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Orange Rolls with Marmalade & Orange Glaze Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 74 reviews
  • Author: Ivy
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 55 minutes
  • Yield: 12 servings
  • Category: Breakfast, Dessert, Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Delight in these soft and fragrant Orange Rolls, a perfect twist on classic cinnamon rolls with a citrusy orange marmalade filling and a luscious orange glaze. Made with warm milk, butter, eggs, and infused with orange zest and spices, these rolls offer a tender crumb and a sweet, tangy burst of flavor. Ideal for breakfast or brunch, these rolls feature a creamy topping and a bright glaze that makes them irresistibly delicious.

Ingredients

Dough:

  • 1 cup warm milk (about 115ºF)
  • 2 1/2 teaspoons instant dry yeast (Red Star Platinum recommended)
  • 2 large eggs (room temperature)
  • 1/2 cup salted butter (melted or softened, not over 110ºF)
  • Zest of 1 orange
  • 1/2 cup granulated sugar
  • 1 teaspoon salt
  • 4 1/2 cups all-purpose flour (divided)

Filling:

  • 1/2 cup orange marmalade jelly
  • 2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg

Topping and Glaze:

  • 1/2 cup heavy cream (to pour over risen rolls)
  • 2 cups powdered sugar
  • Zest and juice of 1-2 oranges
  • 1 tablespoon heavy cream (for glaze)

Instructions

  1. Activate Yeast: Pour warm milk into the bowl of a stand mixer and sprinkle the instant dry yeast on top. Let it begin to activate.
  2. Combine Wet Ingredients: Add eggs, melted/softened butter, orange zest, and sugar to the yeast mixture. Mix until everything is well combined.
  3. Add Dry Ingredients and Rest: Mix in salt and 4 cups of the all-purpose flour using the beater blade until barely combined. Let the mixture rest for 5 minutes to allow the flour to absorb the liquids.
  4. Switch to Dough Hook: Scrape dough off the beater blade, remove it, and attach the dough hook to the mixer.
  5. Knead Dough: Knead on medium speed, gradually adding up to 1/2 cup more flour if necessary, until the dough becomes elastic and smooth, around 5-7 minutes. The dough will remain slightly tacky and may stick to bowl sides—this is normal.
  6. Prepare for First Rise: Spray a large bowl with cooking spray, transfer the dough into it, and cover with a towel or wax paper.
  7. First Rise: Place the bowl in a warm environment—an oven warmed briefly then turned off works well—and allow the dough to rise until doubled in size, approximately 30 minutes. Avoid overproofing to prevent airy rolls.
  8. Roll Out Dough: Generously flour a pastry mat and place the dough on it. Sprinkle extra flour on top. Flour a rolling pin and roll the dough into a 24x12-inch rectangle.
  9. Apply Filling: Spread the orange marmalade jelly evenly over the dough surface using a rubber spatula. Sprinkle cinnamon and nutmeg evenly on top.
  10. Shape Rolls: Starting from the long edge, roll the dough tightly into a jelly roll.
  11. Slice Rolls: Cut the rolled dough into 12 equal slices and place them in a greased 9x13 baking pan.
  12. Second Rise: Cover the pan and let the rolls rise for 15 minutes while preheating the oven to 375ºF.
  13. Prepare Cream Topping: Warm the heavy cream until just warm to the touch, not hot.
  14. Pour Cream: After the rolls have risen, pour the warmed heavy cream over them, allowing it to seep among the rolls.
  15. Bake: Bake for about 25 minutes, or until the rolls are lightly golden and center rolls are fully cooked. Check at 20 minutes; if browning too fast, loosely cover with foil and continue baking.
  16. Prepare Orange Glaze: While the rolls cool, whisk powdered sugar, orange zest and juice from one orange, and 1 tablespoon heavy cream in a small bowl until smooth. Add juice from a second orange if a thinner glaze is desired.
  17. Glaze Rolls: Drizzle the orange glaze generously over the cooled rolls.
  18. Storage: Store leftovers in an airtight container at room temperature to keep them fresh.

Notes

  • Ensure milk is warmed to about 115ºF to activate yeast properly without killing it.
  • Melted butter should be cooled below 110ºF or softened to avoid harming the yeast.
  • Do not add too much flour during kneading; the dough should remain slightly tacky for soft rolls.
  • First rise temperature is important; using the oven turned off but warm helps speed up rising.
  • Cover rolls with foil if they brown too quickly during baking to prevent burning.
  • The heavy cream poured before baking keeps rolls moist and tender.
  • Adjust orange juice in glaze to achieve desired consistency.
  • Best enjoyed the day they are made but can be stored at room temperature for up to 2 days.

Find it online: https://ivysrecipes.com/orange-rolls-with-marmalade-and-orange-glaze-recipe/