An overnight friendly orange sweet roll recipe that makes 12 rolls with orange cream cheese glaze. These rolls are soft, fluffy, and perfect!
These orange rolls have been a reader favorite since it was published in 2019. It has been updated with new photos and more streamlined step-by-step instructions in April 2024.
The Best is right! I entered these Orange Rolls in my local county fair this summer and I WON a BLUE RIBBON FIRST PLACE for BEST SWEET ROLL! And they are THE BEST! Thank you for such delicious recipes!....⭐️⭐️⭐️⭐️⭐️
- Pamela
If you've never had homemade orange rolls before, let me introduce you to these lovely, bakery worthy orange buns. These are tied as favorites of our family with Banana Bread Cinnamon Rolls, and we've alternated between these and Cranberry Orange Almond Cake for Christmas breakfast.
This recipe is special because I use fresh orange juice and zest in the dough and filling. I also use a secret ingredient that really makes the orange flavor POP. Any guesses on what it is?? It's GINGER. Ground ginger makes these the absolute best orange rolls I have ever made, and they wrecked my husbands life. These rolls are soft, fluffy, and perfect.
Jump to:
Why They Are The Best
- Orange zest filling stays inside! I'll tell you my trade secrets in the tip section of the post below.
- Homemade orange cream cheese glaze! It is QUITE nice.
- Using yeast in orange rolls makes them soft, tender, and fluffy.
- This recipe uses orange juice AND orange zest in the dough and filling to maximize orange flavor.
- The secret ingredient in the filling (spoiler, it's ginger) is just enough to be amazing, not overpowering.
- Dozens of 5 star reviews from readers!
🛒 Key Ingredients
- Oranges - I use regular navel oranges for this recipe, you'll need at least 2, but 3 if you want extra zest on top. I like to slice the extras up after using the zest to serve with the orange rolls once they're baked!
- Ginger - This is my secret ingredient for the filling! It's not too strong, just enough to enhance the orange flavor.
- Orange Juice Concentrate - This is just for the orange glaze, it is fantastic.
- Active Dry Yeast - Or instant yeast can be used for a slightly faster rise time.
- Butter - Salted butter tastes the best in this recipe, unsalted can be used to reduce sodium.
- Egg - Used as a binder in the dough.
- Milk - Used to enrich the dough to make it soft and fluffy.
✏️ Substitutions
- Ginger - You can replace the ginger with cinnamon if you wish, it will change the flavor profile to a cinnamon orange roll.
- White granulated sugar - can be replaced with coconut sugar.
- Milk - can be replaced with an unsweetened nut milk.
🆒 Variations
- Lemons in place of the orange zest and orange juice would be amazing!
- Put in 1 cup chopped dried cranberries for a cranberry orange version!
- Add 1 cup chopped walnuts to the filling if you want a little added texture.
- Add ½ teaspoon almond extract to the icing for a slightly different flavor profile.
🧑🍳 Instructions
Dough - Step 1 (above). In a small bowl combine warm (not hot) milk (between 100-110 ℉), sugar, and active dry yeast and let sit 5 minutes or until foamy. Milk that is too warm can kill the yeast, and it won't activate and the dough won't rise.
TIP: If using instant yeast, simply combine all dough ingredients. Just keep the yeast away from direct contact with the salt when combining ingredients (salt slows yeast growth).
Dough Step 2. (above) In a stand mixer with a dough hook (or large bowl if mixing by hand) combine salt, butter, egg, orange zest, orange juice, and 4 cups of flour. Pour foamy yeast mixture in and mix with dough hook on low speed for 5-8 minutes until smooth and elastic (if mixing by hand, simply mix with a wooden spoon until you can't mix anymore and then begin kneading by hand 8-10 minutes).
Dough Step 3. (above) Add up to another ½ cup of flour to make dough consistency only slightly sticky. Dough should pull away from sides of bowl in an electric mixer. Oil a large bowl, place dough inside and cover with plastic wrap. Let rise at room temperature for one hour or until doubled in size.
