Prep 30 mins
Cook 40 mins
Sorry everyone, it looks like the recipe was incomplete. I have fixed the errors and apologize! This is not a super light and fluffy cinnamon roll and is more dense since it does not rise but it is a good alternative if you aren't interested in using yeast. I found this in "Teens Cook" when I was searching for recipes my 13 year old son could make and the recipe stuck out so I have renamed them accordingly because I thought the addition of the cottage cheese to be so interesting. Yeast is something that is one of those cooking taboos for me so this is a great recipe that doesn't require rising. I chose not to invert the pan but either way the results are very good. Add any kind of nuts you like if you desire.
- 1 cup cottage cheese
- 3⁄4 cup sugar
- 2 eggs
- 1⁄2 cup oil
- 1⁄2 cup milk
- 2 tablespoons baking powder
- 4 1⁄4 cups flour, divided and more
- flour, for dusting
- 2 cups firmly packed brown sugar
- 3 tablespoons cinnamon
- 1⁄2 cup butter
- 1⁄2 cup honey
- Preheat oven to 325¹F.
- Lightly spray the bottom and sides of a 13x9 baking pan.
- Place the cottage cheese in a blender or food processor and puree until smooth. Add the sugar, eggs, oil, and milk and puree till smooth. Pour the mixture into a large bowl and stir in the baking powder. Add 3 1/2 cups of the flour and stir until the mixture forms a dough. Using your hands, add the remaining 3/4 cup flour a little at a time by sprinkling a little flour over the dough and folding the dough over to mix it in . Repeat this process until the dough is smooth and not sticky. (You may not need all the flour.).
- Spread a thin layer of flour on a flat work surface and roll the dough into a large rectangle, about 20-25 inches.
- To prepare the filling: Combine the brown sugar and cinnamon in a small bowl. Melt the butter and brush over the entire surface of the dough. Drizzle the honey over the butter, then sprinkle the sugar mixture evenly over the dough. Starting on the longer side, carefully roll up the dough as tightly as possible.
- Using a serrated knife, cut the roll into 1 1/4 inch thick slices with a sawing motion. Arrange the cinnamon rolls in the pan and bake for 35 to 40 minutes, or until done.
- Remove from oven, run an knife around the edges, and invert to a serving platter if desired.
Not a rating, just comments on a previous review. I, too found the cottage cheese ingredient intriguing, so went in search of the recipe on-line. I found it at http://community.sparknotes.com/index.php/2005/05/19/teens-cook/. There should be 1/2 cup oil in the ingredients, and should read baking powder in the instructions (not baking soda).
I too thought the use of cottage cheese in this capacity was interesting. But I wish I had practiced the number one rule in recipe making & read the instructions first. There is no oil listed in the ingredient list, but it's called for in the instructions. I couldn't find a smiliar recipe to use as a guide for the oil so I made a wild guess & used 2 Tablespoons of canola oil. The instructions then state to add baking soda, but soda is not an ingredient listed. Baking Powder is so that's what I used. There would be a generous amount of filling with about half as much brown sugar & cinnamon as called for. I like a lot of sweet & quite often will double fillings & frostings anyway, but 2 cups of brown sugar in this seemed like overkill even to me & the baked rolls seem as if they're swimming in syrup. They baked up in the time stated, however the final texture is thick & heavy, making me think more about eating a piece of flatbread than a fluffy, light cinnamon roll. I hope that the chef returns to the original source & makes the needed changes here, because the taste itself is quite good & I see potential in the recipe. Made for the Flour Power Challenge - April 2008.