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Orange Glazed Rolls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 37 reviews
  • Author: Rachel
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 3 hours 45 minutes
  • Yield: 20 rolls
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Best Glazed Orange Rolls are soft, fluffy, and bursting with bright citrus flavor. Made with a tender yeast dough, filled with a sweet orange marmalade and brown sugar filling, then topped with a luscious orange glaze, these rolls are perfect for breakfast or dessert. The dough is enriched with buttermilk and butter, providing a rich texture, and the glazing step adds the perfect sweet and tangy finish.

Ingredients

Scale

Dough

  • 3 cups all-purpose flour
  • 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

  1. Make the Dough: In a stand mixer bowl fitted with a dough hook or a large mixing bowl, combine 3 cups flour, sugar, yeast, and salt. In a microwave-safe bowl, melt the butter, then add buttermilk and warm the mixture to between 120 and 130°F for Red Star Platinum yeast, or 95 to 105°F for other yeast types. Add the warm butter-buttermilk mixture to the dry ingredients, then whisk and add eggs. Knead on low speed for 5 to 7 minutes (or 7 to 10 minutes by hand), adding up to 1/4 cup flour if dough is too wet, or buttermilk if too dry, to achieve a soft, tacky dough.
  2. First Rise: Place the dough in a greased large bowl, turning it to coat all sides lightly with oil. Cover with plastic wrap and set in a warm, draft-free place (such as a powered-off pre-warmed oven at about 85°F) to rise until doubled in size, about 2 to 2 1/2 hours.
  3. Prepare Pan: While dough rises, line a 9x13-inch pan with aluminum foil and grease it with cooking spray.
  4. Roll Out and Fill the Dough: After the dough has doubled, punch it down and turn it onto a floured or Silpat-lined surface. Roll out to about 26 by 13 inches. Spread softened butter evenly over dough, leaving a 1/2-inch margin. Spread about 3/4 cup orange marmalade thinly over the butter, then sprinkle evenly with brown sugar and gently pat to adhere.
  5. Slice the Dough: Roll the dough tightly starting from one 26-inch edge into a log with seam side down. Mark 20 even hash lines about 1 to 1 1/2 inches apart along the log’s length. Using unwaxed dental floss, slice the log at each hash mark into rolls.
  6. Second Rise: Arrange rolls in the prepared pan in 5 rows of 4. Cover with plastic wrap and let rise in a warm, draft-free place until nearly doubled in size, about 1 hour.
  7. Bake the Rolls: Bake the rolls at 375°F for about 15 minutes or until lightly golden and cooked through. Watch carefully to avoid overbaking.
  8. Make the Orange Glaze: In a medium bowl, whisk together orange juice, vanilla extract, confectioners’ sugar, and optional salt until thick. Add milk or cream gradually to reach desired drizzling consistency. Stir in 2 teaspoons orange zest and set aside the remaining teaspoon of zest.
  9. Glaze and Serve: Pour the glaze evenly over the warm rolls and sprinkle with remaining orange zest. Serve immediately for best taste and texture. Rolls can be stored at room temperature in an airtight container for up to 4 days, reheating briefly if desired.

Notes

  • To prepare rolls the night before, skip the second rise after slicing; refrigerate covered up to 16 hours. Before baking, let rise at room temperature for about 1 hour until nearly doubled, then bake.
  • Rolls can be baked fully, then frozen up to 6 months. Thaw and glaze just before serving for best results.
  • Using dental floss to slice helps maintain roll shape without compressing the dough.
  • Monitor dough consistency carefully during kneading: slightly wet dough produces softer rolls, but too wet may require a touch more flour.
  • Do not refrigerate glazed rolls as they dry out; keep at room temperature instead.

Nutrition

  • Serving Size: 1 roll
  • Calories: 280 kcal
  • Sugar: 20 g
  • Sodium: 180 mg
  • Fat: 11 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 40 g
  • Fiber: 1 g
  • Protein: 5 g
  • Cholesterol: 55 mg

Find it online: https://noodlehearth.com/orange-glazed-rolls-recipe/