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No Yeast Sweet Rolls
adapted from Fine Cooking
For the dough:
3/4 cup cottage cheese (4% milk fat)
1/3 cup buttermilk
1/4 cup granulated sugar
4 Tbs real butter, melted
1 tsp. pure vanilla extract
9 oz. (2 cups) flour; more for rolling
1 Tbs. baking powder
1/2 tsp. table salt
1/4 tsp. baking soda
Orange Roll Filling:
4T butter, softened
1/2 C sugar
zest from one orange
Orange Roll Glaze:
2/3 C powdered sugar
1 T melted butter
2 T Orange juice
Preheat the oven to 400 degrees.
In a food processor, combine the cottage cheese, buttermilk, sugar, melted butter, and vanilla.
Process until smooth, about 10 seconds. Add the flour, baking powder, salt, and baking soda and pulse in short bursts just until the dough clumps together (don’t over-process). The dough will be very soft, probably softer than you’re used to. Don’t add anymore flour!
Scrape the dough out onto a lightly floured surface and knead a few times just until smooth.
Roll the dough into a rectangle, about 12×15 inches.
Now put your filling on. The pictures below are from when I made the recipe as written in Fine Cooking. We decided we weren’t too fond of nuts inside the rolls themselves because they tend to get soft after baking. I did, however, like the addition of the allspice and cloves. Next time I’ll probably stick to my normal cinnamon roll filling, but still include the extra spices.
After it’s filled, you know the drill. Roll it, slice it, dice and entice it….(totally my husband’s line)
Okay now, forget about cinnamon rolls…my family inhaled the orange roll version. Pretty self explanatory-same drill, just with orange roll filling. If you have a favorite recipe, use it or use my quick version as noted above.
After the rolls are filled and cut. Place them in a pan that has been sprayed with cooking spray. The recipe in Fine Cooking tells you to bake the rolls in a springform pan. However, the batch I cooked in a spring form pan were very overdone on the bottom. I cooked my orange rolls in a ceramic pie pan and they were perfect. So I suggest using a glass or ceramic pan vs. a springform pan.
Bake for 20-25 minutes or until the tops are golden brown. Not gonna lie–I was completely doubtful when these went into the oven. But when they came out? Wow!
When the rolls have a few minutes left in the oven. Whisk your glaze ingredients together. When the rolls are done cooking, let them cool for five minutes. Then spread the glaze on and eat those suckers warm. They are seriously so soft and tender and delicious! You’ll be so surprised.
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