Soft Glazed Orange Rolls

The velvety texture of this pillowy dough wrapped around a tangy orange filling makes these morning treats unforgettable. The buttery spirals packed with orange marmalade and topped with a zingy citrus drizzle create a mouthwatering breakfast that'll make your home smell amazing. Every mouthful gives you that dreamy combo of soft, fluffy bread and bright orange goodness.

I messed up these rolls at least a dozen times before getting them just right. Finding that sweet spot with orange flavor in both the filling and topping took so many tries. But now, these have become the weekend treat my kids beg for. When I see friends take their first bite and smile, I know all those kitchen failures were worth it.

Key Ingredients Breakdown

• All-purpose flour: Gives these rolls their ideal texture while staying soft
• Buttermilk: Makes the dough incredibly tender with a hint of tang
• Orange marmalade: Delivers intense citrus punch and lovely bits of texture
• Light brown sugar: Brings subtle molasses notes that work wonders with orange
• Instant yeast: Helps your dough rise perfectly every time
• Unsalted butter: Lets you manage saltiness while adding richness
• Fresh orange zest: Kicks up the citrus flavor in every bite

A baker down the street taught me why room temp ingredients matter so much for smooth dough. I've noticed that when I spend extra on organic oranges, the zest packs way more flavor punch.

Crafting Your Sweet Treats

Getting The Dough Started:

First, mix warm buttermilk with yeast until it bubbles up. In another bowl, mix flour, sugar and salt. Work the soft butter into your dry mix until it looks crumbly. Add eggs and yeast mixture, then knead everything until it feels smooth and stretchy.

First Rise Time:

Put your dough in an oiled bowl and cover it with a damp towel. Let it sit somewhere warm until it puffs up to twice its size, around 2 hours. When you poke it gently, it should feel light and airy.

Making The Filling:

While you wait, mix soft butter, orange marmalade and brown sugar until smooth. It should be easy to spread but not runny or drippy.

Rolling And Cutting:

Roll your dough into a big rectangle on a floured counter. Spread filling all over, leaving a small edge bare. Roll it up tightly from the long side to make a log. Cut into pieces using a gentle back-and-forth motion.

Second Rise Before Baking:

Place your rolls in a greased pan with space between them. Cover and let them rise until puffy, about an hour. They're ready when they're just barely touching each other.

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Every Sunday when I was little, my grandma would bake orange rolls for the family. She always added a tiny bit of cardamom to bring out the orange flavor. That little spice trick has become my own special touch on these classic breakfast swirls.

What To Serve With Them

These rolls taste amazing with a strong cup of coffee. I like to put out some fresh berries and yogurt to make a complete breakfast. When we have guests over, I'll add some honey butter and extra orange marmalade on the table too.

Ways To Switch It Up

Try adding lemon zest for a different kind of citrus kick. You can swap the orange marmalade with raspberry jam for something totally new. If dairy doesn't work for you, almond milk and plant-based butter work great in this recipe too.

Storage Solutions

Keep leftover rolls in a sealed container on your counter for up to 3 days. When you want one, pop it in the microwave for about 15 seconds. You can freeze them without glaze for up to 2 months. Just let them thaw overnight before warming and adding glaze.

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I've learned that you can't rush good things when making these orange rolls. Taking your time with the rising steps and handling the dough gently really pays off in the end. Sure, this isn't a quick recipe, but when you see everyone at the table reaching for seconds and thirds, you'll know it was time well spent.

Frequently Asked Questions

→ Can these rolls be prepped early?

Definitely! After shaping, put them in the fridge for up to 16 hours. Let them warm up to room temp about an hour before baking.

→ How long do these rolls stay good?

Keep them in a sealed container at room temperature, and they’ll stay fresh for up to 4 days. Warm them a little for softness.

→ Is freezing okay for these rolls?

Yes, freeze the baked rolls for 6 months. Thaw fully and glaze them fresh before serving for the best taste.

→ Why use floss to cut the dough?

Floss cuts through smoothly without messing up the shape, unlike a knife, which might squish the dough.

→ What kind of yeast is best?

Instant dry yeast (like Red Star Platinum) works great. Check the package for liquid temperature instructions if using other types.