Cinnamon Rolls

Cinnamon Rolls for your springform pan! These are special to our family around the holidays, but sometimes you need a cinnamon roll between July and August. 

You can go about cinnamon rolls in a couple different ways! With or without nuts, adding some orange juice and zest to the glaze and dough for Cinnamon-Orange Rolls, or using apple butter instead of cinnamon filling. What are your favorite variations?

Ingredients

Dough :

  • 3/4 cup cottage cheese

  • 1/3 cup buttermilk

  • 1/4 cup granulated sugar

  • 4 tbs unsalted butter, melted

  • 1 tsp. pure vanilla extract

  •  2 cups unbleached all-purpose flour; more for rolling

  • 1 tbs. baking powder

  • 1/2 tsp. table salt

  • 1/4 tsp. baking soda

Filling :

  • 1 - 1/2 tbs. unsalted butter, melted

  • 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 chopped pecans

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

 

Preparation

  1. Heat the oven to 400°F. Grease the sides and bottom of your 10-inch Elsterware springform pan with cooking spray.

Dough:

  1. In a food processor, combine the cottage cheese, buttermilk, sugar, melted butter, and vanilla. Process until smooth. 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.

  2. 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 12×15-inch rectangle.

Filling:

  1. Brush the dough with the melted butter, leaving a 1/2-inch border unbuttered around the edges.

  2. 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.

  3. Starting at a long edge, roll up the dough jelly-roll style. Pinch the seam to seal, and leave the ends open.

  4. 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.

  5. Bake until golden brown and firm to the touch, 20 to 28 minutes.

  6. 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.
     

Glaze

  1. In a small bowl, mix the confectioners’ sugar, 2 tablespoons of milk, and vanilla to make a smooth glaze.

  2. It should have a thick but pourable consistency, so add up to 1 tablespoon more milk if necessary. Drizzle the glaze over the rolls.

  3. Let stand 15 minutes and serve!

Damien Seelbach