Description
Deliciously soft and tender glazed orange rolls made with a yeasty dough filled with orange marmalade, butter, and brown sugar, then topped with a zesty orange glaze. Perfect for breakfast or brunch, these rolls offer a perfect balance of sweet citrus flavor and fluffy texture.
Ingredients
Scale
Dough
- 3 cups all-purpose flour, or as needed
- ¼ cup granulated sugar
- 2 ¼ teaspoons instant dry yeast (one 1/4-ounce packet)
- pinch salt, to taste
- ½ cup unsalted butter, melted (1 stick)
- ½ cup buttermilk
- 2 large eggs, lightly whisked
Filling
- 6 tablespoons unsalted butter, very soft (3/4 of 1 stick)
- about 1 cup orange marmalade
- ½ cup light brown sugar, packed
Orange Glaze
- ¼ cup orange juice
- ½ 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 the bowl of a stand mixer fitted with the dough hook, combine 3 cups flour, sugar, yeast, and salt. Melt ½ cup butter and warm with the buttermilk to the recommended temperature. Add this mixture to the dry ingredients, then add the lightly whisked eggs. Knead on low for 5 to 7 minutes, adding up to ¼ cup flour if too wet, or drizzling buttermilk if dry, until dough comes together.
- First Rise: Transfer dough to a large greased bowl, flipping to coat top and bottom. Cover with plastic wrap and place in a warm, draft-free place to rise for about 2 to 2 ½ hours until doubled in size.
- Prepare Pan: Line a 9×13-inch pan with aluminum foil and grease with cooking spray; set aside for later use.
- Roll Out the Dough & Fill: Punch down the risen dough and roll out on a floured surface to about 26-by-13-inches. Spread softened butter evenly over the dough, leaving a ½-inch border. Spread about ¾ cup orange marmalade thinly over the butter, then sprinkle evenly with brown sugar and lightly press it down.
- Slice the Dough: Starting with the long edge, roll the dough tightly into a log seam side down. Make hash marks to mark 20 even pieces about 1 to 1 ½ inches wide. Use unwaxed dental floss to slice the rolls carefully without squishing.
- Second Rise: Arrange the 20 rolls in the prepared pan in 5 rows of 4. Cover with plastic wrap and let rise in a warm place until nearly doubled, about 1 hour.
- Bake the Rolls: Preheat oven to 375F. Bake the rolls for about 15 minutes or until lightly golden and cooked through. Watch closely to avoid overbaking.
- Make the Orange Glaze: In a bowl, whisk together orange juice, vanilla extract, confectioners’ sugar, and optional salt until thick. Gradually add milk or cream until smooth and desired consistency is reached. Stir in 2 teaspoons of orange zest and set aside.
- Glaze and Serve: Pour the glaze evenly over the warm rolls and sprinkle remaining 1 teaspoon zest on top. Serve immediately for best softness and flavor.
Notes
- To make the rolls the night before, do not allow the sliced rolls to rise after placing in the pan. Cover and refrigerate for up to 16 hours. Before baking, let rise at room temperature for about 1 hour until nearly doubled.
- For freezing, bake rolls completely and freeze for up to 6 months. Thaw and glaze just before serving for best results.
- Using dental floss to slice the roll log helps maintain the shape and avoids squishing the dough.
- Keep the rolls stored in an airtight container at room temperature for up to 4 days to retain softness; avoid refrigerating as rolls will dry out.
- Butter and marmalade can be spread together as they will blend during rolling, but avoid using too much marmalade to prevent leakage.
Nutrition
- Serving Size: 1 roll
- Calories: 290 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg
