Impatience-Free Baking is a virtue

Princess Leia's hair...?

I really do love cooking long and complicated things. I mean, like Austrian pastry complicated status. Something that makes you feel ridiculously accomplished at its completion.

However.

I might, perhaps, love instant gratification just a little bit more. Wouldn’t you rather have a cookie NOW, instead of waiting for the dough to chill for 24 to 48 hours?! Pshhh, I don’t plan that far in advance. I don’t even plan far enough in advance to have the butter softening on the counter. That’s what the microwave is for, jeez. Call me lazy. And I am. But. I make up for it occasionally with really absurdly complicated things…

This is not one of those things. Because let’s be honest, yeast is annoying. I mean, yeast is great when I want to make bread or pizza and I have lots of time and I’ve been thinking about a recipe for a long time. When I want gooey delicious goodness RIGHTNOWINFRONTOFME, it’s not so awesome.

Which is why I turned to this no-rise, no-wait, (nearly) instant gratification recipe for cinnamon rolls. That and because Vacuum Vati LOOOVES cinnamon rolls (like, as much as I LOOOVE chocolate chip cookies. that’s how much). AND because I happened to have all the ingredients handily to hand. AND it [was] the holidays (sorry, this was supposed to be a post around Christmas, oops). But it’s not like it has to be the holidays for you to make these… in fact, so not. Cinnamon rolls never need an excuse. Just like cookies! Wait. Let me clarify. Good food that makes you happy NEVER needs an excuse. Especially when you eat it with people who make you happy. Especially when there is no waiting involved. Even better!

gooey deliciousness

Impatience-Free Cinnamon Rolls

From the Dainty Chef, over here!

These are delicious, as a) they’re filled with gooey goodness, but also because b) they have an interesting mix of spices in the filling—cinnamon, cardamom, and allspice. It lends them an unusual taste, a nice change from standard cinnamon rolls.

For the dough:

  • 3/4 c low fat cottage cheese
  • 1/3 c low fat buttermilk
  • 1/4 c sugar
  • 4 tbsp unsalted butter, melted
  • 1 tsp vanilla extract
  • 2.25 c whole wheat pastry flour
  • 1 tbsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt

For the gooey delicious goodness:

  • 2/3 c brown sugar
  • 3/4 oz (1.5 tbsp) unsalted butter, melted
  • 1.5 tsp cinnamon
  • 1/2 tsp allspice
  • 1/4 tsp cardamom
such an adorable little spiral... soon to be decorating my stomach.

Preheat the oven to 400.

In a food processor, combine cottage cheese, buttermilk, sugar, melted butter, and vanilla, pulsing until smooth. Add flour, baking powder, baking soda, and salt, and pulse just until the dough clumps together. Turn the dough out onto a lightly floured surface, and knead several times. Roll it out into a faintly rectangular shape… mine was a bit lopsided, although that turned out fine, as it made for varying roll sizes (nice for my family, and for Vacuum Vati, who got the big ones).

Combine the filling ingredients in a small bowl (brown sugar and spices). Brush the dough with the 1.5 tbsp of melted butter, leaving a small border. Press the sugar-spice filling into the dough, evenly covering the whole surface. Starting at the long edge, roll the dough into a log. Pinch the seam, but leave the ends open.

Using a sharp knife, cut the rolls into equal pieces. Mine fit perfectly into a standard loaf pan, but if you have fatter rolls, an 8″ square cake pan works just as well. They should fill the pan, but small gaps are okay. Bake for about 20-22 minutes (I took mine out at 20, and they had a perfectly gooey interior).

I frosted mine (because, seriously, cinnamon rolls are SO NOT complete without frosting) with the frosting/glaze that I use for Crazy Chocolate cake. I never measure, but it’s essentially powdered sugar, Earth Balance spread, and vanilla extract. Mix like crazy until you have the taste/consistency you want… and swipe over your cinna-rolls when they’re still slightly warm. The glaze will harden as it cools.

Drool. Eat. Gloat, since you only had to wait a little while for the oooewygooeydeliciousness to appear in front of you.

I do apologize for the glut of dessert recipes recently… I promise something healthy… soon! Ish. We’ll get there. Eventually…

5 Replies to “Impatience-Free Baking is a virtue”

  1. I’m drooling at this amazing cinnamon rolls with that gooey delicious goodness. Can’t wait to try your recipe. I’m always frustrated by those from the bakery which normally are too dry and tough.

  2. I’m a totally patient baker… except when something doesn’t quite work – that happens rarely, but REALLY annoys me! I find yeast to be pleasing, when it works. Though, it usually does, I find. These rolls look incredible by the way.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s