Description
These Best Glazed Orange Rolls feature a soft, buttery dough filled with orange marmalade and brown sugar, topped with a vibrant orange glaze. Perfectly sweet and tangy, these rolls are ideal for breakfast or dessert, with a tender crumb and a bright citrus finish.
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 with a dough hook, combine flour, sugar, yeast, and salt. Melt butter and warm buttermilk to proper yeast temperature, then mix together and add to dry ingredients. Add whisked eggs. Knead dough on low speed for 5 to 7 minutes until it comes together. Adjust flour or buttermilk as needed. Transfer dough to an oiled bowl, cover with plastic wrap, and let rise in a warm, draft-free spot until doubled, about 2 to 2 1/2 hours.
- Prepare Pan: While dough rises, line a 9x13-inch pan with foil and spray it with cooking spray. Set aside.
- Roll Out the Dough & Fill: Punch down the risen dough and roll it out on a floured surface to a 26-by-13-inch rectangle. Spread softened butter evenly over dough, leaving a half-inch margin. Spread about 3/4 cup orange marmalade thinly over the buttered dough. Sprinkle brown sugar evenly and pat gently to help it adhere.
- Slice the Dough: Roll the dough tightly into a log starting from the long edge, seam side down. Mark 20 equal hash marks of about 1 to 1 1/2 inches. Slice with unwaxed dental floss to avoid squishing. Arrange 20 rolls in 5 rows of 4 in the prepared pan. Cover with plastic wrap and let rise in a warm place until nearly doubled, about 1 hour.
- Bake the Orange Rolls: Preheat oven to 375F. Bake rolls for about 15 minutes or until lightly golden and cooked through. Watch carefully to avoid overbaking.
- Make the Orange Glaze: In a medium bowl, whisk orange juice, vanilla extract, confectioners’ sugar, and optional salt until thick. Add milk or cream a tablespoon at a time and whisk until smooth and desired glaze consistency is reached. Stir in 2 teaspoons of orange zest.
- Glaze and Serve: Drizzle glaze evenly over warm rolls and sprinkle with remaining 1 teaspoon orange zest. Serve immediately for best taste. Rolls keep airtight at room temperature for up to 4 days, reheat briefly in microwave to soften.
Notes
- To make orange rolls ahead: After slicing and placing rolls in pan, do not let rise. Cover and refrigerate up to 16 hours. Before baking, let rise at room temperature about 1 hour until nearly doubled, then bake as directed.
- To freeze rolls: Bake completely, then freeze for up to 6 months. Thaw and glaze just before serving. Freezing baked rolls retains best texture rather than freezing raw dough.
- Use unwaxed dental floss to slice rolls to prevent squishing and maintain shape.
- Keep dough moist and slightly sticky rather than dry to achieve soft rolls.
- Do not refrigerate glazed rolls because they dry out quickly. Store at room temperature instead.
Nutrition
- Serving Size: 1 roll
- Calories: 270 kcal
- Sugar: 18 g
- Sodium: 160 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 40 mg
