The Best Glazed Orange Rolls

These Glazed Orange Rolls are the perfect blend of soft, fluffy dough filled with a sweet and tangy orange marmalade filling, then topped with a luscious orange glaze. Ideal for breakfast, brunch, or dessert, these rolls are a citrusy twist on the classic cinnamon roll, offering a bright and refreshing flavor that pairs perfectly with a cup of coffee or tea. Whether you’re serving them fresh out of the oven or reheating the next day, these rolls are sure to impress with their pillowy texture and vibrant orange taste.

Ingredients:

• For the 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 of salt, to taste
• ½ cup unsalted butter, melted (1 stick)
• ½ cup buttermilk
• 2 large eggs, lightly whisked
• For the Filling:
• 6 tablespoons unsalted butter, very soft (3/4 of 1 stick; allow to soften while the dough rises)
• About 1 cup orange marmalade
• ½ cup light brown sugar, packed
• For the Orange Glaze:
• ¼ cup orange juice
• ½ teaspoon vanilla extract (or orange extract for more citrus flavor)
• 2 cups confectioners’ sugar
• Pinch of salt, optional and to taste (helps balance the sweetness)
• About 3 tablespoons milk or cream, as needed for consistency
• 3 teaspoons orange zest, divided

Instructions:

1. Make the Dough:

• In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl with a wooden spoon), combine 3 cups of flour, granulated sugar, yeast, and a pinch of salt. Set aside.
• In a microwave-safe bowl or measuring cup, melt the butter for about 1 minute on high power. Add the buttermilk to the melted butter and warm it in the microwave for about 45 seconds. The temperature should be between 120 to 130°F (for Red Star Platinum yeast) or as recommended by the yeast manufacturer. Whisk the mixture if it separates.
• Pour the butter-buttermilk mixture into the dry ingredients in the mixing bowl. Lightly whisk the eggs in a small bowl, then add them to the mixing bowl.
• Turn the mixer to low speed and knead the dough for 5 to 7 minutes (or 7 to 10 minutes by hand). If the dough is too wet, add up to ¼ cup of flour, but avoid adding too much as it can make the rolls dense. If the dough is too dry, drizzle in a little more buttermilk.
• Transfer the dough to a greased bowl, flip it once to coat both sides, cover with plastic wrap, and let it rise in a warm, draft-free place for 2 to 2 ½ hours, or until doubled in size.

1. Roll Out the Dough & Fill:

• After the dough has risen, punch it down and turn it out onto a floured surface. Roll it out into a 26-by-13-inch rectangle.
• Spread the softened butter evenly over the dough, leaving a ½-inch border. Spread about ¾ cup of orange marmalade over the butter, ensuring an even layer. Sprinkle the brown sugar evenly on top and lightly press it down to adhere.

1. Slice the Dough:

• Starting with the longer edge, tightly roll the dough into a log with the seam side down. Use a knife to make small hash marks, indicating where you will slice the dough into 20 evenly-sized rolls.
• Use unwaxed dental floss to slice the dough along the hash marks, ensuring even, clean cuts. Arrange the rolls in a prepared 9×13-inch pan lined with foil and greased. Cover with plastic wrap and let the rolls rise in a warm place until nearly doubled in size, about 1 hour.

1. Bake the Orange Rolls:

• Preheat the oven to 375°F. Bake the rolls for about 15 minutes, or until they are lightly golden on top and cooked through. Keep a close eye on them to avoid overbaking.

1. Make the Orange Glaze:

• In a medium bowl, whisk together the orange juice, vanilla extract, confectioners’ sugar, and a pinch of salt until thick. Gradually add milk or cream to reach your desired glaze consistency. Stir in 2 teaspoons of orange zest.
• Pour the glaze evenly over the warm rolls, then sprinkle with the remaining teaspoon of orange zest.

1. Serve:

• Serve the rolls immediately while warm. They are best fresh but can be stored airtight at room temperature for up to 4 days. Reheat in the microwave for about 5 seconds to soften before serving.

Tips:

• Rising Tips: Ensure your rising environment is warm enough (around 85°F) for the best dough rise. If your kitchen is cold, consider using the oven method mentioned in the recipe.
• Using Dental Floss: Dental floss is a game-changer for cutting perfect rolls without squishing the dough. Simply slide the floss under the dough log, cross the ends over the top, and pull to slice.
• Storage: Avoid refrigerating the rolls as they may dry out. Keep them in an airtight container at room temperature.

These rolls are a delightful treat that brings a burst of citrus flavor to your table. Enjoy their soft, fluffy texture and the sweet, tangy glaze that makes them irresistible!