Marmalade Breakfast Rolls

Marmalade Breakfast RollsI have to confess, these use cup measurements. I’m sorry, I normally give you all my recipes in grams and ml. My cinnamon roll quest was to learn a cinnamon roll recipe off by heart and cups seemed more memorable as well as saving me get the scales out. These beauties are really forgiving so cups are okay.

I also have to confess that I made these for two greedy non blogging boys. Boys who didn’t take a picture before eating them. Apologies for these pictures. I’ve promised to make these again for Charlie, so I’ll do some proper pictures then. Or if anyone is a dab hand with a camera I’ll swap you a batch for photos!


I think you will like these Marmalade Breakfast Rolls because they are

  • citrusy
  • zesty
  • doughy
  • great warm
  • lovely cold

I adapted the dough from this recipe which I made twice during my Cinnamon Roll Quest. As there is quite a lot of sugar in these, I recommend a zesty marmalade, I used some beautiful three fruit marmalade by the lovely Abby. I think a marmalade with grapefruit in would work well and big pieces of peel work great.

Total Time: 3 hours

Number of servings: 7

See Detailed Nutrition Info on


  • 1 cup plain flour
  • 1 cup strong white bread flour
  • 3/4 cup wholemeal flour
  • 1/4 cup golden caster sugar
  • 1/3 packet fresh yeast
  • pinch salt
  • 1/3 cup almond milk (or semi skimmed)
  • 50g butter
  • 1/4 cup water
  • zest of a grapefruit (then have the rest on the side!)
  • 1 tsp lemon extract
  • 2 medium eggs, mixed together
  • Oil for greasing.
  • 3 tbsp marmalade
  • 25g butter, melted
  • 2 tbsp brown sugar


  1. In the bowl of a freestanding mixer with the dough hook attached, add the flours, sugar, yeast and salt.
  2. In a small saucepan melt the butter with the milk, once the butter is melted remove from the heat and add the water. Grate in the grapefruit zest and add the lemon extract.
  3. Pour the milk into the mixer bowl and turn it on, add the eggs whilst the mixer is turning and allow it to come together into a sticky dough.
  4. Get your oil ready (remove the lid), scoop the dough out of the bowl with one hand and pour a little oil into the bowl and rub it around with your other hand. Put the dough back in the bowl. Cover with cling film and allow to double in size (or put in the fridge overnight).
  5. When the dough in doubled in size, flour a surface and tip the dough out of the bowl (if refrigerated dough, allow it to come to room temp for 30 minutes) and knock it back. Leave to rest for 5 minutes covered in a towel.
  6. Roll out the dough to a rectangle approx 30 cm x 15 cm but bigger/smaller is fine. Spread over the marmalade, pour over the melted butter then sprinkle with the sugar.
  7. Roll the dough up from the long side and cut into 7 pieces. Place them in the silicon cake tin with 1 in the middle and 6 around the edge. Spoon any marmalade that escapes over the top.
  8. Leave the rolls to double in size (or refrigerate overnight then allow it to come to room temp for 30 minutes)
  9. Bake at 180'c for 30-40 minutes.


I topped mine with some leftover frosting from these Chai Cinnamon Rolls but they don’t need it or cream cheese frosting would work well too.

They were delicious hot but equally good the next day cold, the marmalade and sugar runs down into a beautiful syrup at the bottom of each roll.

Do you have an suggestions of ways I can play around with the classic cinnamon roll?

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  1. Maria @ runningcupcake says:

    These sound amazing! I get annoyed with cups as weighing is easy as I have a scale with a reset button, whereas there is so much more washing up with cups, and it just is not as accurate! What about adding ginger chunks for a marmalade and ginger combo?

  2. Jenny @ BAKE says:

    I am a secret lover of cup measurements too, they are just so easy and mindless to use! marmalade rolls sounds like a brilliant way to tempt yourself out of warm bed any day so I will be adding them to my baking list!

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