Homemade Glazed Orange Rolls (Print Version)
# Ingredients:
→ Dough
01 -
3 cups all-purpose flour (or as needed)
02 -
¼ cup granulated sugar
03 -
2¼ teaspoons instant dry yeast (one ¼-ounce packet)
04 -
Pinch of salt
05 -
½ cup unsalted butter, melted (1 stick)
06 -
½ cup buttermilk
07 -
2 large eggs, lightly whisked
→ Filling
08 -
6 tablespoons unsalted butter, very soft (¾ of 1 stick)
09 -
About 1 cup orange marmalade
10 -
½ cup light brown sugar, packed
→ Orange Glaze
11 -
¼ cup orange juice
12 -
½ teaspoon vanilla extract (or orange extract)
13 -
2 cups confectioners' sugar
14 -
Pinch of salt (optional)
15 -
About 3 tablespoons milk or cream (as needed for consistency)
16 -
3 teaspoons orange zest, divided
# Instructions:
01 -
Combine flour, sugar, yeast, and salt in stand mixer bowl with dough hook. Melt butter, add buttermilk and warm to 120-130°F. Add butter-buttermilk mixture and eggs to dry ingredients. Knead 5-7 minutes until smooth dough forms.
02 -
Place dough in greased bowl, cover with plastic wrap. Let rise in warm place 2-2½ hours until doubled in size.
03 -
Line 9×13-inch pan with aluminum foil and spray with cooking spray.
04 -
Punch down dough and roll out to 26×13-inch rectangle. Spread with soft butter, orange marmalade, and sprinkle with brown sugar. Roll up tightly from long edge.
05 -
Slice into 20 rolls using dental floss. Arrange in prepared pan. Cover and let rise until nearly doubled, about 1 hour.
06 -
Bake at 375°F for about 15 minutes until lightly golden.
07 -
Whisk together orange juice, vanilla, confectioners' sugar, salt, and enough milk for desired consistency. Stir in 2 teaspoons orange zest.
08 -
Pour glaze over warm rolls and sprinkle with remaining 1 teaspoon orange zest.
# Notes:
01 -
Can be prepared the night before and refrigerated
02 -
Best served warm and fresh
03 -
Use dental floss to slice rolls for cleanest cuts