Easy Overnight Orange Rolls (Printable)

Tender rolls infused with fresh orange zest and topped with a zesty glaze, perfect for brunch or breakfast.

# What You'll Need:

→ 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

# How-To:

01 - In a large mixing bowl, whisk together flour, sugar, yeast, and salt until evenly combined.
02 - In a separate bowl, combine lukewarm milk, melted butter, eggs, and orange zest, stirring until well blended.
03 - Add the wet ingredients to the dry ingredients and mix until a sticky dough forms.
04 - Knead by hand or with a stand mixer using the 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 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 over the dough, then sprinkle with sugar and orange zest for the filling.
08 - Roll up the dough tightly from the longer edge and cut into 12 even rolls using a sharp knife or dental floss.
09 - Arrange rolls in a greased 9 by 13 inch baking dish. Cover tightly with plastic wrap and refrigerate overnight.
10 - In the morning, let the rolls sit at room temperature for 45 to 60 minutes until puffy and risen.
11 - Preheat oven to 350 degrees Fahrenheit.
12 - Bake for 22 to 25 minutes until golden brown on top.
13 - While baking, prepare the glaze by whisking together powdered sugar, orange juice, and zest until smooth and pourable.
14 - Drizzle glaze over warm rolls immediately before serving.

# Expert Tips:

01 -
  • You do the real work at night, so breakfast practically makes itself while you're still in your pajamas.
  • Fresh orange zest transforms basic dough into something that smells like a bakery decided to move into your kitchen.
  • They're tender enough that even slightly imperfect rolls turn out beautiful and delicious.
02 -
  • Cold dough from the fridge needs that 45-60 minute rest or the rolls stay dense; it's not optional, and this is where patience actually changes everything.
  • Using a microplane for the zest makes all the difference because it catches the flavorful oils without including the bitter white pith underneath.
03 -
  • Let your milk cool to truly lukewarm before mixing with yeast; if it's too hot you'll kill the yeast, and if it's too cold the yeast won't activate properly.
  • When rolling and cutting, use dental floss instead of a knife to slice through without squishing the dough, which keeps the rolls' shape cleaner and more uniform.
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