Orange Sweet Rolls

Below, you’ll find the Sourdough Version and the Yeasted Version of the recipe


Bright, citrusy, sweet with just a bit of tang that complements the orange ?. It is topped with orange zest and turbino sugar for some textural crunch. Uses 1 orange and makes 6 rolls.

This brioche style bread is perfect for a long overnight rise since it is a richer dough and takes longer to rise and for gluten to develop. Mix the dough with cold ingredients to further slow down activity, if your environment is especially warm. At a room temperature of 70-75F, a 10 hour overnight rise is just right for me. After shaping, I give the dough about 3 more hours to rise before baking. What you get are rolls with a discernible tang that balances out the sweetness and richness of the rolls and adds complexity in flavor.

If you prefer something faster, a yeasted version with a touch of greek yogurt works perfectly in mimicking the tangy flavor profile created by sourdough. The yeasted version is ready to shape within 1 hour after mixing and is ready to bake after another hour. You can find the yeasted recipe below the sourdough recipe, or click here.

orange sweet rolls
orange sweet rolls
orange sweet rolls

Looking for more overnight recipes? Check these out:

Sourdough Version

Overnight Sourdough Orange Sweet Rolls

Vibrant, cirtusy, sticky and tangy decadent sweet rolls with crumbled orange zest and sugar topping.
Prep Time20 mins
Cook Time20 mins
Rise time12 hrs
Course: Breakfast, Dessert
Keyword: pastry, sourdough, sourdough discard
Servings: 6 rolls

Ingredients

  • 1 orange, juice & zest you need at least 30g of zest and juice. This will be used in the dough, filling, topping & icing.

Dough

  • 25 g sourdough starter or discard
  • 35 g milk
  • 10 g orange zest
  • 35 g orange juice
  • 25 g egg use the remaining for egg wash
  • 30 g cane sugar
  • 1/4 tsp salt
  • 150 g all purpose flour
  • 22 g unsalted butter room temperature

Filling

  • 15 g unsalted butter room temperature
  • 50 g turbino sugar
  • 10 g orange zest
  • 5 g corn starch

Topping

  • 10 g orange zest the remaining of the orange zest not used in the dough and filling
  • 1 tbsp turbino sugar

Egg wash

  • 25 g egg the remaining amount of the egg used in the dough
  • 1 tsp milk

Instructions

Day 1

  • 10:30pm: Zest and juice 1 orange. Some pulp is fine. Cover and set aside. We will use this to make the dough as well as use it in the filling and icing the next day.
  • Mix together sourdough discard, milk, orange zest and juice, egg, sugar and salt until everything is well combined. Mix in flour and knead until a dough forms. Using your fingers, rub in butter and continue to knead until the dough is smooth and elastic. Cover and let rise in a cool place for 8-10 hours.
  • Cover and refridgerate the remaining of the organe zest, juice, and egg to be used the next day.

Day 2

  • Lightly dust a work surface with flour and transfer the proofed dough to it. Using a rolling pin, roll out the dough to roughly a 6×12" sheet, with the 6" end facing you. Evenly spread the butter all over the dough. Mix together the remaining ingredients for the filling and sprinkle it on top of the butter and pat it in.
  • Tightly roll up the dough from the short end facing you. With the seam side facing down, cut the dough into 6 even pieces. Transfer them onto a lined baking sheet, cover and let rise for 2-3 hours.
    orange sweet rolls
  • Preheat the oven to 350F.
  • Make the topping: combine orange zest and sugar. Set aside. Make the egg wash: combine egg and milk. Brush the dough with the egg wash and sprinkle the orange sugar topping mixture all over.
  • Bake for 20 minutes or until the roll starts turning golden brown. Remove from oven and let cool for about 20 minutes.

Yeasted Version

Yeasted Orange Sweet Rolls

Vibrant, cirtusy, sticky and tangy decadent sweet rolls with crumbled orange zest and sugar topping.
Prep Time20 mins
Cook Time20 mins
Rise time2 hrs
Course: Breakfast, Dessert
Keyword: pastry
Servings: 6 rolls

Ingredients

  • 1 orange juice & zest you need at least 30g of zest and juice. This will be used in the dough, filling, topping & icing.

Dough

  • 150 g all purpose flour
  • 35 g orange juice
  • 30 g cane sugar
  • 25 g egg use the remaining for egg wash
  • 20 g greek yogurt
  • 20 g milk
  • 10 g orange zest
  • 1 tsp yeast
  • 1/4 tsp salt
  • 22 g unsalted butter room temperature

Filling

  • 15-20 g unsalted butter room temperature
  • 50 g turbino sugar
  • 10 g orange zest
  • 5 g corn starch

Topping

  • 10 g orange zest the remaining of the orange zest not used in the dough and filling
  • 1 tbsp turbino sugar

Egg wash

  • 25 g egg the remaining amount of the egg used in the dough
  • 1 tsp milk

Instructions

  • Zest and juice 1 orange. Some pulp is fine. Set aside.
  • Mix together all the ingredients for the dough except butter and knead until a rough dough forms. Using your fingers, rub in butter and continue to knead until the dough is smooth and elastic. Cover and let rise in a cool place ~1hr.
  • Lightly dust a work surface with flour and transfer the proofed dough to it. Using a rolling pin, roll out the dough to roughly a 6×12" sheet, with the 6" end facing you. Evenly spread the butter all over the dough. Mix together the remaining ingredients for the filling and sprinkle it on top of the butter and pat it in.
  • Tightly roll up the dough from the short end facing you. With the seam side facing down, cut the dough into 6 even pieces. Transfer them onto a lined baking sheet, cover and let rise for 1 hour.
    orange sweet rolls
  • Preheat the oven to 350F.
  • Make the topping: combine orange zest and sugar. Set aside. Make the egg wash: combine egg and milk. Brush the dough with the egg wash and sprinkle the orange sugar topping mixture all over. Bake for 20 minutes or until the roll starts turning golden brown. Remove from oven and let cool for about 20 minutes.
  • Bake for 20 minutes or until the roll starts turning golden brown. Remove from oven and let cool for about 20 minutes.

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