Orange Marmalade Sweet Rolls
Orange Marmalade Sweet Rolls are made with tender bread dough rolled around delicious marmalade and brown sugar for a delightful breakfast treat!
Orange Marmalade Sweet Rolls
Whew. After a couple of yeast disasters, I thought I had lost my baking mojo. But I went to my trusty Red Star Platinum yeast and an Alton Brown cinnamon dough recipe to revive my bread baking esteem.
These Orange Cinnamon Rolls started with a soft buttery dough that spent the night in the fridge slowly developing an exquisite flavor and texture. Bill was back at work for a half-day and gave me a call on his way home, questioning if I got those orange rolls baked. When I replied in the affirmative, he mentioned he planned to have one for lunch!
Orange Cinnamon Rolls
Alton Brown’s cinnamon roll dough was a winner and rolled out like a dream. I smeared some marmalade jam over the surface, followed by a cup of brown sugar and then a drizzle of melted butter. The most difficult part of the whole process was rolling up the dough…but even if your spiral isn’t perfect, your rolls will taste amazing.
The long rolled cylinder was sliced into 12 slices, then placed in a baking pan, covered and set in the fridge overnight. Just a half-hour in a slightly warmed oven proofed them for baking the next morning. I added an icing made of butter, orange zest, orange juice, and powdered sugar. Now wouldn’t this be the perfect breakfast to serve your morning company? All the work can be done the night before.
I didn’t mention the orange marmalade to Bill. If he has toast for breakfast, he tops it with butter and the most mundane jelly…raspberry, strawberry or grape. I awaited his verdict. Bill has a fondness for both cinnamon and orange breakfast rolls. I shouldn’t have worried. These plump, tender sweet rolls were definitely a success. Just ask Bill. He’ll vouch for them.
#TwelveLoaves April: Oranges. The month of March was filled with gorgeous strawberry bread! We have chosen ORANGES for our April theme! Choose a recipe including oranges. Your bread of choice recipe must include in the recipe: oranges, orange marmalade, orange zest. In addition to being in the dough, it could also be added to a glaze. Whatever you bake, (yeasted, quick bread, crackers, muffins, braids, flatbreads, etc) have fun and let’s have a delicious month of bread with ORANGES. My Orange Marmalade Sweet Rolls were a big hit!
- It’s Thyme for Orange Dinner Rolls from Cookistry
- Orange Biscuits from Magnolia Days
- Orange Marmalade Scones from A Baker’s House
- Orange Pull-Apart Bread from All That’s Left Are The Crumbs
- Orange Rosemary Boule from Food Lust People Love
- Strawberry and Orange Quick Bread with Candied Orange Marmalade from Hip Foodie Mom
- Plus, More Bread Recipes
- 4 egg yolks, room temperature
- 1 whole egg, room temperature
- 1/4 cup sugar
- 6 tablespoons butter, melted
- 3/4 cup (6 ounces) buttermilk, room temperature
- 4 cups flour (you may not need it all)
- 1 package instant dry yeast, Red Star Platinum Yeast preferred
- 3/4 teaspoon kosher salt
- 1/2 cup orange marmalade, I used Bonne Maman
- 1/2 cup butter, melted
- 1 cup brown sugar
- 2 tablespoons butter, room temperature
- 1 teaspoon orange zest
- 1 tablespoon plus 1 teaspoon orange juice
- I cup powdered sugar
- In your stand mixer fit with whisk attachment, mix the egg yolks, whole egg, sugar, butter, and buttermilk. Add 2 cups of the flour,yeast and salt and mix till combined. Replace the whisk attachment with the dough hook. Add 1 1/4 cups of the remaining flour and knead on low speed for 5 minutes. If the dough is sticky after 5 minutes, slowly add more flour till it reaches desired consistency. Knead on low speed 5 minutes more or till dough comes away from the sides of the bowl. Spray a large bowl with non-stick cooking spray and swirl the top of the dough in the bowl, then flip it over. Cover and let double in volume at room temperature, 2 to 2 1/2 hours.
- Grease a 9 by 13-inch glass baking dish. Turn the dough out onto a lightly floured work surface. Roll into an 18 by 12-inch rectangle. Brush the dough with the marmalade, leaving 1/2-inch border along the top edge. Sprinkle the brown sugar over the dough, then drizzle with butter. Beginning with the long edge nearest you, roll the dough into a tight cylinder.Using a serrated knife, slice the cylinder into 12 equal sized rolls. Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight.
- Remove the rolls from the refrigerator and place in an oven that is turned off. Fill a 9 x13 pan half-full of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy, about 30 minutes. Remove the rolls and the water from the oven.
- Preheat oven to 350º. Bake rolls for about 30 minutes till lightly browned.
- Make icing by adding all ingredients to mixing bowl. Beat till well combined. Spread over rolls when cooled.
Total time does not include proofing times or cooling time.
Serving Size:1 roll
Amount Per Serving: Calories: 456Total Fat: 18gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 118mgSodium: 276mgCarbohydrates: 69gFiber: 1gSugar: 36gProtein: 6g
Disclosure: Red Star Yeast supplied me with a variety of premium yeasts. Bonne Maman supplied me with a jar of their Orange Marmalade. I was not compensated for writing this post and the opinions expressed herein are those of the author and are not indicative of the opinions or positions of Red Star Yeast nor Bonne Maman.