Step aside cinnamon rolls, there's a new breakfast treat in town. These decadent orange rolls are filled with tangy citrus marmalade swirled inside. With grated orange zest in the dough as well as freshly squeezed orange juice and orange extract in the glaze, these homemade rolls will brighten up any weekend morning.
- For the Dough:
- 1 cup warm milk
- 1 package active dry yeast
- 1/4 cup sugar, plus 1 teaspoon sugar
- 4 cups all-purpose flour
- 1/4 cup butter (melted)
- 1 teaspoon salt
- 2 teaspoons freshly grated orange zest
- 2 large eggs (lightly beaten)
- For the Filling:
- 3/4 cup orange marmalade
- 3/4 cup sugar
- 1/3 cup butter (melted)
- For the Glaze:
- 4 ounces cream cheese (softened)
- 1/4 cup butter (softened)
- 1 cup powdered sugar
- 1/2 teaspoon orange extract
- 1 to 2 tablespoons freshly squeezed orange juice, as needed
Gather the ingredients.
Warm the milk to between 105 F and 115 F. In a small bowl, combine the warm milk, yeast, and 1 teaspoon of the sugar, stirring to dissolve yeast. Let stand 5 minutes to allow it to foam.
In the bowl of a stand mixer fitted with the dough hook attachment, combine the flour, 1/4 cup of the butter, salt, orange zest, eggs, and the remaining 1/4 cup sugar in bowl of heavy-duty electric stand mixer. Add the milk mixture and beat at low speed 1 to 2 minutes or until blended. Increase speed to medium-low and beat 5 minutes or until the dough is smooth. The dough will be soft and slightly sticky.
Place the dough in a greased bowl, turning over once to grease the top. Cover and let rise in a warm place, free from drafts, 45 minutes to 1 hour or until doubled in bulk.
Meanwhile, make the filling. In a small bowl, combine the orange marmalade, 3/4 cup sugar, and 1/3 cup melted butter.
When the dough is ready, turn out on a lightly floured surface. Roll into a 15 x 12-inch rectangle.
Spread the marmalade mixture over the dough, leaving a 1/2-inch border.
Roll up, jelly-roll style, starting at the long side.
Cut the dough into 12 slices, and place in a well-greased 13 x 9-inch pan. To create a clean cut without compressing the individual rolls, slice each piece using unflavored dental floss rather than a knife. First, score the roll to ensure evenly-sized orange rolls. Slide a long piece of dental floss under the log of dough. When you have the floss where you’d like to make the cut, cross the two ends over the top of the dough and pull them in opposite directions, slicing through the dough.
Cover and let rise 45 minutes or until almost doubled in bulk.
Meanwhile, preheat the oven to 350 F. Uncover the rolls, and bake 20 to 25 minutes or until light golden brown. Remove from the oven and cool slightly.
While the rolls are baking, make the glaze. In a large bowl, combine the cream cheese and butter until light and fluffy.
Mix in powdered sugar and orange extract. Add orange juice until the glaze has reached desired consistency.
Frost the rolls and serve.