Soft, irresistible orange rolls with the sophisticated addition of marsala wine. A classic dessert designed to tear and share, these sweet rolls are gooey, tangy, and made with fresh- squeezed orange juice for a truly homemade experience.
I won’t pretend that I’ve never had cinnamon rolls from a can. I won’t pretend that I didn’t enjoy them, namely their convenience, but nothing can touch the taste, aroma, and experience of homemade sweet rolls. Your kitchen will smell of heaven and your friends will thank you for being the sort of person who shares these.
Yes, these take some time, but it’s really just a matter of mixing ingredients together, making a ball of dough, and letting it rise twice. I recommend making your life easier by letting your rolled dough rise the second time overnight. That way you can wake up to cute orange rolls that are ready to pop in the oven!
Do not let yeast scare you. You’re bigger than them and in complete control. If you’re unsure of whether or not your yeast is alive, add a dash of of sugar to the warm water- yeast love sugar and will begin feeding on it if they’re still kicking. And after you realize how easy it is to make your own yeast-risen creations, you’ll start to have fun! Get creative with the zest and flavorings you use in your dough.
So, make these Orange Marsala Sweet rolls this weekend and rate the recipe below! Find me on Instagram and share TIS recipes using #ironsistereats. Happy Baking!
Orange Marsala Sweet Rolls
- stand mixer
- Rolling Pin
- 1 packet instant yeast
- 1 /2 warm water
- 1/4 cup fresh orange juice
- zest of two oranges
- 1/4 cup Marsala cooking wine
- 1/4 cup white sugar
- 3 tbsp unsalted butter room temp
- 1 egg
- 1 tsp salt
- 3 1/4 cups all purpose flour
- 1/4 cup unsalted butter
- 2 1/2 tsp cinnamon
- 1/4 cup light brown sugar
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
- 2 tbsp marsala
- 1 tbsp orange juice
- In your mixer, dissolve yeast packet in warm water. If yeast is active, you will see blooming (movement and/ or bubbles) after a minute or so. Stir, then add remaining dough ingredients. Beat on low, scraping sides as needed for about 3 minutes, or until dough forms. Your dough should be pliable and not sticky. If dough is overly wet or sticky, add more flour in 1/4 cup increments.
- Use dough hook on stand mixer or hands to knead. Knead on low-medium speed for 3 minutes If doing by hand- transfer dough to floured surface and knead for 5 minutes. After kneading, form a ball and transfer to an oiled bowl. Cover and let rise until doubled ( about 90 minutes).
- Line a large baking sheet with parchment paper. Turn dough out on a floured surface. With a rolling pin, roll dough out evenly to a 10 x 16 rectangle. Make sure measurements are accurate. For Filling: spread softened butter evenly across dough rectangle then sprinkle with cinnamon and sugar. Roll lengthwise (tightly) and cut into 16 1 inch rolls. Place rolls in lined baking sheet, cover them and let them rise for about 45 minutes. *If you prefer to let them rise overnight, cover them with plastic wrap and place in fridge until the morning*
- Preheat oven to 375. Cover your rolls with aluminum foil and bake for 25-27 mins, or until a light golden-brown color. Glaze and transfer to cooling rack. Glaze: just whisk all ingredients, adding an additional tbsp of OJ if you prefer a thinner consistency!
- Use warm , not hot water to dissolve your yeast. Any hotter than 120 and yeast begins to die.
- If you choose to let your rolls rise the second time overnight, you will need to let them come to room temp for 30-45 before baking.
- Use your sharpest knife to cut even, pretty rolls.