|
more articles like this
No-Rise Cinnamon Rolls
updated: Dec 11, 2010, 8:45 AM
By Leah Etling
There are few things that sound better to me on winter weekend mornings than sitting around with friends or family and enjoying a cup of coffee and some sort of freshly-baked treat.
This week's recipe for no-rise cinnamon rolls with buttermilk and cottage cheese is perfect for that sort of morning.
It also takes care of that feeling you might get when you pass a Cinnabon. Ever feel like a giant magnet is pulling you toward the sweet, warm, sensational smell? Especially at airports, I am very susceptible to this. In fact, I'm pretty sure they have some sort of scent-emitting device coming from the doorways of those franchises above and beyond the ovens. Why they don't retail it - now there's a question.
These rolls are fast, easy and can be made with or without icing. (I did them without.) The recipe (originally from Fine Cooking several years back) suggests using a food processor and a spring foam (cheesecake) pan, but I did without both and they turned out fine.
You'll need:
¾ cup cottage cheese
1/3-cup buttermilk
¼ cup granulated sugar
4 tablespoons melted butter
1 tsp vanilla
Mix the above in a blender or food processor. The advantage to using the food processor is that it will eliminate the largest cottage cheese lumps, which will stay intact if you use a blender.
Then add:
2 cups flour
1-tablespoon baking powder
½ teaspoon salt
¼ teaspoon baking soda
Mix or pulse in food processor. Dough will be soft and a little crumbly. Flour a breadboard, and knead the dough 6-8 times to get it to stick. When it's a nice cushy lump, roll it out into a near-rectangle.
In a bowl, mix another 2/3-cup brown sugar, 1 ½ teaspoons cinnamon, ½ teaspoon allspice, and ¼ teaspoon ground cloves.
Melt another 2 tablespoons of butter and use a pastry brush to distribute over the dough. Then sprinkle with the sugar and spices. Leave a border around the edge to prevent spilling when you form the rolls. Follow with 1 cup chopped pecans (if desired).
Send this picture as a postcard
# # # #
Then roll the dough, bringing the long edges together (it should circle about 3 times). Cut the rolls into 12 even pieces and place in buttered springform or glass pan.
Send this picture as a postcard
# # # #
Bake at 400 degrees for 20-25 minutes. I like cinnamon rolls a little on the raw side, so I only left them in for 22 minutes. You'll want to keep them in the oven for 25-27 if you like more fully baked pastry.
If you like icing:
Mix 2/3 cup powdered sugar, 2-3 tablespoons milk, and 1-teaspoon vanilla to make the glaze. Drizzle over rolls, let stand 10-15 minutes, and serve warm.
Send this picture as a postcard
# # # #
6 comments on this article. Read/Add
# # # #
|
