Posts Tagged ‘brown sugar’

No Rise Cinnamon Rolls

July 13, 2010

Skip to Cinnamon Roll Recipe

No matter what drama or problems you’re going through in life, one thing is certain.  Carbs are comforting.

More specifically -for me at least – a cinnamon roll is akin to the yellow “comfort blankey” of my early childhood.  There’s just something about the smell of cinnamon, sugar and YES butter, that warms the heart, calms the mind… and admittedly grows the love handles :-).

The only problem is that for some reason I HATE working with bread dough, roll dough… or any other kind of dough that involves yeast (don’t ask b/c I honestly don’t know).  For obvious reasons, this has somewhat limited my cinnamon roll baking frequency.  Until now.

I actually stumbled upon this recipe in a cookbook a friend loaned me recently: The Ladies Aide Society Cookbook from the Central Schwenkfelder Church (Pennsylvania).

What fascinated me about this recipe was that there was no egg and no yeast.  I was, admittedly, skeptical about how good this type of recipe would actually taste… but I must say, I was pleasantly surprised.

Ingredients:

  • 1 cup cottage cheese
  • 1 cup flour
  • 1/2 cup (1 stick) butter
  • 2-3 tablespoons white granulated sugar
  • 1 tablespoons brown sugar
  • 1-2 teaspoons cinnamon
  • 1/4 cup crushed pecans

What you’ll need to clean up afterward:

  • Mixing Bowl
  • Baking Sheet

Step One: Preheat oven to 350 degrees

Step Two: In mixing bowl cream butter and cottage cheese (helps if butter is room temperature before attempting to cream).

Step Three: Stir in flour and mix together with hands.

Step Four: Refrigerate for 2-3 hours (I leave it in overnight).

Step Five: Sprinkle dough and rolling surface with flour (on both sides of dough).  Roll dough into a rectangle… should be about 1/8 inch thick (as thin as you can make it without it falling apart).

Step Six: Sprinkle, cinnamon, sugar, brown sugar and pecans evenly across rectangle.

Step Seven: Beginning at one of the shorter ends of the rectangle, roll the dough into one log (as you would for pinwheels).

Step Eight: Cut 1/2 inch medallions and place on well buttered cookie sheet.

Step Nine: Bake for 28-30 minutes.  Remove when a light golden color.  Cool on rack before serving.

-Eat Hearty!




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