Tuesday, November 23, 2010


These cinnamon buns have NO yeast in them, but they sure taste like they do. I have to admit that when I first saw this was a baking powder dough, my first thought was, "uh oh, a heavy biscuit texture", but I was wrong; these are FAR from the standard biscuit taste. The dough has cottage cheese and buttermilk in it and it is super flaky, light, sweet and tender. I have tried a lot of cinnamon roll recipes over the years and I can honestly tell you that this recipe was a total surprise. It is SO tasty, SO easy and SO fast.

Don't freak out about the cottage cheese in the batter. You won't taste it, but it is totally essential do NOT leave it out. If you don't want to SEE the cottage cheese, pulse it in the blender a time or two.

MAKE THE FILLING FIRST1½ tablespoons melted butter
2/3 cup brown sugar (packed)
1½ teaspoons cinnamon
½ teaspoon allspice (I left out)
¼ teaspoon ground cloves (I left out)
1 cup chopped pecans
Mix well and set aside
DOUGH¾ cup cottage cheese(4% milk fat)do not leave out1/3 cup buttermilk (do not leave out)
¼ cup white sugar
4 tablespoons butter, melted
1 teaspoon vanilla extract
2 cups all purpose flour
1 TABLESPOON baking powder
¼ teaspoon baking soda

Preheat the oven to 400 and grease the sides and bottom of a 9" or 10" spring form pan with cooking spray. In a food processor, combine the cottage cheese, buttermilk, sugar, melted butter and vanilla; process until smooth (10 seconds). Add the flour, baking powder & baking soda and pulse in short bursts just until the dough clumps together in a ball (don't over-process). The dough will be soft and moist. Dump the dough out onto a lightly floured counter and knead it four or five times with floured hands (this is a beautiful dough, very easy to work with). Roll dough out to a 12" x 15" rectangle.

Brush the rectangle with a very light coating of melted butter (be skimpy & leave a half inch border unbuttered around the edges. Sprinkle the filling over the buttered area and pat lightly.

Starting with the long side, roll up the dough into a jelly roll shape and pinch the long seam to seal (leave the ends open). Cut into twelve equal pieces with a sharp knife (a sharp serrated knife works well). Set the rolls in the prepared pan, cut side up. The rolls should touch slightly, but its OK if there are small gaps. Bake at 400 for 20 to 28 minutes (mine took the full 28 minutes) or until golden brown.
Set the pan on a cooling rack for five minutes. Remove the spring form ring and drizzle the glaze over the rolls. Yum!!!

GLAZE2/3 cup powdered sugar
2 to 3 tablespoons of cold milk (I used whipping cream)
1 teaspoon vanilla extract
½ teaspoon of maple extract (not necessary but YUMMY)

Whisk all ingredients together. If it seems too thick to pour, add a little bit more milk (or cream).


Ana Powell said...

Well loaded, yummy glazing ♥

Marge said...

Cottage cheese? That's a new one to me! But, these look so delicious. I'll be trying these for breakfast soon!

Leslie said...

No yeast??? oh yeah baby..I am sooo loving these!

Dr.Sameena Prathap

Wow...beautiful cinnamon rolls..:)



charlotte mgcc said...

This is a truly unique recipe, I don;t think I have ever seen one like this. I am bringing a meal to a family and think this is a good idea for dessert. Looks easy to make too.

Mary said...

What a great recipe to have on hand. They look delicious, Coleen. I hope you have a great day. Blessings...Mary

Donna-FFW said...

Happy Thanksgiving to you Coleen!

teresa said...

now that's my kind of baking! love this!

Bunny said...

I've never made cinnamon buns without yeast, gotta try this they sound terrific! Happy Thanksgiving Coleen!

Ingrid said...

As you know Coleen this is the cinnamon roll recipe that started me on the road to conquering my yeast/dough fears! I can't thank you and Katy enough!

Hope you had a blessed & delicious Thanksgiving!

Katy ~ said...

I will have to make these very soon. As much as I love my yeast rolls, a recipe like this is such a boon to the breakfast collection. On my my look at all that gorgeous glaze. Going to add the missing ingredients to next week's grocery list! YUM YUM Coleen!!

Erin said...

Hi Aunt Coleen! We'll have to try these at Christmas when we're in Ohio. Matt always wants to make yeast cinnamon rolls, but no one ever wants to help him bc it's so much work! Ha ha! Maybe he can be convinced to go this route? Still homemade and delicious, but maybe a tad bit less time consuming? :)

Colleen said...

Can I leave out the cottage cheese?

Coleen's Recipes said...

NO!! The cottage cheese is a very important part of the recipe (and it has to be the 4% kind, not low fat). If you don't like the texture of cottage cheese (which you can not see/taste/feel after the rolls are baked...just put it in a blender for a few seconds....just don't leave it out.