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I took the classic sweet roll experience and gave it a bright, citrusy orange twist. These are not your typical orange rolls, it’s a fluffy, tender yeasted dough topped with creamy orange butter made from scratch, plus another layer of bright, tangy, slightly chewy orange marmalade. The rolls bake to golden perfection and are best with a generous portion of cream cheese frosting.

Baked citrus rolls topped with cream cheese frosting and a spoon.

I’ve been testing this recipe for a while, and while none of the batches were complete failures, they weren’t the success I envisioned. The dough was the easy part, I used my cinnamon roll dough: light, fluffy, easy to make, and not too sweet, so it lets the filling shine.

The challenge was the filling. I tried using only orange marmalade, too tangy. Then a cinnamon filling with orange zest, too cinnamon-heavy. After that orange-infused sugar, but it melted away, leaving no real orange flavor (or much filling at all). Then I realized more is better, at least with oranges: a layer of orange zest–brown sugar butter AND tangy orange marmalade is the ultimate filling. Now lets bake some magic.

A Few Notes About The Ingredients

This recipe is made using basic pantry ingredients like flour, butter, eggs and of course oranges. You can find the complete recipe at the bottom of this post in the recipe card. I do want to elaborate about a few key ingredients that contribute more than just flavor, so you’ll know how this recipe works and can even troubleshoot any mistakes:

  • Instant yeast. Instant yeast can be added to the flour mixture, while active dry and fresh yeast need to be activated ahead of time. You can use both, and I added the conversion instructions to the recipe notes.
  • Light Brown Sugar. The deep brown sugar flavor pairs beautifully with the orange zest, and since it is coated with molasses, it does not crystalizes easily so it adds another layer of smooth and creamy texture.
  • Cornstarch. believe it or not, is the star here (learned that the hard way). As the rolls bake and the butter melts, it swells and absorbs excess liquid, helping the filling hold its structure instead of melting and oozing out.
  • Orange Zest. The more vibrant orange the citrus is the deeper the flavor is. I used and recommend Naval oranges.
  • Orange marmalade. Not preserves or jam, make sure you get marmalade, because it means that it is made with pieces of orange peel which add tangy flavor and beautiful chewy bites.

It’s Bake Time

Tough love first: you can’t rush this recipe. It’s not complicated, but it does need time. Below, I grouped the step-by-step images in the order I recommend: make the dough, make the filling while it rests, then fill and bake. I also included the tips and notes I picked up while testing it.

Make The Dough

  • Make sure the milk mixture is not too hot, 85-95°F is the sweet spot, or dip your finger to test, should be warm and pleasant. If too hot, it will kill the yeast and the dough won’t rise, if too cold, the yeast will sleep and the process will slow.
  • Over mixing the can result in a dense chewy dough, it is ready when it is smooth, and slightly sticky. About 2-3 minutes if using a stand mixer on medium speed.
A bowl of a stand mixer with milk, flour, eggs and yeast.
Melt the butter with the milk and sugar over the stove, then once it is cooled, add 2 cups of the flour, the yeast, salt, egg, and egg yolk.
A bowl of stand mixer with flour, hand adding flour to the stand mixer.
With the mixer on medium speed, gradually add the rest of the flour, and mix until smooth and slightly sticky.
A bowl with a smooth dough.
over with plastic wrap and set aside until double in size.
A raised dough in a bowl.
About 1.5-2 hours.

Make The Filling

The filling takes less than 10 minutes to make, so you can make it any time while the dough is resting before shaping the rolls.

  • Do not refrigerate the filling, the butter should be soft and at room temperature.
  • Feel free to add some spices if you like like cinnamon, nutmeg or cardamom. Add them with the cornstarch)
  • The order is important for a smooth lump free filling, do not attempt shortcuts.
A food processor bowl with sugar and orange zest.
Process the light brown sugar and orange zest.
A food processor bowl with sugar and cornstarch.
Add the cornstarch and process.
A food processor bowl with sugar and butter.
Add the butter.
A food processor bowl with orange butter.
Process until smooth.

