Nothing beats the smell of fresh cinnamon rolls wafting through your kitchen. Today, we’re diving into a delightful twist on the classic recipe with these Orange Marmalade Cinnamon Rolls. The combination of sweet cinnamon and zesty orange creates a warm, comforting vibe that’s perfect for any occasion. Whether it’s a lazy Sunday or a special brunch, these rolls will bring a smile to your face.

why make this recipe

These cinnamon rolls are not just your ordinary pastry. The homemade orange marmalade adds a bright, fruity flavor. It’s super simple to make and much tastier than store-bought! Plus, you get to control the ingredients. Making your own marmalade offers a nice little project worthy of a cozy afternoon. There’s something incredibly satisfying about making things from scratch, and these rolls are no exception. You’ll have a batch of gooey goodness that’ll have everyone begging for a second helping!

how to make Orange Marmalade Cinnamon Rolls

Ingredients:

350g of Plain Flour
45g of Whitworths Caster Sugar
2 Tbsp of Unsalted Butter
1 Egg
1 Tbsp of Instant Yeast
120 ml of Water
60 ml of Whole Milk
1/2 Tsp of Salt
2 Tbsp of Cinnamon
6 Tbsp of Whitworths Icing Sugar (to drizzle on top)
1kg of Whitworths Preserving Sugar
600g of Seville Oranges (if you prefer a sweeter taste, go for Jaffa oranges)
1 Lemon (juice only)

Directions:

First, we’ll tackle the marmalade. Put those beautiful oranges and the lemon juice in a large preserving pan. Cover them with 2 liters of water. Bring it to a boil, then cover and simmer for about 2 hours. You want the peel to be nice and tender, so you can pierce it easily with a fork. Once that’s done, remove the oranges and let them cool for a bit.

Now, slice them in half and scoop out the insides, along with any pith and pips. Toss that into the pan with the remaining water. Boil it for another 6 minutes. Next, strain that mixture through a sieve. Use a wooden spoon to press the pulp through. Discard the solid bits and return that delicious liquid to the pan.

Chop the orange peel into chunky shreds and add it to the liquid along with the Whitworths Preserving Sugar. Stir it over low heat until all the sugar dissolves, which should take about 10 minutes. Once dissolved, bring it to a boil and let it bubble vigorously for about 20-25 minutes until you hit that perfect setting point. Allow the marmalade to sit for 20 minutes to cool down and settle. Pour it into sterilized jars, and voila! You’ve got your marmalade ready.

Now onto the dough! In a bowl, mix the yeast, flour, and salt together. Next, heat the sugar, butter, milk, and water in the microwave until the butter is nearly melted. Let it cool for a couple of minutes before pouring it into the flour mixture. Toss in the egg and mix until combined.

Take the dough out and knead it on a lightly floured surface for about 4 minutes. Cover it with cling film and let it rest for 15 minutes. When you’re ready, roll it out into a rectangle about 30cm by 24cm.

Spread that lovely orange marmalade all over the surface, and don’t forget to dust cinnamon on top! Using a pizza cutter, slice the dough into 4cm wide strips. Roll each strip up and place the rolls in an 8” springform cake tin lined with parchment paper. You should have about 7 buns, and don’t forget to leave a little space between each, as they’ll puff up in the oven.

Cover with cling film and let them rise for another 20 minutes. Preheat your oven to 200°C (that’s about 400°F for our friends across the pond!). Bake those beauties for 15-17 minutes until they’re golden brown. Once they’re out, drizzle more marmalade and some icing on top. Serve them warm, either sliced like a cake or tear them apart with joy.

how to serve Orange Marmalade Cinnamon Rolls

Serve these rolls fresh out of the oven. They’re perfect alongside a hot cup of coffee or tea. For a fun twist, try pairing them with cream cheese frosting or a scoop of vanilla ice cream. You can even sprinkle some extra zest on top for that added citrus punch!

how to store Orange Marmalade Cinnamon Rolls

If you happen to have leftovers (though I doubt you will!), keep them in an airtight container at room temperature for up to 2 days. You can also freeze them after baking. Just wrap each roll tightly in plastic wrap and store them in a freezer bag. When you’re ready to enjoy, pop them in the oven to reheat.

tips to make Orange Marmalade Cinnamon Rolls

Make sure to knead the dough well for that fluffy texture. It really does make a difference!
Don’t skip the resting time. It helps the dough rise beautifully.
If you’re feeling adventurous, add some chopped nuts or dried fruits to the filling!
For a quick breakfast, try making the marmalade in advance. It keeps well in the fridge!

variation (if any)

If you’re not feeling the marmalade vibe, try filling your rolls with a blend of butter, brown sugar, and your favorite jam or spread instead. Peach jam or strawberry preserves could be a fun alternative!

FAQs

Can I use store-bought marmalade instead of making my own?
Absolutely! If you’re short on time, a good quality store-bought marmalade will work just fine.

What if I don’t have a springform pan?
No worries! You can use a regular cake pan or a baking dish. Just make sure to line it with parchment paper for easy removal.

How can I tell if my dough has risen enough?
Usually, a well-risen dough will have doubled in size and feel light and airy. You can gently press it with your finger; if it springs back slowly, it’s ready!

Enjoy baking these lovely Orange Marmalade Cinnamon Rolls; I can’t wait to hear what you think!

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