No yeast Cinnamon Rolls!!

I feel like brinner tonight , Like Brinner tonight...
Brinner, that's a funny word I saw a friend on facebook use and found out it described when one has breakfast foods for dinner. Who doesn't loooove that on occasion???
 Thus inspired I decided what a nice way to make Friday night dinner this week a special affair. Buttermilk pancakes , homemade cinnamon sweet rolls and bacon. Mmmmmm...BACON! [ Jim Gaffigan fans out there, you know what I mean!]
Is your mouth watering yet?
How about now?
Want the recipe for these no yeast, make in a flash tasty little darlings??? Ok, Ok! Hold your horses! Here you go!
No Yeast Cinnamon Rolls
adapted from Sara at www.ourbestbites.com

For the dough:
  • 3/4 cup cottage cheese (4% milk fat)
  • 1/3 cup buttermilk
  • 1/4 cup granulated sugar
  • 4 Tbs real butter, melted
  • 1 tsp. pure vanilla extract
  • 2 cups flour; more for rolling
  • 1 Tbs. baking powder
  • 1/2 tsp. table salt
  • 1/4 tsp. baking soda

Cinnamon roll filling
:
 1/2 cup sugar,
4 TB soft butter
1 or 2 tsp cinnamon

Cinnamon Roll Glaze

3/4 C powdered sugar
1 T melted butter
2 T Milk

****Another Option****

Orange Roll Filling
:
4T butter, softened
1/2 C sugar
zest from one orange

Orange Roll Glaze:
2/3 C powdered sugar
1 T melted butter
2 T Orange juice

  1. Preheat the oven to 400 degrees.
  2. In medium mixing bowl, combine the cottage cheese, buttermilk, sugar, melted butter, and vanilla. beat together until fairly smooth.
  3. 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 very soft, probably softer than you're used to. Don't add anymore flour!
  4. Scrape the dough out onto a lightly floured surface and knead a few times just until smooth.
  5. Roll the dough into a rectangle, about 12x15 inches. **This stuff was sooo sticky there was no way I was gonna try to use a rolling pin on it. I just mashed it around with my gooey fingers until I had it about the size I wanted.
  6. Now put your filling on.
  7. After it's filled, you know the drill. Roll it, slice it,  and set them in a greased pan of your choosing  I rolled it so it was shorter and fatter, rather than super long and skinny. Guess it doesn't REALLY matter.
  8. I had enough to fill 2 9 inch round pie pans, so next time I'll half the recipe since we had about 5 left over and they aren't so good later when you try to reheat them. Most sweet rolls aren't though.
  9. Bake for 20-25 minutes or until the tops are golden brown.

When the rolls have a few minutes left in the oven. Whisk your glaze ingredients together. When the rolls are done cooking, let them cool for five minutes. Then spread the glaze on and eat those suckers warm.
**These are definitely best fresh out of the oven. **

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Well, because I like easy to make, flavorful dishes with a moderate fat count, and a wide variety of them. Providing the same for others is why Tierney Tavern is here.
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