Okay, so the way I make cinnamon rolls is actually much faster than the normal way. In fact the original recipe for these delights is labeled Fast & Easy Cinnamon Rolls. However, I consider it a slow recipe, because it is still amazing to have fresh, hot delicious cinnamon rolls in our home. Plus, it is definitely much slower and more deliberate than the alternative (bakery bought or dare-I-say-Pillsbury) – and MUCH healthier!
My kids are cinnamon roll enthusiasts. They cannot pass one up and delight in eating them equally for breakfast or dessert. The typical bakery bought cinnamon roll triggers my guilt reflex when placed on a breakfast plate, but my Slow-Fast Cinnamon Rolls are perfectly acceptable and do not require guilt.
I have adapted this recipe from BakersRoyale.com, who adapted it from Fine Cooking. And the fun part about it is you can bake them several different ways – in a tray for big and beautiful traditional rolls, in a muffin tin for smaller and fluffy cinnamon roll muffins, or in a bundt pan for a cinnamon roll cake that you slice (really impressive looking and fun). More on these options below. Enjoy your slow-fast cinnamon rolls.
¾ cups cottage cheese
1/3 cup buttermilk
4 tablespoon butter, melted
1 teaspoon vanilla extract
2 cups unbleached all-purpose flour
1 tablespoon baking powder
1/2 tsp baking soda
1/2 tsp salt
1 ½ tablespoon unsalted butter, melted
1/2 cup dark brown sugar
1 ½ teaspoon cinnamon
1/8 ground nutmeg
½ cup powder sugar
5 tablespoon whole milk
optional: 2 tbsp cream cheese or mascarpone cheese at room temperature
Pre-heat oven to 400 degrees & grease your pan.
Make the Dough:
1. Combine cottage cheese, buttermilk, sugar, melted butter and vanilla. Process until smooth, approximately 10 seconds.
2. Add the flour, baking powder, salt, and baking soda and pulse in short bursts just until the dough clumps together.
3. Lightly flour your surface and place dough on top. Knead with the heel of your hand 4-5 times. With a rolling pin, roll the dough into 12×15 inch rectangle.
Make the Filling:
1. Brush the dough with the melted butter, leaving ½ inch border unbuttered around the edges.
2. In a bowl combine all filling ingredients.
3. Sprinkle the mixture over the buttered area.
4. Starting at a long edge roll up the dough jelly roll style. Pinch the seams and leave the ends open.
Cut & Configure Your Way
1. Select which option you want to bake up!
- For traditional rolls, cut into 6-8 equal pieces and place cut side up on cookie sheet or cake pan. Leave some space between, as they will puff out a lot.
- For muffins, cut into 12 equal pieces and place cut side up in the muffin tin.
- For bundt cake, cut into 12-16 pieces and set pieces cut side up in the bundt pan. Don’t worry about the small gaps – it will all come together when it bakes. Note for bundt cake option: You may wish to prepare 1-1/2 or double the recipe to really make a full sized cake. The current recipe size will only fill about half of your pan and make a short but impressive cake.
2. Bake for 15-20 minutes or until golden brown. Let cool for 5 minutes.
1. In a bowl whisk all ingredients until smooth and pouring consistency. (Sometimes I like to add a little cream cheese or mascarpone cheese to the glaze – just make sure it is room temperature or it won’t mix well)
2. Drizzle over cinnamon rolls and serve.
Please, feel free to use your creativity on how you like to bake them up. And let me know if you come up with a new form. Would love to try it out! Happy Fast / Slow Baking!