Pin it
The dream combo of soft dough meets tangy orange in these incredible rolls. The buttery twists packed with orange marmalade and topped with citrus icing make a breakfast treat you can't resist. Your kitchen will smell amazing as they bake, and every mouthful gives you that perfect mix of fluffy texture and bright orange taste.
I tried making these rolls so many times before getting them just right. Finding that perfect orange kick in both the filling and the glaze took several attempts. Now they're what my family begs for every weekend breakfast. Seeing everyone's happy faces after their first bite makes all that kitchen testing totally worth it.
Key Ingredients Breakdown
- All-purpose flour: Gives these rolls their ideal texture while staying soft
- Buttermilk: Makes the dough incredibly tender with a slight tang
- Orange marmalade: Packs in that intense citrus flavor with bits of texture
- Light brown sugar: Brings in warm caramel hints that work magic with orange
- Instant yeast: Gets you reliable rising every time
- Unsalted butter: Lets you manage saltiness while adding richness
- Fresh orange zest: Kicks up the flavor throughout the whole roll
A baker in my neighborhood taught me how important it is to use ingredients at room temp for the smoothest dough. I've noticed that going with organic oranges really gives you the most flavorful zest.
Making Stellar Rolls
- Mixing Your Dough:
- Start by letting yeast bubble up in warm buttermilk. Mix flour, sugar and salt in a big bowl. Work room-temp butter into your dry mix until it looks crumbly. Add eggs and yeast mixture, then knead until you get a smooth, stretchy dough.
- First Rise Time:
- Put your dough in an oiled bowl and cover it with a damp towel. Let it puff up in a warm spot until it's twice as big, about 2 hours. When you poke it gently, it should feel light and airy.
- Whipping Up Filling:
- While waiting on your dough, mix soft butter, orange marmalade and brown sugar together. You want it easy to spread but not runny.
- Forming Your Rolls:
- Roll out dough into a big rectangle on a floured counter. Spread filling all over, leaving a tiny edge bare. Roll it up from the long side into a tight log. Cut into pieces using a gentle back-and-forth motion.
- Second Rise Before Baking:
- Place cut rolls in a greased pan with space between them. Cover and let them rise until puffy, about an hour. They should just barely touch each other when ready.
Pin it
When I was little, my grandma made orange rolls every Sunday morning. She taught me her trick of adding just a tiny bit of cardamom to bring out the orange flavor even more. That little spice touch has become my own special spin on these classic treats.
Great Serving Ideas
These rolls go amazingly well with a steaming cup of coffee. I like to serve them with some fresh fruit and yogurt for a complete breakfast. When I'm hosting something special, I put out some honey butter and extra orange marmalade on the side.
Tasty Twists
Try switching things up by adding lemon zest for a different citrus kick. You can swap the orange marmalade for raspberry jam to get a totally new flavor. If you don't do dairy, plant-based milk and butter work great in this recipe too.
Storage Solutions
Keep your cooled rolls in a sealed container on the counter for up to 3 days. When you want one, just pop it in the microwave for 15-20 seconds. You can freeze them without glaze for up to 2 months - just thaw overnight, then warm and add glaze before eating.
Pin it
Working on these orange rolls has shown me that taking your time really pays off. When you let the dough rise properly and handle everything with care, you end up with truly amazing rolls. The recipe might seem like a lot of steps, but when you see how happy these make people at breakfast time, you'll know it was time well spent.
Frequently Asked Questions
- → Can I prep these the night before?
- Sure! Shape the dough, then cover and refrigerate up to 16 hours. Let it warm for an hour before baking.
- → How long do they stay good?
- Store in a sealed container for up to 4 days. Warm them in the microwave to bring back the soft texture.
- → Can I freeze these rolls?
- Definitely! Freeze the baked rolls for six months max. Thaw, then add glaze to serve fresh.
- → Why use floss for cutting?
- It slices through the dough cleanly without squishing, keeping those spiral shapes perfect.
- → What yeast should I use?
- Instant dry yeast works great. Follow the package instructions for liquid temperature adjustments.