Feb 20, 2012

I am the Bread of Life, John 6:35

Fill your family with the Stories of Jesus
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

Ingredients (can easily double this recipe)
    For the Dough
  • 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
  • For the Filling
  • 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.)
  • For the Glaze
  • 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
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.

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