Fastest Ever Cinnamon Rolls

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Source: Lick the Bowl Good


Fastest Ever Cinnamon Rolls
from Sweet Cakes


For the Dough:

3/4 cup cottage cheese (4% milk fat)
1/3 cup buttermilk
1/4 cup white sugar
4 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda

Preheat the oven to 400 degrees F. Grease the sides and bottom of a 9" or 10" springform pan (I used a casserole dish) with cooking spray.

In a food processor, combine the cottage cheese, buttermilk, sugar, melted butter and vanilla. Process until smooth, about 10 seconds. Add the flour, salt, baking powder & baking soda and pulse in short bursts just until the dough clumps together, but don't over-process. The dough will be soft and moist.

Scrape the dough out onto a lightly floured counter and knead it with floured hands four or five times until smooth. With a rolling pin, roll the dough into a 12 x 15-inch rectangle.


For the Filling:

* 1 1/2 tablespoons unsalted butter, melted
* 2/3 cup packed brown sugar
* 1 1/2 teaspoons cinnamon
* 1/2 teaspoon allspice
* 1/4 teaspoon ground cloves
* 1 cup chopped pecans (optional)

Brush the dough with the melted butter, leaving a half inch border 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 (if using).

Starting with the long side, roll up the dough, jelly roll style. Pinch the seam to seal and leave the ends open.

With a serrated knife, cut the roll into twelve equal pieces. Set the rolls in the prepared pan, cut side up. The rolls should fill the pan and touch slightly, but don't worry if there are small gaps.

Bake at 400 for 20 to 28 minutes until golden brown and firm to the touch. Set the pan on a wire rack for five minutes. Run a spatula around the inside edge of the pan and remove the springform ring. Transfer the rolls to a serving plate.


For the Glaze:

2/3 cup powdered sugar
2 to 3 tablespoons of cold milk* (see note)
1 teaspoon vanilla extract

In a small bowl, mix the powdered sugar and 2 Tbsp. milk and vanilla to make a smooth glaze. It should have a thick but pourable consistency, so add up to 1 more tablespoon of milk if necessary.

Drizzle the glaze over the rolls. Let stand 15 minutes and serve.

NOTE: This glaze was too thin for my liking and I added quite a bit more sugar to thicken it up. Start off with a couple teaspoons (not tablespoons) then add more as necessary. It's okay if it's a little on the thicker side because once it hits the hot rolls, it will melt and glaze them nicely.