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Spiced Orange Rolls
These sweet yeast rolls are filled with a bright, buttery orange marmalade and cinnamon mixture. A double dose of citrus from both the marmalade filling and a zesty powdered sugar glaze gives them a refreshing twist on classic cinnamon rolls. They make a fantastic weekend brunch treat or a comforting holiday morning breakfast. The soft, pillowy bread flour dough bakes up golden brown and tender, perfectly balancing the sweet and tangy citrus flavors.
Ingredients
- 1 (¼-oz.) envelope active dry yeast
- ¼ cup warm water (about 110°F)
- 1¼ cups plus 1 tsp. granulated sugar, divided
- 3 large eggs, lightly beaten
- 1 cup whole milk
- 1¼ tsp. kosher salt
- 6 to 6⅓ cups bread flour, divided, plus more for work surface
- 1 cup unsalted butter, softened, divided
- ½ tsp. ground cinnamon
- ¾ cup orange marmalade, divided
- ½ cup powdered sugar
- 2 tsp. orange zest plus 1 Tbsp. fresh juice
Instructions
- 1Combine the active dry yeast, warm water, and one teaspoon of the granulated sugar in the bowl of a stand mixer equipped with a paddle attachment. Allow the mixture to sit for about five minutes until it becomes foamy.
- 2Place the eggs, whole milk, kosher salt, one cup of the granulated sugar, two cups of the bread flour, and half a cup of the softened butter into the yeast mixture. Mix on low speed for about one minute until just smooth.
- 3Switch the mixer to a dough hook attachment. Pour in three cups of the bread flour and beat on medium speed for about five minutes until the dough looks smooth but remains sticky.
- 4Sprinkle a work surface with one cup of the bread flour. Turn the dough out onto the prepared area.
- 5Knead the dough until it feels elastic and slightly tacky, working in the flour from the surface. Add up to one-third cup of extra flour if the dough feels excessively sticky.
- 6Move the dough to a large bowl lightly coated with cooking spray, turning it over once to grease the top. Cover the bowl and let the dough rise in a warm 80-degree Fahrenheit spot for about one hour until it doubles in size.
- 7Mix the ground cinnamon, half a cup of the orange marmalade, the remaining quarter cup of granulated sugar, and the remaining half cup of butter in a small bowl until mostly smooth, then set it aside.
- 8Place the risen dough onto a lightly floured surface and roll it into an 18 by 12-inch rectangle. Spread the prepared butter and marmalade mixture evenly over the dough, leaving a half-inch border around the edges.
- 9Roll the dough tightly into a log starting from one of the long ends. Slice the log crosswise into fifteen pieces, making each about one and a quarter inches thick.
- 10Place the sliced rolls into a 13 by 9-inch baking pan that has been lightly coated with cooking spray.
- 11Cover the pan with plastic wrap and let the rolls rise in a warm 80-degree Fahrenheit area for about 30 minutes until they look puffy and nearly doubled in size.
- 12Preheat the oven to 350 degrees Fahrenheit. Remove the plastic wrap and gently brush the tops of the rolls with the remaining quarter cup of marmalade, then bake for about 30 minutes until golden brown. Let the baked rolls cool in the pan on a wire rack for 15 minutes.
- 13Whisk the powdered sugar, orange zest, and fresh orange juice in a small bowl until completely smooth. Drizzle the glaze over the cooled rolls and serve them warm or at room temperature.