Easy Overnight Orange Rolls (Printable)

Tender rolls infused with fresh orange zest and a zesty glaze for a light morning delight.

# 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 Make It:

01 - In a large mixing bowl, whisk together flour, sugar, yeast, and salt.
02 - In a separate bowl, combine milk, melted butter, eggs, and orange zest.
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 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.
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.
11 - Preheat oven to 350 degrees Fahrenheit.
12 - Bake for 22 to 25 minutes, until golden brown.
13 - While baking, prepare the glaze by whisking together powdered sugar, orange juice, and zest until smooth.
14 - Drizzle glaze over warm rolls before serving.

# Expert Tips:

01 -
  • You do almost nothing in the morning—the dough does the heavy lifting overnight while you sleep.
  • Fresh orange zest transforms these from ordinary rolls into something that tastes like a bakery secret, bright and sophisticated.
  • They're foolproof enough for your first try but impressive enough to serve at a proper brunch.
02 -
  • The overnight rest is not optional—it's what makes these rolls taste bakery-quality and allows you to skip the morning stress entirely.
  • Don't skip the room temperature eggs and milk; cold ingredients fight the yeast and can result in sluggish rising or dense texture.
  • If your kitchen is cold, the first rise might take longer than an hour, and that's fine—watch the dough, not the clock.
03 -
  • Dental floss or thread cuts rolls more cleanly than a knife because it doesn't compress the dough the way pressing down does.
  • If you're not ready to bake in the morning, you can keep the rolls in the fridge for up to 48 hours—they'll just keep slowly rising, so check them earlier if they look too puffy.
  • A pinch of cardamom in the filling adds subtle spice that makes people wonder what secret ingredient you used.
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