The Filling - Step 1 (above). In a medium bowl combine sugar, orange zest and ground ginger. Mix in the orange zest for a minute or two so that the sugar turns orange from the orange zest oils, then mix in the flour. Set aside.
Filling Step 2. (above)On a floured work surface, roll dough into roughly a 24 inch by 12 inch rectangle. I stop occasionally and shape it with my hands to keep a rectangular shape. Spread softened butter over dough, then sprinkle and spread sugar mixture evenly over butter.
Step 3. (above) Carefully roll dough lengthwise into a long roll.
Step 4. (above) Use a piece of clean string or dental floss and slide the string underneath the roll. Pick up both ends of the string, cross them, and pull tight to cut the dough into 12 equal pieces. Place rolls cut side down into an oiled 9x13 inch pan or large 18 x 11 inch baking sheet. (In the smaller pan they are a bit closer together and take a little longer to bake but are a little more moist.)
Step 5. Cover with a dish towel, and let rise for 45 minutes to one hour until almost doubled in size. Preheat oven to 350 ℉ and Bake for 25-30 minutes, until light golden brown on top. Using a glass or thick ceramic pan takes a little longer, using a dark pan or large baking sheet takes less time.
For the Icing - In a medium bowl combine cream cheese, butter and mix until most of the lumps are gone. I microwave them for 10-20 seconds to soften them enough to mix. Mix in powdered sugar, vanilla, and orange juice concentrate until smooth. I like my icing thicker like frosting. Add another 1-2 Tablespoons orange juice concentrate if you prefer a thinner glaze.
Once the orange buns are out of the oven and have cooled for 10-15 minutes, generously drizzle or spread icing over rolls. Serve warm for maximum deliciousness. Overnight orange roll recipe instructions are in the Frequently Asked Question section below!
📌 Top Tips
- Use 2% or whole milk in the dough. It enriches the dough with the egg and butter and makes the rolls soft, even the next morning.
- Use ginger (my secret ingredient) in the filling. This spice seriously lifts these rolls to a whole new level.
- Don't skimp on rising time! I cannot stress this enough. It really does make a difference.
- My bakery style tip: the flour in the orange zest/sugar filling keeps all of that lovely filling inside the rolls instead of oozing out into the pan as they bake. The flour acts as a thickener as the butter and sugar melt and caramelize.
- For an extra orangey kick, use frozen orange juice concentrate in the frosting. Trust me.
- Use an orange juicer to make quick work of getting the orange juice you need for the dough. 1 Orange makes about ¼ cup of juice.
❓Frequently Asked Questions
Yes!
- Follow recipe to make dough, fill, roll, and cut dough into 12 rolls and place cut side down onto a baking sheet or 9×13 inch pan.
- Cover with plastic wrap and refrigerate immediately. Do not let rise first or they will deflate in the refrigerator. Cooling the dough simply slows yeast growth, it does not kill it.
- Place in fridge overnight.
- Remove from refrigerator and let rise for 30-40 minutes in warm place before baking. I like to turn on the oven to 200 F for 2 minutes, then turn off the oven and set the rolls inside to rise with the door cracked open.
- Bake at 350 F for 25-30 min. Glass pans will take a few more minutes to bake than dark pans.
If baked: cool them completely on a rack, wrap well, and store in the freezer.
If unbaked: as soon as the rolls are assembled and sliced, place them in a pan, cover, and freeze immediately. Do not let rise first or they will deflate in the freezer.
- Once frozen, You can transfer to a freezer bag or smaller freezer safe container.
- Freeze until ready to use up to 3 months. Do NOT microwave dough to thaw. It will kill the yeast, and the rolls won't rise.
• Regular rise method: Remove from freezer, thaw in warm place (covered) for 3-5 hours or until almost doubled in size.
• Quicker rise method: Turn ON oven to 200 degrees for 2 minutes then turn OFF oven. Place rolls in oven, let thaw and rise 2-3 hours until almost doubled in size.
- Bake at 350 F for 25-30 minutes. Glass pans will take a few more minutes to bake than dark pans.
