Description
Delight in these soft and sweet glazed orange rolls featuring a tender dough filled with buttery orange marmalade and brown sugar, topped with a luscious orange glaze. Perfect for breakfast or brunch, these rolls offer a vibrant citrus twist on a classic treat.
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)
- about 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 bowl of a stand mixer fitted with the dough hook, combine flour, sugar, yeast, and salt. Melt butter and warm buttermilk in the microwave, then combine and add to dry ingredients. Add eggs and knead on low speed for 5 to 7 minutes until dough comes together. Adjust flour or buttermilk as needed for consistency. Place dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm draft-free spot for 2 to 2 1/2 hours until doubled.
- Prepare the Pan: While dough rises, line a 9x13-inch pan with aluminum foil and spray with cooking spray; set aside.
- Roll Out the Dough and Fill: Punch down the risen dough and roll onto a floured surface to about 26 by 13 inches. Spread softened butter evenly over dough leaving a 1/2-inch margin. Spread about 3/4 cup orange marmalade thinly over the butter, then sprinkle brown sugar evenly and pat lightly to adhere.
- Slice the Dough: Roll dough from the long side into a tight log with seam down. Mark 20 evenly sized rolls along the dough using hash marks. Using unwaxed dental floss, slice into 20 rolls. Arrange rolls in the prepared pan in 5 rows of 4. Cover with plastic wrap and let rise in a warm place until almost 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 carefully to avoid overbaking.
- Make the Orange Glaze: In a medium bowl, whisk together orange juice, vanilla extract, confectioners’ sugar, optional salt, and 2 teaspoons orange zest. Add milk or cream gradually until smooth glaze of desired consistency is achieved.
- Glaze and Serve: Drizzle glaze evenly over warm rolls and sprinkle remaining 1 teaspoon orange zest on top. Serve immediately for best freshness. Rolls keep airtight at room temperature for up to 4 days and reheat briefly in microwave to soften.
Notes
- For overnight prep: After slicing rolls into the pan, cover and refrigerate up to 16 hours without letting them rise. Before baking, allow rolls to rise at room temperature for about 1 hour until nearly doubled, then bake.
- To freeze: Bake rolls fully and freeze for up to 6 months. Thaw and glaze just before serving. Freezing baked rolls is preferred over freezing unbaked dough for best results.
- Using dental floss to slice rolls prevents squishing and keeps shape intact better than a knife.
- Maintaining proper buttermilk temperature is key to activating yeast without killing it.
- Keep an eye on oven timing as slight differences can affect texture and browning of the rolls.
Nutrition
- Serving Size: 1 roll
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 180 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: 45 mg
