Decadent Orange Marmalade Creamsicle Rolls
Sweet, tangy, and bursting with the flavors of sunshine, Decadent Orange Marmalade Creamsicle Rolls are the bright and delicious treat that just taste like warmer days. If you are looking for the perfect spring treat to serve at your next brunch, these tender frosted yeast rolls are the perfect answer.
There is something hypnotic about aromatic yeast rolls baking away in the oven. Whether it’s the warm spices of King Cake Cinnamon Rolls or this celebration of citrus, that are guaranteed to have friends and family going back for seconds.
Why You’ll Love This Recipe
- Texture – These Gluten Free and Dairy Free yeast rolls are soften, tender, and perfectly moist. The combination of not over working the dough combined with adding plant based heavy cream while baking makes these irresistible.
- Familiar Flavors – The nostalgic combination of orange and cream that is creamsicle is alive in these baked breakfast rolls.
- Make Ahead – These are an ideal dish to make ahead to bring to a party or even just for a decadent morning treat during the busy week.
Ingredients
Decadent Orange Marmalade Creamsicle Rolls combine pantry staples like yeast and Gluten Free flour with the burst of fresh orange juice and zest. Most of these ingredients you probably already have.
- Dairy Free Butter – Gives these rolls their rich flavor and tender texture.
- Dairy Free Milk – Used in both the rolls themselves and also the frosting.
- Honey – Helps activate and feed the yeast.
- Sugar – Gives the dough a delicate sweetness.
- Water – Make sure your water is warm, around 110 degrees.
- Egg
- Cake Batter Extract – Gives that dough the cream like flavor that compliments the orange.
- Orange Juice/Zest – Brings a fresh burst of flavor to every bite of these rolls.
- Salt
- Instant Active Yeast
- Gluten Free Flour – Bob’s Red Mill Gluten Free 1 to 1 Baking Flour is my go-to flour for both savory and sweet recipes. It makes it easy to measure without having to add any additional ingredients.
- Orange Marmalade – Gives a sweet, slightly bitter bite to these sweet rolls. It is used for the filling. ‘
- Mini Marshmallows – Used with the marmalade for the filling to create the perfect orange and cream combination.
- Dairy Free Heavy Cream – This is poured over the top of the proofed dough before it bakes, helping give them an extra pillowy texture.
- Powdered Sugar – Easily dissolves into the frosting.
- Vanilla Extract – The higher the quality the vanilla extract, the more pronounced the flavor.
Decadent Orange Marmalade Creamsicle Rolls
These pillowy and soft orange rolls are begging to be served with your favorite cup of tea or even a bubbly mimosa. Ideal for brunch, breakfast, or an afternoon pick-me-up, they come together with just a few simple steps. Make them on the weekend and feast on them all week!
How to Make Orange Rolls
Time needed: 2 hours
Fresh orange juice and zest and orange marmalade are combined with a creamy frosting and mini marshmallows for the perfect celebration of the ice cream tuck classic.
- Bloom
Add the warm water, half of the sugar, honey, and yeast to a bowl and stir to combine. Allow it to sit for five minutes. It should begin to bubble and foam.
- Scald
Add the milk, other half of the sugar, salt, and butter to a saucepan on medium heat. Allow it to scald but not come to a boil. Remove from the hit and let it cool partially.
- Mix
Next add the egg, yogurt, orange juice and zest, and extract to a mixing bowl fit with a paddle and mix to combine. With the mixer running add the yeast mixture. Drizzle in the milk mixture. Add half a cup of flour at a time. Once all of the flour has been incorporated allow it to mix for an additional minute.
- Form
Lightly flour the surface of your dough and your work area. Roll the dough out until it is about 9×12. Spread the marmalade over the top and then sprinkle the marshmallows. Tightly roll the dough and slice it into 8 rolls. Place the rolls into a buttered 9×13 baking dish.
- Proof
Cover the baking dish with plastic wrap and a towel. Place it in a warm place and allow the rolls to rise to 1 1/2 times their size.
- Bake
Drizzle the heavy cream around the rolls. Allow them to bake for 30 minutes in a 350 oven.
- Frost
Add all of your ingredients for the frosting to a bowl and mix until smooth and creamy. Frost your rolls and enjoy!
Variations
These sweet orange rolls are completely Dairy Free. However, you can make the same recipe with dairy butter, milk, and heavy cream. The measurements will be the same.
Substitutions
The cake batter extract brings incredible flavor to these Orange Marmalade Creamsicle Rolls. However, cake batter extract, no problem! Simply substitute the cake batter extract in this sweet roll recipe for vanilla extract.
Storage for Decadent Orange Marmalade Creamsicle Rolls
Make these rolls ahead of time. They will need to be kept in an airtight container in the refrigerator and will last for 5-7 days. They can be reheated in the oven on a low setting, around 300 degrees, or in the microwave.
Top Tip for Decadent Orange Marmalade Creamsicle Rolls
Here is a quick tip to make your marmalade more spreadable. If your marmalade seems like it is to thick and will be hard to spread you can microwave it for 10-15 seconds to thin it out. Stir it after every interval until you’ve reached your desired consistency.
