Best Ever No-Yeast Cinnamon Rolls: Overnight-Style
Buttery. Gooey. Rich. Tangy. Nutty. Spicy. Distinctive. Easy. All of these words aptly describe these out-of-this-world tasty and hot-from-the-oven dreamy rolls, a new spin on traditional yeasted cinnamon rolls, our Best Ever No-Yeast Cinnamon Rolls made overnight-style.
Wait. Did we just say the word “easy” to describe these moist and tender irresistible home-baked cinnamon rolls? Yes. Yes, we did. Why easy? First, the recipe is a real time saver. It is a no-yeast recipe comprised of rich biscuit dough which saves on the prep time ordinarily required with conventional yeast dough risings for cinnamon rolls. If you can rock a pastry blender, you are golden. Second, this quick bread version is prepared and assembled overnight-style so that these warm and gooey babies are freshly baked in the morning with the greatest of ease.
That’s right…a no-yeast cinnamon roll made overnight-style. Want to know the best part? This all means that you can enjoy your steamy cup of morning coffee with a fresh, warm sticky bun without having to get up early to do all the work. The glaze is so easy to prepare, it is a breeze. In fact, it can be made the night before as well. Stress-free baking for weekend breakfasts in the fall, or during the winter holiday season, is where it is at these days. And, it just doesn’t get any better than this!
Our Best Ever No-Yeast Cinnamon Rolls are made with a buttery, rich biscuit dough and a filling consisting of melted butter, brown sugar, spices, pecans or walnuts, and plump dried cranberries or raisins. Both the dough and the glaze can be accented with the optional fresh orange zest making these rolls especially irresistible.
The original recipe for Best Ever No-Yeast Cinnamon Rolls was inspired by my husband, The Big Lug. He had held a particular fondness for the popular refrigerated orange cinnamon rolls his mother purchased from the dairy case at the grocery store and baked for him as a child. As it turned out, my recipe became his new favorite as there simply is no comparison with homemade fresh-from-the-oven biscuit cinnamon rolls—especially at this caliber of richness! Not only that, but there are no food additives here. Everything is all-natural…just the way we like it.
Back in November 1996, I had shared the recipe with Chef Larry Forgione of American Spoon Foods in Indianapolis. At that time, because dried cranberries were not easily found in grocery stores (hard to imagine these days, eh?), the recipe featured dried cranberries by American Spoon Foods.
To make our Best Ever No-Yeast Cinnamon Rolls fruity, I like to use the exquisite all-natural, and made with sugar cane, Tangerine Marmalade (gluten free) by Stonewall Kitchen in the filling. The Tangerine Marmalade creates a sunny citrus flavor sensation that complements the spiced filling ingredients making these cinnamon rolls ideal to serve for breakfast or brunch during the winter holidays. Although you could use Orange Marmalade, we highly recommend Stonewall Kitchen’s Tangerine Marmalade. Everyone should try adding a little bit of lip-smacking pure sunshine in their cinnamon rolls, don’t you agree?
These exceptional no-yeast biscuit cinnamon rolls, our Best Ever No-Yeast Cinnamon Rolls, which are like a cross between a biscuit and sour cream coffeecake, are made using real butter, all-natural dairy sour cream (we recommend Daisy® Brand) instead of milk or buttermilk, and only egg yolks versus a whole egg for incomparable taste and texture. Biscuit dough has never been so moist and tender! In fact, the rolls stay moist and delicious the next day—if they even last that long at your house. The buttery-rich Orange-Vanilla Glaze? It’s the cherry on top.
For those on a gluten free diet, I am happy to report that Cup4Cup Gluten Free Flour performed extremely well in this recipe. Handle the dough carefully when rolling it into a cylinder to create the cinnamon rolls. As I mention in the recipe, a dough cutter, or even a pancake turner, can help you get under the dough and turn it upward as you work to start the rolling process. If the dough tears, simply pinch it closed and continue to roll. The taste and texture was stellar in the gluten free version (shown in muffin pan in photos) and I bet no one will be able to tell that the rolls were made gluten free!
What makes our Best Ever No-Yeast Cinnamon Rolls wicked good? They’re all-natural and made from scratch with a buttery, rich biscuit dough made with real butter and all-natural dairy sour cream as well as a filling consisting of melted butter, brown sugar, spices, pecans or walnuts, and plump dried cranberries or raisins. As an option, fruity-tangy Tangerine Marmalade is added to the filling for a bright citrus twist.
Once baked, our Best Ever No-Yeast Cinnamon Rolls are like a cross between a buttery biscuit and a super moist sour cream coffeecake. The Orange-Vanilla Glaze ramps up the citrus flavor notes and complements the nutty-spicy filling for an unforgettable home-baked cinnamon roll. Did we say they’re easy to prepare? Yes, indeed. Easy as these rolls are prepared with no yeast and they’re assembled the night before making the morning you bake them a breeze in the kitchen. Yes, indeed…our Best Ever No-Yeast Cinnamon Rolls are wicked good!
Buttery. Gooey. Rich. Tangy. Nutty. Spicy. Distinctive. Easy. All of these words aptly describe these out-of-this-world tasty and hot-from-the-oven dreamy rolls, a new spin on traditional yeasted cinnamon rolls, our Best Ever No-Yeast Cinnamon Rolls.
