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orange marsala sweet rolls with icing

Orange Marsala Sweet Rolls

Delicious homemade orange rolls with an elegant twist. Never buy canned again!
Prep Time 2 hrs 30 mins
Cook Time 25 mins
Total Time 2 hrs 55 mins
Course Dessert, Snack
Cuisine American, Holiday, Southern
Servings 15


  • stand mixer
  • Rolling Pin


Roll Dough

  • 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

Roll Filling

  • 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.
Keyword cinnamon roll, marsala, orange, sweet roll