Breakfasts, Desserts

seven

Cinnamon Buns

Cinnamon buns are always a crowd pleaser (even if that crowd is just you covered in frosting and munching at two in the morning..) I’ve used about twelve different recipes for this dessert in the past couple years, including the traditional Pillsbury pre-made, but I assure you, these are the easiest and most delicious I’ve ever made- no yeast! I’ve adapted this recipe from Fine Cooking magazine.

The 1950s were the beginning of Pillsbury’s packaged biscuit dough, and by the end of the decade they’d started producing cinnamon rolls too! Before you look at my recipe, watch this fantastic 1957 commercial for new and improved Pillsbury cinnamon rolls. With my current knowledge of how to use the internet, the best I could do was get a click-able link- maybe I’ll figure out how to get the actual video up here eventually..

1957 Cinnamon Rolls

Dough

– 3/4 cup cottage cheese

– 1/3 cup buttermilk (I actually used dry buttermilk, it never goes bad- and who even drinks real buttermilk anyway? Saco Cultured Buttermilk Blend is the best, just follow the directions on the package about powder to liquid ratios)

– 1/4 cup granulated sugar

– 4 tbsp unsalted butter, melted

-1 tsp vanilla extract

– 2 cups all-purpose or whole wheat flour

– 1 tbsp baking powder

– 1/2 tsp salt

– 1/4 tsp baking soda

Filling

– 1 1/2 tbsp unsalted butter, melted

– 2/3 cup light or dark brown sugar

– 2 1/2 tsp cinnamon

– 1/4 tsp ground cloves

– 1 cup chopped pecans

Glaze

– 2/3 cup powdered sugar

– 2-3 tbsp cold milk

– 1 tsp vanilla extract

Preheat oven to 400 degrees F. Grease a 9 or 10 inch springform pan with cooking spray. For the dough: In a food processor, combine cottage cheese, melted butter, sugar, buttermilk, and vanilla. Process until smooth (to get out most of the little chunks of cottage cheese, but if they don’t all disappear it’s okay, there won’t be any cottage cheese-y flavor to the buns. Believe me, I hate the stuff and was really worried, but it was fine) Next, add the flour, baking powder, salt, and baking soda. Pulse until the dough just starts to clump together- it will be very moist. Put the dough onto a floured work surface (I use a Silpat, I find they’re easier to clean than a counter) and knead the dough a few times until smooth. Roll the dough into a 12×15-inch rectangle.

For the filling: Brush the rolled-out dough with melted butter, leaving a small boarder around the edges. In a bowl, combine the brown sugar, cinnamon, and cloves.

Assembling: Sprinkle sugar mixture over the dough and pat into the surface. Pour the nuts over the sugar. Starting at the long end, roll up the dough. Using a little water as glue, pinch the seam to seal. Being careful not to cut your work surface, cut the roll into 12 even(ish) buns with a serrated knife. Place the rolls in the pan, cut side up. (They should be touching slightly, but if there’s room, don’t worry, they’ll puff up in the oven). Bake 25-28 minutes, or until golden brown and firm to the touch. Cool for 5 minutes then transfer to a serving plate.

For the glaze: Mix the powdered sugar, most of the milk, and vanilla until smooth.  It should be thick but pourable. You’ll most likely need to add all the milk, but wait until you’ve added the other ingredients before doing that. Pour over the buns and consume!

pre-glaze

post-glaze

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