This recipe does NOT, it does not need it! It has both an orange filling and orange frosting. Orange cinnamon rolls usually have a cinnamon filling and an orange frosting.
Oven: Cover with foil and place rolls in a 350 ℉ oven. Heat for 10-15 minutes.
Microwave: for about 30-45 seconds.
If the rolls have been frozen, let them thaw at room temperature overnight and then reheat as stated above.
For the best results, yes. It will have a better texture, be fluffier, and have a finer crumb. Also, the longer the yeast grows and ferments the more flavorful the dough will be.
I don't recommend it. It impacts the flavor and rise time of the orange rolls (salt slows yeast growth slightly), so the dough rises slightly more rapidly if you leave salt out.
More Delicious Sweet Treats
Did You Try This Recipe? ⭐️⭐️⭐️⭐️⭐️ Make sure to leave a star rating and a comment below the recipe card. I love hearing from you, and it is so helpful to other readers! Better yet, share it with family and friends. Thank you!!
📝 Printable Recipe
Best Orange Rolls Recipe
Ingredients
- 1 cup milk
- ¼ cup granulated white sugar
- 1 Tablespoon active dry yeast
- 1 teaspoon salt
- ½ cup butter, softened
- 1 egg
- 2 teaspoons orange zest (of one orange)
- ¼ cup fresh orange juice (of one orange)
- 4 cups all purpose flour (plus extra for rolling out)
Filling:
- 1 cup sugar
- 2 teaspoons zest (of one orange)
- ½ teaspoon ground ginger
- ½ cup butter
- ¼ cup all purpose flour
Frosting:
- 4 oz cream cheese, softened
- 2 oz butter, softened
- ½ teaspoon vanilla
- 2 Tablespoons frozen orange juice concentrate
- 2 cups powdered sugar
Instructions
- In a small bowl combine warm milk (between 100-110 F) sugar, and active dry yeast and let sit 5 minutes or until foamy. If using instant yeast, simply combine all dough ingredients. Just keep the yeast away from direct contact with the salt when combining ingredients (salt slows yeast growth).
- In a stand mixer (or large bowl if mixing by hand) combine salt, butter, egg, orange zest, orange juice, and 4 cups of flour. Pour foamy yeast mixture in and mix with dough hook on low speed for 5-8 minutes until smooth and elastic (if mixing without a mixer, simply mix with a wooden spoon until you can't mix anymore and then begin kneading by hand 8-10 minutes).
- Add up to another ½ cup of flour to make dough consistency only slightly sticky. Dough should pull away from sides of bowl. Oil a large bowl, place dough inside and cover with plastic wrap. Let rise at room temperature for one hour or until doubled in size.
For Filling:
- In a medium bowl combine sugar, orange zest and ground ginger. Mix in the orange zest for a minute or two so that the sugar turns orange, then mix in the flour. Set aside.
- On a floured work surface, roll dough into roughly a 24 inch by 10-12 inch rectangle. I stop occasionally and shape it with my hands to keep a rectangular shape. Spread softened butter over dough. Sprinkle and spread sugar mixture evenly over butter.
- Carefully roll dough lengthwise into a long roll.
- Use a piece of clean string or dental floss and slide the string underneath the roll. Pick up both ends of the string, cross them, and pull tight to cut the dough into 12 equal pieces. Place rolls cut side down into an oiled 9x13 inch pan or large baking sheet, being careful not to crowd the rolls so they have room to rise.
- Cover with a dish towel, and let rise for 45 minutes to one hour until almost doubled in size.Preheat oven to 350 F. Bake for 25-30 minutes, until light golden brown on top. Using a glass or dark pan may take more or less time. Cool 15-20 minute before icing.
For the Icing:
- In a medium bowl combine cream cheese, butter and mix until most of the lumps are gone. I microwave them for 10-20 seconds to soften them enough to mix. Mix in powdered sugar, vanilla, and orange juice concentrate until smooth. I like my icing thicker like frosting. Add another 1-2 Tablespoons orange juice concentrate if you prefer a thinner glaze. Generously spoon icing over rolls to coat evenly. Serve warm for maximum deliciousness.
