Wake up and smell the orange rolls.
Ingredients
1(1/4-oz.)
Let stand until foamy, about 5 minutes.
Credit:Victor Protasio; Food Stylist: Ruth Blackburn; Prop Stylist: Christine Keely
Beat on low speed just until smooth, about 1 minute.
Replace paddle attachment with dough hook attachment.
Dust a work surface with 1 cup of the flour.
Turn dough out onto floured surface.
Transfer to a large bowl lightly coated with cooking spray, turning once to grease top.
Turn dough out onto a lightly floured work surface.
Roll out to an 18- x 12-inch rectangle.
Spread butter-marmalade mixture over surface, leaving a 1/2-inch border.
Starting at 1 long end, roll up dough into a log.
Cut crosswise into 15 pieces (about 1 1/4 inches thick each).
Arrange rolls in a 13- x 9-inch baking pan lightly coated with cooking spray.
Preheat oven to 350F.
Uncover rolls; gently brush with remaining 1/4 cup marmalade.
Bake until golden brown, about 30 minutes.
Let cool in pan on a wire rack 15 minutes.
Whisk together powdered sugar and orange zest and juice in a small bowl until smooth; drizzle over rolls.
Serve warm or at room temperature.
