Fun in the Cadigan kitchen around 6AM!

Second thing up on the menu: cinnamon rolls. Except I overbaked and these turned into cookies.


 I love a good sticky bun à la Flour Bakery in Boston, but cinnamon rolls come in close. However, I hate the frosting and for my life, can’t understand why people add so much sugar in the frosting, dough and filling. I want to eat the entire thing, damn it, not a bite and down a cup of coffee. And all that butter doesn’t help either.

For this, I somewhat followed the recipe (it was actually really difficult because her ingredients are all over the place!) but I still need to make more tweaks. Eventually I’ll have my perfect cinnamon rolls…

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Ingredients, featuring a lot of dairy.

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Mixing the cottage cheese, buttermilk, vanilla and butter. Do this well!

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Adding in the dry ingredients.

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Rolling the dough out to spread on the butter and cinnamon sugar.

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Ready to bake! Cut these thicker for “traditional” cinnamon rolls.

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With melted vanilla mascarpone on top.

 

Cinnamon Roll "Cookies"
Print
For the dough
  1. 3/4 cup cottage cheese
  2. 1/3 cup buttermilk
  3. 3/4 cup butter, melted
  4. 2 cup flour
  5. 1 Tbsp baking powder
  6. 1/4 tsp baking soda
  7. pinch of salt
  8. 1 tsp vanilla extract
For the "filling"
  1. 4 Tbsp butter, melted
  2. 1/4 cup sugar
  3. 2 Tbsp cinnamon
For the topping
  1. 1/3 cup mascarpone cheese, softened (or more if more "frosting" desired)
  2. 2 tsp vanilla extract
  3. 1 Tbsp powdered sugar
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Using an electric mixer/food processor, combine the cottage cheese, buttermilk, butter and vanilla.
  3. Slowly add the flour, baking powder, baking soda and salt until the dough clumps together. Don't over-process/mix.
  4. Dump the dough onto a floured surface and knead until the dough is smooth. This should take about 5 kneads.
  5. Roll the dough into a rectangle.
  6. In a small bowl, mix the sugar and cinnamon together.
  7. Brush the dough with the melted butter, and sprinkle the cinnamon sugar on.
  8. Roll the dough into a log. Lightly pinch the seams closed, but leave the two ends open.
  9. With a sharp knife, cut the dough into 2 cm thick pieces. Set the pieces, cut side up (or prettier side), onto a greased pan. The edges of each roll can touch if there is no space.
  10. Bake for about 25 minutes, until golden brown and firm to the touch.
  11. Set the pan aside to cool. Meanwhile, mix the mascarpone cheese, vanilla extract and powdered sugar together.
  12. Top each roll with some of the mascarpone mixture.
Notes
  1. For a more traditional cinnamon roll, cut the roll into thicker pieces, approximately 4 cm or so.
  2. Blend the cottage cheese well, otherwise you will get little curds.
  3. For a thinner mascarpone frosting, add some milk.
Adapted from Don't Forget Delicious
snapshots of satiation http://snapshotsofsatiation.com/