Orange Breakfast Rolls
Makes fifteen large rolls
Modified from the Pioneer Woman’s amazing cinnamon rolls 101
2 cups almond milk
½ cup oil
½ cup sugar
2¼ teaspoons active dry year (1 packet)
4 cups flour - mix of all purpose and whole wheat
½ teaspoon ground cardamom
½ cup flour - reserved
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
1 cup marmalade
½ cup non-dairy butter
1 cup sugar
3 cups confectioners sugar
6 tablespoons non-dairy butter, melted
6 tablespoons orange juice, more to thin as needed
2 tablespoons honey
Zest of an orange
For the dough, heat the milk, vegetable oil, and sugar in a medium saucepan over medium heat to just below a boil. Set aside and cool to warm. Whisk in the yeast and flour, stirring until just combined. Cover with a lid and set aside for 1-2 hours.
In the bowl of a stand mixer, combine this mixture with remaining flour, baking soda & powder. Beat with dough hook until dough is elastic and smooth - about 8 minutes.
Preheat the oven to 375°F and line a baking sheet with a silicone baking mat or parchment paper.
On a floured baking surface, roll the dough into a large rectangle. Spread marmalade across dough, drizzle with melted butter and sprinkle with sugar and cinnamon. Roll up rightly into a long rope and cut into 15 equal pieces.
Tuck the tail end of each roll under the roll and place them, edges touching in the center of the baking sheet. Cover with a damp towel and let rise 20 minutes before baking.
Bake 15-20 minutes, until golden brown & beautiful - and center temperature is 200°F
Let cool while preparing icing.
Whisk together icing ingredients until smooth - add more juice as needed to thin. Spread liberally over cooled rolls.