- For the Spiced Brown Sugar & Nut Filling
- 6 tablespoons (75 grams) organic granulated cane sugar
- 6 tablespoons (75 grams) firmly packed organic light brown cane sugar
- 2½ teaspoons ground cinnamon
- ¼ teaspoon ground allspice
- ¼ teaspoon freshly ground nutmeg
- ¼ teaspoon kosher salt
- ¾ cup (90 grams) dried cranberries or Craisins® by Ocean Spray®, plumped
- 1 cup (110 grams) coarse-fine chopped toasted pecans or walnuts
- 6 tablespoons (84.75 grams) unsalted butter, divided
- 6 tablespoons Tangerine Marmalade, such as Stonewall Kitchen®
- For the Rich & Buttery Sweet Biscuit Dough
- 3 cups (360 grams) unbleached all-purpose flour, such as Gold Medal®
- 6 tablespoons (75 grams) organic granulated cane sugar
- 1½ tablespoons baking powder
- ¾ teaspoon kosher salt
- ¾ cup (1½ sticks or 169.5 grams) chilled unsalted butter, cut into bits
- 1 cup (240 grams) dairy sour cream, such as Daisy® Brand
- 2 yolks from eggs graded large
- 1½ teaspoons pure vanilla extract, such as Nielsen-Massey®
- Grated zest of 1 navel orange, optional
- Extra flour for kneading and rolling dough
- For the Orange-Vanilla Glaze
- 6 tablespoons (84.75 grams) unsalted butter
- 3 tablespoons freshly squeezed orange juice
- 1½ teaspoons pure vanilla extract
- Pinch kosher salt
- 1½ teaspoons freshly grated orange zest, optional
- 1½ cups (172.5 grams) confectioners’ sugar, sifted
Prepare the Spiced Brown Sugar & Nut Filling: In a medium mixing bowl, combine sugars, spices and salt; stir in cranberries and pecans. Melt the butter. Stir 3 tablespoons of butter into filling mixture blending well; set aside. Reserve remaining 3 tablespoons of butter to drizzle over dough before filling.
Grease 10-inch nonstick round baking pan with softened butter and set aside. (I like to use my 10-inch nonstick springform pan.) Alternatively, grease 12-cup nonstick standard muffin pan.
Prepare the Rich & Buttery Sweet Biscuit Dough: In a large mixing bowl, whisk together flour, sugar, baking powder and salt. Working with a pastry blender, cut in butter until mixture resembles coarse crumbs. In a small mixing bowl, gently whisk together sour cream, egg yolks and vanilla. If desired, stir in orange zest. Add sour cream mixture to dough mixture; gently stir until just combined. Do not overmix. Turn dough out onto a lightly floured work surface and gently knead about 8 times.
With a floured rolling pin, roll dough out into a rectangle measuring 18 inches by 12 inches. Spoon the jam onto dough and spread evenly with back of spoon. Drizzle dough with reserved melted butter; spread evenly with back of spoon. Sprinkle filling evenly over the dough to within ½ inch of edges. Firmly press down on the filling.
Beginning from the long side, tightly roll the dough jelly-roll fashion into a cylinder. (It helps to get the dough rolling with a stainless steel dough cutter.) Using a sharp knife, cut cylinder of dough into 12 slices each measuring 1½ inches thick. Place slices, cut side down, in prepared pan. Cover tightly with plastic food wrap and refrigerate overnight.
In the Morning: Remove the rolls from the refrigerator and set out at room temperature for 45 minutes. Arrange rack in center of oven and preheat oven to 400ºF. Bake rolls until puffed, filling is bubbly and top crust is golden brown, about 20 to 22 minutes for those baked in muffin pan and 28 to 30 minutes for those baked in 10-inch round pan. Allow to cool slightly on wire rack. Serve warm, drizzled with glaze.
Prepare the Orange-Vanilla Glaze: While the rolls are baking, prepare the glaze. In a small saucepan over low heat, melt the butter. Remove pan from heat, stir in orange juice, vanilla and salt. If desired, stir in orange zest. Let stand 2 to 3 minutes to cool. Whisk in the sugar until fully incorporated. Let stand 5 minutes to thicken. Whisk until smooth; use immediately. If preparing glaze the night before, store covered tightly. A good option is to transfer the glaze to a squeeze bottle with cap.
TipsTo Make Classic Cinnamon Rolls: Increase melted unsalted butter by 1 tablespoon for drizzling onto dough before rolling. Omit Tangerine Marmalade. How to Plump Dried Cranberries and Raisins: Place cranberries or raisins in a small heatproof glass bowl. Pour enough boiling water over the top to cover them, about 1 cup. Allow to stand for 15 minutes to soften. Drain and pat dry with paper toweling before using in recipe. Alternatively, you may use warm orange juice instead of water or soak the cranberries or raisins overnight in liqueur such as Grand Marnier. How to Toast Nuts: Preheat oven to 350ºF. Place nuts in a single layer on an ungreased baking sheet. (You may line the baking sheet with parchment paper if you wish.) Bake until nuts become fragrant and lightly browned, about 7 to 8 minutes. Stir halfway through baking time and watch closely to prevent nuts from overbrowning or burning. Cool nuts completely before chopping and adding to recipe. To speed cooling process, transfer nuts onto plate and place in freezer for 10 to 15 minutes. For Gluten Free Option: Substitute 3 cups (384 grams) Cup4Cup (C4C) Gluten-Free Flour, available at Williams-Sonoma. You will need extra flour for kneading and rolling dough. Recipe Source: WickedGoodKitchen.com Copyright © Wicked Good Kitchen. All content and images are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words. Alternatively, link back to this post for the recipe.