Thursday, May 17, 2012

snack classics: fast cinnamon rolls

It's been a week of classic recipes with everyone home.  The girls and I made these cinnamon rolls just once before, but because they didn't even last an hour the first time we made them a couple of years ago they are kind of legendary.  Just had to make them again.  The recipe is adapted from Fine Cooking magazine.  There is no yeast in the roll recipe which means no big time kneading or rising (read:  waiting).  There is cottage cheese in the roll recipe which is very unusual, but apparently part of the magic.  I've never actually made these before 9:00 at night.  But the mornings after I have baked them I haven't woken up hungry!  I never ice cinnamon rolls.  Please go ahead and make icing or a glaze if you like.  So not necessary, but I suppose baking cinnamon rolls at bedtime is fairly unnecessary also!

I promise you we are cooking actual meals around here too and not just baking!  We keep making trips to the store for more produce, tofu, chicken and fruit.  We also keep  making trips to the store just because we can.  You forget the thrill of an errand or the thrill of someone else buying your food unless you have been a college student!




Fast Cinnamon Rolls

dough:
3/4 C cottage cheese (4% milk fat)
1/3 C lowfat buttermilk
1/4 C sugar
4 T unsalted butter, melted
1 tsp vanilla
1 C all-purpose flour
1 C white whole wheat flour
1 T baking powder
1/2 tsp kosher salt
1/4 tsp baking soda

filling:
1 1/2 T unsalted butter, melted
2/3 C packed light or dark brown sugar
1 1/2 tsp cinnamon
1/2 tsp allspice
1/4 tsp cloves

Heat oven to 400 degrees.  Spray sides and bottom of 9-inch cake pan or 9 or 10-inch springform pan.

In a food processor, combine cottage cheese, buttermilk, sugar melted butter and vanilla processing until smooth, about 10 seconds.  Add the flours, baking powder, salt and soda and pulse just until dough clumps together.  Do not over process.  The dough will be soft and sticky.

Scrape dough onto a lightly floured surface and knead with floured hands 5 or 6 times, or until smooth.  Gently shape into a fat rectangle and dust lightly with flour.  Use a rolling pin to form it into an even 12 x 15-inch rectangle.

Brush the dough with the 1 1/2 T melted butter leaving a 1/2-inch border without butter around the edges.  In a medium bowl, combine the brown sugar, cinnamon, allspice and cloves.  Sprinkle the sugar mixture over the melted butter.  Starting at long edge, roll up the dough pinching seams to seal and leaving ends open.  With a bench scraper or sharp knife cut the dough in half and cut those pieces in half and then in three equal pieces to make 12 rolls.  Set the pieces cut side up in the prepared pan.  They will fill the pan and touch a bit or you might even be squeezing them into your pan (depends on the pan).
Bake until golden brown and firm, or 22-28 minutes.  A little hint, if you can smell your baked goods they are most likely just about done.  Cool pan on wire rack for 5 minutes.
Run a knife around the edge of the pan and remove the ring or turn the rolls out onto a serving plate (if using a cake pan).

roll ingredients

roll dough in processor

filling ingredients

kneading

action shot courtesy of Sara

brushing melted butter on dough

rolling 

bench scraper and cut dough

oven ready

all baked

yum


1 comment:

  1. These look absolutely fabulous - can't wait to try making them! Thanks for the recipe...

    ReplyDelete