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Ingredients
- For the dough:
- Cooking spray for the pan.
- 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
- 1/2 tsp. ground allspice
- 1/4 tsp. ground cloves
- 1 cup (4 oz.) chopped pecans
- 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
Preparation
Step 1
Heat the oven to 400°F. Grease the sides and bottom of a 9- or 10-inch springform 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.
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, cinnamon, allspice, and cloves. Sprinkle the mixture over the buttered area of the dough and pat gently into the surface. Sprinkle the nuts over the sugar mixture.
Make the glaze:
In a small bowl, mix the confectioners’ sugar, 2 Tbs. milk, and vanilla to make a smooth glaze. It should have a thick but pourable consistency, so add up to 1 Tbs. more milk if necessary. Drizzle the glaze over the rolls. Let stand 15 minutes and serve.
Variations
Instead of using the cinnamon-pecan filling in the main recipe, mix 3/4 cup apple butter, 1-1/2 Tbs. melted butter, and 1 tsp. ground cinnamon in a small bowl. Omit the melted butter from the main recipe and spread the dough rectangle with the apple mixture, leaving a 1/2-inch border around the edges. Sprinkle with 3/4 cup (3 oz.) finely chopped walnuts, if desired. Roll, cut, bake, and ice as directed. Because this filling is wetter, the buns may need to bake for 30 minutes.
I was amazed these were so good for a non-yeast roll! I might not even go back to the effort of yeast-type rolls... just because these are so fast and the results are THAT good. And even though I almost always end up tinkering with recipes there is nothing that I would tinker with here at all. They took 40min to make (and I am on the slow side), and the full 28 min to bake. Texture was really nice and yes, bread-like. They were delicious even without adding butter - and this is from someone who always used to make a very rich brioche-style dough cinnamon bun that took 3 days ahead to start. This will be my new go-to recipe.
This is an amazing recipe, it only takes an hour and they taste wonderful. Once I tried adding chocolate chips and they turned out well. I recommend these to everyone who wants the great taste of cinnamon buns without the wait.
These cinnamon rolls were excellent. Changed the recipe a little bit to work with the ingredients I had.
Replaced the cottage cheese and buttermilk with sour cream and yogurt in the dough part. Also added a tad more flour and a teaspoon of white vinegar to help them rise a bit more. The vinegar interacts with the baking soda. Then for the frosting I used granulated sugar and heavy whipping cream and heated it in a sauce pan since I was out of confectioner sugar. They were incredible. Remember: just because you don't have all the ingedients doesn't mean you can't make a fabulous dish.
These were GREAT! Easy, fast, and delicious. I added a finely chopped apple, and the buns were devoured in no time. Making them again tomorrow for after church brunch.
I've made these numerous times, including the apple butter variation. I wouldn't say that they are quick to make but definitely worth the effort as they always get rave reviews. They taste great whether prepared with lasagna-style cottage cheese or with dry, pressed cottage cheese moistened with some cream. Looking forward to trying the coconut almond version of the recipe.
These cinnomon rolls were amazing!! The best(and quickest) ive made from scratch. They took no time to make. I added dried cherries into the filling, and it was fantastic. The glaze waz perfect, will try a maple one for fall. Thanks for the terrific recipe!!
Fantastic cinnamon rolls--they rival my mother's "from scratch" cinnamon rolls. I find that high quality, fresh cinnamon makes a big difference (I use Penzey's Vietnamese Cassia). My first batch (with some pretty old cinnamon) was good, but not sharply good. Also, my food processor is not large enough to double the recipe, but I put in all ingredients less flour, and mix the flour in with the other dough ingredients in my stand mixer. I find it gives me pretty close to the same results. Thanks for Fine Cooking for giving me a recipe to rival the family one.
Excellent and easy to make. I thought there would be a difference compared to yeast rolls I normally make for Christmas day. Family thought the buns were so good made the receipe again for New Years day.