Quick Bread Cinnamon Rolls

For when you don't feel like rising dough.
Ingredients

• Dough
  
  
  
  • 3/4c low or nonfat cottage cheese
    
  • 1/3c buttermilk
    
  • .25c white sugar
    
  • cap ful of vanilla
    
  • 3.5tbsp butter, melted
    
  • 2c unbleached all-purpose white flour
    
  • 1tbsp baking powder
    
  • 1/4tsp baking soda
    
  • 1/2tsp salt
    
  
  
• Filling:
  
  
  
  • 1.5tsp butter, melted
    
  • liberal 2/3c brown sugar
    
  • liberal 1.5tsp cinnamon
    
  • liberal .5tsp allspice
    
  • liberal .25tsp ground cloves
    
  • 1/2c raisins, plumped in some boiling water
    
  
  
• Glaze:
  
  
  
  • 2/3c confectioner's sugar
    
  • 2-3tbsp milk
    
  • 1tsp vanilla
    
  
  

Preheat oven to 400.

In a food processor, mix the cottage cheese, buttermilk, sugar, butter, and vanilla and run for about 10 seconds until mixed. Add the remaining dough ingredients and run in 2 second pulses until the dough forms a ball. Don't over-process, though. Just until it comes together. Turn the dough out onto a lightly floured surface and dust with some more flour. Knead it just about five times until a little smooth. Dust with some more flour, and then roll out into about 12x16", as rectangular as possible.

Mix the dry "filling" ingredients. Brush the 1.5tbsp butter over the dough to about 1/2" from the sides. Use all of the butter. Sprinkle the dry ingredients over the dough and press them in. Distribute the raisins as you desire. We put them on half of the dough and thought it was maybe a FEW too many raisins. I don't really want raisins in my cinnamon rolls, so next time we'll maybe use 1/4c raisins and still just put them on half the dough.

Roll the dough starting at the far side and working toward you (slowly, being sure the dough doesn't stick to the counter. You want to roll it the long way. Using a very sharp knife, cut into 12 cinnamon rolls. Put these on a parchment-covered (and PAMmed) springform pan. Bake 20-28 minutes (we went 24 exactly).

Mix the glaze ingredients and whisk until the the sugar is dissolved. Pour the glaze over all of the rolls (still in the pan) and let sit for about 15 minutes.

Thoughts: These cinnamon rolls were far easier than our normal cinnamon rolls, and possibly more delicious. The dough was really tangy (from the cottage cheese and buttermilk, no doubt) and, because it was a quick bread, it was a little less gummy and a little more just "soft". The dough was very easy to work with, too. All around great idea. They border on too sweet - next time we might try to figure out a cream-cheese glaze (or make a glaze with less sugar) and see what we can do.

Disaster Index: 1/10