directed.
- To freeze, bake rolls fully and freeze for up to 6 months. Thaw and glaze rolls just before serving. Freezing baked rolls is preferable to freezing unbaked dough.
- Use dental floss for slicing to avoid squashing the rolls.
- Butter and marmalade mixture should be spread thinly to prevent leaking but still provide good orange flavor.
- Be cautious not to overbake; timing by minutes is important.
Nutrition
- Serving Size: 1 roll
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 55 mg
