So guess what.
We made the most delicious, fastest cinnamon rolls ever. It’s hard to believe, but these babies required absolutely no proofing or rising of dough because they don’t contain yeast. They were so utterly scrumptious that it felt like cheating. When Georgia first suggested the recipe, I secretly scoffed at it because I assumed “fastest cinnamon rolls” meant open a can of Pillsbury dough and spread butter, cinnamon and sugar on them. And I was about to reevaluate our blogging partnership and even friendship. (A confession: I have actually made cinnamon rolls this way; I cannot tell a lie.) But then I read the recipe and was mind blown. In under an hour, warm cinnamon buns could be mine. Was it too good to be true?
No, my friends. After roughly 25 minutes in the oven, we feasted on the best cinnamon rolls ever. We couldn’t even wait to let them cool (after drenching them in a marscapone cheese glaze, of course) because the aroma of fresh cinnamon rolls was tickling our noses.
I can’t even begin to describe how amazing these cinnamon rolls were. The eight rolls didn’t even last an hour–I think our families really appreciate having food blogging daughters. Cottage cheese (or ricotta, if you’re not cooking 0n the cheap like we are) and buttermilk give these rolls a quite interesting texture. The only giveaway that these aren’t made with yeast is that there’s no distinct yeast-bread taste. But you won’t miss it, I promise.
For the dough
3/4 cup part skim ricotta cheese (or cottage cheese)
1/3 cup low fat buttermilk
1/4 cup sugar
4 tablespoons unsalted butter, melted
1 tsp. vanilla extract
2 cups all purpose flour
1 tablespoon baking powder
1/2 tsp. salt
1/4 tsp. baking soda
For the filling
1 tablespoon unsalted butter, melted
2/3 cup packed brown sugar
2 teaspoons cinnamon
1/2 teaspoon allspice
For the glaze
2 oz marscapone cheese, room temperature
1/2-3/4 cup powdered sugar
1-2 tablespoons milk, room temperature
1 teaspoon vanilla extract
- Heat the oven to 400°F. Grease the sides and bottom of a 8 or 9″ baking pan with cooking spray.
- Combine the ricotta (or cottage) cheese, buttermilk, sugar, melted butter, and vanilla in food processor and 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.
- Turn the dough out onto a lightly floured surface and knead it with floured hands 4 or 5 times until smooth. The dough will be sticky, so add as much flour to hands and surface of the dough as needed. With a rolling pin, roll the dough into a 12×15-inch rectangle.
- Brush the dough with the melted butter, leaving a 1/2-inch border unbuttered around the edges. In a medium bowl, combine brown sugar and spices. Sprinkle the mixture over the buttered area of the dough and press gently into the surface.
- Starting at a long edge, tightly roll up the dough, making sure to keep the filling inside the roll. Pinch the seam to seal, and leave the ends open.
- With a sharp knife, cut the roll into 8 equal pieces. Set the pieces, cut side up, in the prepared pan. The rolls should touch each other.
- 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 to loosen the rolls, and transfer them to a serving plate.
- In a small bowl, mix the softened mascarpone cheese, powdered sugar, and vanilla to make a smooth glaze. Add milk as needed to achieve desired consistency. Spread or drizzle onto warm rolls. Let stand 10 minutes (or 10 seconds, if you can’t wait) and serve.