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Monday, May 9, 2011

Da Bomb Homemade Cinnamon Rolls


Ok that's not their real name but they are "da bomb" and whenever I find a fantastic recipe I like to pass it along.
Betsy, my mother in law, takes a cooking class every month (it is her secret guilty life pleasure) and they had these cinnamon rolls last month. They are wonderful and easy to make. I recently made these for a playdate and my friend thought I was a gourmet cook (which I'm totally not!). The dough is actually assembled in the food processor and can be made the night before. The best part...they don't even have to rise! They look complicated due to the list of ingredients but they couldn't be easier.
Homemade Cinnamon Rolls
Preheat oven to 400 degrees. Use center rack for baking.
Ingredients for the dough:
3/4 cup cottage cheses (4% milkfat or ricotta)
1/3 cup buttermilk
1/4 cup granulated sugar
4 Tbsp unsalted butter melted
1 tsp pure vanilla extract
2 cups unbleached all purpose flour, more for rolling
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
Ingredients for filling
2 Tbsp unsalted butter melted (to brush on the rolled out dough with)
2 additional Tbsp melted butter to brush the tops of the rolled buns once they are in pan
2/3 cup packed dark brown sugar
1 1/2 tsp ground cinnamon
1/4 tsp allspice
1 cup chopped toasted pecans (toasted in the microwave at 1.5 min intervals until fragrant maybe 3-4 times)
Ingredients for glaze:
Scant 2/3 cup confectioners sugar
2 Tbsp cold milk
1 tsp pure vanilla extract
Directions:
Grease the sides and bottom of a 9 inch springform pan (I personally don't have one and I used just a regular circular cake pan and it worked just fine...) with baking spray.
To make the dough: In a food processor using a metal blade, combine the cottage cheese, buttermilk, sugar, melted butter and vanilla. Process until smooth about 10 seconds. Scrape down the sides. process one more time for a few seconds. Add the flour, baking power, salt and baking soda and pulse in short burst just until the dough clumps together, don't over process. The dough will be soft and moist. Scrape the dough out on a lightly floured surface and knead with floured hands 5 times until smooth. Shape into a log. With a rolling pin roll out the dough into approx 12x15 inch rectangle.
Make the filling: Brush the dough with the melted butter, leaving a 1/2 inch border unbuttered around the edges. In a medium bowl combine the brown sugar, cinnamon and allspice. Sprinkle the mixture over the buttered area of the dough and pat the surface. Sprinkle the pecans over the sugar mixture and pat again.
Starting at the long edge roll up the dough jelly roll style. Pinch the seams and leave the ends open. Cut off both ends.
With a sharp knife cut the roll into 12 equal pieces and place them in the prepared pan. Brush the tops with 2 Tbsp of melted butter before placing in the oven.
Bake until golden brown and firm to the touch 20-28 minutes. Remove from pan and set on a wire rack to cool for 5 minutes.
Glaze: Mix confectioners sugar, 2 Tsbp milk and vanilla with a whisk to make a smooth glaze. Drizzel over the rolls and let stand 5 minutes

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