Thankfully, Pinterest came to my rescue. I've attempted numerous yeast-free cinnamon rolls in the past, only to be disappointed. Normally they taste like biscuits with cinnamon. Granted, that's not a bad thing, but the texture of the dough was always so off that it never felt like cinnamon rolls. This recipe intrigued me though due to the use of ricotta in the dough, so I decided to give it a go.
And I'm so happy that I did! The dough was not only so quick and easy to put together, but rolling it out was a breeze. The house smelled amazing while they cooked, and we were able to enjoy delicious cinnamon rolls long before lunch time rolled around!
Fastest Cinnamon Rolls
Makes about 8 rolls
Adapted slightly from Don't Forget Delicious
– For the Dough —
3/4 cup part skim ricotta cheese (or cottage cheese)
1/3 cup low fat buttermilk
1/4 cup sugar
2 oz. unsalted butter (1/2 of a stick)
1 tsp. vanilla extract
9 oz. all purpose flour (about 2 cups)
1 tablespoon baking powder
1/2 tsp. salt
1/4 tsp. baking soda
3/4 cup part skim ricotta cheese (or cottage cheese)
1/3 cup low fat buttermilk
1/4 cup sugar
2 oz. unsalted butter (1/2 of a stick)
1 tsp. vanilla extract
9 oz. all purpose flour (about 2 cups)
1 tablespoon baking powder
1/2 tsp. salt
1/4 tsp. baking soda
– For the Filling —
3/4 oz. unsalted butter (1-1/2 Tablespoons)
2/3 cup packed brown sugar
2-1/2 teaspoons cinnamon
3/4 oz. unsalted butter (1-1/2 Tablespoons)
2/3 cup packed brown sugar
2-1/2 teaspoons cinnamon
– For the Glaze —
1 cup powdered sugar, or to taste
1 tablespoons skim milk, or more as needed
1 tsp. vanilla extract
1 cup powdered sugar, or to taste
1 tablespoons skim milk, or more as needed
1 tsp. vanilla extract
Instructions
- 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 overprocess). 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 without butter around the edges. In a medium bowl, combine brown sugar and cinnamon. 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 (I got 8). 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, beat the powdered sugar, milk, and vanilla to make a smooth glaze. Add more milk as needed to achieve desired consistency. Spread or drizzle onto warm rolls. Let stand 10 minutes and serve.
Seriously, everyone should try these. They're the perfect dish for a last minute breakfast or brunch. Delicious, quick, and easy - what more could you ask for?
Happy baking!
