Delicious Orange Breakfast Rolls

Orange breakfast bread

With these tender, sweet rolls, a simple overnight yeast dough may be transformed into a morning feast. They are glazed right out of the oven for additional gooeyness and are flavored with orange and a bit of cinnamon.

Cinnamon buns, get out of here. If you serve up these orange-colored renditions of traditional cinnamon buns for breakfast, every day is a celebration. So that it is ready to roll and bake in the morning, prepare a simple no-knead sweet dough the night before.

The dough should be rolled into a cylinder the next morning, then sprinkled with orange-infused sugar and lightly spiced with cinnamon. The rolls should be cut into slices and let 45 minutes to rise in a rectangle pan. When still warm, bake and glaze. Even the most devoted sleepyheads will leave their beds when the aroma of warm rolls fills the house, so you’ll need to serve them right away.

Overnight Dough Will Change the Way You Think

A breakfast roll shouldn’t need a whole day’s wait, right? It is overnight dough’s beauty. It rises overnight in the refrigerator rather than on a warm countertop, so it doesn’t need to be kneaded. In the morning, it is ready to shape, fill, and bake. What’s the process there?

There is no need to knead the somewhat moist and sticky dough since it utilizes time in the refrigerator to align its gluten molecules, giving it flexibility and strength. There’s still more, however! The dough is given time to develop even more flavor during an overnight rise, and the buttery dough is much simpler to work with when it is cold.

How to Make Orange Rolls: Some Suggestions

Using your fingertips, gently mash finely shredded orange zest into the sugar. Orange essence is enhanced by the sugar being infused with the zest’s oils.
To bring your eggs to room temperature if they are cold, place them in a basin of warm (not hot) water and let them sit there for 5 minutes.

If your butter is cold, you’ll need to let it out for some time (at least 45 minutes) for it to soften sufficiently to mix into the dough. Cut the butter into little pieces and spread them out for 15 minutes to reduce the time. Instead, use the method described above for the eggs.

Butter should be placed in warm water for approximately five minutes after being sealed in a plastic baggie.
After combining, stretch and fold the dough many times to give it more structure and strength.
Roll the dough into a cylinder with the help of a piece of parchment: Roll away from your body while holding the paper’s edges that are closest to you. The parchment will make rolling the dough more even.

Orange breakfast bread

ASSESSMENT OF PREP                                     60 mins
COOK TIME                                                      35 mins
ARISING TIME                                                  07 hours
TOTAL TIME                                                      08 hours
SIZE                                                                  12 servings
YIELD                                                                12 orange rolls

You must make the dough for these overnight rolls on day 1, shape them the next morning, and bake them. 8 to 12 hours might pass before rising.
the dough’s


  • Granulated sugar, 1/4 cup
  • finely grated orange zest, 1 tablespoon (from 1 orange)
  • 1.5 cups whole milk
  • At room temperature, four big eggs
  • 4 cups (480g) (480g) + more flour for dusting, all-purpose
  • With 2 tablespoons of warm water, soften 2 1/2 teaspoons of instant or regular yeast.
  • 1.5 tablespoons of salt
  • Unsalted butter, 10 tablespoons, at room temperature, cut into 1-inch pieces
  • 1/9 cup vegetable oil (for the rising bowl)
  • soft butter without salt (for the baking pan)

To fill the gap

  • 4 tablespoons room temperature unsalted butter
  • 3/4 to 1/2 cup of granulated sugar
  • 2 teaspoons of orange zest, finely grated (from 2 oranges)
  • Cinnamon, 1 teaspoon
  • Salt pinch

For the glazing

  • two cups of sugar for icing
  • juice from three tablespoons of freshly squeezed oranges, or to taste
  • Lemon juice, 1 tablespoon
  • 1 teaspoon salted butter, salted butter
  • Salt pinch
Orange Breakfast Rolls
Orange Breakfast Rolls


Creating the dough

Put the sugar and orange zest in a small bowl and stir them together. Using your fingertips, rub the orange oil from the zest into the sugar to allow it to absorb the flavor.

Combine the eggs and the warmed milk:

Heat the milk for approximately 30 seconds to remove the cold in a 4-cup Pyrex measuring cup or microwave-safe dish.

Using a fork, mix the eggs after adding them to the measuring cup.

the sugar that has been injected

The egg and milk combination should now include the sugar that has been infused.

