Orange Rolls Recipe

Course: Breakfast, Dessert, Snack

Cuisine: American

Prep Time: 35

Cook Time: 25

Rise Time: 1 15

Total Time: 2 15

Servings: rolls

Calories: 430kcal

Author: Becky Hardin - Easy Dessert Recipes

These orange rolls are a unique twist on classic cinnamon rolls, with an orange marmalade filling and a simple sweet glaze. Treat yourself to these delicious and fluffy sweet rolls!

Print Recipe

Equipment

Kitchen Scale (optional)
Rolling Pin
9x9-inch Baking Pan

Ingredients

For the Rolls

½ cup water 114 grams
¾ cup milk 170 grams
1 teaspoon granulated sugar 4 grams, to feed the yeast
2¼ teaspoons active dry yeast 7 grams (1 envelope)
¼ cup granulated sugar 54 grams
½ teaspoon kosher salt
1 large egg 50 grams, room temperature
¼ cup unsalted butter 57 grams, melted (½ stick)
2¾ cups all-purpose flour 330 grams, plus more as needed

For the Filling

⅔ cup orange marmalade 227 grams
1 cup brown sugar 213 grams
1 teaspoon ground cinnamon 3 grams
½ teaspoon ground cloves
¼ teaspoon ground ginger

For the Glaze

¾ cup powdered sugar 85 grams
2 tablespoons milk 28 grams

Instructions

Preheat oven to 200°F.
Place the water and milk in medium microwave-safe bowl and microwave for 30 seconds. Remove from microwave and dissolve the yeast and 1 teaspoon of sugar in the liquid. Let set for 10 minutes; bubbles should form.
½ cup water, ¾ cup milk, 2¼ teaspoons active dry yeast, 1 teaspoon granulated sugar
Whisk the sugar, salt, egg, and butter together in small bowl for 1 minute. Add to yeast mixture and stir to combine.
¼ cup granulated sugar, ½ teaspoon kosher salt, 1 large egg, ¼ cup unsalted butter
Add the flour, stirring in one cup at a time, until fully incorporated.
2¾ cups all-purpose flour
Turn dough onto a hard, floured surface. Knead for 5 minutes, or until the dough is smooth. The dough should be soft and slightly sticky. If the dough is too sticky to work with, mix or knead in more flour, ⅛ cup at a time.
Turn off the oven, place the dough in a greased bowl, cover, and place in the oven to rise until doubled in size, about 45-60 minutes.
While the dough rises, prepare the filling. Combine the marmalade, brown sugar, and spices in a small bowl. Set aside.
⅔ cup orange marmalade, 1 cup brown sugar, 1 teaspoon ground cinnamon, ½ teaspoon ground cloves, ¼ teaspoon ground ginger
Once risen, punch the dough and turn it onto a hard floured surface. Knead a few times. Use a rolling pin to roll out dough to a rectangle roughly 20 inches long and 10 inches wide. Spread the filling onto the dough.
Carefully roll the dough lengthwise into a log. Be careful not to press too hard or the filling will be squeezed out. Once you’ve reached the end, pinch the edge of the dough into the roll to create a seam. Use a sharp knife to cut into 9 equal slices. Place rolls into a greased 9x9-inch baking pan.
Preheat oven to 350°F Fahrenheit.
Cover the pan of rolls and let it sit on top of the oven preheating to rise for 30 minutes.
Bake for 25 minutes, or until the tops of the rolls are golden brown.
Once the rolls have cooled, prepare the glaze. Combine the powdered sugar and milk in a small bowl and stir until thoroughly combined. Drizzle on top of the rolls and let the glaze harden before serving.
¾ cup powdered sugar, 2 tablespoons milk

Notes

For chewier orange rolls, sub half or all of the all-purpose flour for bread flour.
Try a different marmalade or jam, such as raspberry, blueberry, blackberry, or cherry!
Feel free to add up to ½ cup of chopped nuts to the filling, such as pecans or walnuts.
For a stronger orange flavor, swap out some of the milk for orange juice in the glaze.
Make sure to use fresh yeast for the best rise!
Use room temperature ingredients as they will be easier to mix and allow for optimal yeast activity.
This dough is going to be stickier than the average yeast bread dough and that’s a good thing! All that moisture gives the yeast plenty to feed on and makes for nice fluffy rolls. However, if the dough is impossible to work with because it’s too sticky, try mixing or kneading in more flour ⅛ cup at a time. The dough should just stick to your fingers a bit as you work with it.
The orange marmalade makes a runnier filling than what you’ll find in the average cinnamon roll recipe. The key here is to just be very aware and very careful as you handle the rolls.
- Don’t push too hard while rolling your log or the filling will be squeezed out.
- Be gentle when pinching all the ends together.
- Act quickly when transferring the rolls to the pan.
- It’s a given that you will lose some of the filling, but that’s ok! You’ll keep most of it and the rolls will still taste delicious!
If not serving the rolls right away, wait to make the glaze until right before serving so it doesn’t melt.

Storage: Store orange rolls in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

Nutrition