Notes
Nutrition
Hi, I'm Sara!
Registered Nurse by day, food blogger by weekend. Perfect dip tester & snack quester. I love short walks on the beach and long naps. Sharing my love for food, one bite at a time.
Katie says
Hi! I’ve made these once before via the regular instructions and they were delicious. I’m making them again this coming weekend for the in-laws but I will be making the overnight version and storing them in a cooler to keep near fridge temp while we drive (3 hours) before returning them to the in-laws fridge so we can bake them the next morning. I’m assuming this would be okay since the cooler will keep them from pre-maturely rising? Also can I pre-prepare the icing the day before and bring in a tub or should I mix that the morning we bake? Thank you!!
Sara says
I would think a cooler will help slow down the rise just fine.
And yes! You can make the icing beforehand.
Emily says
Made the overnight version last night for Easter. Kept the two end rolls out to “test”. Even without glaze these are incredible! Such a great flavor with the ginger. Getting ready to bake them now and wondering how many I can eat before guests arrive and still have enough to serve lol. Thank you for such a great recipe!
Sara says
Awesome! I’m glad you liked it, it’s been a favorite of ours for years now. Ginger really does make a difference it’s so good! You could probably eat a few and no one would know…😏 Thanks for reporting back, I always love feedback!
Annie says
Hi! I’m making these for Easter! I’m about to pop my test run into the oven and I’m so excited!
Regarding the freeze version, you’re saying to do the first rise, fill it, roll it and then freeze it. Don’t do the second rise until you take it out of freezer right? Your instructions say don’t do the first rise but your comment to the other girl says to do it!
Thanks!
Sara says
Hi Annie! I can see how the note instructions would be confusing, thank you for bringing it to my attention. Yes to the first dough rise, then fill, roll up, and cut before freezing. Don’t let the cut rolls rise before you freeze them. I can change it to make it less confusing!
Blair Stratton says
I have tried many recipes for orange rolls and I am devastated that so many use marmalade. I love this recipe it is best by far. I add 1/2c warm heavy whipping cream right before baking to make them gooey and add orange extract to the frosting for more orange flavor without changing the consistency. Love love love these rolls I'm told they are they best rolls they have ever had. Thank you so much for the recipe.
Sara says
I’m so glad you enjoyed them! They’re a huge favorite of ours. And thank you for coming back to tell me! Always makes my day.
Susan says
Incredible recipe! These rolls are delectable! I also used the tip that the previous reveiwer mentioned and added 1/2 C whipping cream to the pan before I baked them! Ohmawerd, so good!
Connie says
Been studying orange roll recipes for 3 days- deciding on this one! Can't wait+
Donna Goebel says
On the freezing or refrigerated kind, do I let them rise once, and then follow your steps. Not sure I’m understanding that part.
Sara says
Hi Donna, yes you would complete the first dough rise before rolling out and filling.
Kathi says
Can’t wait to make them for a crowd at Thanksgiving.
How can I make them into mini rolls?
Lex says
I never ever write reviews or comments but these were so good that I had to make an exception. I don't bake, like, at all! So this was my first attempt outside of something that comes in a package that says, " Pillsbury" on it. I followed the instructions exactly and divided the recipe to make all 3 versions (baking that same day, overnight and freezer.) All 03 came out exactly the same after baking. They were such a hit in our family. Not overpowering with the orange flavor and not too sweet. They were ever so slightly browned on the top and soft and gooey on the inside but still thoroughly cooked all the way through. Will definitely make again! Thanks so much for this recipe. I'm so looking forward to trying other recipes that you share!
Sara says
Hi Lex, I’m so, SO glad you enjoyed them and came back to tell me! These are a family favorite of ours. I wish you many happy roll eatings.
Sara says
Hi Kathi, I have never made these into mini rolls. You could roll the dough into a longer, more narrow square before rolling up and shorten the baking time.
