Saturday, 21 2010

kitchy weekends: marmalade rolls

Cinnamon rolls are always a big hit in my house, everybody seem to love my cinnamon rolls and my mother is so proud with my cinnamon rolls making talent. she’s so proud that she is always trying to convince me to bake batches of cinnamon rolls and give it away to her favorite people every time I’m in the mood, yes, cinnamon rolls and banana muffins.

This orange marmalade rolls is pioneer woman’s recipe, its her very own cinnamon rolls twist. so they are basically the cinnamon rolls without the cinnamon, plus orange marmalade jam and brown sugar instead of white sugar. but i used palm sugar instead of brown sugar, I love palm sugar so much and i could eat it in any ways, sprinkled on anything. if you haven’t try palm sugar, wow, you missed a lot. its just really good, especially in a cinnamon rolls, palm sugar is more flavorful than brown sugar.
The pairing of brown sugar and orange marmalade is so wonderful, although i went for sweet orange marmalade that resulting in a very sweet rolls, but, its still okay. not really a big fan of bitter taste anyway. One accident happened, i ran out of bread flour, all-purpose flour too. and forced to use, guess what? CAKE FLOUR! but, guess what? it worked! it worked just fine, although the rolls are way softer than the usual rolls i made, and combined with all the fillings, they are an ooey-gooey sweet goodness. not really a beautiful thing to photograph too, i just hope it still looks appealing though.

ORANGE MARMALADE ROLLS

adapted from the pioneer woman’s recipe

Ingredients

• ½ whole Recipe Of “Cinnamon Roll Dough”, click for the recipe, straight for the pioneer woman herself
• 8 Tablespoons Orange Marmalade
• ½ cups Melted salted Butter
• 1 cup palm sugar
• ORANGE GLAZE (i omit this, not a fan of glaze on rolls)
• 2 pounds Powdered Sugar
• 6 Tablespoons Melted Butter
• ½ cups Milk
• ½ cups Orange Juice
• 1 dash Salt

Roll out dough into a long rectangle. Spread marmalade over the top. Pour on butter, and then sprinkle on the palm 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. i smothered more of orange marmalade jam on top of them while they are still hot for more sweet orange sensation.