These Vegan Orange Rolls are fluffy and soft and bursting with the fresh flavor of oranges. The filling -- and the glaze -- are made with orange marmalade. The dough need an overnight rise, but with a minimum amount of work in the morning you can enjoy hot-from-the-oven and incredibly delicious rolls for breakfast. A vegan, soy-free and nut-free recipe.
Yeah, yeah, I know one can never get tired of eating cinnamon rolls for breakfast. But how about a fresh spin on them -- these Vegan Orange Rolls packed with the delicious, sunshine-y flavor of fresh oranges?
These fluffy, cloud-like treats are really easy to make and you can impress your family -- or friends -- by pulling a fresh batch out of the oven in time for breakfast, because most of the work can be done the night before.
And it really isn't a lot of work.
If you love oranges (and if you don't I simply don't want to talk to you, because how could you not?) you will love these rolls. There is a ton of orange flavor in these rolls. For starters, I add some orange juice to the dough, which not just infuses the orange flavor throughout the rolls, but it also gives them a really pretty, pale orange color.
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Then I slather on some orange marmalade (make your own or buy) and roll 'em up. On top of the baked rolls goes a creamy, to-die-for glaze made with more marmalade.
These Vegan Orange Rolls make a great breakfast, but they can double up just as perfectly for dessert. Or snack on them anytime. And if you make them, be sure to let me know you did!
Vegan Orange Rolls
- 2 ¼ tsp (1 package) active dry yeast
- ¼ cup warm water (not hot)
- ¼ cup sugar
- ½ cup orange juice
- ¼ cup aquafaba (chickpea brine) (Or use 2 tsp egg replacer powder mixed with ¼ cup water)
- ¼ cup extra virgin olive oil
- 3 - 3 ½ cups unbleached all purpose flour
- ¼ tsp salt
For the filling:
- ½ cup orange marmalade
For the orange glaze:
- ¼ cup orange marmalade
- 2 tbsp vegan butter (optional but nice)
- 2 tbsp nondairy milk
- ¼ cup powdered sugar
- Mix the yeast, sugar and water in a large bowl or in the bowl of a stand mixer and let it stand five minutes or until the yeast is frothy and bubbly.
- Add the orange juice, aquafaba, oil, flour and salt and 2 cups of flour and mix until the dough comes together. Continue to add flour, ¼ cup at a time, until you have a smooth, pliable dough that doesn't stick. Continue to knead a couple more minutes.
- Form the dough into a smooth ball and place in an oiled bowl, turning the dough over once to ensure it is coated with oil. Cover tightly with cling wrap and set aside in a refrigerator overnight. If you want to make the rolls the same day, set the dough to rise in a warm place for 1-2 hours or until doubled.
- In the morning, or when ready to shape the rolls, punch down the dough and roll into a rectangle 12 inches long and six inches wide.
- Spread the orange marmalade for the filling on the surface of the dough. Starting along the long seam, roll the dough as tightly as possible until you have a cylinder 12 inches in length.
- Cut the dough into 10-12 pieces, equal in size if possible.
- Place each roll, cut side up, in a 10-inch round or square pan. I used an 8-inch cake pan and things were a bit tight in there which made the rolls rise rather high, but you can use an 9-inch pan if that's your only option. A 10-inch cast-iron skillet would work well too.
- Cover the rolls with cling wrap or a kitchen towel and set aside to rise in a warm place for an hour until they are puffy and risen.
- About 20 minutes before baking, preheat your oven to 350 degrees.
- To bake, place the orange rolls in the oven and bake for 28-30 minutes or until browned on top.
Make the glaze:
- Mix all the glaze ingredients with a whisk. If using vegan butter, make sure you melt it first.
- Drizzle the glaze over the rolls and serve warm.