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…
- 3/4 cup cottage cheese
- 1/3 cup buttermilk
- 3/4 cup butter, melted
- 2 cup flour
- 1 Tbsp baking powder
- 1/4 tsp baking soda
- pinch of salt
- 1 tsp vanilla extract
- 4 Tbsp butter, melted
- 1/4 cup sugar
- 2 Tbsp cinnamon
- 1/3 cup mascarpone cheese, softened (or more if more "frosting" desired)
- 2 tsp vanilla extract
- 1 Tbsp powdered sugar
- Preheat the oven to 400 degrees F.
- Using an electric mixer/food processor, combine the cottage cheese, buttermilk, butter and vanilla.
- Slowly add the flour, baking powder, baking soda and salt until the dough clumps together. Don't over-process/mix.
- Dump the dough onto a floured surface and knead until the dough is smooth. This should take about 5 kneads.
- Roll the dough into a rectangle.
- In a small bowl, mix the sugar and cinnamon together.
- Brush the dough with the melted butter, and sprinkle the cinnamon sugar on.
- Roll the dough into a log. Lightly pinch the seams closed, but leave the two ends open.
- 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.
- Bake for about 25 minutes, until golden brown and firm to the touch.
- Set the pan aside to cool. Meanwhile, mix the mascarpone cheese, vanilla extract and powdered sugar together.
- Top each roll with some of the mascarpone mixture.
- For a more traditional cinnamon roll, cut the roll into thicker pieces, approximately 4 cm or so.
- Blend the cottage cheese well, otherwise you will get little curds.
- For a thinner mascarpone frosting, add some milk.