Orange Rolls with No-Rise Dough

I can't remember when I saw this recipe, but I actually made it months ago when I had some cottage cheese in the fridge to use and I somehow came upon this recipe that uses cottage cheese in the dough.
I was on a kick of trying out different cinnamon roll/breakfast recipes and decided to give this recipe a try.
I wasn't sure how my family would like the orange filling and glaze, so I made half of the rolls with a cinnamon filling- the one from this recipe.
My daughter helped me put together the dough and different fillings and this recipe was super easy, which I absolutely love.
The thing that is great about these rolls, is that they are ready in no time and they taste just as good as any breakfast roll that contains yeast. I was surprised at how well the orange rolls were received, especially by my hubby. He really liked them.
The only thing I changed was the glaze on the orange rolls. I just used a combination of powdered sugar and fresh orange juice.
These would be a great thing to try at a holiday brunch or breakfast because they are ready in a flash.

Recipe for Orange Rolls with No-Rise Dough from Our Best Bites

Cardamom-Lime Sweet Rolls

I love Cardamom! So, now I am taking every chance I can find to use it. These rolls were delicious. I used the 3/4 tsp of ground cardamom because I love it, but if you are new to the taste try using a little less.

Cardamom-Lime Sweet Rolls

Dough:1 package dry yeast (about 2 1/4 teaspoons)

1/4 cup warm water (100° to 110°)

1/2 cup reduced-fat sour cream

1/3 cup granulated sugar

1/4 cup butter, melted

1 teaspoon vanilla extract

3/4 teaspoon salt

1 large egg, lightly beaten

2 1/3 cups all-purpose flour (about 10 1/2 ounces), divided

Cooking spray

Filling:1/2 cup packed brown sugar

1 tablespoon grated lime rind

1/2 to 3/4 teaspoon ground cardamom

2 tablespoons butter, melted, divided

Glaze:1 cup powdered sugar

3 tablespoons fresh lime juice

To prepare dough, dissolve yeast in warm water in a small bowl; let stand 5 minutes.
Combine sour cream and next 5 ingredients (through egg) in a large bowl, stirring until well blended. Gradually stir yeast mixture into sour cream mixture. Lightly spoon 2 1/3 cups flour into dry measuring cups; level with a knife. Add 2 cups flour to sour cream mixture, stirring to form a soft dough.
Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly tacky).
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
To prepare filling, combine brown sugar, rind, and cardamom.

Divide dough into two equal portions. Working with 1 portion at a time, roll dough into a 12 x 10–inch rectangle; brush with 1 tablespoon butter. Sprinkle half of filling over dough. Beginning with a long side, roll up jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Repeat procedure with remaining dough, 1 tablespoon butter, and filling. Cut each roll into 12 (1-inch) slices. Place slices, cut sides up, in a 13 x 9–inch baking pan coated with cooking spray. Cover and let rise 30 minutes or until doubled in size.
Preheat oven to 350°.
Uncover dough. Bake at 350° for 25 minutes or until lightly browned. Cool in pan 5 minutes on a wire rack.
To prepare glaze, combine powdered sugar and juice, stirring until smooth. Drizzle glaze over warm rolls.

Yield: 24 rolls