...And probably the only cinnamon roll I will ever make again! These were so easy and didn't take HOURS on end to make. I didn't have to get up at o-dark-thirty to start these in order to eat these for breakfast. YUM. Try them... You'll be convinced too. 1 hour from start to eating them.
I got this recipe from Lick the bowl good- one of my favorite cooking blogs. Check her out!
Preheat oven to 400 degrees. Grease sides and bottom of a 9x13 pan with cooking spray.
For the dough:
3/4 cup. cottage cheese (The recipe calls for 4% milk fat, but I only had 2%, so that's what I used!)
1/3 cup buttermilk (Buttermilk can be made using regular milk with 1 Tbsp. vinegar with 1 cup milk)
1/4 cup white sugar
4 Tbsp. unsalted butter, melted
1 tsp. vanilla extract
2 cups flour
1 Tbsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
In a food processor (or blender) combine the cottage cheese, buttermilk, sugar, melted butter and vanilla. Process until smooth. If you have a food processor (which I don't) you can go ahead and add the flour, b.powder, salt and soda and process until the dough clumps together. If you don't have a food processor, put your dry ingredients in a bowl and pour the liquid out of your blender and mix by hand. The dough will be soft and moist. Scrape the dough out onto a lightly floured counter and knead it util smooth. With a rolling pin, roll the dough out into a 12x15 inch rectangle.
1 1/2 Tbsp. unsalted butter, melted
2/3 cup. brown sugar
2 tsp. cinnamon
1 cup chopped pecans (or nut of your choice) optional
Brush the dough with the melted butter, leaving a half inch border around the edges. In a medium bowl, combine the brown sugar and cinnamon and sprinkle mixture over the entire buttered area, patting gently into the surface. Sprinkle nuts over top if using them.
Starting with the long side, roll the dough up, pinching the seam to seal and leaving the ends open. With a serrated knife, cut the roll into twelve equal pieces and set the rolls in the prepared pan. The rolls should fill the pan and touch slightly, but don't worry if there are small gaps... like mine:Bake at 400 for 20-28 minutes until golden brown and firm to the touch. Set pan on wire rack for 5 minutes.
For the glaze: 2/3 cup powdered sugar
1 Tbsp. butter, softened
2-3 Tbsp. cold milk
1 tsp. vanilla extract
In a small bowl, mix the ingredients to make the glaze. It should be thick but spreadable. If its too thin, just add a little more powdered sugar. I think I doubled this recipe... I can't remember, but I do like my rolls to have more glaze on them, so I probably did.
Drizzle glaze over the top and let stand a few minutes before serving.
These rolls are so fast because they don't use yeast- Instead they get their "rise" out of the baking powder. They are really delicious, but they do have a little bit more of a biscuit flavor than most cinnamon rolls. I don't think the taste was noticeable and I loved these. I love the idea that I don't have to get up at 5am to start cinnamon rolls for my family to eat for breakfast. Try them... I have a feeling you'll like 'em too!