Joyce says
Loved these rolls! After hand kneading the dough and letting it rise, it was really easy to roll out. I only used half a stick of butter before sprinkling the sugar mixture and I found that it was more than enough. I also used about 3/4 cup of white sugar, and the rolls were just sweet enough. One tip I have to is to add a 1/2 teaspoon of almond extract to the dough to make them taste more like a bakery roll. Whole family loved them and I believe I will be making a lot more of them in the future!
Melissa says
EUREKA!!! My recipe search for the best orange rolls has ended! I really appreciate your clear, step-by-step instructions with "bakery tips." BEST. EVER. My family can't stop raving about them!!!
Sara says
Oh miss Melissa it makes my heart so happy to hear it. Thank you so much for coming back to tell me, it's so nice to know that people enjoy these orange rolls as much as we do (A whole lot). Wishing many happy face stuffings to you. Cheers!
Maria says
These orange rolls are LEGIT, like bakery worthy, like you should open a window in your house and call it a drive-thru and people will come. I didn't have powdered ginger on hand, so I minced up a tablespoon of sweet ginger bits from Penzy's that I happened to have to add to the filling. And I also added maybe a teaspoon of orange peel granules to the filling mix as well. I cooked all 12 rolls on a large sheet pan, and I was glad I did because they puffed up like mad and were enormous and divine and I would never want to squish something that gorgeous in a 13 x 9 pan. Like I probably could have put 6 of them in a 13 x 9 pan and then the other six in another 13 x 9 pan to rest in the refrigerator for tomorrow. Dang. That's what I'll do the next time. And I am TOTALLY going to make some a freeze them. Seriously, thank you sooooooo much for this recipe. 🙂 🙂 🙂 Everybody who ate them swooned. Now I am wondering what other fruit flavors I might mess around with... hmmmmmmm... lemon? What about dehydrated strawberries in the filling? I am thinking thinking thinking.
Sara says
You sweetheart 💜 I’m glad you loved them and I’m SO GLAD you came back and told me! I love love sweet crystallized ginger but I haven’t tried it in the filling, that sounds so good. Keep experimenting homie, have fun!
Sharmistha Dutta says
Thank you so much for the information
Val says
I would like to make this using a breadmachine. Do you know how? I made pizza dough before using the dough cycle. Thank you.
Sara says
Hi Val, I have never owned a bread machine so I’m afraid I won’t be much help. I don’t want to give incorrect advice, but I would imagine making this dough would be similar to making pizza dough in the bread machine.
Ann says
Sara,
I made your orange rolls today. All I can say is WOW! They are so delicious and your instructions were perfect! Thank you. New Easter tradition for us!
Sara says
Thank you so much for letting me know Ann! It made my day. It’s one of our Easter traditions already, orange rolls are my husbands very favorite. He made them this year and they turned out fabulous. I’m glad you enjoyed them too!
Sarah says
I don’t own a stand mixer so anytime a recipe requires kneading I talk myself out of making it. My first attempt at overnight cinnamon rolls was a failure so I finally talked myself into giving this recipe a try. THEY TURNED OUT AMAZING!!!! Although there are multiple steps & lots of waiting, they were easy to make. Now that I have an abundance of rolls, what’s the best way to store these once cooled?
Sara says
I’m so happy you enjoy them! I usually store them covered at room temperature for up to two days, but they’re usually gone by then! Storing them in the fridge makes them go hard and stale much faster.
Pat Hendrickson says
Oh my gosh; heaven in a roll. This is the absolute best roll recipe ever. I will be trying it today with lemon. A couple of observations: in the body of the recipe, there's no place to add the 1/4 c. sugar into the dough. Also, I found it necessary to add 1 t. of sugar to the milk/yeast mixture to get some foaming action. (I was using whole milk.) This recipe joins the list of favorites for our family.
Sara says
Hi Pat, I’m so glad you enjoyed the recipe! The first step of the recipe does say to add the sugar to the warm milk and yeast. It looks like you made it work, I’m happy your family enjoys it as much as we do. ☺️ It is definitely a favorite at our house!
Kyson R Smith says
Can confirm that these are the best orange rolls I have ever tasted. Ten thumbs up would eat again.