I made these awhile back, in January in fact if memory serves. They were a welcome back food to my SIL and BIL after their very long return flight from Europe. I figured after flying an Asian airline that perhaps something more ‘bread’ like for breakfast would be called for.
I haven’t made them since, not because I didn’t like them. No no no, I haven’t made them because I liked them TOO much. I nearly didn’t make it out the door with them, I wanted to devour every last crumb for myself. Slowly of course because they were quite sweet, but I wanted them all for myself.
It’s a bit odd in that there is cottage cheese in the dough, and no yeast (which of course appealed to my yeast intolerant self) but rather baking powder. It does mean that the end result isn’t as light and fluffy as a normal cinnamon roll, it’s a bit firmer. And, whilst they taste good the next day (or the day after that in fact) they really are something is best consumed within the day of baking.
The fastest cinnamon rolls
1 cup of frozen cranberries, or ¾ cup dried (or other dried fruit)
¾ cup cottage cheese
1/3 cup sugar
1/3 cup buttermilk
1 ½ t vanilla extract
2 cups flour
1T baking powder
¼ t baking soda
½ t salt
2/3 cup light brown sugar
½ cup dark brown sugar
1 ¼ t ground cinnamon
1 t all spice
¼ t cloves, ground
Preheat the oven to 200C, if using dried fruit cover with boiling water and set aside.
Place the cottage cheese, sugar, buttermilk, 4T melted butter and vanilla in the bowl of a food processor fitted with the metal blade and process until smooth. Add the flour, baking powder and soda, and salt the work bowl and pulse until the dough clumps like biscuit dough, 8-10 pulses. Turn the dough out onto a lightly floured work surface and knead gently, folding the dough over and pushing away from you 4 to 5 times, until the dough is smooth. Do not over work. Using a rolling pin, roll out the dough to make a 12 by 15 inch rectangle. Brush the entire surface with an extra 2T melted butter. Leaving a ½ inch border.
To make the filling, combine the sugars, cinnamon, allspice and cloves. Sprinkle over the surface of the dough. Pat to press the sugar into the surface. Drain and pat dry the dried fruit, or sprinkle unthawed over the sugar mix.
Starting at the long edge, roll up the dough jelly-roll fashion. Pinch the seam to seal the ends. With a very sharp knife, cut the roll into equal pieces (maybe 12). Set the rolls cut side up on the baking pan.
Place immediately on the centre rack of the oven and bake for 30 minutes. Remove from the pan and cool slightly before eating.