January 2, 2011

winter treats #3: EASY cinnamon rolls

for a little while now i have been wanting to make cinnamon rolls.
but there is a problem.
i am bad at making bread.
seriously bad. the yeast for some reason does not like me.
besides pizza dough, i am a disgrace to the bread/roll-making society.

 so when i found this recipe by Monica from Lick The Bowl Good,
i knew i had to try.
no rising, no yeast, no failure.

i tried this recipe over Christmas break and they were a hit (at least i liked them).
and they only took me an hour from start to finish. 

Fast and Easy Cinnamon Rolls adapted by Lick The Bowl Good

the Dough:
3/4 cup cottage cheese
1/3 c. buttermilk
1/4 c. sugar
4 Tbsp. butter, melted
1 tsp. vanilla
2 c. flour
1 Tbsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda

Preheat the oven to 400 degrees F. Grease a 9x13 baking dish with cooking spray.
In a food processor, combine the cottage cheese, buttermilk, sugar, melted butter and vanilla. Process until smooth. Combine your flour, salt, baking powder and baking soda. Pour the liquid mixture into the dry mixture and beat in/with a kitchen aid mixer. 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.

the Filling:
1 1/2 tbsp. melted butter
2/3 c. packed brown sugar
2 tsp. cinnamon 
1/8 tsp. ground cloves

Brush the dough with the melted butter, leaving a half inch border around the edges. In a medium bowl, combine the brown sugar, cinnamon, and cloves. Sprinkle the mixture over the buttered area of the dough and pat gently into the surface. 
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 25 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. Transfer the rolls to a serving plate.

the Glaze:
1 c. powdered sugar
2 tbsp. of cold milk
1 tsp. vanilla

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

one roll already missing! oops. :)

happy baking!

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