Directions
- Make or Prep the Dough
- Homemade: In a small bowl, mix warm milk, sugar, and yeast; let foam for 5 minutes. Add egg, melted butter, flour, and salt. Knead for 5 minutes and let rise 1 hour until doubled.
- Canned Rolls: Unroll both tubes and press seams together to form a 12×16-inch rectangle.
- Prepare the Orange Filling
In a medium bowl, beat together butter, brown sugar, orange zest, orange juice, cinnamon, and salt until smooth and fragrant. - Assemble the Casserole
Roll or press dough into a 12×16-inch rectangle on a floured surface. Spread filling evenly, leaving a ½-inch border. Roll tightly from the long side into a log and cut into 12–16 slices. Arrange cut-side up in a greased 9×13-inch baking dish. - Overnight Rise (Optional but Best)
Cover with plastic wrap and refrigerate 8–16 hours. On baking morning, let sit at room temperature for 30 minutes while preheating the oven. - Bake
Preheat oven to 350°F (175°C). Bake rolls 25–30 minutes until golden and puffed. Cool 10 minutes. - Glaze & Serve
Whisk powdered sugar, orange juice, orange zest, and optional melted butter until smooth. Drizzle over warm rolls and serve immediately, pulling apart at the table.
Recipe Details
Prep time: 20 minutes
Chill / Rise: 8–16 hours (or 1.5–2 hours for quick rise)
Cook time: 25–30 minutes
Total time: 1 hour 15 minutes–16 hours
Servings: 12
Difficulty: Medium
Variations & Substitutions
- Use gluten-free cinnamon roll dough or a homemade GF yeast dough for a gluten-free option.
- Swap orange zest for lemon zest for a different citrus twist.
- Add chopped pecans or walnuts to the filling for crunch.
- For a quicker version, skip the overnight chill; let rise 1.5–2 hours at room temperature instead.
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