Description
These Best Glazed Orange Rolls are soft, fluffy, and bursting with sweet citrus flavor. Made with a tender dough, a buttery orange marmalade filling, and topped with a luscious orange glaze, they are perfect for breakfast or dessert. The rolls are easy to make with step-by-step instructions and yield 20 delicious rolls.
Ingredients
Scale
Dough
- 3 cups all-purpose flour, or as needed
- 1/4 cup granulated sugar
- 2 1/4 teaspoons instant dry yeast (one 1/4-ounce packet, Red Star Platinum recommended)
- Pinch salt, to taste
- 1/2 cup unsalted butter, melted (1 stick)
- 1/2 cup buttermilk
- 2 large eggs, lightly whisked
Filling
- 6 tablespoons unsalted butter, very soft (3/4 of 1 stick)
- About 1 cup orange marmalade
- 1/2 cup light brown sugar, packed
Orange Glaze
- 1/4 cup orange juice
- 1/2 teaspoon vanilla extract (orange extract may be substituted)
- 2 cups confectioners’ sugar
- Pinch salt, optional and to taste
- About 3 tablespoons milk or cream, or as needed for consistency
- 3 teaspoons orange zest, divided
Instructions
- Make the Dough: In a stand mixer bowl fitted with a dough hook, combine 3 cups flour, sugar, yeast, and salt. Melt butter and warm buttermilk to the recommended temperature. Add butter-buttermilk mixture to dry ingredients. Whisk eggs and add to mixing bowl. Knead on low speed for 5 to 7 minutes, adding up to 1/4 cup additional flour if dough is too wet, or more buttermilk if too dry. Dough should be soft but coming together.
- First Rise: Transfer dough to a large sprayed bowl, turning to coat top and bottom. Cover with plastic wrap and place in a warm, draft-free spot around 85°F for 2 to 2 1/2 hours, or until doubled in size.
- Prepare Pan: Line a 9x13-inch pan with aluminum foil and spray with cooking spray. Set aside.
- Roll Out the Dough & Fill: After dough has doubled, punch it down and roll onto a floured surface into a 26-by-13-inch rectangle. Spread softened butter evenly over dough, leaving a 1/2-inch margin. Spread about 3/4 cup orange marmalade thinly on top. Sprinkle brown sugar evenly and lightly pat down to adhere.
- Slice the Dough: Roll dough tightly from the long side into a log with seam side down. Mark 20 equal segments with small hash marks. Using unwaxed dental floss, slice rolls evenly without squashing. Arrange 20 rolls in 5 rows of 4 in the prepared pan. Cover with plastic wrap.
- Second Rise: Let rolls rise in a warm, draft-free place until nearly doubled, about 1 hour.
- Bake the Orange Rolls: Bake at 375°F for about 15 minutes until rolls are lightly golden and cooked through. Watch carefully to avoid overbaking.
- Make the Orange Glaze: In a bowl, whisk orange juice, vanilla extract, confectioners’ sugar, and optional salt until thick. Drizzle in milk or cream to reach a smooth, pourable consistency. Stir in 2 teaspoons of orange zest.
- Glaze and Serve: Pour glaze evenly over warm rolls and sprinkle remaining 1 teaspoon orange zest on top. Serve immediately. Rolls are best warm but can be stored airtight at room temperature for up to 4 days.
Notes
- For overnight prep, do not let rolls rise after slicing. Cover and refrigerate up to 16 hours. Before baking, let rise at room temperature for about 1 hour.
- Rolls can be baked and frozen up to 6 months. Thaw and glaze just before serving. Baking before freezing is recommended over freezing unbaked dough.
- If buttermilk-butter mixture appears separated after warming, whisk thoroughly to smooth before adding to dry ingredients.
- Use unwaxed dental floss to slice rolls to prevent squashing and maintain shape.
- Store rolls at room temperature inside an airtight container. Avoid refrigerated storage to prevent drying out.
Nutrition
- Serving Size: 1 roll
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
