Cinnamon Rolls

Name: Cinnamon Rolls
Ingredients: ½ cup (60 grams) whole-wheat pastry flour; ¾ cup (90 grams) all-purpose flour; 2 teaspoons baking powder; ¼ teaspoon baking soda; ¼ teaspoon salt; ½ cup (120 grams) ricotta; ¼ cup (2 ounces) buttermilk; 1 teaspoon vanilla extract; 6 tablespoons (48 grams) muscavado or brown sugar , divided; 4 tablespoons (½ stick) unsalted butter , softened, divided; 1 scant teaspoon cinnamon; ¼ cup pecans , finely chopped (optional); ¼ cup Glaze (optional)

Chef

Lara Ferroni

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Cookbook

Real Snacks

Published by Sasquatch

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This image courtesy of Laura Ferroni

These cinnamon rolls are quick to make and far more pleasing than the ones that come in a can. By using a quick bread instead of a yeast dough, you can be eating these tender, cinnamony sweets in less than an hour.

NotesFor gluten-free Mini Cake Doughnuts, replace all the flours with an equal weight of gluten-free all-purpose baking mix.

For Vegan Cinnamon Rolls, replace the buttermilk with an equal amount of coconut milk; the ricotta with 1/3 cup soft tofu; and the butter with an equal amount of margarine or coconut oil.

6 to 8 rolls

Cooking Methodbaking

CostInexpensive

Easy

Total Timeunder 1 hour

Kid FriendlyYes

OccasionFamily Get-together

Recipe Coursedessert

Dietary Considerationegg-free, gluten-free, halal, kosher, vegan, vegetarian

Equipmentbaking/gratin dish

Mealbreakfast, brunch, snack

Moodstressed

Taste and Texturenutty, rich, sweet

Type of Dishdessert

Ingredients

½ cup (60 grams) whole-wheat pastry flour
¾ cup (90 grams) all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup (120 grams) ricotta
¼ cup (2 ounces) buttermilk
1 teaspoon vanilla extract
6 tablespoons (48 grams) muscavado or brown sugar, divided
4 tablespoons (½ stick) unsalted butter, softened, divided
1 scant teaspoon cinnamon
¼ cup pecans, finely chopped (optional)
¼ cup Glaze (optional)

Instructions

Preheat the Oven to 350°F, Spray a 2-inch square cake pan with baking spray and set a side.
Sift the whole-wheat pastry flour, all-purpose flour, baking powder, baking soda, and salt together into a small bowl and set a side.
In the bowl of a stand mixer fitted with the paddle attachment, mix the ricotta, buttermilk, vanilla, 2 tablespoons of the sugar, and 2 tablespoons of the butter. Add the flour mixture and stir just until blended.
Turn the dough out onto a lightly floured surface and knead 4 or 5 times to form a smooth dough. If the dough is sticky, knead in a bit more flour. Roll the dough out to a 6-by-8-inch rectangle about ¼ inch thick and brush with 1½ tablespoons of the remaining butter.
Mix the remaining 4 tablespoons of sugar with the cinnamon and pecans, if you are using them. Sprinkle evenly onto the dough, reserving about 1 tablespoon. Starting at a short end, roll the dough into a log and pinch the seam to seal. Trim the ends and slice into 6 even pieces. Place them, cut side up, into the prepared cake pan with their sides just touching.
Brush the tops and sides of each roll with the remaining ½ tablespoon butter. Sprinkle the tops with the reserved sugar mixture. Bake until the edges are golden. 20 to 25 minutes. Cool slightly before serving, and drizzle with Glaze if desired.