Easy Overnight Orange Rolls (Print out)

Tender rolls with fresh orange zest topped by a sweet glaze, prepared overnight for effortless morning enjoyment.

# What You'll Need:

→ Dough

01 - 3.5 cups all-purpose flour
02 - 0.25 cup granulated sugar
03 - 2.25 teaspoons instant dry yeast
04 - 0.5 teaspoon salt
05 - 0.75 cup whole milk, lukewarm
06 - 0.25 cup unsalted butter, melted
07 - 2 large eggs, room temperature
08 - Zest of 2 large oranges

→ Filling

09 - 0.25 cup unsalted butter, softened
10 - 0.5 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 until evenly distributed.
02 - In a separate bowl, combine lukewarm milk, melted butter, eggs, and orange zest.
03 - Add wet ingredients to 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 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.
11 - Preheat oven to 350 degrees Fahrenheit.
12 - Bake for 22 to 25 minutes until golden brown.
13 - While rolls bake, prepare the glaze by whisking together powdered sugar, orange juice, and zest until smooth.
14 - Drizzle glaze over warm rolls before serving.

# Expert Advice:

01 -
  • You do the hard work tonight and sleep in tomorrow—the rolls finish themselves while you're still in your robe.
  • Fresh orange zest means these taste nothing like those sad cinnamon rolls from a tube, with a brightness that makes people ask for the recipe immediately.
  • Even if you've never made yeast dough before, this one is forgiving and actually fun to work with.
02 -
  • Room temperature ingredients are non-negotiable for yeast dough—cold eggs and butter won't incorporate smoothly, leading to dense, uneven crumbs, so plan ahead and pull everything out of the fridge early.
  • The overnight refrigeration is actually a feature, not a shortcut, because cold fermentation develops deeper flavor and makes the rolls even more tender than a rushed same-day proof.
  • Orange zest oxidizes quickly, so zest fresh right before using and don't make this recipe the day before and zest it tonight—the oils fade and you'll lose that brightness you came for.
03 -
  • Use dental floss or a thin sharp knife to cut the rolls—both create cleaner slices than a serrated knife, which tears the dough and looks messy on the sides.
  • If your kitchen is cold, create a makeshift proof box by placing the rolls in an unheated oven with the light on, which maintains around 75°F and is perfect for yeast dough.
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