Description
Delight in these best glazed orange rolls featuring a soft, buttery dough filled with vibrant orange marmalade and brown sugar, topped with a luscious orange glaze with zest. Perfect for breakfast or brunch, these rolls combine the warm aroma of citrus with a tender, sweet bite.
Ingredients
Scale
Dough
- 3 cups all-purpose flour, or as needed
- 1/4 cup granulated sugar
- 2 1/4 teaspoons instant dry yeast (1 1/4-ounce packet, Red Star Platinum recommended)
- 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 stand mixer bowl fitted with a dough hook, combine 3 cups flour, granulated sugar, yeast, and salt. In a microwave-safe container, melt 1/2 cup butter, then warm buttermilk and combine with melted butter until warm (not hot), aiming for 120-130°F for Red Star yeast. Add the butter-buttermilk mixture to dry ingredients. Whisk eggs lightly and add to bowl. Knead on low speed for 5-7 minutes until dough comes together but remains slightly tacky; add flour sparingly if too wet or buttermilk if too dry.
- First Rise: Place dough in a greased bowl, turning to coat both sides lightly. Cover with plastic wrap and let rise in a warm, draft-free place for 2 to 2 1/2 hours until doubled in size.
- Prepare Pan: Line a 9x13-inch pan with aluminum foil and grease it; set aside.
- Roll Out Dough & Add Filling: Punch down the risen dough and roll out on a floured surface to approximately 26x13 inches. Spread softened butter evenly over dough, leaving a 1/2-inch border. Spread about 3/4 cup orange marmalade thinly over butter, then sprinkle evenly with 1/2 cup packed light brown sugar, patting lightly to stick.
- Shape Rolls and Slice: Starting from the long edge, roll dough tightly into a log, seam side down. Mark 20 even hash marks about 1 to 1 1/2 inches wide. Use unwaxed dental floss to slice rolls without squishing the dough. Arrange rolls in prepared pan in 5 rows of 4, cover with plastic wrap.
- Second Rise: Let rolls rise in a warm, draft-free place for about 1 hour until nearly doubled in size.
- Bake Rolls: Bake in preheated oven at 375°F for about 15 minutes, or until rolls are lightly golden and fully cooked. Watch closely to avoid overbaking.
- Make Orange Glaze: Whisk together orange juice, vanilla extract, confectioners' sugar, and optional salt in a bowl. Add milk gradually until smooth and desired consistency is reached. Stir in 2 teaspoons orange zest.
- Glaze Rolls and Serve: Pour glaze evenly over warm rolls, then sprinkle remaining 1 teaspoon orange zest on top. Serve immediately for best flavor and texture.
Notes
- For overnight preparation: After slicing and placing rolls in the pan, skip the second rise and refrigerate covered for up to 16 hours. Before baking, let rolls rest at room temperature for about 1 hour until nearly doubled.
- To freeze rolls: Bake completely, then freeze for up to 6 months. Thaw fully before glazing and serving. Freezing baked rolls is preferred over freezing unbaked dough.
- Storing rolls: Keep rolls in an airtight container at room temperature for up to 4 days. Avoid refrigeration to prevent drying out. Reheat briefly in microwave to soften.
- Use unwaxed dental floss to slice for clean cuts without squashing dough.
- Adjust flour carefully when kneading; a slightly wetter dough produces lighter rolls.
Nutrition
- Serving Size: 1 roll
- Calories: 280 kcal
- Sugar: 20 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: 45 mg
