Description
These Best Glazed Orange Rolls are soft, fluffy, and packed with a sweet orange marmalade filling. Topped with a smooth orange glaze, they make an irresistible breakfast or dessert treat perfect for any occasion.
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, Red Star Platinum recommended)
- 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, as needed for consistency
- 3 teaspoons orange zest, divided
Instructions
- Make the Dough: In a stand mixer bowl fitted with a dough hook, combine flour, sugar, yeast, and salt. Melt butter and warm with buttermilk to the temperature recommended by your yeast (usually between 95 and 130°F). Add the butter-buttermilk mixture and lightly whisked eggs to the dry ingredients. Knead on low speed for 5 to 7 minutes, adding up to ¼ cup more flour if dough is too wet. Place dough in a greased bowl, flip to coat, cover with plastic wrap, and let rise in a warm spot for 2 to 2 ½ hours until doubled in size.
- 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 & Fill: Punch down the risen dough and turn onto a floured surface. Roll into a 26-by-13-inch rectangle. Spread softened butter evenly over the dough leaving a ½-inch margin. Spread about ¾ cup orange marmalade thinly over the butter, then sprinkle evenly with brown sugar and lightly press it into the surface.
- Slice the Dough: Starting from the long edge, roll the dough tightly into a log with the seam side down. Mark 20 evenly sized rolls, about 1 to 1 ½ inches wide, using small hash marks. Slice the rolls using unwaxed dental floss for clean cuts. Arrange rolls in 5 rows of 4 in the prepared pan. Cover with plastic wrap and let rise in a warm, draft-free place until nearly doubled, about 1 hour.
- Bake the Orange Rolls: Preheat oven to 375°F. Bake the rolls for about 15 minutes until lightly golden on top and cooked through. Watch closely to avoid overbaking.
- Make the Orange Glaze: In a medium bowl, whisk together orange juice, vanilla extract, confectioners’ sugar, and optional salt until thick. Add milk or cream gradually until smooth and desired consistency is reached. Whisk in 2 teaspoons of orange zest, reserving 1 teaspoon for garnish.
- Glaze and Serve: Pour the glaze evenly over the warm rolls and sprinkle with remaining orange zest. Serve immediately for best flavor and texture. Rolls can be kept airtight at room temperature for up to 4 days and reheated briefly to soften.
Notes
- To prepare the rolls the night before, slice and place in the pan, but do not let them rise. Cover and refrigerate up to 16 hours. Before baking, allow rolls to rise at room temperature until nearly doubled, about 1 hour.
- Rolls can be baked completely, then frozen for up to 6 months. Thaw and glaze just before serving for best results.
- Using unwaxed dental floss to slice the rolls prevents squishing and keeps rolls fluffy.
- Use a thermometer to monitor buttermilk temperature when warming to avoid killing the yeast.
- Do not refrigerate finished glazed rolls as they will dry out; keep them stored airtight at room temperature.
Nutrition
- Serving Size: 1 roll
- Calories: 300 kcal
- Sugar: 20 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 45 mg
