Fastest Cinnamon Rolls

Makes approx. 8-12 rolls

adapted from FineCooking.com

Ingredients
For the Dough

3/4 cup part skim ricotta cheese (or cottage cheese) 1/3 cup low fat buttermilk 1/4 cup sugar 2 o . u!salte" butter 1 tsp. #a!illa extract $ o . all purpose flour (about 2 cups) 1 tablespoo! baki!g pow"er 1/2 tsp. salt 1/4 tsp. baki!g so"a For the Filling

3/4 o . u!salte" butter 2/3 cup packe" brow! sugar 1 1/2 teaspoo! ci!!amo! 1/2 tsp. grou!" allspice 1/4 tsp. grou!" car"amom For the Glaze

2 ou!ces mascarpo!e cheese% room temperature 1/2 cup pow"ere" sugar% or to taste 1 tablespoo!s skim milk% or as !ee"e" 1 tsp. #a!illa extract

Instructions
&eat the o#e! to 4''(). *rease the si"es a!" bottom of a 8 or $+ baki!g pa! with cooki!g spra,. -ombi!e the ricotta cheese% buttermilk% sugar% melte" butter% a!" #a!illa i! foo" processor a!" process u!til smooth% about 1' seco!"s. ."" the flour% baki!g pow"er% salt% a!" baki!g so"a a!" pulse i! short bursts /ust u!til the "ough clumps together ("o!0t o#erprocess). 1he "ough will be soft a!" moist.

2ump the "ough out o!to a lightl, floure" surface a!" k!ea" it with floure" ha!"s 4 or 3 times u!til smooth (it reall, o!l, takes 4-3 times). 4ith a rolli!g pi!% roll the "ough i!to a 12513-i!ch recta!gle. 6 "isco#ere" that 12513 is exactl, the si e of m, flexible plastic cutti!g boar"% so that0s a 7uick a!" eas, wa, to si e it.

8rush the "ough with the melte" butter% lea#i!g a 1/2-i!ch bor"er u!buttere" arou!" the e"ges. 6! a me"ium bowl% combi!e brow! sugar a!" spices. 9pri!kle the mixture o#er the buttere" area of the "ough a!" press ge!tl, i!to the surface. 9tarti!g at a lo!g e"ge% roll up the "ough /ell,-roll st,le. :i!ch the seam to seal% a!" lea#e the e!"s ope!. 4ith a sharp k!ife% cut the roll i!to e7ual pieces (6 got 8). 9et the pieces% cut si"e up% i! the prepare" pa!; the, shoul" fill the pa! a!" touch slightl,% but "o!0t worr, if there are small gaps. M, pa! was too big% so the rolls "i"!0t fill it up < !o big "eal% the outer o!es lea!e" o#er a little% but it was all goo".

8ake u!til gol"e! brow! a!" firm to the touch% 2' to 28 mi!utes. 9et the pa! o! a wire rack to cool for 3 mi!utes. =u! a spatula arou!" the i!si"e e"ge of the pa! to loose! the rolls% a!" tra!sfer them to a ser#i!g plate. 6! a small bowl% mix the softe!e" mascarpo!e cheese% pow"ere" sugar% a!" #a!illa to make a smooth gla e. ."" milk as !ee"e" to achie#e "esire" co!siste!c,. 9prea" or "ri le o!to warm rolls. >et sta!" 1' mi!utes (or as lo!g as ,ou ca! sta!") a!" ser#e.

Nutritional Info calculated with BigOven Recipe Software Calories: 374 Fat: 12g Sat Fat: !g Fi"er: 1g Sugars: 32g #rotein: 7g