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Fastest Cinnamon Rolls
Original recipe from Don't Forget Delicious: http://www.dontforgetdelicious.com/2009/fastest-cinnamon-rolls/
No yeast, no proofing, no rising, no waiting!
30 minutes
Cook Time
8
Serves
5
Reviews (23)
30 minutes
Cook Time
8
Serves
5
Reviews (23)
Ingredients
– For the Dough —
– For the Filling —
– For the Glaze —
Preparation
- Heat the oven to 400°F.
- Grease the sides and bottom of a 8 or 9 inch square baking pan with cooking spray.
- Combine the ricotta cheese, buttermilk, sugar, melted butter, and vanilla in food processor and 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 (don’t overprocess).
- The dough will be soft and moist.
- Dump the dough out onto a lightly floured surface and knead it with floured hands 4 or 5 times until smooth (it really only takes 4-5 times).
- With a rolling pin, roll the dough into a 12×15-inch rectangle.
- I discovered that 12×15 is exactly the size of my flexible plastic cutting board, so that’s a quick and easy way to size it.
- Brush the dough with the melted butter, leaving a 1/2-inch border unbuttered around the edges.
- In a medium bowl, combine brown sugar and spices.
- Sprinkle the mixture over the buttered area of the dough and press gently into the surface.
- 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 equal pieces (I got 8).
- 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.
- My pan was too big, so the rolls didn’t fill it up - no big deal, the outer ones leaned over a little, but it was all good.
- 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 to loosen the rolls, and transfer them to a serving plate.
- In a small bowl, mix the softened mascarpone cheese, powdered sugar, and vanilla to make a smooth glaze.
- Add milk as needed to achieve desired consistency.
- Spread or drizzle onto warm rolls.
- Let stand 10 minutes (or as long as you can stand) and serve.
Recipe from BigOven.com ®
Nutrition Facts:
Serving Size
1 Serving (116g)
Total Calories
245
Calories from Fat
110
% Daily Value *
Total Fat
12.17 mg
Saturated Fat
7.51 mg
38 %
Trans Fat
1 mg
Cholesterol
36.09 mg
11 %
Total Carbohydrate
34.44 mg
10 %
Dietary Fiber
0.36 mg
1 %
Protein
3.62 mg
5 %
Potassium 90.89 mg
Sugars
34.08 mg
Add a review
Reviews
Erincpeters
"These turned out beautifully. They took a while for my husband to put together, but the results were worth it."
jinkxthewolf
"I'll admit I substituted a lot of things in this recipe, but it still turned out AMAZING even without the glaze. This recipe is perfect!"
jinkxthewolf
"I'll admit I substituted a lot of things in this recipe, but it still turned out AMAZING even without the glaze. This recipe is perfect!"
PennyPopper28
"These were so good. I followed everything and they came out crisp on the outside & gooey instead. Will be makin these over & over again."
melaniebaumgartner-schoenberger
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