Dry ingredients: Mix the flour, dry yeast, and salt in the bowl of a stand mixer with the paddle attachment on low speed until well incorporated.


Is a stand mixer necessary to prepare the dough? Yes! You may combine the dough with a wooden spoon and some vigorous stirring, but you’ll need to put in a little additional work.

Mix the dry ingredients with the wet ones:

The egg, milk, and sugar combination should be added to the dry ingredients bowl. Blend while mixing at a low speed.

Orange Breakfast Rolls
Orange Breakfast Rolls

If yeast was used, it should be mixed in with the liquid components.

Put the butter in

Put the mixer on low speed and gradually add the chunks of butter, mixing the dough after each addition until it has absorbed the butter. It’s going to stick. After cleaning the bowl’s sides, roll the mixture into a ball.

the dough should be let to rest

Place the bowl in a warm area and cover with plastic wrap. A 20-minute timer should be set.

The dough should be stretched and folded before resting

After 20 minutes, take off the plastic and place your fingers around the side of the bowl that is furthest from you to reach the dough. Stretch the dough gently upward and in your direction, then flip it over to the side that is closest to you.

Stretch and fold the dough five to six times while rotating the bowl a few inches each time. Stretch and fold the dough all the way around the bowl. extra 20 minutes of resting time under cover.

Knead one more, then let to rest overnight:

Continue the process five to six times, stretching and folding the dough each time while turning the basin.

Scoop the dough into a basin that has been greased. The dough should be rolled into a ball, wrapped in plastic, and chilled the next day.

The dough should be taken out of the refrigerator the next morning and let to rest for 45 to 60 minutes at room temperature while the filling is being prepared.


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Prepare and Bake

Filling preparation:

Butter, sugar, cinnamon, orange zest, and salt should all be well combined in a small basin.

Put the baking pan to use:

Butter a 9 x 13-inch baking dish. The pan should fit a sheet of parchment measuring 12 x 16 inches with the two long edges overhanging by 1 1/2 inches.

Make a rectangle out of the dough:

On a work surface, spread some flour and a second piece of parchment paper about 12 by 16 inches. In order to make the dough the same size as the parchment paper, turn it out onto the parchment paper, flatten it into a rectangle, and then roll it out, extending the corners if required.

The ideal thickness for the dough is 3/8 of an inch.

The dough is rolled, sliced, and filled:

Spread the filling over the dough evenly with an offset spatula, leaving a border of approximately 1 inch all around.

The dough should be positioned so that its long side is parallel to the counter’s edge. Roll the dough away from your body and lift the parchment paper to create a cylinder.

Pinch the seam firmly, then flip the log over so that the seam side is down.


If the dough is still extremely soft, put it in the freezer for ten minutes to firm it.

Organize the rolls and let them to rise:

Mark the log with a paring knife into 12 identical pieces that are approximately 1 1/2 inches across. Rolls made from the dough should be placed in the pan using a bench scraper or a serrated knife. They need to just barely touch and fit into the pan.

When they seem puffy and have almost doubled in size, cover loosely with plastic wrap and let to rise for 45 to 60 minutes.

Oven temperature should be set to 350°F with a rack in the centre of the oven.

Produce the glaze:

Confectioner’s sugar, butter, salt, and the juices of the orange and lemon should all be well combined in a medium basin. Pourable glaze is required. Add extra orange juice, 1 tablespoon at a time, if it’s too thick.

roll baking, followed by cooling

The rolls should be baked for 33 to 35 minutes, or until golden. When the baking time is almost up, check the rolls, and if they are browning too soon, lightly cover the pan with foil.

The middle of a roll should read 195°F on an instant read thermometer. After transferring the pan to a rack, let it cool for about 10 minutes.

Rolls are served with glaze:

On a baking sheet, place a wire rack. As soon as the rolls are done baking, place the pan on a rack and spread half of the glaze over it using a pastry brush. Tend to for fifteen minutes.

Gently remove the rolls from the pan and place them on the rack using the paper as grips. Out from behind the rolls, slide the parchment. The remainder of the glaze should be painted over them, letting the extra glaze drop onto the baking sheet.

Provide hot.

For up to two days, keep leftovers in a foil-wrapped container at room temperature.

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