Easy Overnight Orange Rolls (Print)

Soft, orange-infused rolls with a zesty glaze, ideal for a flavorful breakfast or brunch treat.

# Components:

→ Dough

01 - 3 1/2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 2 1/4 teaspoons instant dry yeast
04 - 1/2 teaspoon salt
05 - 3/4 cup whole milk, lukewarm
06 - 1/4 cup unsalted butter, melted
07 - 2 large eggs, room temperature
08 - Zest of 2 large oranges

→ Filling

09 - 1/4 cup unsalted butter, softened
10 - 1/2 cup granulated sugar
11 - Zest of 1 large orange

→ Glaze

12 - 1 cup powdered sugar
13 - 2 to 3 tablespoons fresh orange juice
14 - 1 teaspoon orange zest

# Directions:

01 - In a large mixing bowl, whisk together flour, granulated sugar, instant dry yeast, and salt until evenly distributed.
02 - In a separate bowl, combine lukewarm milk, melted butter, eggs, and orange zest until well blended.
03 - Add the wet ingredient mixture to the dry ingredients and stir until a sticky dough forms.
04 - Knead by hand or with a stand mixer fitted with a dough hook for 7 to 8 minutes until the dough becomes smooth and elastic.
05 - Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 to 2 hours until the dough has doubled in size.
06 - Punch down the dough and roll it out on a lightly floured surface to a 10 by 16 inch rectangle.
07 - Spread softened butter evenly over the dough surface, then sprinkle with granulated sugar and orange zest for the filling.
08 - Roll up the dough tightly starting from the longer edge and cut into 12 equal-sized rolls using a sharp knife or dental floss.
09 - Place the rolls in a greased 9 by 13 inch baking dish, cover tightly with plastic wrap, and refrigerate overnight.
10 - Remove rolls from refrigeration and let them sit at room temperature for 45 to 60 minutes until puffy and risen.
11 - Preheat the oven to 350 degrees Fahrenheit.
12 - Bake for 22 to 25 minutes until the rolls are golden brown on top.
13 - While the rolls bake, whisk together powdered sugar, fresh orange juice, and orange zest until smooth and pourable.
14 - Drizzle the prepared glaze over the warm rolls immediately after removing from the oven and serve.

# Expert Advice:

01 -
  • You can prep them the night before and wake up to minimal fussing, which feels like cheating in the best way.
  • The fresh orange zest gives you that bright, unexpected flavor that makes people ask for the recipe before they've even finished eating.
  • Twelve rolls means there's enough for seconds, sharing, or sneaking one cold from the fridge the next morning.
02 -
  • The overnight refrigeration is non-negotiable if you want tender rolls; rushing this step results in dense, tough dough that bakes up harder than you'd want.
  • Letting the rolls come to room temperature in the morning is just as important as the overnight chill, and skipping those 45 minutes means you'll get sunken, underproofed rolls.
  • Don't use hot water or milk; it will kill the yeast and leave you with dough that never rises, which I discovered during my second attempt before I learned to use a thermometer.
03 -
  • Use dental floss or a strong thread to cut rolls instead of a knife; it gives you cleaner cuts and prevents the filling from squishing out as you slice.
  • Room temperature eggs and milk mix more smoothly into the dough, creating a more tender crumb than cold ingredients would.
  • If you're making these for guests, prepare them through the overnight refrigeration step, then bake them fresh in the morning while setting the table, so the aroma greets everyone as they arrive.
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