Very few things will get me out of bed at 7 am on a Sunday. (I don’t even get up this early for church.) One of those things is the World Cup… mostly because M and our friend B are crazy about this tournament and will wake up really early just to watch. If we didn’t live in a 700+ sq ft apartment with our bedroom open to the living room, I may have been able to sleep through it (thought it would not have been easy). I am a sucker for making breakfast though, and forcing those two to attempt to be quiet during any sports game is like trying to hide a triceratops in your bathroom. Not possible.
If I had prepared in advance, I would have tried Alton’s overnight Cinnamon Roll recipe, but dinner and a movie last night nixed that opportunity. So, I searched for a while to try and find a dough recipe I could make and then proof in the fridge overnight. I found a few recipes for this, but didn’t have the desire to get up an extra hour early just to let the dough come to room temperature – then wait even longer for them to rise before baking. On with the search. I ended my search after I found a few recipes for quick cinnamon roll like biscuits. There were good reviews, so I thought I’d give it a try.
I combined various ingredients from three different recipes to make the one below. I think they turned out well for quick cinnamon rolls. They are no match to the overly fatty cinnamon rolls sold in malls across the us, but I felt better eating more knowing that there is hardly any fat in the dough. 4 tablespoons of butter is nothing compared to the 2 sticks that some other recipes called for! They remind me a little of pillsbury rolls from the tube, but less greasy. I’d definitely make these again. I usually have all of the ingredients on hand anyways, and if I didn’t have buttermilk, I would use milk and vinegar instead. A great treat for overnight guests. This would have been a good Father’s Day treat too! Too bad we don’t live closer. Happy Fathers Day Dads!
Cinnamon Roll “Biscuits”
For the dough:
3/4 C thick non fat yogurt (I used Mountain High)
1/3 C buttermilk
1/4 C sugar
4 T unsalted butter, melted
1 t vanilla extract
2 C unbleached all-purpose flour; more for rolling
1 T baking powder
1/2 t table salt
1/4 t baking soda
For the filling:
2 T unsalted butter, melted
2/3 C packed light brown sugar
2 t ground cinnamon
1 t nutmeg
1 C chopped pecans (optional)
For the glaze:
2-1/2 oz cream cheese
2 to 3 T milk or buttermilk
1 1/2 C powdered sugar
1/2 t pure vanilla extract
Preheat the oven to 400°F. Grease the sides and bottom of a 9 or 10 inch springform pan with cooking spray.
Make the dough:
In a food processor, combine the yogurt, buttermilk, sugar, melted butter, and vanilla. 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.
Scrape the dough out onto a lightly floured surface and dust it with flour. Knead it 4 or 5 times until smooth. With a rolling pin, roll the dough into a 12×15 inch rectangle. If the dough springs back and will not stay in a nice rectangle give it a few minutes to rest and try again.
Make the filling:
Brush the dough with the melted butter, leaving a 1/2 inch border unbuttered around the edges. In another bowl, whisk the brown sugar, cinnamon and nutmeg. Sprinkle the mixture over the buttered area of the dough and pat gently into the surface. Sprinkle the nuts over the sugar mixture if you are using them. Starting at a long edge, roll up the dough jelly-roll style. Pinch the seam to seal, and leave the ends open.
Using a 12 inch length of waxed dental floss, cut the roll into 12 equal pieces. (Slide the floss under the log, bring the ends up on top, cross and twist the floss to cut the dough). 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.
Bake until golden brown and firm to the touch, 25-28 minutes. Let the rolls sit in the pan for a few minutes before removing the side. Transfer the rolls to a serving plate. You can also use a round cake pan, or an 8 inch square pan.
Make the glaze:
In a small bowl, mix the cream cheese, powdered sugar, 2 Tbs. milk, and vanilla to make a smooth glaze. It should have a thick but pourable consistency, so add up to 1 Tbs. more milk if necessary. Drizzle the glaze over the rolls. Let stand 10 minutes and serve.