Fastest Cinnamon Rolls
After my recent attempt at non-yeasted cinnamon rolls, I had pretty much determined I would just have to bite the bullet and go the traditional route if I wanted perfect cinnamon rolls. Don’t get me wrong – that Cook’s Illustrated recipe was delicious, but the dough was difficult to work with and the end result wasn’t very pretty. So, I had pretty much stopped looking for that kind of recipe and mentally slotted cinnamon rolls as a “major plan ahead” recipe only.
Then, quite by accident, I ran across a Fine Cooking recipe called Fastest Cinnamon Buns. As previously, my hopes immediately rose. Maybe this cinnamon roll recipe would work better! Without delay, I went home and made it that very night.
I’m happy to report that this cinnamon rolls recipe really does produce excellent, beautiful and delicious rolls without any waiting around for proofing and rising and all that yeasty business. I can see using this dough for lots of variations – pecan encrusted sticky buns, orange cinnamon rolls, apple butter rolls – the options are endless.
Do yourself a favor and try this recipe asap! The dough goes together super quick, is an absolute joy to work with and the end result is deeelish!
adapted from FineCooking.com
- 3/4 cup part skim ricotta cheese (or cottage cheese)
- 1/3 cup low fat buttermilk
- 1/4 cup sugar
- 2 oz. unsalted butter
- 1 tsp. vanilla extract
- 9 oz. all purpose flour (about 2 cups)
- 1 tablespoon baking powder
- 1/2 tsp. salt
- 1/4 tsp. baking soda
- 3/4 oz. unsalted butter
- 2/3 cup packed brown sugar
- 1 1/2 teaspoon cinnamon
- 1/2 tsp. ground allspice
- 1/4 tsp. ground cardamom
- 2 ounces mascarpone cheese, room temperature
- 1/2 cup powdered sugar, or to taste
- 1 tablespoons skim milk, or as needed
- 1 tsp. vanilla extract
Heat the oven to 400°F. Grease the sides and bottom of a 8 or 9″ baking pan with cooking spray.
Combine the ricotta cheese, buttermilk, sugar, melted butter, and vanilla in food processor and 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.
Dump the dough out onto a lightly floured surface and knead it with floured hands 4 or 5 times until smooth (it really only takes 4-5 times). With a rolling pin, roll the dough into a 12×15-inch rectangle. I discovered that 12×15 is exactly the size of my flexible plastic cutting board, so that’s a quick and easy way to size it.
Brush the dough with the melted butter, leaving a 1/2-inch border unbuttered around the edges. In a medium bowl, combine brown sugar and spices. Sprinkle the mixture over the buttered area of the dough and press gently into the surface.
Starting at a long edge, roll up the dough jelly-roll style. Pinch the seam to seal, and leave the ends open.
With a sharp knife, cut the roll into equal pieces (I got 8). Set the pieces, cut side up, in the prepared pan; they should fill the pan and touch slightly, but don’t worry if there are small gaps. My pan was too big, so the rolls didn’t fill it up – no big deal, the outer ones leaned over a little, but it was all good.
Bake until golden brown and firm to the touch, 20 to 28 minutes. Set the pan on a wire rack to cool for 5 minutes. Run a spatula around the inside edge of the pan to loosen the rolls, and transfer them to a serving plate.
In a small bowl, mix the softened mascarpone cheese, powdered sugar, and vanilla to make a smooth glaze. Add milk as needed to achieve desired consistency. Spread or drizzle onto warm rolls. Let stand 10 minutes (or as long as you can stand) and serve.
Nutritional Info calculated with BigOven Recipe Software
|Fat: 12g, Sat Fat: 8g|