Is there a better way to start the day than with sunny orange rolls? We don't think so either.
Homemade orange rolls are a charter member of the Southern bread basket hall of fame. Every recipe has its own special twist, and this one just happens to turn out tender, buttery spirals with a hint of cinnamon and a perfectly gooey sweet orange marmalade center.
![Southern Living Orange Rolls in the dish to serve](https://www.southernliving.com/thmb/w0ZeEgDSjG98O0A4cmoshtXiXMg=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Orange-Rolls-Beauty1-Audit7024_3594-f16ab754a9fe4295afebc0fbaf13088a.jpg)
Stacy K. Allen, Food Stylist: Ali Ramee, Prop Stylist: Josh Hoggle
Ingredients
Orange Rolls
-
1 cup warm milk (105° to 115°F)
-
1 (1/4-ounce) package active dry yeast
-
1 cup sugar
-
4 cups all-purpose flour
-
1/4 cup + 1/3 cup butter, melted
-
1 teaspoon table salt
-
1 teaspoon orange zest
-
2 large eggs, lightly beaten
-
Vegetable cooking spray
-
2/3 cup orange marmalade
-
3/4 tablespoon ground cinnamon
Glaze
-
1 cup powdered sugar
-
2 tablespoons butter, melted
-
1 1/2 tablespoons milk
-
1/4 teaspoon orange extract
Directions
-
Gather your ingredients and bloom the yeast:
Stacy K. Allen, Food Stylist: Ali Ramee, Prop Stylist: Josh Hoggle
Combine the milk, yeast, and 1 teaspoon of the sugar in a 1-cup glass measuring cup, stirring to dissolve yeast; let stand 5 minutes.
Stacy K. Allen, Food Stylist: Ali Ramee, Prop Stylist: Josh Hoggle
-
Prepare the dough:
Combine the flour, 1/4 cup of the butter, salt, orange zest, eggs, and 3 tablespoons plus 2 teaspoons sugar in bowl of heavy-duty electric stand mixer.
Stacy K. Allen, Food Stylist: Ali Ramee, Prop Stylist: Josh Hoggle
Add the milk mixture; beat at low speed 1 to 2 minutes or until blended, using the dough hook attachment. Increase speed to medium-low and beat 5 minutes or until the dough is smooth (dough will be soft and slightly sticky).
Stacy K. Allen, Food Stylist: Ali Ramee, Prop Stylist: Josh Hoggle
Place the dough in a greased bowl; lightly greased top of dough with cooking spray.
Stacy K. Allen, Food Stylist: Ali Ramee, Prop Stylist: Josh Hoggle
Cover and let rise in a warm place (80˚ to 85˚F), free from drafts, 45 minutes to 1 hour or until doubled in bulk.
Stacy K. Allen, Food Stylist: Ali Ramee, Prop Stylist: Josh Hoggle
-
Prepare filling:
Combine the marmalade, remaining 1/3 cup butter, cinnamon, and remaining 3/4 cup sugar in a small bowl.
Stacy K. Allen, Food Stylist: Ali Ramee, Prop Stylist: Josh Hoggle
-
Shape the rolls:
Punch the dough down. Turn out a light floured surface; roll into a 15- x 12-inch rectangle (about 1/4 inch thick).
Stacy K. Allen, Food Stylist: Ali Ramee, Prop Stylist: Josh Hoggle
Spread the marmalade mixture over the dough, leaving a 1/2-inch border.
Stacy K. Allen, Food Stylist: Ali Ramee, Prop Stylist: Josh Hoggle
Roll up, jelly-roll fashion, starting at 1 long side.
Stacy K. Allen, Food Stylist: Ali Ramee, Prop Stylist: Josh Hoggle
Cut the dough into 15 (1-inch thick) slices.
Stacy K. Allen, Food Stylist: Ali Ramee, Prop Stylist: Josh Hoggle
Place in a well-greased 13- x 9-inch pan with sides touching.
Stacy K. Allen, Food Stylist: Ali Ramee, Prop Stylist: Josh Hoggle
Cover and let rise 45 minutes or until almost doubled in bulk.
Stacy K. Allen, Food Stylist: Ali Ramee, Prop Stylist: Josh Hoggle
-
While rolls bake, prepare glaze:
Whisk together until blended 1 cup powdered sugar, 2 tablespoons melted butter, 1 1/2 tablespoons milk, and ¼ teaspoon orange extract. Makes 2/3 cup.
Stacy K. Allen, Food Stylist: Ali Ramee, Prop Stylist: Josh Hoggle
-
Preheat the oven to 350°F. Uncover the rolls, and bake 20 to 25 minutes or until light golden brown.
Stacy K. Allen, Food Stylist: Ali Ramee, Prop Stylist: Josh Hoggle
Remove from the oven, and cool slightly. Drizzle the glaze over the warm rolls.
Stacy K. Allen, Food Stylist: Ali Ramee, Prop Stylist: Josh Hoggle
Serve warm.
Stacy K. Allen, Food Stylist: Ali Ramee, Prop Stylist: Josh Hoggle
Source
Recipe Revival: Southern Classics Reinvented for Modern Cooks (2016; Time Inc. Books)