Mrmmm…cinnamon buns. When I found this recipe for Fastest Cinnamon Buns, I just had to give it a try. This is the first time I’ve heard of cottage cheese being used in bread, so I was a little bit skeptical – but I figured using low fat cottage cheese instead of butter is much, much better for you. AND there’s no yeast involved. Even better.
Now I see why this recipe has received 5 stars from everyone who has reviewed it. It may just be the best cinnamon bun I’ve ever had. Forget buying cinnamon buns – these are so easy to make and so much healthier. (A Classic Cinnabon has 730 calories, and a Cinnabon Carmel Pecanbon has 1,100 – avoid these with your life.)
Nuke a cinnamon bun for 15 seconds in the microwave and you’re in heaven. What better way to start the day?
by Kathy Kingsley on Fine Cooking
For the dough:
3/4 cup cottage cheese (4% milk fat)
1/3 cup buttermilk
1/4 cup granulated sugar
2 oz. (4 Tbs.) unsalted butter, melted
1 tsp. pure vanilla extract
9 oz. (2 cups) unbleached all-purpose flour; more for rolling
1 Tbs. baking powder
1/2 tsp. table salt
1/4 tsp. baking soda
For the filling:
3/4 oz. (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 (4 oz.) chopped pecans
Cooking spray for the pan.
For the glaze:
2-1/2 oz. (scant 2/3 cup) confectioners’ sugar
2 to 3 Tbs. cold whole or low-fat milk
tsp. pure vanilla extract
Heat the oven to 400°F. Grease the sides and bottom of a 9- or 10-inch springform pan with cooking spray.
1. Make the dough:
In a food processor, combine the cottage cheese, buttermilk, sugar, melted butter, and vanilla. 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 overprocess). The dough will be soft and moist.
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.
2. 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, 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.
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 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.
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. Transfer the rolls to a serving plate.
* Update 12/16/09: I found that baking these in a muffin pan gave me better results. They were taller, and cooked more evenly. Also thanks to Amy who caught a mistake in the recipe – I forgot to include how much time they needed to bake!
These are the ingredients I used. The beauty of this recipe is that almost everything comes from the pantry. One thing I substituted was regular milk instead of buttermilk – I can’t seem to find this in stores, so I used about a tablespoon of lemon juice in regular milk, and just let it thicken up for 5 minutes. (Neat trick, huh?)