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No Knead Crescent Rolls with Orange Cinnamon Honey Butter
yield: 16 large, 18 medium
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for the rolls:
1/2 cup warm water
2 1/4 teaspoons quick rise yeast
1 tablespoon honey
1/2 cup cold milk
1/4 cup butter, melted
1/3 cup granulated sugar
1 egg
1/2 teaspoon salt
3 3/4 cups all purpose flour {give or take 1/4 cup}
+3 extra tablespoons melted butter

for the butter:
1/4 cup softened salted butter
1/4 cup honey
1/8 teaspoon cinnamon
2 teaspoons orange zest

In a liquid measuring cup, stir warm water, yeast and honey together. Set aside to proof. Melt butter in small bowl and stir in cold milk to make mixture luke warm. Pour foamy yeast and water mixture into a large bowl with milk, butter, egg sugar and salt. Stir together to break apart the egg. Using a wooden spoon, stir flour into mixture in 1/2 cup increments. After it is incorporated, bottom of the bowl should be pretty cream and mixture should be pretty sticky but be able to hold a loose ball shape. Grease bowl and dough, cover with plastic wrap and dish towel. Set aside to rise 1-2 hours. Punch down dough and divide into two equal pieces. Flour a clean work surface and one of the halves. Roll out to be a 12-14 inch circle. Brush with 1 tablespoon of melted butter. Cut like a pie into 8 or 9 equal triangles. Roll into crescents. Place onto parchment paper lined baking sheet. Repeat with other half of dough. Brush tops of rolls with remaining tablespoon of melted butter. Cover lightly with plastic wrap and rise 30 minutes or until almost double in size. Bake at 350 degrees for 12-15 minutes or until tops have browned. Remove from oven to cool and immediately brush with more butter {if desired}. Serve warm.

For the butter-mix all ingredients together until incorporated. Serve with warm rolls.


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