Introduction

These homemade glazed orange rolls are incredibly soft, tender, and filled with a buttery orange marmalade filling. Topped with a simple yet flavorful orange glaze, they make a delightful breakfast or brunch treat that’s sure to impress. Perfect for special occasions or a cozy weekend baking project.

A single cinnamon roll sits in the center of a white plate, showing a soft, golden-brown dough twisted into a spiral with visible layers of flaky texture. The roll is generously covered in a shiny, light orange glaze with small bits of zest spread unevenly on top and around it. The edges of the roll are slightly crumbly, and some glaze has dripped onto the plate. In the blurry background, there is a fork with some glaze on it and a spoon. The plate is set on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups all-purpose flour (or as needed)
1/4 cup granulated sugar
2 1/4 teaspoons instant dry yeast (one 1/4-ounce packet)
Pinch of salt (to taste)
1/2 cup unsalted butter, melted (1 stick)
1/2 cup buttermilk
2 large eggs, lightly whisked
6 tablespoons unsalted butter, very soft (3/4 of 1 stick, for filling)
About 1 cup orange marmalade
1/2 cup light brown sugar, packed
1/4 cup orange juice
1/2 teaspoon vanilla extract (orange extract may be substituted)
2 cups confectioners’ sugar
Pinch salt (optional, to balance sweetness)
About 3 tablespoons milk or cream (or as needed for consistency)
3 teaspoons orange zest, divided

Instructions

Step 1: In the bowl of a stand mixer fitted with a dough hook, combine flour, sugar, yeast, and salt. Set aside.
Step 2: Melt the butter in a microwave-safe bowl, then warm the buttermilk and add it to the melted butter. Ensure the temperature is warm but not hot to avoid killing the yeast.
Step 3: Add the melted butter and buttermilk mixture to the dry ingredients. Add the whisked eggs to the bowl.
Step 4: Knead the dough on low speed for 5 to 7 minutes until it comes together, adding up to 1/4 cup more flour if too wet, or buttermilk if too dry.
Step 5: Remove dough, oil a large bowl lightly with cooking spray, place dough inside and turn to coat. Cover with plastic wrap and let rise in a warm, draft-free place until doubled in size, about 2 to 2 1/2 hours.
Step 6: While dough rises, line a 9×13-inch baking pan with aluminum foil and spray with cooking spray.
Step 7: Punch down the risen dough and roll it out on a floured surface to a 26-by-13-inch rectangle.
Step 8: Spread the soft butter evenly over the dough, leaving a 1/2-inch border. Spread orange marmalade thinly and evenly over the buttered dough, then sprinkle the brown sugar on top and lightly pat down.
Step 9: Starting from the 26-inch side, roll the dough tightly into a log, seam side down. Mark hash lines to create 20 even rolls (about 1 to 1 1/2 inches wide).
Step 10: Use unwaxed dental floss to slice the log along the hash marks for clean rolls without squashing.
Step 11: Arrange the rolls in the prepared pan in 5 rows of 4. Cover with plastic wrap and let rise in a warm spot until nearly doubled, about 1 hour.
Step 12: Preheat oven to 375°F. Bake rolls for about 15 minutes until lightly golden and cooked through. Watch carefully to avoid overbaking.
Step 13: While rolls bake, whisk orange juice, vanilla extract, confectioners’ sugar, optional pinch of salt, and orange zest together in a bowl. Add milk or cream gradually until smooth and desired consistency is reached.
Step 14: Once rolls are out of the oven, immediately drizzle the orange glaze over them and sprinkle with remaining orange zest.
Step 15: Serve warm. Enjoy fresh or store as directed below.

Tips & Variations

Use unwaxed dental floss instead of a knife to slice the rolls cleanly without compressing the dough.
Substitute orange extract for vanilla extract in the glaze for a stronger orange flavor.
For a lemon twist, substitute lemon juice for the orange juice in the glaze.
If dough is too wet, add flour sparingly; wetter dough yields lighter rolls.
To prep ahead, assemble rolls and refrigerate overnight before the second rise; then bake fresh in the morning.

Storage

Store the glazed rolls in an airtight container at room temperature for up to four days. Reheat briefly in the microwave for about 5 seconds to soften before serving. Avoid refrigerating as it dries them out. For longer storage, bake the rolls fully, then freeze for up to 6 months. Thaw and glaze just before serving.

How to Serve

A close-up view of a baking pan filled with nine orange-glazed cinnamon rolls arranged in three rows and three columns. Each cinnamon roll shows soft layers of dough rolled tightly, with a light orange glaze evenly spread on top, giving a shiny and sticky texture. Orange zest bits are scattered over the glaze, adding small bright orange specks on the creamy surface. The baking pan is lined with shiny foil, with the rolls sitting close to each other, displaying light golden-brown dough layers beneath the glaze. The scene has blurred orange slices in the background and is set on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute the buttermilk?

Yes, you can substitute buttermilk with regular milk mixed with a tablespoon of lemon juice or vinegar, allowed to sit for 5 minutes. However, real buttermilk improves flavor and texture significantly.

Can I prepare the rolls the night before baking?

Yes, after slicing and placing the rolls in the pan, cover them and refrigerate overnight without the second rise. Before baking, let them rise at room temperature until nearly doubled, about 1 hour, then bake as directed.