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.
Servings 12 rolls
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 18x14-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.
- 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 9x13-inch (or 12x16 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.
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.
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.