May be an image of babka

Unbaked Candied Orange Peel Sweet Rolls: A Bright, No-Oven Treat

There is something wonderfully unexpected about sweet rolls that never have to see the oven. These Unbaked Candied Orange Peel Sweet Rolls combine the chewy sweetness of candied orange peel with a creamy filling and soft, tender layers to create a dessert that feels like a traditional pastry—without the baking.

The recipe is especially appealing when you want something quick for a gathering, a tea-time treat, or a make-ahead dessert. Instead of preparing a yeast dough and waiting for it to rise and bake, this version uses a soft, flexible base that can be rolled, filled, chilled, and sliced. Candied orange peel provides little bursts of citrus throughout, while a simple orange-scented filling balances the sweetness with a refreshing aroma.

What Makes These Sweet Rolls Different?

Traditional sweet rolls usually depend on yeast, rising time, and an oven to develop their texture. This no-bake version takes a completely different approach.

The key is to create a pliable mixture that can be rolled into a thin sheet without cracking. A creamy filling is spread over the surface, followed by finely chopped candied orange peel. Once rolled tightly, the log is chilled until firm enough to slice neatly.

The finished rolls have a texture closer to a soft confection than a conventional bread roll. They are sweet, chewy, creamy, and intensely fragrant.

Ingredients

For the Sweet Roll Base

2 cups finely crushed plain tea biscuits or vanilla cookies
½ cup powdered sugar
¼ cup melted unsalted butter
⅓ cup milk, added gradually
1 teaspoon vanilla extract
½ teaspoon finely grated orange zest

For the Orange Filling

4 ounces softened cream cheese
2 tablespoons softened unsalted butter
¾ cup powdered sugar
1 teaspoon orange zest
1 tablespoon fresh orange juice
½ teaspoon vanilla extract

For the Candied Orange Layer

½ cup finely chopped candied orange peel
1 tablespoon finely grated orange zest
1–2 tablespoons finely chopped toasted nuts, optional

For Finishing

2 tablespoons powdered sugar
A little finely grated orange zest
Additional finely chopped candied orange peel, optional

How to Make Unbaked Candied Orange Peel Sweet Rolls

Step 1: Prepare the Candied Orange Peel

If your candied orange peel comes in large pieces, chop it into very small bits. Small pieces are important because large chunks can make the roll difficult to slice and may cause the filling to separate.

Set the chopped peel aside while you prepare the other components.

For an especially fragrant dessert, combine the chopped peel with a little fresh orange zest. The candied peel supplies concentrated sweetness and chewiness, while fresh zest contributes a brighter citrus aroma.

Step 2: Make the No-Bake Roll Base

Place the crushed cookies in a large mixing bowl. Add the powdered sugar and orange zest, then stir until evenly distributed.

Pour in the melted butter and vanilla extract. Begin adding the milk a little at a time, mixing continuously.

You are looking for a dough-like consistency that is:

Soft but not sticky
Flexible enough to roll
Firm enough to hold its shape
Moist enough that it does not crack

Avoid adding all of the milk at once. Depending on the type of cookies used, you may need slightly more or less.

Once the mixture comes together, knead it gently with clean hands for a minute or two until smooth.

Step 3: Let the Mixture Rest

Cover the bowl and let the mixture rest for about 10 minutes.

This short resting period gives the crushed cookies time to absorb moisture from the milk and butter. The mixture should become easier to handle and roll.

If it still feels crumbly after resting, mix in another teaspoon of milk at a time.

Step 4: Prepare the Orange Cream Filling

In another bowl, beat the softened cream cheese and butter until smooth.

Add the powdered sugar gradually, mixing until the filling becomes creamy and spreadable.

Add the orange zest, orange juice, and vanilla. Mix again until everything is thoroughly incorporated.

The filling should be thick enough to spread without running. If it seems too soft, refrigerate it for several minutes before assembling the rolls.

Step 5: Roll Out the Base

Place a large sheet of parchment paper or plastic wrap on your work surface.

Transfer the sweet-roll mixture onto it and press it into a rough rectangle.

Cover it with another sheet of parchment or plastic wrap. Using a rolling pin, gently roll the mixture into an approximately 8 × 12-inch rectangle.

Try to maintain an even thickness from edge to edge.

Don’t worry if the edges aren’t perfectly straight. You can gently press and reshape them with your fingers.