Mini Orange Rolls Crescent Dough

# What You'll Need:

→ Dough

01 - 1 can (8 oz) refrigerated crescent roll dough

→ Filling

02 - 2 tbsp unsalted butter, softened

03 - 1/4 cup granulated sugar

04 - 1 tbsp orange zest

05 - 1/2 tsp pure vanilla extract

→ Glaze

06 - 1/2 cup powdered sugar

07 - 1 to 2 tbsp fresh orange juice

08 - 1/2 tsp orange zest, optional

# Preparation Steps:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper or lightly grease a mini muffin tin.

02 - Unroll crescent dough and pinch perforations together to seal, forming one large rectangle.

03 - In a small bowl, combine softened butter, granulated sugar, orange zest, and vanilla extract until well blended.

04 - Spread orange filling evenly across the entire dough rectangle.

05 - Starting from the longer side, roll dough tightly into a log. Cut into 12 equal pieces with a sharp knife.

06 - Place rolls cut-side up on the prepared baking sheet or in the mini muffin tin.

07 - Bake for 13 to 15 minutes until golden brown.

08 - While rolls bake, whisk together powdered sugar and orange juice, adding juice gradually to reach pourable consistency. Stir in optional orange zest.

09 - Cool rolls for 5 minutes, then drizzle with orange glaze. Serve warm.

# Expert Suggestions:

01 -

They bake while you're still in your pajamas, no patience required, just pure citrus joy.
The orange zest makes people think you spent hours on these when honestly it's a half-hour miracle.
They're the kind of thing you can serve warm at brunch and watch people's faces light up before they even taste them.

02 -

Overspreading the filling is the fastest way to have it ooze out the sides during rolling; a thin, even layer does more than a thick one.
Don't skip the glaze—it sounds like a garnish but it's actually what transforms these from breakfast rolls into something people remember.

03 -