Light and fluffy Orange Rolls will be your new breakfast go-to recipe. These rolls are the “melt in your mouth” kind of good, the “stuff that dreams are made of” kind of good. They are buttery soft and every crevice is filled with a delicious sweet orange filling. If you love the flavor of orange, make sure to check out my orange creamsicle cupcakes!
I have been on a complete orange kick lately. Actually, an Orange Creamsicle kick! From fresh oranges and fresh-squeezed orange juice to orange desserts like orange bars and orange creamsicle puppy chow. When I decided to experiment with this recipe I was going to call them “Orange Creamsicle Rolls” but opted for the simple title of Orange rolls. 🙂
The other day we were having company over for breakfast and I promised them a sweet roll. I tend to fall back on my tried and true cinnamon rolls for this type of occasion, but this time I wanted to try something new. Don’t get me wrong, they are amazing, but I am always looking to expand my baking! I love the idea of combining two things I love, in this case, breakfast rolls and orange. Let me tell you, cinnamon rolls have met their match with this combo!
Orange Rolls Recipe
There are three primary sections to this recipe. The dough, the filling, and the glaze. Start by preparing your ingredients:
- Granulated Sugar
- Active Dry Yeast
- Orange Marmelade
- Brown Sugar
- Heavy Cream
- Confectioners Sugar
Sweet Roll Dough
The base for this sweet roll dough is the same as our raspberry cream cheese rolls and Lemon Blueberry Sweet Rolls. It is one of the easiest doughs to work in part due to the ingredients and in part due to the process. To make this dough whisk together the milk, 1 tablespoon of sugar, and the yeast. Let that sit at room temperature for about 5 minutes. The mixture will get a little foamy. Add in eggs and whisk until the mixture is smooth.
Next, move to your stand mixer. Make sure it is fitted with a dough hook. In the bowl, combine the remaining sugar, flour, and salt. Add the milk mixture and turn the mixer on low. Slowly add pads of butter, blending well between additions. Once everything is combined, turn the mixer to medium for 1 minute and then switch to medium-high to knead until the dough is soft (about 5 minutes).
How to Make Orange Rolls
Once your dough is rolled out the rest is a piece of cake…or roll:) Just combine the marmalade salt and melted butter. Spread that on top of your dough. Then, sprinkle brown sugar over the entire thing (leaving about a 1/2 inch on the top edge clear for sealing at the end). Tightly roll the dough into a log using the bottom long edge as a starting point. Using a very sharp knife, cut the rolls into 8-12 equal pieces. I like my rolls a little bigger so I usually go with 8. Place each roll into a greased 9×13 pan. Put the pan in a warm, dry place and let them rise again (about 1 hour) and then pop them in the oven for about 25 minutes. You are going for a golden-brown crust. Remove them from the oven and let them sit on the counter for about 5 minutes while you prepare the glaze.
Orange Roll Glaze
In a small bowl, mix together the heavy cream and the confectioners sugar until smooth. Add more heavy cream if you want the glaze to be lighter. Pour this mixture over the warm rolls and serve!
Looking for More Breakfast Recipes?
Light and fluffy Orange Rolls will be your new breakfast go-to recipe. These rolls are the "melt in your mouth" kind of good, the "stuff that dreams are made of" kind of good. They are buttery soft and every crevice is filled with a delicious sweet orange filling.
- 2/3 cup whole milk, warmed in microwave for about 30 seconds
- 5 tablespoons sugar, divided
- 2 teaspoons active dry yeast
- 2 large eggs, room temperature
- 2 3/4 cups all-purpose flour
- 1 teaspoon kosher salt
- 1/2 cup unsalted butter, cut into 1-inch pieces, room temperature
- 1/2 tablespoon unsalted butter, melted
- 3 tablespoons unsalted butter, melted
- 1 cup orange marmalade
- 1/4 teaspoon salt
- 1/2 cup brown sugar
- 4 tablespoons heavy cream
- 1 cup confectioners sugar
- In a medium bowl, combine milk and 1 tablespoon sugar. Sprinkle yeast over milk and whisk to blend. Let sit until yeast is foamy, about 5 minutes. Add eggs; whisk until smooth.
In the bowl of a stand mixer fitted with a dough hook, combine remaining 4 tablespoons sugar, flour, and salt. Add the milk mixture. With the mixer running, add butter, 1 piece at a time, blending well between additions.
- Mix on medium speed for 1 minute. Knead on medium-high speed until the dough is soft, about 5 minutes.
- Brush a medium bowl with some melted butter; place the dough in the bowl. Brush the top of the dough with the remaining melted butter; cover with plastic wrap.
- Let dough rise in a warm, draft-free area until doubled in size, about 1 hour.
- When you are ready, punch the dough, turn out onto a floured surface, and roll into a 10x15 rectangle (it should be about 1/4 inch thick).
- In a small bowl combine the butter, marmalade, and salt.
Spread the orange mixture over the dough, leaving a 1/2-inch border at the far edge. Sprinkle the brown sugar all over. Roll the dough up, pinching with your fingers to keep it tightly rolled. Press the seam to seal before positioning the log seam side down.
Use a very sharp knife cut the dough into 8 equal pieces. Place in a greased 9 x 13-inch baking pan.
Place the rolls in a warm dry space and allow them to rise for 1 hour.
Bake at 350°F for about 25-30 minutes, or until lightly golden brown. Let cool on a wire rack for at least 5 minutes.
- While the rolls cool, whisk together the icing ingredients until smooth. Drizzle all over the warm rolls and serve.