Soft, pillowy marmalade cinnamon rolls are everything I love in a sweet treat—comforting, fluffy, and just the right balance of sweet and citrusy. These rolls start with a tender, enriched dough swirled with a buttery cinnamon sugar filling, then dotted with orange marmalade for a bright, zesty twist. Finished with a delicate orange glaze, they’re the kind of bake that turns an ordinary morning into something special.
Why You’ll Love This Recipe
I love how this recipe brings a fresh, citrus-forward spin to classic cinnamon rolls. The marmalade adds a tangy contrast to the warm cinnamon, making every bite more interesting than the last. They’re perfect for brunch spreads, lazy Sunday mornings, or anytime I want a comforting homemade treat with a unique twist. Plus, the dough is easy to work with and the aroma while they bake is absolutely irresistible.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the dough:
500g strong white bread flour
7g fast-action dried yeast
1 tsp fine sea salt
50g Whitworths fine caster sugar
300ml warm milk
50g unsalted butter, melted
1 large egg
For the filling:
75g unsalted butter, softened
2 tsp ground cinnamon
75g Whitworths soft brown sugar
100g orange marmalade
For the glaze:
100g icing sugar
2–3 tbsp fresh orange juice
Directions
I start by combining the flour, yeast, salt, and caster sugar in a large mixing bowl.
In a separate bowl, I mix the warm milk, melted butter, and egg, then pour it into the dry ingredients.
I knead the dough for about 10 minutes until it’s smooth and elastic, then cover it and let it rise for an hour or until doubled in size.
Once risen, I roll the dough out on a floured surface into a large rectangle about 1cm thick.
I spread the softened butter over the dough, then sprinkle the cinnamon and soft brown sugar evenly across.
I dot spoonfuls of orange marmalade on top and gently spread it out to cover.
Rolling the dough tightly from the long side, I form a log and slice it into 12 even pieces.
I place the rolls, cut side up, into a greased baking dish, cover, and let them rise again for 30–40 minutes.
While the rolls rise, I preheat the oven to 180°C (350°F).
I bake the rolls for 25–30 minutes until golden and baked through.
Finally, I mix the icing sugar with orange juice to make a simple glaze and drizzle it over the warm rolls just before serving.
Servings and timing
Servings: 12 rolls
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: About 2 hours (including rising time)
Calories per serving: 320 kcal
Variations
I sometimes swap the orange marmalade for lemon or grapefruit marmalade if I want a sharper citrus note.
For a spiced version, I add a pinch of ground cloves or nutmeg to the filling.
To make these a bit more indulgent, I sprinkle chopped toasted pecans over the filling before rolling.
If I’m short on time, I prep the rolls the night before and let them rise in the fridge overnight for a quicker morning bake.
Storage/Reheating
Once cooled, I store the cinnamon rolls in an airtight container at room temperature for up to 2 days. To keep them longer, I freeze them individually and reheat in the microwave or oven when needed. For reheating, I warm them in a 160°C (320°F) oven for 5–10 minutes or microwave for 20–30 seconds until soft and warm. I always wait to glaze until just before serving if freezing in advance.
Related Recipes:
FAQs
How do I know when the dough has risen enough?
I check if the dough has doubled in size and springs back slowly when pressed with a finger. This usually takes about an hour in a warm spot.
Can I make these cinnamon rolls ahead of time?
Yes, I often shape the rolls and let them rise overnight in the fridge. In the morning, I bring them to room temperature for about 30 minutes before baking.
Can I use regular all-purpose flour instead of bread flour?
I can use all-purpose flour in a pinch, but I find that bread flour gives the rolls a better structure and chewy texture.
What’s the best way to spread the marmalade?
I drop spoonfuls evenly over the dough and gently spread with a spatula or the back of a spoon. It doesn’t need to be perfect—it melts beautifully during baking.
Can I make these dairy-free?
Yes, I use plant-based milk and vegan butter substitutes, and the dough still turns out soft and fluffy. Just make sure the marmalade is dairy-free too.
Conclusion
These marmalade cinnamon rolls are a delicious upgrade to the classic version, filled with bright citrus and warm spice. Whether I’m baking for a holiday breakfast or just because, I always find they bring a bit of sunshine to the table. The dough is forgiving, the filling is flavorful, and the orange glaze ties it all together beautifully. Once I’ve tried them, it’s hard to go back to plain cinnamon rolls.
📖 Recipe:
Print
Marmalade Cinnamon Rolls
- Total Time: 2 hours
- Yield: 12 rolls
- Diet: Vegetarian
Description
Soft, pillowy marmalade cinnamon rolls swirled with buttery cinnamon sugar and bright orange marmalade, finished with a citrus glaze—perfect for a comforting and zesty twist on the classic breakfast treat.
Ingredients
500g strong white bread flour
7g fast-action dried yeast
1 tsp fine sea salt
50g caster sugar
300ml warm milk
50g unsalted butter, melted
1 large egg
75g unsalted butter, softened (for filling)
2 tsp ground cinnamon
75g soft brown sugar
100g orange marmalade
100g icing sugar
2–3 tbsp fresh orange juice
Instructions
- In a large mixing bowl, combine the flour, yeast, salt, and caster sugar.
- In a separate bowl, mix the warm milk, melted butter, and egg, then pour it into the dry ingredients.
- Knead the dough for about 10 minutes until smooth and elastic. Cover and let it rise for about 1 hour or until doubled in size.
- Roll the dough out on a floured surface into a large rectangle about 1cm thick.
- Spread the softened butter over the dough, then sprinkle with ground cinnamon and soft brown sugar evenly.
- Dot spoonfuls of orange marmalade across the dough and gently spread to cover.
- Roll the dough tightly from the long edge to form a log. Slice into 12 even pieces.
- Place the rolls, cut side up, into a greased baking dish. Cover and let rise again for 30–40 minutes.
- Preheat the oven to 180°C (350°F).
- Bake the rolls for 25–30 minutes until golden and cooked through.
- Mix the icing sugar with orange juice to make the glaze and drizzle over the warm rolls before serving.
Notes
Swap orange marmalade for lemon or grapefruit for a sharper citrus flavor.
Add a pinch of cloves or nutmeg to the filling for extra spice.
Sprinkle chopped toasted pecans over the filling for added crunch.
Prepare the night before and let rise in the fridge for a quicker morning bake.
Store in an airtight container for up to 2 days or freeze for longer storage.
Reheat in a 160°C oven for 5–10 minutes or microwave for 20–30 seconds.
Glaze just before serving if freezing ahead.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg
