I’m a sucker for any kind of pastry dessert. Especially breads that involve a gooey brown sugar cinnamon filling and are drizzled with maple glaze. So when I passed the fall issue of the Taste of Home Recipe Card Collection, I was immediately drawn in. I love these issues because they are filled with pages of recipe index cards displaying so many delicious recipes that I know I have to try. These meals are the simple comfort foods that your whole family will love, like hearty casseroles, fresh-baked breads, comforting soups, and they really help to keep the meal rotation fresh.
This fall issue has a wonderfully delicious looking cover filled with these Brunch Cinnamon Rolls. Since I love cinnamon rolls it wasn’t hard to convince me to try them, but after getting the issue home and reading through the recipe again, I realized there was no yeast used in these rolls. I’ve been looking for a good yeast free cinnamon roll recipe, so I was excited to try them but a little skeptical that they could live up their yeasty counterpart. Did they live up to expectations? Read my notes below to see what I thought of this recipe.
Brunch Cinnamon Rolls
Yield: 12 rolls
Prep Time: 30 min
Cook Time: 20 min
Total Time: 50 min
3/4 cup 4% small-curd cottage cheese
1/3 cup reduced-fat plain yogurt
1/4 cup sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons butter, melted
1 cup chopped pecans
2/3 cup packed brown sugar
1 1/2 teaspoon ground cinnamon
2/3 cup confectioners' sugar
3 tablespoon maple syrup
1 teaspoon vanilla extract
1. In a food processor, combine the first five ingredients; cover and process until smooth. Add the flour, baking powder, baking soda and salt; cover and pulse until mixture forms a soft dough.
2. Transfer to a lightly floured surface; knead 4-5 times. Roll into a 15-in. x 12-in. rectangle. Brush butter to within 1/2 in. of edges. Combine the pecans, brown sugar and cinnamon; sprinkle over dough. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Place cut side down in a greased 9-in. round baking pan.
3. Bake at 400F for 20-25 minutes or until golden brown. Cool for 5 minutes before inverting onto a serving plate. Combine glaze ingredients; drizzle over rolls. Serve warm.
This recipe was really easy to throw together, but I did find the dough was a little finicky to work with since it was soft. You can add a little extra flour if you find your dough is too sticky. Don't worry if your rolls seem too loose, they will puff up while baking and turn out just fine.
Source: Taste of Home
These rolls really surprised me. Really. I expected the dough to be dense and heavy but they turned out a light, fluffy, biscuit-like cinnamon bun. I really loved the easy food processor prep for the dough, and without having to wait for rising time these rolls were in the oven baking in no time at all.
Did this recipe deserve the cover spotlight?
As I said I was skeptical about this one, but the results speak for themselves. They were light, fluffy and moist and filled with a crunchy brown sugar pecan filling that was really good. The maple glaze was a nice addition but a regular glaze would be wonderful too. While a good yeasted cinnamon rolls will always have a soft spot in my heart, these rolls are really great for a quick breakfast roll to serve to company without the hassle of all the prep work.