Orange Rolls

Alison Batten


1 cup warm milk
1 packet active dry yeast
2 large eggs
1/3 cup butter (melted)
zest of 1 orange (mandarin or tangerine)
1 teaspoon salt
1/2 cup granulated sugar
4 1/4 cups all-purpose flour
1 vanilla bean

1/2 cup orange marmalade
2 tablespoons mascarpone (or cream cheese)
2 teaspoons cinnamon
1/2 teaspoon salt
1/2 cup butter (softened)
1 teaspoon vanilla extract

2 cups powdered sugar
juice of 1 orange (mandarin or tangerine)
1 tablespoon heavy cream
1 tablespoon mascarpone (or cream cheese

1) Pour the warm milk in the bowl of a stand mixer with the dough hook attached and sprinkle yeast over the top

2) Add the eggs, butter, zest, vanilla bean seeds or extract, salt and sugar

3) Beat the dough on low about 2-3 minutes until it starts to come together, scraping often to ensure you’re getting the sides and bottom mixed.

4) Best the dough on medium/high speed for 5-7 minutes. When it’s done, it will make a slapping sound on the edges of the mixing bowl.. the final texture should be play dough – soft, smooth, a little sticky.

5) Lightly spray/grease (with a neutral oil or spray) a large mixing bowl and transfer dough to it. Cover with lightly greased plastic wrap and place in a warm, draft free spot to rise for 1-2 hours, or until doubled.

6) While the dough rises, or the day before if you want to have i ready in advance, beat the butter and mascarpone for the filling until light and fluffy, then add in the marmalade, salt, vanilla, and cinnamon. Cover with plastic wrap and set aside if using within an hour or place in the fridge for up to 2 days. Keep in mind it will need to come to room temp/become spreadable again before using.

7) Dust your work surface with flour, turn the dough out onto it, and dust the top of the dough with more flour. Roll out to about a 12″ x 15″ rectangle.

8) Using a rubber spatula, spread the whipped filling evenly over the dough.

9) Starting from the short end, roll it tightly (jelly roll style) and cut evenly into 10 -12 slices.

10) Pour 1/2 cup of whipping cream into the bottom of a greased non-stick 9″ x 13″ pan and then place the sliced rolls on top. They can be touching, if need be.

11) Cover the pan loosely with greased plastic wrap in a draft-free spot for 30 minutes to 1 hour, or until nearly double.

12) Preheat over to 350

13) Once the rolls have risen, uncover them and cook for 15-20 minutes depending on your oven’s effectiveness, until they are golden brown ot op and the centers appear to be just cooked through.

14) Remove from oven and let cool for at least 20 minutes.

15) While they are cooking, whisk together all the ingredients for the glaze and pour over the rolls AFTER they’re cooked. Allison likes to make the glaze the day before, as well as the filling, so it’s all ready to go when she needs it and the flavors have time to marry.