Sweet Orange Ginger Rolls
Have the napkins handy because these gooey and sticky Sweet Orange Ginger Rolls will have your fingers in a mess. With a cup of jam these rolls are overloaded with sticky sweetness and a delicious way to get a little messy.
The yeast rolls themselves are light and tender with a hint of orange and ginger. The added orange zest and zest of the orange marmalade give a little contrast to the abundance of sweetness. In this recipe I used a combination of orange marmalade and apricot jam because that was what I had on hand. Either will work fine on their own but feel free to use one for the filling and the other for the topping if desired.
Using a sharp knife is essential when cutting the dough into rolls, otherwise the dough will squish down and the filling will ooze out. A little of this is bound to happen but too much and the rolls will become sloppy. So have a little patience and cut slowly and gently. You also want to make sure you flip the rolls over and out of the pan when they come out of the over; otherwise they start to stick in the pan as the sugar hardens around the edges making it more difficult to turn them out.
I love these Sweet Orange Ginger Rolls because they’re a sunny brunch wrapped up in a yeast roll. Also great with a cup of coffee and a lazy morning. Enjoy!
Recipe Source:Â Compelled To Cook
- 3/4 cup buttermilk
- 1/4 cup orange juice
- 1/4 cup honey
- 2 1/2 tsp active dry yeast
- 1 large egg at room temperature
- 1/4 cup unsalted butter at room temperature
- 1 tsp fresh ginger grated
- 1 tsp kosher salt
- 1 each zest of one orange
- 3 cups all purpose flour plus extra for rolling
- 1/2 cup orange marmalade or apricot jam
- 3/4 cup brown sugar packed
- 1/2 cup orange marmalade or apricot jam
- 5 tbsp heavy cream
- 2 tbsp orange juice
- 1 tsp fresh ginger grated
- 1 each zest of one orange
- Warm buttermilk in microwave to an approximate 100℉. In the bowl of a stand mixer fitted with a dough hook whisk together buttermilk, orange juice, honey and yeast. Allow to rest for 10 minutes.
- To the bowl whisk in egg, butter, ginger, salt, orange zest and 1 cup of flour. Place bowl on mixer and knead in remaining flour a 1/4 cup at a time, making sure each is absorbed before adding more. Knead for approximately 5-7 minutes until dough is pulling away from the sides, adding small amounts of additional flour if required.
- Grease a large bowl with oil or non stick spray and turn out dough into bowl, flipping dough to cover with oil. Cover bowl and allow to rise in a warm draft free area until double in size, approximately 1-1 1/2 hours. If your oven will allow, proof at 85℉-90℉.
- Deflate dough by gently kneading. Lightly dust your rolling surface with flour and roll out dough to an approximate 14"x11" rectangle. Spread filling marmalade evenly onto dough and sprinkle with brown sugar.
- Starting with the long end, roll dough jelly roll style placing seam at the bottom. Using a sharp knife cut a small amount of approximately 1/2" off of each end to clean up the roll. Cut roll into approximately 1"-1 1/4" slices. Place cut rolls into prepared pan with topping. Cover and allow to rise for 30 minutes in a warm draft free area.
- Preheat oven to 375℉. In a small bowl whisk together all topping ingredients and pour into a 9"x13" pan sprayed with non stick spray. Place cut rolls on top of topping mixture, spacing out evenly. Cover with plastic wrap and allow to proof for 30-40 minutes in a warm draft free area.
- Remove plastic wrap and bake rolls in preheated oven for approximately 25 minutes until topping is bubbling around the rolls and rolls are puffed and starting to brown. Remove from oven and immediately invert pan onto a slightly larger baking sheet. Allow to cool slightly before serving.
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