I think if you wanted, you could sue any jam or jelly in this recipe. For now, we will stick with the orange marmalade, though.
Check out what my pals over at The Pioneer Woman had to say about orange marmalade:
“…some is more bitter than others. Any variety will work just beautifully for this recipe, but the more bitter brands will give the rolls a really interesting, edgy flavor. This is a pretty bitter marmalade. Just look at all that lovely rind.”
I normally do not enjoy orange marmalade but it was a welcome addition to these sweet rolls.
Ingredients
FOR THE ROLLS:
1 can Pillsbury cinnamon rolls
8 Tablespoons Smuckers Orange Marmalade
1/2 cup Melted Land O Lakes Butter
1 cup Domino Brown Sugar
1/2 teaspoon Morton Kosher Salt
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ORANGE GLAZE:
2 pounds Powdered Sugar
6 Tablespoons Melted Butter
1/2 cup TruMoo Milk
1/2 cup Tropicana Orange Juice
1 dash Salt
Instructions
Roll out dough into a long rectangle. Spread marmalade over the top. Pour on butter, and then sprinkle on the brown sugar evenly. Sprinkle with salt.
Beginning at the long side farthest from you, roll the dough in a long roll toward you; begin careful to keep it tucked tightly. Pinch edge to seal.
Cut rolls into 1 to 1 1/2 inch rolls and place into buttered pans. Allow to rise for at least 20 minutes.
Bake at 375 degrees for 15 to 18 minutes, or until golden brown (but not overly brown).
While baking, mix together the ingredients for the orange glaze, thinning with more milk or orange juice to make mixture thin enough to be pourable.
Immediately drizzle orange glaze over the top. Serve warm or at room temperature.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: I love dipping these cookies in my morning coffee. Yum!
Thank you to The Pioneer Woman for this great recipe.
