These easy no yeast cinnamon rolls are a novice bakers dream recipe! They’re everything you love about an ooey, gooey  cinnamon roll without worrying about yeast or rising times. Instead, this recipe produces lusciously soft and tender rolls filled to bursting with a buttery cinnamon filling. I’m pretty sure the first time I made them I ate them for breakfast, lunch and dinner—there were just so delicious!

And, of course, I had to show my mom a picture. She couldn’t believe they were made without yeast. I’ve bookmarked this recipe so I can make them the next time she comes for a visit—or when my next cinnamon roll craving hits!

 

Ingredients

The Filling

1½ tablespoons melted butter
2/3 cup brown sugar (packed)
1½ teaspoons cinnamon
½ teaspoon allspice (optional)
¼ teaspoon ground cloves (optional)
1 cup chopped pecans

The Dough

¾ cup cottage cheese(4% milk fat)

1/3 cup buttermilk
¼ cup white sugar
4 tablespoons butter, melted
1 teaspoon vanilla extract
2 cups all purpose flour
1 TABLESPOON baking powder
¼ teaspoon baking soda

The Glaze

2/3 cup powdered sugar
2 to 3 tablespoons of cold milk (I used whipping cream)
1 teaspoon vanilla extract

Instructions

Mix all ingredients for the filling together and set aside.

Preheat the oven to 400 and grease the sides and bottom of a 9″ or 10″ spring form pan with cooking spray. In a food processor, combine the cottage cheese, buttermilk, sugar, melted butter and vanilla; process until smooth (10 seconds). Add the flour, baking powder & baking soda and pulse in short bursts just until the dough clumps together in a ball (don’t over-process). The dough will be soft and moist. Dump the dough out onto a lightly floured counter and knead it four or five times with floured hands (this is a beautiful dough, very easy to work with). Roll dough out to a 12″ x 15″ rectangle.

Brush the rectangle with a very light coating of melted butter (be skimpy & leave a half inch border unbuttered around the edges. Sprinkle the filling over the buttered area and pat lightly.

Starting with the long side, roll up the dough into a jelly roll shape and pinch the long seam to seal (leave the ends open). Cut into twelve equal pieces with a sharp knife (a sharp serrated knife works well). Set the rolls in the prepared pan, cut side up. The rolls should touch slightly, but its OK if there are small gaps. Bake at 400 for 20 to 28 minutes (mine took the full 28 minutes) or until golden brown. Set the pan on a cooling rack for five minutes. Remove the spring form ring and drizzle the glaze over the rolls.

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Quick tip: These rolls can also be baked in a 9×13 pan—the presentation just won’t be the same. Place rolls in pan slightly touching and bake according to directions. Serve individual rolls from the pan after glazing.

Recipe and image courtesy of Coleen’s  Recipes.