Fastest ever cinnamon rolls
- For the dough:
- 3/4 cup cottage cheese (4% milk fat)
- 1/3 cup buttermilk
- 1/4 cup granulated sugar
- 2 oz. (4 Tbs.) unsalted butter
- 1 tsp. pure vanilla extract
- 9 oz. (2 cups) unbleached all-purpose flour; more for rolling
- 1 Tbs. baking powder
- 1/2 tsp. table salt
- 1/4 tsp. baking soda
- For the filling:
- 3/4 oz. (1-1/2 Tbs.) unsalted butter
- 2/3 cup packed light or dark brown sugar
- 1-1/2 tsp. ground cinnamon
- 1/2 tsp. ground allspice
- 1/4 tsp. ground cloves
- 1 cup (4 oz.)
- For the glaze:
- 2-1/2 oz. (scant 2/3 cup) confectioners' sugar
- 2 to 3 Tbs. cold whole or low-fat milk
- 1 tsp. pure vanilla extract
Level of difficulty Average
Cost Average budget
Heat the oven to 400°F. Grease the sides and bottom of a 9- or 10-inch springform pan with cooking spray.
Make the dough:
In a food processor, combine the cottage cheese, buttermilk, sugar, melted butter, and vanilla. 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.
Scrape the dough out onto a lightly floured surface and knead it with floured hands 4 or 5 times until smooth. With a rolling pin, roll the dough into a 12x15-inch rectangle.
Make the filling:
Brush the dough with the melted butter, leaving a 1/2-inch border unbuttered 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.
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 12 equal pieces. 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.
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 and remove the springform ring. Transfer the rolls to a serving plate.
Make the glaze:
In a small bowl, mix the confectioners’ sugar, 2 Tbs. milk, and vanilla to make a smooth glaze. It should have a thick but pourable consistency, so add up to 1 Tbs. more milk if necessary. Drizzle the glaze over the rolls. Let stand 15 minutes and serve.
You'll also love
Chef Tips and Tricks
Try this clever trick to make the perfect zebra cake!
- 2 large water or soda bottles (empty)
- 2 cups flour
- 1 cup sugar
- 2 sticks butter
- 6 eggs
- 1 tbsp baking powder
- 1 cup heavy cream
- 4 tbsp cocoa powder
- Preheat oven to 350°F.
- Ready 2 large plastic bottles, cleaned and dried.
- Add 1 cup of flour to each bottle.
- Add 1/2 cup of sugar to each.
- Melt butter, then add equal halves to each bottle.
- Add 6 eggs, 3 in each.
- Add 1/2 tbsp of baking powder to each.
- Add 1/2 cup of heavy cream to each.
- Shake the bottles thoroughly until the contents are well mixed.
- In one of the bottles only, add the cocoa powder.
- Beginning with the cocoa powder mixture, add a dolop of batter to the center of a circular
- baking tin. Do the same with the other mixture, placing the dolop directly in the center of the previous one.
- Continue with alternating additions of each mixture until all batter is used and the tin is full.
- Place in the oven and bake for 30 minutes.
- Serve and enjoy!