Food and Recipes Recipes Orange Rolls 3.7 (3) 3 Reviews Is there a better way to start the day than with sunny Florida citrus? 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. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Published on December 11, 2018 Print Share Share Tweet Pin Email Hands On Time: 25 mins Total Time: 2 hrs Yield: 15 rolls Ingredients 1 cup warm milk (105˚ to 115˚F) 1 (1/4-ounce) package active dry yeast 1 cup sugar 4 cups all-purpose flour ¼ cup + 1/3 cup butter, melted 1 teaspoon table salt 1 teaspoon orange zest 2 large eggs, lightly beaten Vegetable cooking spray ⅔ cup orange marmalade ¾ tablespoon ground cinnamon GLAZE 1 cup powdered sugar 2 tablespoons butter, melted 1 ½ tablespoons milk ¼ teaspoon orange extract Directions 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. Combine the flour, ¼ cup of the butter, salt, orange zest, eggs, and 3 tablespoons plus 2 teaspoons sugar in bowl of heavy-duty electric stand mixer. 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). Place the dough in a greased bowl; lightly greased top of dough with cooking spray. 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. Combine the marmalade, remaining 1/3 cup butter, cinnamon, and remaining ¾ cup sugar in a small bowl. Punch the dough down. Turn out a light floured surface; roll into a 15- x 12-inch rectangle (about ¼ inch thick). Spread the marmalade mixture over the dough, leaving a ½-inch border. Roll up, jelly-roll fashion, starting at 1 long side. Cut the dough into 15 (1-inch thick) slices, and place in a well-greased 13- x 9-inch pan with sides touching. Cover and let rise 45 minutes or until almost doubled in bulk. Preheat the oven to 350˚F. Uncover the rolls, and bake 20 to 25 minutes or until light golden brown. Remove from the oven, and cool slightly. Drizzle the glaze over the warm rolls. Glaze: Whisk together until blended 1 cup powdered sugar, 2 tablespoons melted butter, 1 ½ tablespoons milk, and ¼ teaspoon orange extract. Makes 2/3 cup. Southern Living Source Recipe Revival: Southern Classics Reinvented for Modern Cooks (2016; Time Inc. Books) Print