Easy Overnight Orange Rolls (Printable Version)

Soft rolls with bright orange zest and a sweet glaze, ideal for a fresh morning treat.

# 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 Steps:

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, room temperature 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 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 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.
08 - Roll up 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 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, whisk together powdered sugar, orange juice, and zest until smooth.
14 - Drizzle glaze over warm rolls before serving.

# Tips for Success:

01 -
  • The overnight rise means you can forget about them until morning, then watch them puff up while you shower.
  • Fresh orange zest makes these taste nothing like grocery store cinnamon rolls—bright, sophisticated, and weirdly comforting.
  • One batch feeds a crowd, which my family learned the hard way when these disappeared in under ten minutes.
02 -
  • Room-temperature eggs and milk actually matter here—cold ones won't incorporate smoothly into your dough and you'll end up with a tougher crumb than you want.
  • That overnight refrigeration isn't just for convenience; it's where the flavor develops and the dough becomes easier to handle and more forgiving.
03 -
  • If your kitchen is cold, turn your oven on for just 30 seconds, then turn it off and proof your rolls inside—it's the perfect gentle warmth without cooking anything prematurely.
  • Use dental floss or a thin fishing line to slice the rolls instead of a knife; it cuts cleanly without compressing the dough and squishing all your work.
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