Fastest Ever Cinnamon Buns

Today is my birthday!  Happy birthday to me!  I wanted cinnamon rolls for breakfast, but didn't want the time grueling dough raising.  I found this recipe in an older magazine.  I was a little leary at first, but was pleasantly surprised at the end.  They are especially good when you put the icing on during the five minute wait period.  It allows it to soak in.  Enjoy!


Yields 12 buns

For the Dough:
3/4 c cottage cheese
1/3 c buttermilk
1/4 c granulated sugar
4 TB unsalted butter, melted
1 tsp vanilla
2 c all purpose flour
1 TB baking powder
1/2 tsp salt
1/4 tsp baking soda

For the Filling:
1 1/2 TB unsalted butter, melted
2/3 c packed light or dark brown sugar
1 1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp ground cloves
1 c chopped pecans

For the Glaze:
2/3 c powdered sugar
2-3 TB cold milk
1 tsp vanilla

Heat the oven to 400 degrees.  Grease the sides and bottom of 9 or 10 inch springform pan with cooking spray.

In 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 over-process).  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 12x15 rectangle.

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 the 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 euql 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.

Glaze: In a small bowl, mix the powdered sugar, 2 TB milk and vanilla to make a smooth glaze.  Drizzle over the rolls. Let stand 15 minutes then serve.