6 hr 0 min
6 hr 0 min
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Move over, cinnamon rolls—there’s a new citrusy star in town! These orange rolls are the ultimate way to celebrate citrus season. Instead of the classic cinnamon-sugar filling, we’re using a luscious homemade orange marmalade made from vibrant Cara Cara oranges with their stunning deep-red hue. To take it even further, the frosting gets a citrusy upgrade with a touch of that same marmalade for a double dose of sunshine. Perfect for a weekend brunch or a special treat, these rolls are as beautiful as they are delicious. Let’s roll into this zesty adventure!
Warm up the milk, but just a little bit. The way I warmed it up was by placing a little bowl with the milk over another bowl with boiling water. After about a minute the milk will be warm-ish!
In the bowl of a stand mixer, combine the milk, sugar, and yeast, and mix well. Add the egg yolks and whole egg, then layer the flour on top without mixing.
Start kneading the dough in the mixer at the lowest speed until almost all the ingredients came together.
Slowly add the soft butter. Piece by piece. The dough absorbed the butter, then add more. After you added all the butter, add the salt.
Keep kneading for another 5 min, until the dough is beautiful and sexy. Round the dough and place in a greased bowl (covered with a plastic wrap) to rest until double in size.
In the meantime, let’s prepare the orange marmalade. Cut the oranges into 8 pieces, then add them to a food processor. Blend until nearly smooth—leaving it slightly chunky adds a lovely texture.
Transfer the blended oranges to a small saucepan, then add the sugar and lemon juice. Cook over low-medium heat for 45 minutes, stirring occasionally. Once it thickens slightly, remove from the heat and allow it to cool completely to room temperature.
Once the dough has doubled in size, transfer it to a floured work surface. Using a rolling pin, roll the dough into a rectangular shape about 1/2 cm thick.
Spread the softened butter evenly over the dough. Next, add 6-10 tablespoons of orange marmalade and spread it out in an even layer.
Roll the dough tightly into a large cylinder. Using dental floss (or a bread knife), cut the dough into rolls.
Grease a baking pan with butter, then arrange the orange rolls in the pan, spacing them about 1/4 inch apart.
Let the orange rolls to proof until they touch each other. In the meantime, heat up the oven to 375°F or 190°C.
Bake the orange rolls for 20-25 minutes.
Make the frosting: In a bowl, whisk the soft butter with orange marmalade. Add the powdered sugar and whisk until you have smooth frosting!
After the orange rolls cooled for about 15-20 minutes, pour the frosting and spread it all over the rolls.
Eat it when it still warm. It’s nuts.
YASSS!
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