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
Total Timeunder 1 hour
Dietary Considerationegg-free, gluten-free, halal, kosher, vegan, vegetarian
Mealbreakfast, brunch, snack
Taste and Texturenutty, rich, sweet
Type of Dishdessert
- 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)
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.
2012 Lara Ferroni