Monday, May 14, 2012

Fastest Cinnamon Rolls

Fastest Cinnamon Rolls

These are extremely easy to make!  Fast and incredibly delicious!  Everyone will think you worked for hours!

For the Dough
3/4 cup part skim ricotta cheese (or cottage cheese)
1/3 cup low fat buttermilk
1/4 cup sugar
4 tablespoons unsalted butter
1 tsp. vanilla extract
2 cups all purpose flour
1 tablespoon baking powder
1/2 tsp. salt
1/4 tsp. baking soda

For the Filling
2 tablespoons unsalted butter
2/3 cup packed brown sugar
1 1/2 teaspoon cinnamon
1/2 tsp. ground allspice
1/4 tsp. ground cardamom

For the Glaze
2 ounces mascarpone cheese, room temperature
1/2 cup powdered sugar, or to taste
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. Add the flour, baking powder, salt, and baking soda and pulse in short bursts just until the dough clumps together (don’t overprocess). 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 (I got 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, approximately 20. 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.


  1. This looks super yummy!

  2. this looks delish and is a must try recipe. it's fun to bake cinn rolls in a muffin tin - perfectly formed individual rolls every time.

  3. I recently made muffins using ricotta and they turned out to be one of my favorites. So, why not try it in a cinnamon roll too? Sounds yummy.

  4. Joni,
    I'm going to make this one pretty soon. Really sounds good.

  5. Awesome!!!! You wouldn't love rolls in 30 minutes!

  6. how nice not to have to wait HOURS for cinnamon rolls. I will have to try these :0)

  7. This look fabulous. Saw you on Made with Love. Pinned for future baking!!!

  8. Fast cinnamon rolls could be really dangerous :)

  9. Sounds great! I love cinnamon rolls, and I adore finding quick recipes.

  10. Okay, I've got to try these. They really are super fast!! Can't wait.

  11. Sounds amazing recipe. Wish I had ricotta in stock right now. This is definitely going into my to-do list.

  12. Made these and they were wonderful.

  13. This recipe looks delicious. I have a link party on Wednesdays, and I would love it if you would link this and any other posts. It is called Wednesdays Adorned From Above Link Party. It runs from Wednesday to Sundays.
    I hope to see you there. I am your newest follower, and I would love for your to follow me also. Have a great Day.
    Debi Bolocofsky
    Adorned From Above

  14. I had been ignoring and ignoring my deep craving for cinnamon rolls. This picture at This Weeks Cravings was the final nail in that coffin! I will give this recipe a try. It sounds really interesting. Thanks for sharing.