The Quickest Cinnamon Rolls Recipe

The Quickest Cinnamon Rolls

Recipe courtesy of Beth Hensperger

Watch the video demonstration for this recipe.

• Yield: 12 rolls
• Nutritional Information (per roll, 1 of 12 servings): Calories 306, Total Fat 7 g, Saturated Fat 4 g, Carbohydrates 58 g, Dietary Fiber 1 g, Sugar 39 g, Protein 4 g, Cholesterol 18 mg, Sodium 222 mg

Ingredients

• 3/4 cup dried cherries, blueberries, cranberries, golden raisins, or chopped prunes
• Boiling water, just enough to cover the fruit

Dough:

• 3/4 cup cottage cheese
• 1/3 cup sugar
• 1/3 cup cultured buttermilk
• 4 tablespoons (1/2 stick) unsalted butter, melted, plus 2 tablespoons for brushing
• 1 1/2 teaspoons pure vanilla extract
• 2 cups unbleached all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Filling:

• 2/3 cup firmly packed light brown sugar
• 1/2 cup firmly packed dark brown sugar
• 1 1/4 teaspoons ground cinnamon
• 1 teaspoon ground allspice
• 1/4 teaspoon ground cloves

Vanilla Icing:

• 2/3 cup sifted confectioners' sugar
• 3 to 4 teaspoons cold cultured buttermilk
• 1 teaspoon pure vanilla extract

Directions

1. Preheat the oven to 400F (200C). Lightly grease a 9-inch square or round baking dish and set aside. Place the dried fruit in a small bowl and pour boiling water over it; cover and let soak while you prepare the dough.
2. In a food processor fitted with a metal blade, process the cottage cheese, sugar, buttermilk, 4 tablespoons melted butter, and vanilla until smooth. Add the flour, baking powder, baking soda, and salt; pulse about 810 times until the dough comes together and resembles biscuit dough. Turn the dough onto a lightly floured surface and knead gently by folding and pushing it away from you 45 times until smoothdo not over-knead. Roll the dough into a 12 by 15-inch rectangle. Brush the surface with the remaining 2 tablespoons melted butter, leaving a 1/2-inch margin around the edges.
3. Mix the light and dark brown sugars, cinnamon, allspice, and cloves in a medium bowl. Evenly sprinkle the sugar-spice mixture over the buttered dough and press gently so it adheres. Drain the soaked fruit, pat dry, and scatter it evenly over the sugar layer.
4. Starting from the long side, roll the dough jelly-roll style into a tight log. Pinch the seam closed and leave the ends open. With a sharp knife, slice the log into 12 equal pieces. Place each roll cut-side up in the prepared pan so the spiral shows.
5. Bake on the middle rack for 2530 minutes, until golden brown and firm to the touch. Remove from the oven and gently run a metal spatula around the rolls; lift them out individually and place upright on a wire rack set over a plate or waxed paper.
6. To make the icing, whisk the sifted confectioners' sugar, cold buttermilk, and vanilla in a small bowl or measuring cup until smooth and thick but pourable; add additional buttermilk by drops if needed. Drizzle the glaze over each roll in a zigzag pattern. Let the rolls rest at least 15 minutes before serving to allow the icing to set.

Recipe adapted from Beth Hensperger's BREAD FOR BREAKFAST (10 Speed Press, 2001)