Tried this yesterday and they are wonderful. Even better this cool
fall morning with coffee! Fine Cooking has some of the best recipes!!




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Fastest Cinnamon Buns

breads, breakfast, brunch

FOR THE DOUGH:
3/4 cup cottage cheese
1/3 cup buttermilk
1/4 cup granulated sugar
2 oz. butter, melted
1 ts pure vanilla extract
9 oz. all-purpose flour
1 tb baking powder
1/2 ts table salt
1/4 ts baking soda
FOR THE FILLING:
3/4 oz. butter, melted
2/3 cup brown sugar
11/2 tsp. ground cinnamon
1/2 tsp. ground allspice
1/4 tsp. ground cloves
1 cup (4 oz.) chopped pecans
FOR THE GLAZE:
2/3 c confectioners’ sugar
2 tb cold milk
1 tsp. pure vanilla extract

Heat the oven to 400°F. Grease the sides and bottom of a 9- or 10-inch
springform pan with cooking spray.

Make the dough: In a food processor, combine the cottage cheese,
buttermilk, sugar, melted butter, and vanilla. Process until smooth,
about
10 seconds. Add the flour, baking powder, salt, and baking soda and
pulse
in short bursts just until the dough clumps together. The dough will
be
soft and moist. Scrape the dough out onto a lightly floured surface
and
knead it with floured hands 4 or 5 times until smooth. With a rolling
pin,
roll the dough into a 1 2x1 5-inch rectangle.

Make the filling: Brush the dough with the melted butter, leaving a
1/2-inch border unbuttered around the edges. In a medium bowl, combine
the
brown sugar, cinnamon, all- spice, and cloves. Sprinkle the mixture
over
the buttered area of the dough and pat gently into the surface.
Sprinkle
the nuts over the sugar mixture.

Starting at a long edge, roll up the dough jelly-roll style. Pinch the
seam
to seal, and leave the ends open. With a sharp knife, cut the roll
into 12
equal pieces. Set the pieces, cut side up, in the prepared pan; they
should fill the pan and touch slightly, but don't worry if there are
small
gaps.

Bake until golden brown and firm to the touch, 20 to 28 minutes. Set
the
pan on a wire rack to cool for 5 minutes. Run a spatula around the
inside
edge of the pan and remove the springform ring. Transfer the rolls to
a
serving plate.

Make the glaze: In a small bowl, mix the confectioners’ sugar, 2 Tbs.
milk,
and vanilla to make a smooth glaze. It should have a thick but
pourable
consistency, so add up to 1 Tbs. more milk if necessary. Drizzle the
glaze
over the rolls. Let stand 15 minutes and serve.

Contributor: Fine Cooking 11/07 Kathy Kingsley

Yield: 12 servings


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The Fine Art of Cooking involves personal choice.
Many preferences, ingredients, and procedures
may not be consistent with what you know to be true.

As with any recipe, you may find your personal
intervention will be necessary. Bon Appetit!