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Overnight Orange Cinnamon Rolls with Cardamom

Overnight Orange Cinnamon Rolls with Cardamom

Make-ahead cinnamon rolls with bright orange zest and warm cardamom. Prep the night before and wake up to freshly baked rolls with minimal morning effort. Features a tangy cream cheese glaze.
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Prep Time 15 minutes
Cook Time 30 minutes
First Rise Time 2 hours
Total Time 10 hours 45 minutes
Servings: 12 rolls
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 385
Ingredients Method Notes

Ingredients
  

For the Dough
  • 1/2 cup milk any variety, warmed to 110-115°F
  • 2 1/4 tsp active dry yeast 1 package
  • 3 large eggs room temperature
  • 4-4 1/4 cups all-purpose flour add gradually as needed
  • 3/4 cup cornstarch
  • 1/2 cup granulated sugar
  • 1 tsp sea salt
  • 1/8 tsp ground cardamom
  • 1/2 tbsp orange zest from 1 medium orange
  • 1/4 cup fresh orange juice room temperature
  • 12 tbsp unsalted butter 1½ sticks, softened and cubed
For the Filling
  • 1 1/2 cups packed brown sugar light or dark
  • 1 tbsp ground cinnamon fresh for best flavor
  • 1 tsp ground cardamom
  • 1/4 tsp sea salt
  • 4 tbsp unsalted butter room temperature
For the Glaze
  • 1 1/2 cups powdered sugar sifted if lumpy
  • 4 oz cream cheese fully softened
  • 1/4 cup orange juice fresh squeezed preferred
  • 1/2 tsp vanilla extract pure, not imitation

Method
 

  1. Pull out eggs and butter about 2 hours early to reach room temperature. Warm milk to 110-115°F using microwave in 15-second bursts. Juice orange and let sit at room temperature.
  2. In a medium bowl, whisk together warm milk, yeast, and room temperature eggs. Set aside for a few minutes to activate (bubbles will form).
  3. In stand mixer bowl, combine flour, cornstarch, sugar, salt, cardamom, and orange zest. Whisk thoroughly to break up clumps. Attach dough hook.
  4. Start mixer on low. Pour in milk mixture and orange juice. Mix for about 1 minute until combined (will look rough and shaggy).
  5. Gradually add softened butter cubes while mixer runs on low-medium speed. Continue mixing for 10 minutes total. Dough will transform from wet and messy to smooth. If still too sticky after 10 minutes, add flour 2 tablespoons at a time until dough is soft and barely tacky.
  6. Transfer dough to greased bowl and cover with kitchen towel. Place in warm spot (like oven with just the light on). Let rise undisturbed for about 2 hours until doubled in size.
  7. While dough rises, mix filling: Combine brown sugar, cinnamon, cardamom, and salt in a small bowl. Grease two 8-inch round baking pans thoroughly.
  8. Turn risen dough onto lightly floured surface. Roll into a large rectangle, roughly 15 by 20 inches.
  9. Spread softened filling butter across entire dough surface, leaving ¼-inch border around edges. Sprinkle spiced sugar mixture evenly over butter.
  10. Starting from one long edge, roll tightly toward opposite side with steady pressure for even layers. You'll have a long cylinder of swirled dough.
  11. Cut into 12-16 pieces (about 2 inches thick each) using sharp knife or unflavored dental floss. Arrange cut-side down in prepared pans.
  12. Cover pans tightly with plastic wrap. Refrigerate overnight or up to 24 hours.
  13. On baking day, remove pans from refrigerator. Fill shallow oven-safe dish two-thirds full with boiling water and place on lower oven rack. Set covered roll pans on upper rack in COLD oven. Close door and wait 30 minutes for rolls to rise in the steam.
  14. Remove rolls and water dish from oven. Preheat oven to 350°F.
  15. Once preheated, return rolls to oven. Bake for 30-35 minutes until golden-brown on top and center springs back when gently pressed.
  16. While rolls bake, make glaze: Whisk together powdered sugar, softened cream cheese, orange juice, and vanilla until completely smooth and pourable.
  17. When rolls come out of oven, immediately spread one-quarter of glaze over hot rolls. Wait 5-10 minutes, then add remaining glaze just before serving.

Notes

Same-Day Option: After shaping, let rolls rise at room temperature for 45-60 minutes until puffy, then bake immediately.
Freezing Options: Freeze unbaked shaped rolls in airtight container for 1 month (thaw overnight in fridge before rising and baking), or freeze baked rolls for 2 months (reheat gently before serving).
Yeast Substitution: If using instant yeast, skip the milk mixture step and add yeast directly to dry ingredients.
Measuring Flour: Spoon flour into measuring cup and level with knife. Never scoop directly from bag as this compacts flour and results in dry rolls.
Milk Options: Any milk variety works - whole, skim, almond, or oat milk.