Uploaded June 2026 | Updated September 2026, 1 week ago
Marmalade, poppy seed & cardamom pull-apart rolls
Serves 10 | Prep 30 mins (+ cooling & 2Ā½ hours rising time) | Cooking 40 mins
3 cups (450g) plain flour
2 tsp (1 sachet/7g) dried yeast
1 cup (250ml) warm water
Ā¼ cup (55g) caster sugar
40g butter, softened
1 Coles Australian Free Range Egg, lightly whisked
1 orange, rind finely grated, juiced
1 lemon, rind finely grated, juiced
2 tbs poppy seeds, crushed
100g butter, extra, softened
ā cup (150g) brown sugar
2 tsp ground cardamom
2 tsp ground cinnamon
1 cup (160g) icing sugar mixture
2 tbs marmalade
1. Knead dough: Combine the flour, yeast, water, sugar, butter, egg, orange rind and lemon rind in the bowl of an electric mixer fitted with a dough hook. Knead on low speed for 10 mins or until the dough is smooth and elastic. (Alternatively, stir the ingredients until mixture comes together, then turn onto a floured surface and knead until smooth.) Transfer to a large greased bowl and cover. Place in the fridge for 2 hours or until the dough doubles in size.
2. Prep the poppy seeds: Place poppy seeds in a small bowl. Add the lemon juice and half the orange juice and set aside for 5 mins to soak.
3. Make butter mixture: Use an electric mixer to beat the extra butter and brown sugar until pale and creamy. Add cardamom and cinnamon and beat to combine. Add the poppy seed mixture and beat to combine.
4. Make the rolls: Grease and line the base and side of a 22cm (base measurement) round cake pan. Turn dough out onto a lightly floured work surface and roll into a 30cm x 40cm rectangle. Spread evenly with the poppy seed mixture. Use a large sharp knife to cut the dough in half crossways. Cut each half into thirds. Roll each rectangle into a log. Use kitchen scissors to cut log in half lengthways and twist into a rope. Curl into a spiral and place in the pan. Repeat with remaining dough rectangles. Set aside for 30 mins to rise slightly.
5. Now bake: Preheat oven to 200Ā°C (180Ā° fan-forced). Bake rolls for 10 mins. Reduce heat to 180Ā°C (160Ā°C fan-forced) and bake, covered, for a further 25-30 mins or until cooked through. Set aside in the pan for 5 mins. Transfer to a wire rack to cool completely.
6. Glaze & serve: Combine icing sugar, marmalade and remaining orange juice in a small bowl. Drizzle over the rolls to serve.
Marmalade, poppy seed & cardamom pull-apart rolls
Serves 10 | Prep 30 mins (+ cooling & 2Ā½ hours rising time) | Cooking 40 mins
3 cups (450g) plain flour
2 tsp (1 sachet/7g) dried yeast
1 cup (250ml) warm water
Ā¼ cup (55g) caster sugar
40g butter, softened
1 Coles Australian Free Range Egg, lightly whisked
1 orange, rind finely grated, juiced
1 lemon, rind finely grated, juiced
2 tbs poppy seeds, crushed
100g butter, extra, softened
ā cup (150g) brown sugar
2 tsp ground cardamom
2 tsp ground cinnamon
1 cup (160g) icing sugar mixture
2 tbs marmalade
1. Knead dough: Combine the flour, yeast, water, sugar, butter, egg, orange rind and lemon rind in the bowl of an electric mixer fitted with a dough hook. Knead on low speed for 10 mins or until the dough is smooth and elastic. (Alternatively, stir the ingredients until mixture comes together, then turn onto a floured surface and knead until smooth.) Transfer to a large greased bowl and cover. Place in the fridge for 2 hours or until the dough doubles in size.
2. Prep the poppy seeds: Place poppy seeds in a small bowl. Add the lemon juice and half the orange juice and set aside for 5 mins to soak.
3. Make butter mixture: Use an electric mixer to beat the extra butter and brown sugar until pale and creamy. Add cardamom and cinnamon and beat to combine. Add the poppy seed mixture and beat to combine.
4. Make the rolls: Grease and line the base and side of a 22cm (base measurement) round cake pan. Turn dough out onto a lightly floured work surface and roll into a 30cm x 40cm rectangle. Spread evenly with the poppy seed mixture. Use a large sharp knife to cut the dough in half crossways. Cut each half into thirds. Roll each rectangle into a log. Use kitchen scissors to cut log in half lengthways and twist into a rope. Curl into a spiral and place in the pan. Repeat with remaining dough rectangles. Set aside for 30 mins to rise slightly.
5. Now bake: Preheat oven to 200Ā°C (180Ā° fan-forced). Bake rolls for 10 mins. Reduce heat to 180Ā°C (160Ā°C fan-forced) and bake, covered, for a further 25-30 mins or until cooked through. Set aside in the pan for 5 mins. Transfer to a wire rack to cool completely.
6. Glaze & serve: Combine icing sugar, marmalade and remaining orange juice in a small bowl. Drizzle over the rolls to serve.
