Fastest Cinnamon Rolls - No Yeast

Name: Fastest Cinnamon Rolls - No Yeast
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8-12 rolls
Ingredients: 177.44 ml part-skim ricotta cheese (or cottage cheese); 78.78 ml low-fat buttermilk; 59.14 ml sugar; 56.69 g unsalted butter; 4.92 ml vanilla extract; 255.14 g all-purpose flour (about 2 cups); 14.79 ml baking powder; 2.46 ml salt; 1.23 ml baking soda; 21.26 g unsalted butter; 157.80 ml brown sugar, packed; 7.39 ml cinnamon; 2.46 ml ground allspice; 1.23 ml ground cardamom; 56.69 g mascarpone cheese, room temperature; 118.29 ml powdered sugar (to taste); 14.79 ml milk; 4.92 ml vanilla extract

Submitted by Roxanne J.R.

"From the Don’t Forget Delicious! blog."

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Ready In:: 40mins
Ingredients:: 18
Yields:: 8 rolls

ingredients

177.44 ml part-skim ricotta cheese (or cottage cheese)
78.78 ml low-fat buttermilk
59.14 ml sugar
56.69 g unsalted butter
4.92 ml vanilla extract
255.14 g all-purpose flour (about 2 cups)
14.79 ml baking powder
2.46 ml salt
1.23 ml baking soda
21.26 g unsalted butter
157.80 ml brown sugar, packed
7.39 ml cinnamon
2.46 ml ground allspice
1.23 ml ground cardamom
56.69 g mascarpone cheese, room temperature
118.29 ml powdered sugar (to taste)
14.79 ml milk
4.92 ml vanilla extract

directions

Heat the oven to 400°F
Grease the sides and bottom of a 8 or 9″ baking pan with cooking spray.
Combine the ricotta 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 over-process).
The dough will be soft and moist.
Dump the dough out onto a lightly floured surface and knead it with floured hands 4 or 5 times until smooth (it really only takes 4-5 times).
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, 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 equal pieces (8-12 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.
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 as long as you can stand) and serve.

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RECIPE SUBMITTED BY

Roxanne J.R.

I'm 23 years old and I live in Trinidad. One of the islands in the Caribbean. I love baking and have a major sweet tooth but I am trying to cook more savoury foods and I am enjoying trying new recipes. Recently I have come to love photographing the food I make. Too bad they don't all come out photo worthy, but at least they still taste good! lol <img src=http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/BANNERS/SuperBowlSTKR.jpg> <img src="http://i21.photobucket.com/albums/b280/carolinamoon21/Ingredients/BANNERS/TeaSuppers-STKR.jpg">

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