Homemade sweet rolls for breakfast have really become popular in the last year or two, the internet is littered with recipes and almost all of them look wonderful. I have even subcommand to this just as much as anyone, check out previous recipes for banana fudge sweet rolls, sweet pumpkin rolls and even Christmas sweet rolls (perfect any time of the year). I love the smell of sweet rolls baking in the morning and this time I have made them, even more, morning friendly by filling them with a good quality marmalade. So let’s get on with these amazingly easy orange marmalade sweet rolls.
In previous recipes for sweet rolls, I have used bread flour, I love the texture and structure this type of flour gives these rolls. Though using bread flour means you do require a double rise so they can take some time to put together. With my last sweet roll recipe, I got some emails asking if you could use regular plain (all purpose) flour. So I decided to do a little research and a bit of experimenting and the simple answer is yes you can 😀 and as a double bonus you only need to do one proving; halving the time to make these delicious morning treats!
It’s just a simple case of heating the milk and butter together then mixing everything in a large bowl, kneading it then allowing it to rest for 10 minutes to relax the gluten in them. Then you simply roll out the dough smother it in filling, roll up and slice. Place them in their dish and allow them to prove, doubling in size which usually takes about an hour. Then the best part bake then eat them!!!
I used a good quality orange marmalade for the filling with shredded peel though out it. That is a personal preference of mine, if you don’t like it with peel then use the smooth instead. I also added some sugar to the filling because the marmalade I used wasn’t particularly sweet, but if yours is sweet then either lower the sugar or leave it out altogether. I know some brands are full of sugar so extra won’t need to be needed.
Orange Marmalade Sweet Rolls
For The Dough
- 200 millilitres milk ((1/2 cup and 1/3 cup))
- 75 grams Unsalted butter ((3/8 cup))
- 500 grams plain flour (all purpose, (3 and 1/4 cups))
- 1 teaspoons salt
- 2 tablespoons sugar
- 1 large egg
- 7 grams fast action yeast ((1 scant tablespoon))
For The Filling
- 230 grams marmalade ((3/4 cup))
- 55 grams sugar ((1/4 cup))
For The Glaze
- 10 tablespoons icing sugar (confectioners sugar)
- 1 tablespoon water
- 5 tablespoons marmalade
- Gently heat the milk and melt the butter in it in a medium sized pan on a medium heat. Take off the heat as soon as the butter has melted.
- Using either your stand mixer or a large mixing bowl mix the flour, salt and sugar together. Then add the yeast and make a well in the middle.
- Gently beat the egg into the milk mixture then slowly pour the liquid into the dry ingredients and work them in together.
- If doing this by hand knead till you have a smooth pliable dough about 7 to 10 minutes. If using a stand mixer with a dough hook 4 to 6 minutes should do.
- Leave the dough to stand for 10 minutes to help settle the gluten.
- While the dough is resting prep your baking pans by very lightly greasing them if they are not non stick.
- Roll your dough into a rectangle about 24cm x 48cm in size.
- Spoon the marmalade onto the dough and spread it out to about an inch from the edges. Then sprinkle the sugar over the marmalade and roll up the dough from the long edge like a swiss roll. Then cut the roll up into 14-16 rolls each 1 inch thick.
- Place them into your baking pan with a little space around each of them for growing in size. Cover with tin foil and leave in a warm place for them to double in size. About an hour should do.
- Preheat your oven to 180C / 350F / Gas mark 4 when they look ready. Once your oven is hot place them in to bake.
- Check on them after 15 minutes as you may need to cover them with tin foil to stop them over browning on top.
- Once they are baked take them out of the oven and allow them to cool for a bit.
- To make the glaze sieve your icing sugar into a medium sized bowl, add the water and mix, till you have a thick paste. Then add in the marmalade and mix well. If you feel its a little thick add a drop more water.
- Pour the glaze over your warm rolls and serve immediately.
- These rolls will keep for up to 3 days if kept in an airtight tin without glaze, I recommend warming them up again prior to serving. They will be okay if glazed for 2 days.