Easy Overnight Orange Breakfast Rolls

• Vegetarian

• Produce

  • 2 tsp Orange, zest

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 tsp Cinnamon
  • 3 cups Flour
  • 1 cup Powdered sugar
  • 3/4 tsp Salt
  • 1 Dash Salt
  • 1/2 cup Sugar
  • 2 1/4 tsp Yeast, Instant dry

• Drinks

  • 3/4 cup Orange juice

• Dairy

  • 10 tbsp Butter

• Liquids

  • 1/2 cup Water

Found on simplefood365.com

Description

Ingredients

• Rolls:
• 2-1/4 teaspoons instant dry yeast (one packet)
• ½ cup warm water (roughly 115 degrees)
• ⅔ cup orange juice
• 1 teaspoon orange zest
• ¼ cup sugar
• ¾ teaspoon salt
• 1 egg
• 3 tablespoons softened butter
• 3 to 3-1/2 cups flour
• Filling:
• ¼ cup softened butter
• ⅓ cup sugar
• 1 teaspoon cinnamon
• ½ teaspoon orange zest
• Glaze:
• 1 cup powdered sugar
• 3 tablespoons softened butter
• 2 tablespoons orange juice
• ½ teaspoon orange zest
• Dash salt

Directions

• Combine the yeast and water in a small bowl. Set aside.
• Put the orange juice, zest, sugar, salt, egg, butter and 2 cups of flour into a mixer bowl.
• Mix on medium speed until well incorporated, scraping the sides of the bowl.
• Add the yeast mixture and mix until it is incorporated.
• Remove the bowl from the mixer and stir in more flour by hand until the dough becomes workable, about another cup to a cup and a half.
• Turn the dough out onto a lightly floured surface.
• Knead the dough for about 5 minutes to bring it all together.
• Place the dough ball into a greased bowl, then cover it and place it somewhere draft-free to rise for 1 hour.
• Roll out the dough on a lightly floured surface until it’s a little less than a quarter-inch thick, about a 10x12 rectangle.
• Add the butter to the top of the dough, then spread it out gently so that it evenly covers the whole surface.
• Combine the cinnamon, sugar and orange zest and sprinkle the mixture over the butter.
• Working from a long edge, roll the dough up as tightly as possible.
• Cut the long roll in half, then cut each section in half. Repeat until you have 1 to 1-1/2 inch rolls, about 18 of them.
• Place the rolls in the pan and either set aside to rise or cover and refrigerate.
• Remove refrigerated rolls about an hour before you want to bake them. Let them rest on the counter for 1 hour.
• Bake the rolls at 350 degrees for 18 minutes, or until barely golden on top and cooked through.
• Combine the glaze ingredients in a small bowl and then pour the glaze over the top of the warm rolls before serving.