Soft Orange Sweet Rolls (Print Version)
# Ingredients:
→ Dough
01 -
3 cups all-purpose flour (use more if needed)
02 -
2 1/4 teaspoons instant dry yeast (1 packet, 0.25 oz)
03 -
A pinch of salt
04 -
1/4 cup white sugar
05 -
1/2 cup melted unsalted butter (1 stick)
06 -
2 large eggs, lightly mixed
07 -
1/2 cup buttermilk
→ Filling
08 -
3/4 of a stick of unsalted butter, softened (6 tablespoons)
09 -
1/2 cup packed light brown sugar
10 -
1 cup orange marmalade, give or take
→ Orange Glaze
11 -
1/4 cup freshly squeezed orange juice
12 -
3 teaspoons grated orange zest, divided
13 -
1/2 teaspoon vanilla or orange extract
14 -
A pinch of salt, optional
15 -
2 cups powdered sugar
16 -
About 3 tablespoons of milk or cream, to adjust thickness
# Instructions:
01 -
In the bowl of a stand mixer with a dough hook, mix together the flour, sugar, yeast, and salt. Heat the butter and buttermilk together until it’s between 120 and 130°F, then pour it into the dry mix along with the eggs. Let the mixer knead everything for 5–7 minutes or until smooth.
02 -
Put the dough in a greased bowl. Cover it with plastic wrap, and let it rise in a warm spot for about 2–2.5 hours until it’s doubled in size.
03 -
Use aluminum foil to line a 9x13-inch pan and coat it with cooking spray.
04 -
Flatten the dough into a 26x13-inch rectangle. Smother it with the soft butter, spread on the marmalade, and sprinkle the brown sugar evenly. Roll it up tightly starting from the longer edge.
05 -
Cut the rolled dough into 20 pieces using dental floss for the cleanest cuts. Arrange them in the prepared pan, cover the pan, and let the rolls rise again for about an hour until almost doubled.
06 -
Preheat the oven to 375°F and bake the rolls for roughly 15 minutes, until they’re lightly golden on top.
07 -
Mix the orange juice, vanilla, powdered sugar, and a pinch of salt (if using) in a bowl. Add just enough milk to get the thickness you like. Stir in 2 teaspoons of the zest.
08 -
While the rolls are still warm, drizzle the glaze all over them and sprinkle the remaining teaspoon of zest on top.
# Notes:
01 -
You can prep these the night before and store them in the fridge.
02 -
They're tastiest when eaten fresh and warm.
03 -
Use dental floss to cut the rolls so they get clean edges.