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Christmas Morning Orange Cinnamon Rolls

Overnight orange cinnamon rolls are filled with brown sugar, cinnamon, and finely grated orange zest, then baked until golden and topped with a smooth cream cheese glaze. Refrigerating the shaped rolls overnight makes them convenient to bake fresh on Christmas morning.
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Prep Time 35 minutes
Cook Time 28 minutes
Rising, chilling, and resting 14 hours 48 minutes
Total Time 15 hours 51 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For the dough and filling
  • 1 cup milk whole; warmed to 105–110°F
  • 2.25 tsp active dry yeast
  • 0.33 cup granulated sugar divided
  • 1 egg large
  • 1 egg yolk large
  • 0.67 cup unsalted butter melted and cooled; divided
  • 1 tsp salt
  • 4 cup all-purpose flour for dough
  • 1 tbsp all-purpose flour reserved for kneading
  • 1 nonstick cooking spray for the bowl and pan
  • 0.75 cup light brown sugar packed
  • 1 tbsp ground cinnamon
  • 1 tbsp orange zest finely grated
For the glaze
  • 1 block (8 oz) cream cheese softened
  • 1 cup powdered sugar
  • 2 tbsp orange juice
  • 0.5 tsp vanilla extract

Equipment

  • 1 9x13-inch baking dish

Method
 

Make the dough
  1. Stir the warm milk, yeast, and 1 teaspoon of the granulated sugar together in a large bowl, then let stand for 5–10 minutes until foamy.
  2. Whisk in the egg, egg yolk, remaining granulated sugar, 1/3 cup melted butter, and salt.
  3. Stir in 4 cups flour until a shaggy dough forms.
  4. Knead the dough on a clean counter dusted with the reserved 1 tablespoon flour for 8–10 minutes, until smooth and elastic.
  5. Lightly coat a large bowl with cooking spray and add the dough.
  6. Cover the bowl and let the dough rise in a warm, draft-free place for 60–90 minutes, until doubled.
Make the filling
  1. Stir the brown sugar, cinnamon, and orange zest together in a small bowl.
Shape the rolls
  1. Lightly coat a 9x13-inch baking dish with cooking spray.
  2. Roll the dough into an 18x12-inch rectangle.
  3. Brush the dough evenly with the remaining 1/3 cup melted butter.
  4. Sprinkle the cinnamon-sugar mixture evenly over the dough.
  5. Roll the dough tightly from a long side into a log, cut into 12 equal rolls, and arrange them cut side up in the prepared dish.
  6. Cover the dish tightly and refrigerate for 8–16 hours.
Bake the rolls
  1. Remove the covered rolls from the refrigerator and let stand at room temperature for 60–90 minutes, until puffy.
  2. Preheat the oven to 350°F during the last 20 minutes of the room-temperature rise.
  3. Bake for 25–30 minutes, until golden brown and the centers reach about 190°F.
  4. Let the rolls rest in the pan for 10 minutes.
Make the glaze
  1. Beat the cream cheese, powdered sugar, orange juice, and vanilla extract until smooth.
  2. Spread the glaze over the warm rolls and serve.

Notes

For the softest rolls, avoid adding extra flour while kneading beyond the reserved tablespoon. Store leftovers covered in the refrigerator for up to 4 days; freeze baked, unglazed rolls for up to 2 months. A dairy-free milk, butter, and cream cheese alternative can be used if needed.