Sneaking one last one in under the wire of 2024- these overnight orange rolls are just the thing to whip up and to kick off the new year on a sweet note.
I’m going to start off by saying all of you throwing the idea of new years resolutions as me for why you can’t make these rolls – I’m telling you – how about we make it about balance instead of cutting out things you love?
Just food for thought.
Anyway, I digress.
As for these overnight orange rolls, they were inspired by some sold at my local bakeshop and after digging in – I just couldn’t help but try my own hand at them.
It speaks to how delicious they are that I even wanted to try them because similarly how I hate frying things at home, I usually can’t be bothered with anything that requires a rise. Exceptions must be made, and for those occasions where I do attempt a knead and proof and rise, you know that it’s a recipe worth the elbow grease.
I adapted the base of my delicious poppyseed rolls and just added some citrus flair
What do I need to make overnight orange rolls?
- The wet stuff- whole milk, eggs, butter and vanilla.
- The dry stuff- flour, yeast, sugar and salt
- The flavor stuff- orange zest, candied orange and orange juice
The nice thing about these is that you can do a lot of the prep work beforehand – these are meant to be made a day ahead so that in the morning, you have one last leisurely proof before popping them in the oven.
I started making these around 8 pm at night and the dough part came together in like 8 minutes. The roll and cut part, maybe another 5.
In total, about 20 minutes of active prep time. I think we can all find time for that!
So what are you waiting for?
Overnight Orange Rolls
Ingredients
For the rolls
- 1 large egg
- 6 TB whole milk
- 4 TB unsalted butter, room temperature softened
- 1 ½ cup all-purpose flour
- 1 ⅛ tsp active dry yeast
- 1 TB sugar
- ½ tsp salt
- 1 tsp vanilla
- 1 TB orange zest
For the filling
- ¼ cup unsalted butter, softened to room temperature
- ¾ cup sugar
- 2 TB orange zest (about 1 orange)
- ⅓ cup candied orange pieces
For the glaze
- 1 ¼ cup powdered sugar
- 2 TB unsalted butter, melted
- 1 tsp vanilla extract
- 2 TB orange juice
- 2 tsp orange zest optional
Instructions
- Place all of the dough ingredients in the bowl of a stand mixer. Mix all of the ingredients together by hand with a spatula before putting the bowl on the stand mixer fitted with a dough hook. Beat about 6 minutes- the dough will come together into a soft, sticky dough ball after several minutes.
- Place the dough in a lightly greased bowl and lightly dust the top of the dough with flour. Let rise in a warm place about one hour.
- While the dough is proofing, make the filling. Place all the ingredients in a small bowl, and using a fork or your hands, mix all the ingredients together until well incorporated. Set aside.
- After the hour, on a lightly floured work surface, roll the dough into a 14 x 8ish” rectangle. Spread the filling over the entire rectangle. Beginning with one long edge, roll the dough into a log. Cut the log into 8 equal slices. Place the slices in a greased pie plate, cover with plastic wrap, and let rise in the refrigerator overnight.
- The next morning, take the rolls out of the oven an place in a warm place for about 30 minutes. One hour if you’re not chomping at the bit.
- Preheat the oven to 375F. Bake 30-37 minutes until golden brown.
- While the rolls are cooking, make the icing by placing the powdered sugar, melted butter, vanilla, OJ and zest in a bowl and mix until smooth and combined.
- Once the rolls come out of the oven, immediately glaze with HALF of the icing. Let sit 20 minutes until that has absorbed and the rolls have slightly cooled. Cover thoroughly with remaining icing.
- Enjoy!