I came across a recipe for "fastest ever" cinnamon rolls via pinterest awhile back and tried it recently. I was skeptical at first, as it didn't call for yeast in the dough. My, oh my, was I wrong. These are the BEST and fastest cinnamon rolls I've ever made. So, so good. SO good.
Dough:
1/3 cup milk
1/2 tsp. lemon juice
3/4 cup cottage cheese
4 Tbsp. butter, melted
1 tsp. vanilla extract
2 cups all-purpose flour
1 Tbsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
Filling:
1-1/2 Tbsp. butter, melted
3/4 cup brown sugar, packed
2 tsp. cinnamon
1/4 cup pecans, finely chopped
Combine the milk and lemon juice and let sit for 5-10 minutes. Combine the milk mixture, cottage cheese, butter and vanilla extract in a food processor and process about 10 seconds, until smooth. Combine flour, baking powder, salt and baking soda in a medium bowl. Add mixture to milk mixture in the food processor. Process until a soft dough forms, about 10-20 pulses. The dough will be sticky. Do NOT over-process.
Place dough onto a lightly floured working surface and roll out to a 12"x15" rectangle. Top with melted butter. Combine brown sugar, cinnamon and pecans. Spread evenly over buttered dough.
Starting with the long edge, roll up the dough, jelly-roll style. Cut the roll into 12 equal pieces. Place in a round, greased cake pan. Don't worry if the edges touch. Preheat the oven to 400 degrees F and let rolls rest 10 minutes while oven preheats.
Bake for 20-25 minutes until tops are beginning to brown. Remove from oven and let rest 5 minutes.
Glaze:
1 cup powdered sugar
1 tsp. vanilla extract
1-2 Tbsp. cold milk (or enough to create desired glaze consistency)
Combine all glaze ingredients and mix well. Drizzle over warm cinnamon rolls and serve. Enjoy! :)
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