as you feast on these Rolls!:)
Within the scriptures there is a lot of symbolism associated with BREAD.
After our family studied about the Sacramental bread that Jesus provides in 3rd Nephi 18 we made these Cinnamon Rolls:
YUMMM - great recipe - but different, no yeast, no rising time, really quick and easy. A few odd ingredients - cottage cheese and another cheese she puts in the frosting which I changed out for creme cheese and still loved em!
Fast and Delicious Cinnamon Rolls
Adapted from this website: http://www.dontforgetdelicious.com/2009/fastest-cinnamon-rolls/
Ingredients (can easily double this recipe)
- 3/4 cup part skim ricotta cheese (or cottage cheese)
- 1/3 cup low fat buttermilk (or use powdered buttermilk reconsituted)
- 1/4 cup sugar
- 2 oz. unsalted butter (1/2 a square)
- 1 tsp. vanilla extract
- 9 oz. all purpose flour (about 2 cups)
- 1 tablespoon baking powder
- 1/2 tsp. salt
- 1/4 tsp. baking soda
- 3/4 oz. unsalted butter
- 2/3 cup packed brown sugar
- 1 1/2 teaspoon cinnamon
- 1/2 tsp. ground allspice
- 1/4 tsp. ground cardamom (opt.)
- 2 ounces mascarpone cheese, room temperature(or use creme cheese)
- 1/2 cup powdered sugar, or more if you want it thick
- 1 tablespoons skim milk, or as needed
- 1 tsp. vanilla extract
For the Dough
For the Filling
For the Glaze
Heat the oven to 400°F. Grease the sides and bottom of a 8 or 9″ 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.(if you don't have a processor just whip with a hand blender) Add the flour, baking powder, salt, and baking soda and pulse in short bursts just until the dough clumps together (don’t overprocess)(if not using a processor just mix same way with your blender). 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 (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.