Fastest Cinnamon Rolls (Cinnamon Rolls without yeast)
Ingredients
- ¾ cups ricotta cheese (or cottage cheese)
- ⅓ cup low fat buttermilk
- ¼ cup sugar
- 2 oz unsalted butter
- 1 tsp Vanilla
- 9 oz flour (about 2 c)
- 1 Tbsp baking powder
- ½ tsp salt
- ¼ tsp baking soda
Filling —
- ¾ oz butter unsalted
- ⅔ cup brown sugar packed
- 1½ tsp cinnamon
- ½ tsp ground allspice
- ¼ tsp ground cardamom
Instructions
- Heat the oven to 400°F.
- Grease the sides & bottom of a 8 or 9 inch 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 over process).
- 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 ½-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
Notes
Makes 8-12 (depends on how you slice ‘em) Calories: 374