Monday, November 5, 2012

The Fastest Cinnamon Rolls

So I’m raking leaves on Sunday morning and right-side neighbor says to me:

Neighbor:  “Hey, I’m making cinnamon rolls.  Would you like one when they’re done?”

Me:  Hell, Heck, yes!” (Ooops, it's Sunday). I had been raking leaves for about an hour and I was thinking a snack was in order anyway.

Neighbor:  “I'm trying a new recipe, The Fastest Cinnamon Rolls, although the process is turning out to be not so fast!”

Me:  “Will you share the recipe with me?”

Neighbor:  “Sure, if they’re good.”

So, I continue raking and clipping branches.  About an hour later, neighbor brings one over..... 

Neighbor:  “They seem to be a little overbaked.”

Me:  "Really, they look delicious to me."

A few minutes later...or however long it took to brew a cup of  coffee in my Keurig and take that photo you see....

Me sitting at my kitchen table, drinking coffee, weary from raking (even though it’s only 9:33 a.m…or is it 10:33…wait, which clock is right?), and taking a bite of the freshly-baked and perfectly cinnamonny-gooey confection: "Damn Shoot. This is good!”

After eating that tasty morsel....

Me (thinking to myself):  
 
I promptly trotted over to my right-side neighbor to ask for the recipe, that I now share with you.

BTW...neighbor raked later in the day to neutralize her calories too.

The Fastest Cinnamon Rolls
From:  Bread for Breakfast by Beth Hensperger

¾ cup of dried cherries, blueberries, golden raisins or cranberries (or mix them up!)
Enough boiling water to cover fruit.

Dough
¾ cup cottage cheese
1/3 cup of sugar
1/3 cultured buttermilk
4 tablespoons (½ stick) of butter melted PLUS 2 additional Tablespoons for brushing
1 ½ teaspoons of vanilla extract
2 cups of all-purpose flour
1 Tablespoon baking powder
¼ teaspoon baking soda
½ teaspoon salt

Filling
2/3 cup of firmly packed light brown sugar
½ cup of firmly packed dark sugar
1 ¼ teaspoon ground cinnamon
1 teaspoon allspice
¼ teaspoon ground cloves

Vanilla Icing
2/3 cup confectioners’ sugar
3 to 4 teaspoons cold cultured buttermilk
1 teaspoon of vanilla extract

Directions
  1. Preheat the oven to 400º.  Grease a 9-inch square or round baking pan.  Set aside.  Pace the dried fruit in a small bowl and pour the boiling water over.   Cover and set aside.
  2. Place the cottage cheese, sugar, buttermilk, 4 Tablespoons melted butter, and vanilla in the bowl of a food processor fitted with a metal blade and process until smooth.  Add the flour,, baking powder, baking soda, and salt to the workbowl and purse until the dough clumps like a biscuit dough, 8-10 pulses.  Turn the dough out onto a lightly floured work surface and knead gently, folding the dough over and pushing away from you 4-5 times, until the dough is smooth.  DO NOT OVER WORK THE DOUGH.  Using a rolling pin, roll out the dough to make a 12 by 15 inch rectangle and brush the entire surface with the 2 Tablespoons of melted butter, leaving a ½-inch border all around the edges
  3. To make the filling, combine the sugars, cinnamon, allspice and cloves in a medium bowl and sprinkle over the surface of the dough.  Pat to press the sugar into the surface.  Drain the dried fruit and pat dry with a paper towel.  Distribute the fruit over the sugar mixture.
  4. Starting with a long edge, roll-up like a jelly roll.  Pinch the seams to seal, leaving the ends open.  With a sharp knife, cut into 12 equal pieces and set the rolls, cut side up, in the baking pan.
  5. Bake for 25 minutes or until golden brown.  Run a spatula along the edges and remove the rolls from the pan, one at a time.  Place the rolls on a wire rack.
  6.  Make the glaze by placing the ingredients in a 2-cup measuring cup and whisk until it is a smooth and pourable consistency.  To thin a bit, add a few drops of buttermilk.  Drizzle in a zigzag pattern over each roll and let the rolls stand for 15 minutes before devouring.
  7. You know, these might have to claim the prize for being the FASTEST cinnamon rolls ever, but they're not nearly as yummy!

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