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Marmalade Rolls

Pillowy soft and laden with fruit filling, these rolls make a scrumptious breakfast treat.
Prep Time 30 mins
Cook Time 30 mins
Rising time 1 hr 45 mins
Total Time 2 hrs 45 mins
Course Breakfast, Dessert
Cuisine American
Servings 26 rolls



  • ¾ c milk
  • ¾ c cream
  • 2 tbsp instant yeast
  • 3 tbsp sugar
  • 1 tsp salt
  • 6 tbsp unsalted butter cubed (room temperature)
  • 2 eggs room temperature
  • 4 ¼ to 4 ½ c flour more or less


  • 6 tablespoons butter melted
  • 14 tablespoons marmalade apricot or orange preserves
  • 1 cup brown sugar


  • 6 cups powdered sugar
  • 2 tablespoons vanilla bean paste
  • 7-10 tablespoons milk


  • Pour milk and heavy cream into heatproof measuring cup; microwave until lukewarm (~45 seconds)
  • Add warmed milk mixture and sugar to bowl of stand mixer; mix with whisk attachment until incorporated.
  • Once incorporated, stop mixing and sprinkle yeast over mixture.
  • Add salt, butter, and eggs to bowl; mix with paddle attachment until butter is incorporated. (Pieces of butter may still be present - this is fine.)
  • Add 1 cup of flour and whisk on low, until incorporated.
  • Switch to bread hook attachment and 3 cups of flour, one cup at a time, stopping as necessary to scrape sides of bowl. Stop mixing once just incorporated.
  • Assess dough texture - if it pulls cleanly off the dough hook, move on to the next step. If not, add ¼ to ½ cup of flour and mix. Your dough should pull away from the sides of the bowl as you mix.
  • Allow mixer to knead dough for 8 minutes.
  • Lightly grease a mixing bowl and place kneaded dough inside. Cover with a tea towel or plastic wrap and place in a warm area of your home to rise. The dough should double in size in about 40 minutes.
  • After this first rise, gently divide dough in half. Roll half of the dough on a clean, floured surface, until it is a rectangle roughly ⅓ inch thick. Cover rectangle in 7 tablespoons marmalade before evenly sprinkling with ½ cup of brown sugar. Brush/pour 3 tablespoons of melted butter evenly across your filling.
  • Tightly roll the long edge of your rectangle until you have a log. Using a serrated knife, cut log into slices roughly 1 inch wide.
  • Repeat steps 11 and 12 with second half of the risen dough.
  • Place sliced rolls into greased pans; cover and allow to rise for 30 minutes. Preheat oven to 325℉.
  • Bake for 25-30 minutes, until tops of rolls are turning slightly golden.
  • While rolls are baking, prepare icing. Combine 2 cups of powdered sugar with 1 tablespoon of vanilla bean paste and 3 tablespoons of milk. Mix vigorously until combined. Add additional milk to thin to your desired viscosity.
  • Allow rolls to cool for 15-30 minutes before icing and serving.
Keyword apricot, breakfast, cinnamon roll, marmalade, orange, rolls, vegetarian