Best Homemade Glazed Orange Rolls (Print version)
Soft homemade orange rolls with a buttery citrus filling and bright orange glaze poured over warm rolls.
# Ingredients:
For the dough
01 -
4 to 4 1/2 cups (480 to 540 g) all-purpose flour, divided
02 -
1/3 cup (65 g) granulated sugar
03 -
2 1/4 teaspoons instant yeast, 1 standard packet
04 -
1 teaspoon fine salt
05 -
3/4 cup (180 ml) whole milk, warmed to about 105°F
06 -
2 large eggs, room temperature
07 -
6 tablespoons (85 g) unsalted butter, melted and cooled slightly
08 -
1 tablespoon finely grated orange zest
For the filling
09 -
5 tablespoons (70 g) unsalted butter, very soft
10 -
1/2 cup (105 g) packed light brown sugar
11 -
2 tablespoons finely grated orange zest
12 -
1/3 cup (105 g) orange marmalade
For the orange glaze
13 -
2 cups (240 g) powdered sugar
14 -
3 tablespoons fresh orange juice, plus more as needed
15 -
1 tablespoon melted unsalted butter
16 -
1/2 teaspoon vanilla extract
17 -
Pinch of fine salt
18 -
1 teaspoon finely grated orange zest, plus more for serving
# Instructions:
01 -
In a large mixer bowl, combine 4 cups flour, sugar, yeast, and salt. Add warm milk, eggs, melted butter, and orange zest. Mix until a soft dough forms.
02 -
Knead with a dough hook for 6-8 minutes, adding flour 1 tablespoon at a time only if the dough is very sticky. Cover and let rise in a warm spot until doubled, about 1 1/2 hours.
03 -
Stir together the soft butter, brown sugar, orange zest, and marmalade until spreadable. Butter a 9-by-13-inch baking pan.
04 -
Turn the risen dough onto a lightly floured surface and roll into a 16-by-12-inch rectangle. Spread the filling over the dough, leaving a 1/2-inch border on one long side.
05 -
Roll the dough up from the long side into a snug log. Cut into 12 even pieces with unflavored dental floss and arrange in the prepared pan.
06 -
Cover and let rise until puffy, 45-60 minutes. Bake at 350°F for 22-26 minutes, until the tops are light golden and the center rolls are set.
07 -
Whisk powdered sugar, orange juice, melted butter, vanilla, salt, and zest until smooth. Pour over the warm rolls and let stand 10 minutes before serving.
# Good to know:
01 -
Rise time is included in the prep time.
02 -
For overnight rolls, refrigerate after shaping and before the second rise.
03 -
Best served warm the day they are baked.