Easy Orange Cinnamon Rolls with Orange Cream Cheese Icing (No-Yeast)

Preheat oven to 450 degrees, F.

Add flour, baking powder, salt and granulated sugar to a large bowl. Whisk to combine.

Place flour mixture and cold butter in a food processor fitted with a steel blade and pulse a few times until the butter is the size of small peas and mixed well with the flour.

Add buttermilk and pulse just until the dry ingredients are moistened. (No buttermilk? See the tips on how to make your own.)

Sprinkle about 1/3 cup of flour evenly over a cutting board, pastry mat or kitchen counter and place the dough in the center. It will be sticky. Sprinkle a little flour on top of the dough and using a light touch, gently knead the dough 5-7 times.

If your dough is still really sticky and pieces of it are stuck to the counter, use a spatula and scrape up the sticky bits and sprinkle fresh flour on the counter.

Gently pat the dough into a 14x8 inch rectangle or use a rolling pin. I like to neaten up the edges by gently pressing them with a ruler, or you can use something else with a straight edge.

Spread the melted butter evenly over the dough.

Stir the marmalade until it is smooth and then use an offset spatula to spread it out over the dough evenly.

Sprinkle the brown sugar evenly over the marmalade and top with the cinnamon.

Starting at the long end of the rectangle, gently roll the dough towards you. If it sticks to the counter, gently insert a spatula or use a ruler placed between the counter and dough to help unstick it. Roll it up completely into a log.

It is easier to cut the rolls if you first place the log in the freezer for 15 minutes to firm it up. Use a sharp knife and slice the log into 8 slices about 1 inch thick.

Spray a 10-inch cast iron skillet with non-stick baking spray and place the cut rolls inside evenly spaced apart.

Bake the rolls for 15-18 minutes or until golden brown.

Remove from the oven and allow to cool for a few minutes before adding the icing.

While the rolls are baking, place the cream cheese and butter in a medium-size bowl and mix with an electric mixer until the mixture is smooth and creamy.

Add the confectioners' sugar about a cup at a time and mix until smooth. Add the orange juice and a pinch of kosher salt, mix to combine. If the glaze is too thick, add just a touch more orange juice but remember it will thin out when it hits the hot rolls.

Spread the icing over the hot rolls and optional, garnish with orange zest. Serve warm.

(Depending on how much glaze you like, you might have some glaze leftover.)