Shape & Bake

  • There is a lot of filling in this recipe, and when we roll the dough into a log, some of it can spread out. That’s why I like to gently lift the dough (in section from one end towards the other), and place it down as I roll it instead of pushing it.
A hand spreading orange butter over rolled dough.
Roll the dough into an 18-14 inch rectangle and spread the orange butter over it.
A hand spreading orange marmalade over rolled dough.
Evenly spread the orange marmalade.
Hands rolling dough into a log.
Roll the dough into a log starting from the longer side.
Unbaked swirled orange rolls in a pan.
Use a sharp knife (or a dental flose) to slice the log into 10-12 even roll and place them swirl side up over a baking pan.
Pouring cream over a pan with unbaked orange rolls.
Set aside to rest for another 60-75 minutes, then drizzle the heavy cream between the gaps (or brush over the surface).
Baked orange rolls.
Bake until golden.

Topping Ideas

I loved it with a generous portion of cream cheese frosting. This easy and fast orange glaze is also a good option for when we wish for a longer shelf life.

A hand lifting an orange roll topped with cream cheese frosting.
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Sweet Orange Butter & Marmalade Rolls

Soft, fluffy rolls made of sweet yeasted dough, swirled with a layer of creamy orange butter and a layer of sweet-tangy, slightly chewy orange marmalade and baked until golden. Finished with a light glaze, or a thick spread of cream cheese they’re bright, buttery, and perfect for breakfast or brunch.
Prep Time 25 minutes
Cook Time 30 minutes
Servings 12 rolls
Author Dikla Levy Frances

Ingredients

Dough

  • 1 1/2 Cups (360ml) Milk
  • 1/3 Cup (70g) Sugar
  • 6 Tablespoons (85g) Unsalted butter
  • 5 Cups (600g) All-purpose unbleached flour
  • 2 1/4 teaspoons (10g) Instant yeast
  • 3/4 teaspoon Salt
  • 1 Large Egg, at room temperature
  • 1 Large Egg yolk, at room temperature

Filling

  • 1 1/2 Cups (300g) Light brown sugar
  • Zest From two large oranges
  • 1/3 Cup (40g) Corn starch
  • 3/4 Cup (170g) Unsalted butter at room temperature
  • 1 Cup Orange marmalade

Topping options

  • 1 recipe Cream cheese frosting
  • 1 recipe Orange glaze

Instructions

Make The Dough

  • Pour the milk (360ml), sugar (70g), and butter (170g) into a medium saucepan and cook over medium heat until the butter has melted. Remove from heat and pout it into a large bowl of a stand mixer. Allow to cool until it reaches 85-95°F.
  • Add to the milk mixture 2 cups of the flour (240g), the yeast (10g), salt (3/4 teaspoon), egg and egg yolk and mix on low.
  • Once you have a moist mixture add the rest of the flour and continue mixing until you have a smooth dough. About 2-3 minutes on medium speed.
  • Transfer the dough to a large bowl, cover with a plastic wrap and set aside in a warm spot for 1.5-2 hours, until it is double in size. Make the filling.

Make The Filling

  • Process the light brown sugar (300g) with the orange zest until fully incorporated.
  • Process the corn starch followed by the soft butter.

Assemble

  • Punch the dough then place it over a clear work surface. Use your finger to press it to a 1-inch thick rectangle. Use a rolling pin to roll it to an 18×14-inch rectangle.
  • Top the dough with the orange butter, then spread the orange marmalade over it.
  • Starting with one of the long ends, gently roll the dough into a log.
    • When rolling the dough, prevent the filling from spilling out by gently lifting the dough and folding it tight over the filling, rather than pushing it forward as you roll.
  • Use a sharp knife to divide the log into 12 equal rolls, about 1.5 inch each, and place each roll, swirl side up over a 9×13-inch (or 12×16 if you need more space) baking pan lined with parchment paper.
  • Set the pan in a warm spot for the second rise, for about 60-75 minutes.
  • About 20 minutes before baking, preheat your oven to 350F.
  • Pour the heave cream in between the roll's gaps and over the surface.
  • Bake for 25-30 minutes rotating the pan half way through, until the rolls are puffed and golden brown.
  • Remove from the oven and let it cool for 20-30 minutes before glazing or topping. Serve.

Notes

  • Using fresh or active dry yeast: increase the amount to 1 tablespoon, then mix the yeast with the warm (not hot) milk mixture for 15-20 minutes until you notice a layer of thick foam on top.
  • Freeze leftovers: wrap them with plastic wrap (in groups of 2-3), place in a freeze bag and freeze for up to three weeks. When ready, unwrap and set at room temperature. 
  • Reheat (not with the cream cheese) at 300°F for 5-10 minutes for a fresh texture.
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