The Fastest Cinnamon Rolls
Serves: 6
Manley Abshire
1 January 1970
Based on User reviews:
47
Spice
56
Sweetness
55
Sourness
44
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
3 cup
Cottage Cheese4 tsps
Cultured Buttermilk (cold)1 tsp
Pure Vanilla Extract2 cups
Unbleached All-Purpose Flour1 tbsp
Baking Powder1 tsp
Baking Soda1 tsp
Salt1.25 tsps
Ground Cinnamon1 tsp
Ground Allspice1 tsp
Ground ClovesDirections:
1
Preheat the oven to 400 degrees
2
Grease a 9-inch square or round baking pan
3
Set aside
4
Place the dried fruit in a small bowl and pour the boiling water over
5
Cover and set aside
6
Place the cottage cheese, sugar, buttermilk, 4 tablespoons melted butter, and vanilla in the bowl of a food processor fitted with the metal blade and process until smooth
7
Add the flour, baking powder, baking soda, and salt to the workbowl and pulse until the dough clumps like a biscuit dough, 8 to 10 pulses
8
Turn the dough out onto a lightly floured work surface and knead gently, folding the dough over and pushing it away from you 4 to 5 times, until the dough is smooth
9
Do not overwork the dough
10
Using a rolling pin, roll out the dough to make a 12 by 15-inch rectangle
11
Brush the entire surface with the 2 tablespoons melted butter, leaving a 1/2-inch border around all the edges
12
To make the filling, combine the sugars, cinnamon, allspice and cloves in a medium bowl and sprinkle over the surface of the dough
13
Pat to press the sugar into the surface
14
Drain the dried fruit and pat dry with a paper towel
15
Distribute the fruit over the sugar mixture
16
Starting at the long edge, roll up the dough jelly-roll fashion
17
Pinch the seam to seal, leaving the ends open
18
With a sharp knife, cut the roll into 12 equal pieces
19
Set the rolls cut side up, showing the spiral design, in the baking pan
20
Place immediately on the center rack of the oven and bake for 25 to 30 minutes, or until golden brown and firm to the touch
21
Remove the pan from the oven and run a metal spatula around the edges of the rolls
22
Lift the rolls out of the pan one at a time, and place them right side up on a wire rack positioned over a plate or a piece of waxed paper
23
To glaze, place the ingredients for the icing in a small bowl or 2-cup liquid measuring cup (the spout makes pouring easy)
24
Using a small wire whisk, beat until smooth and thick, pourable consistency
25
Adjust the consistency with additional drops of buttermilk
26
Drizzle the icing in a zigzag pattern over each roll
27
Let the rolls stand for at least 15 minutes before serving