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No Rise Cinnamon Rolls

By Alyssa, October 29, 2009 1:58 pm

Our Back Door

Every morning when I ask Bubba what he wants for breakfast, I get the same response, CINNAMON ROLLS! The kid is addicted to them (his mom kind of likes them too) so we try to make some every couple of weeks. I’ve tried store bought and occasionally even had the patience for the yeast recipes (they take FOR-EV-ER when you live at 6,000 feet). I had almost given up, and then found this recipe.

Warning… once you make these, you too will be addicted and make them ALL the time. These rolls were especially key today when our back deck looked like this… I tweaked the recipe from the Our Best Bites website , my latest Internet fetish. What I love about these rolls is the simple ingredients. No eggs! I’m ALWAYS out of eggs these days as my two growing boys gobble them up each morning. I also like the cottage cheese as it adds protein. Don’t be scared… you don’t even taste it I promise! Anyhoo, enough blah, blah, blah, here’s the recipe:

No Yeast Sweet Rolls
adapted from Our Best Bites

For the dough:
3/4 cup cottage cheese
1/3 cup buttermilk (I substitute milk with a little lemon juice)
1/4 cup granulated sugar
4 Tbs real butter, melted
1 tsp. pure vanilla extract
9 oz. (2 cups) flour; more for rolling
1 Tbs. baking powder
1/2 tsp. table salt
1/4 tsp. baking soda

Roll Filling:
4T butter, softened
2/3 C brown sugar
Cinnamon and Cloves to taste

Roll Glaze:
1 C powdered sugar
1 T melted butter
2 T Milk

Preheat the oven to 400 degrees. In a food processor (I use an immersion blender), combine the cottage cheese, buttermilk, sugar, melted butter, and vanilla.

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 very soft, probably softer than you’re used to. Don’t add anymore flour! Scrape the dough out onto a lightly floured surface and knead a few times just until smooth. Roll the dough into a rectangle, about 12×15 inches.

Now put your filling on. Roll up and pinch the dough together to seal the seam and ends. After the rolls are filled and cut, place them in a pan that has been sprayed with cooking spray. I use a glass pan and place a sheet of tin foil over the top so that the tops don’t burn. Punch a small hole in the top of the tin foil to let the steam out while they cook.

Bake for 20-25 minutes. When the rolls have a few minutes left in the oven, take off the tin foil and begin whisking your glaze ingredients together. When the rolls are done cooking, the tops should be a nice golden brown. Take them out and let them cool for five minutes before spreading on the glaze.

Final Product... Yum.

Seriously, these puppies are amazing. I’m far too lazy for yeast and these are sooo easy I don’t think I’ll make cinnamon rolls that rise again. I’ve also substituted parmesan and garlic powder instead of sugar and cinnamon to make a fast roll for our Italian dinner nights. This is my first and last recipe entry, so I hope you enjoy!