Easy NO YEAST Orange Cinnamon Rolls
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| Serves | 8 |
| Prep time | 35 minutes |
| Cook time | 25 minutes |
| Total time | 1 hour |
Ingredients
- 6 tablespoons unsalted butter, melted
Filling
- 3/4 cups brown sugar
- 1/3 cup granulated sugar
- 2 teaspoons cinnamon
- 1 tablespoon orange juice
- zest of 1/2 orange
- 1 tablespoon unsalted butter, melted
Dough
- 2 3/4 cups all purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 3 tablespoons unsalted butter, melted
- 1 cup buttermilk
- 1/4 cup orange juice
- zest of half orange
Icing
- 3 tablespoons cream cheese (softened)
- 1 cup powdered sugar
- 2-3 tablespoons orange juice
- 1 tablespoon unsalted butter, melted
Directions
| Step 1 | |
| Grease a 9" cake pan or springform pan with 1 Tbs melted butter, set aside. Preheat oven to 350 | |
| Step 2 | |
| In a bowl whisk together all filling ingredients, set aside. | |
| Step 3 | |
| In a large bowl whisk together flour, baking powder, baking soda, sugar, salt. In another bowl combine buttermilk, butter, orange juice, and orange zest. Add the wet ingredients to the flour mixture and stir until dough forms. Remove dough from bowl and place on a well floured surface. Sprinkle flour lightly over the dough and knead it until smooth and not sticky. If still sticky add a bit more flour. Roll out into a 12x9" rectangle and cover with 4 Tbs melted butter. Sprinkle with filling leaving a small border around the edges, and press into the dough gently. Roll the dough carefully and tightly, starting at the long side. Keep the seam side down and cut into 8 equal rolls. Place into the cake pan and bake for about 25 minutes. Brush the tops with 2 Tbs butter and let rest for 5 minutes. | |
| Step 4 | |
| Whisk together icing ingredients until smooth. If too thick add more orange juice - you don't want a runny icing or it will soak into the rolls, so keep it fairly thick, but spreadable. Spread or pour over rolls. Add more orange zest if desired. Enjoy! | |
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Nutmeg Nanny says
I have a fear of making yeast bread so these rolls are just for me! 🙂
Kim Beaulieu says
These look absolutely perfect. I adore citrus rolls so these appeal to me so much I want to whip up a batch at 2 am.
Sarah Walker Caron (Sarah's Cucina Bella) says
We love cinnamon rolls! I make mine with yeast, but these look so light and fluffy — I want to try them.
kara says
id like to make these with what i have on hand (not working, no incoe), i dont have buttermilk or the ingredients to make it. is there a way of making it without buttermilk?
Stephanie Brubaker says
Do you have regular milk and vinegar? You can just add a tablespoon of vinegar to a measuring cup and fill it the rest of the way with milk and let it sit for 5 minutes. Or you can just use plain milk.
arlis lewis says
What is the oven temp suppose to be? They look and sound delisous(?) Sorry for the spelling.
Stephanie Brubaker says
350 – sorry about that! Enjoy 🙂
Lisa says
I am going to try making these soon. Two questions: 1. In the comment above, you say to bake 350. But the recipes says 400. Which do you this is better? 2. Do you it would be okay to make the rolls the night before, but make them in the morning? Or would that affect the fluffiness?
Stephanie Brubaker says
Hi Lisa! Sorry for the confusion, bake at 350. These are best if made just before baking, but I have done it the night before and they still taste great! Just make sure none of the filling leaks out or it will caramelize and get too hard/chewy. To prevent this I would use softened butter instead of melted butter on the rolls. Enjoy!