The most wonderful, delicious, tender, easiest cinnamon rolls.... ever!
Now dont get me wrong, I'm a lover of yeast but the fact that this recipe is without yeast makes it all the better, quicker... easier!
Ingredients:
For the dough:
3/4 cup cottage cheese (4% milk fat)
1/3 cup buttermilk
1/4 cup granulated sugar
2 oz. (4 Tbs.) unsalted butter, melted
1 tsp. pure vanilla extract
9 oz. (2 cups) unbleached all-purpose flour; more for rolling
1 Tbs. baking powder
1/2 tsp. table salt
1/4 tsp. baking soda
For the filling:
3/4 oz. (1-1/2 Tbs.) unsalted butter, melted
2/3 cup packed light or dark brown sugar
1-1/2 tsp. ground cinnamon
For the glaze:
2-1/2 oz. (scant 2/3 cup) confectioners' sugar
2 to 3 Tbs. cold whole or low-fat milk
1 tsp. pure vanilla extract
Directions:
Heat the oven to 400°F. Grease the sides and bottom of an 8 or 9 inch square pan with cooking spray.
Make the dough:
In a food processor, combine the cottage cheese, buttermilk, sugar, melted butter, and vanilla. Process until smooth, about 10 seconds. Add the flour, baking powder, salt, and baking soda and pulse in short bursts just until the dough clumps together (don’t overprocess). The dough will be soft and moist.
Scrape the dough out onto a lightly floured surface and knead it with floured hands 4 or 5 times until smooth. With a rolling pin, roll the dough into a 12x15-inch rectangle.
Make the filling:
Brush the dough with the melted butter, leaving a 1/2-inch border unbuttered around the edges. In a medium bowl, combine the brown sugar and cinnamon. Sprinkle the mixture over the buttered area of the dough.
Starting at a long edge, roll up the dough. Pinch the seam to seal, and leave the ends open.
With a sharp knife, cut the roll into 12 equal pieces. Set the pieces, cut side up, in the prepared pan; they should fill the pan and touch slightly.
Bake until golden brown, 20 to 25 minutes. Set the pan on a wire rack to cool for 5 minutes.
Make the glaze:
In a small bowl, mix the confectioners’ sugar, 2 Tbs. milk, and vanilla to make a smooth glaze. Drizzle the glaze over the rolls. Let stand 15 minutes and serve.
Original recipe on OBB.
Now dont get me wrong, I'm a lover of yeast but the fact that this recipe is without yeast makes it all the better, quicker... easier!
For the dough:
3/4 cup cottage cheese (4% milk fat)
1/3 cup buttermilk
1/4 cup granulated sugar
2 oz. (4 Tbs.) unsalted butter, melted
1 tsp. pure vanilla extract
9 oz. (2 cups) unbleached all-purpose flour; more for rolling
1 Tbs. baking powder
1/2 tsp. table salt
1/4 tsp. baking soda
For the filling:
3/4 oz. (1-1/2 Tbs.) unsalted butter, melted
2/3 cup packed light or dark brown sugar
1-1/2 tsp. ground cinnamon
For the glaze:
2-1/2 oz. (scant 2/3 cup) confectioners' sugar
2 to 3 Tbs. cold whole or low-fat milk
1 tsp. pure vanilla extract
Heat the oven to 400°F. Grease the sides and bottom of an 8 or 9 inch square pan with cooking spray.
Make the dough:
In a food processor, combine the cottage cheese, buttermilk, sugar, melted butter, and vanilla. Process until smooth, about 10 seconds. Add the flour, baking powder, salt, and baking soda and pulse in short bursts just until the dough clumps together (don’t overprocess). The dough will be soft and moist.
Scrape the dough out onto a lightly floured surface and knead it with floured hands 4 or 5 times until smooth. With a rolling pin, roll the dough into a 12x15-inch rectangle.
Make the filling:
Brush the dough with the melted butter, leaving a 1/2-inch border unbuttered around the edges. In a medium bowl, combine the brown sugar and cinnamon. Sprinkle the mixture over the buttered area of the dough.
Starting at a long edge, roll up the dough. Pinch the seam to seal, and leave the ends open.
With a sharp knife, cut the roll into 12 equal pieces. Set the pieces, cut side up, in the prepared pan; they should fill the pan and touch slightly.
Bake until golden brown, 20 to 25 minutes. Set the pan on a wire rack to cool for 5 minutes.
Make the glaze:
In a small bowl, mix the confectioners’ sugar, 2 Tbs. milk, and vanilla to make a smooth glaze. Drizzle the glaze over the rolls. Let stand 15 minutes and serve.
Original recipe on OBB.
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