These sweet rolls are inspired by Joanna Gaines Magnolia Table Cookbook and Cook's Illustrated recipe. This is the perfect breakfast treat that doesn't require yeast or the extra time to rise the dough.
Brush 9-inch square cake pan with 1 tablespoon melted butter.
Whisk flour, sugar, baking powder, baking soda, and salt together in a large bowl.
Whisk buttermilk and 2 tablespoons melted butter together in a small bowl.
Add liquid to dry ingredients and stir with a wooden spoon until liquid is absorbed (dough will look stringy), about 30 seconds.
Transfer dough to a lightly floured counter and knead until smooth.
Pat dough into 12 by 9-inch rectangle. Brush dough with 2 tablespoons melted butter. Sprinkle evenly with filling, leaving ½-border around edges of the dough. Press filling into the dough.
Starting at the long side roll like a log and pinch and seal ends.
Cut the log into 8 equal pieces.
Place one roll in the center of the pan and then place the other around the perimeter.
Brush the tops of rolls with the remaining 2 tablespoons of melted butter.
Bake until edges are golden brown, about 23-25 minutes.
Let rolls cool for 5 minutes before icing.
Cinnamon Filling
Combine sugars, cinnamon, cloves, walnuts, and salt in a small bowl. Add melted butter and stir with a fork until mixture resembles wet sand; set filling mixture aside.
Glaze
While the buns cool, in a medium bowl, whisk together the powdered sugar, and vanilla. whisk in enough orange juice to make a soft glaze that drips in a wide ribbon off the whisk. Drizzle over the slightly cooled rolls.