Flours
My go to for baking is Bob’s Red Mill 1:1. It is a blend of several different gluten free ingredients and I find it just works consistently well for what I need. I could blend flour myself but I choose to spend my time other ways and the 1:1 is a really good product.
Oat Flour can give you a chewier, more moist product. It can lend a nice sweet flavor to baked foods and is a flour I tend to mix with others if I want a lighter or fluffy result. I am always very careful to buy organic gluten free oats because they can be sprayed with nasty stuff and be processed in a way that they are no longer gluten free.
Almond Flour has a nice nutty flavor but can tend to dry out what you are preparing. I like to balance it with an extra egg if I am adding it to meatloaf for example and add banana or egg if it is in a sweet treat. Your end product could be a bit denser if you are using straight almond flour as well. I do like using almond flour as bread crumbs or a crunchy topping on savory dishes.
Arrowroot is my normal choice for a thickener in sauce or gravy. It is great for things you want a good crunch on that would normally be dredged in flour. Arrowroot can also be used to temper other gluten free flours for sweets and baked goods.
Brown Rice Flour can also be used in combination with other gluten free flours for baked goods. I like to use it when making a roux and brown rice noodles are a favorite.
More Flours
Amaranth is another gluten free flour that works well when blended. It has a nice nutty flavor that makes it good for crusts, tortillas and breads.
Coconut Flour has a bit of a sweet coconut flavor. It tends to absorb liquid so you will need to adjust your recipe but it does give a nice light texture.
Corn Flour is a great thickener, makes delicious tortillas and one of my favorites, corn bread. Just make sure the corn flour you are buying was proceed in a gluten free environment and from a clean source.
Cassava Flour is the most similar to white or all purpose flour but can be expensive if you are using it often and is high in carbohydrates.
Tapioca is a great thickener as well for soups, pies and sauces and works well when combined with other flours.
Chickpea or garbanzo is used often in Indian and Middle Eastern cuisine… Think hummus, falafel, flatbreads. It has lots of healthy benefits and a mild nutty flavor. You can also use the water from the beans, called aquafaba, as an egg replacer or instead of cream for whipped cream. Crazy, I know, but it works so stop dumping it down the drain.
Gluten Free Grains
The gluten free grains we grab for most often are…
Quinoa- easy to make and flavor and is high in fiber and protein. It is actually one of the plant proteins that is a complete protein.
Oats are also good for fiber and a bit of protein but make sure they are clean and gluten free.
Buckwheat actually has no wheat in it but does have fiber, protein and trace minerals. I love buckwheat noodles. I also add them to salads and soups for texture and a bit of “chew”.
Decadent Orange Marmalade Creamsicle Rolls
Equipment
- 1 mixing bowl/mixer
- 1 saucepan
- 1 Rolling Pin
- 1 9×13 baking dish
Ingredients
Orange Creamsicle Rolls
- 6 tbsp Dairy Free butter
- 1 cup milk
- 1 tbsp honey
- 1/3 cup sugar
- 1 cup warm water, 110 degrees
- 1 egg
- 5 oz Dairy Free plain yogurt
- 1 tsp cake batter extract
- 1/2 cup freshly squeezed orange juice
- 4 tbsp orange zest
- 1 tsp kosher salt
- 1 pkg instant active yeast
- 3 1/2 cups Gluten Free 1.1 flour, plus 1/2-1 cup for working the dough
- 16 oz orange marmalade
- 1 cup Dairy Free heavy cream
- 1 cup mini marshmallows
Vanilla Frosting
- 1/2 cup Dairy Free butter, room temperature
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 1 tbsp Dairy Free milk
Instructions
- Butter a 9×13 baking dish and set aside.
- Add the yeast, warm water, half of the sugar, and honey to a bowl. Stir to combine. Allow it to sit for 5 minutes. It will begin to bubble and foam.
- Add the remaining sugar, milk, butter, and salt to a saucepan over medium heat. Let it begin to scald with bubbles just forming around the edges, but not come to a boil. Remove from the heat and allow it to partially cool.
- Add the egg, yogurt, orange juice and zest, and extract to a mixing bowl fit with a paddle. Mix to combine.
- With the mixer running pour in the yeast mixture.
- While the mixer is running slowly drizzle in the milk mixture.
- Add 1/2 cup of flour at a time to the bowl, waiting for it to mix in before adding the next. Once all of the flour has been added mix for an additional minute.
- Lightly flour your work surface and the dough.
- Roll your dough out until it is about a 9×12".
- Spread the orange marmalade over the dough. Sprinkle the marshmallows over the top.
- Tightly roll up the dough. Cut it into 8 rolls. Place the rolls into the buttered baking dish.
- Cover the baking dish with plastic wrap and a towel. Place it in a warm place. Allow it to rise to 1 1/2 times its size, about an hour.
- Preheat the oven to 350 degrees.
- Uncover the rolls. Drizzle the heavy cream around the rolls.
- Bake the rolls for 30 minutes or until golden brown. Let cool completely.
- Add all of your ingredients for the frosting to a mixing bowl. Mix until smooth and creamy.
- Spread the frosting over the top of the rolls. Garnish with extra zest if desired.
I am planning to make these for Easter, and decided to do a test run before hand. I must say these were a huge hit in our family. Can’t wait to have them again on Easter.