Description
Delight in these freshly baked Marmalade Cinnamon Rolls, featuring a soft, fluffy dough layered with cinnamon, brown sugar, and vibrant orange marmalade. Finished with a sweet orange glaze, these rolls are perfect for a cozy breakfast or indulgent brunch treat.
Ingredients
Scale
Dough
- 500g strong white bread flour
- 7g fast-action dried yeast
- 1 tsp fine sea salt
- 50g caster sugar
- 300ml warm milk
- 50g unsalted butter, melted
- 1 large egg
Filling
- 75g unsalted butter, softened
- 2 tsp ground cinnamon
- 75g soft brown sugar
- 100g orange marmalade
Glaze
- 100g icing sugar
- 2–3 tbsp fresh orange juice
Instructions
- Prepare Dry Ingredients: In a large mixing bowl, combine the strong white bread flour, fast-action dried yeast, fine sea salt, and caster sugar thoroughly to ensure even distribution.
- Mix Wet Ingredients: In a separate bowl, whisk together the warm milk, melted unsalted butter, and large egg until well combined. Pour this mixture into the dry ingredients.
- Knead the Dough: Knead the combined mixture for about 10 minutes on a floured surface until the dough is smooth and elastic. Cover the bowl with a clean cloth and let the dough rise for approximately 1 hour or until it has doubled in size.
- Roll Out Dough: Once risen, roll out the dough on a floured surface into a large rectangle about 1cm thick to prepare for the filling.
- Add Filling: Spread the softened butter evenly over the rolled-out dough. Sprinkle the ground cinnamon and soft brown sugar evenly on top, then dot spoonfuls of orange marmalade over the surface and gently spread it to cover the dough.
- Shape Rolls: Carefully roll the dough tightly from the long edge into a log. Use a sharp knife to slice the rolled dough evenly into 12 pieces.
- Second Rise: Place the cinnamon rolls cut side up into a greased baking dish. Cover with a clean cloth again and allow them to rise for an additional 30 to 40 minutes until slightly puffed.
- Preheat Oven: While the rolls are rising, preheat your oven to 180°C (350°F) to prepare for baking.
- Bake Rolls: Bake the rolls in the preheated oven for 25 to 30 minutes or until they are golden brown and cooked through.
- Make Glaze: While the rolls are baking, combine the icing sugar with 2 to 3 tablespoons of fresh orange juice to create a smooth glaze.
- Glaze and Serve: Remove the rolls from the oven and while still warm, drizzle the orange glaze over them. Serve immediately for the best flavor and texture experience.
Notes
- Ensure the milk is warm, not hot, to activate the yeast properly without killing it.
- For softer rolls, do not skip the second proofing stage; it ensures a light texture.
- You can substitute the orange marmalade with apricot jam for a different fruity twist.
- Store leftovers in an airtight container and reheat gently before serving.
- The glaze can be adjusted in thickness by adding more or less orange juice.
