AmishCinnamon Rolls with Caramel Frosting . They are my favorite. But if you want something quick, these buns will do nicely. Here's the recipe.
FASTEST CINNAMON BUNS
adapted from Fine Cooking
For the Dough:
3/4 cup cottage cheese (4 percent milk fat- I used full fat ricotta)
1/3 cup buttermilk
1/4 cup granulated sugar
4 tablespoons melted butter
1 teaspoon vanilla
2 cups (9 ounces) unbleached all purpose flour; more for rolling
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
For the Filling:
2 tablespoons unsalted butter, melted
2/3 cup packed brown sugar
2 teaspoons ground cinnamon
Recipe also used 1/4 t. cloves-1/2 t. allspice and 1 cup chopped pecans, which I did not use.
2/3 cup confectioners sugar
2-3 T. milk
1/2 teaspoon vanilla
1 ounce cream cheese, softened - my addition
1. To make the dough, combine the cottage cheese, or ricotta,, buttermilk, sugar, melted butter, and vanilla in a large bowl (The recipe uses a food processor, but I don't have a large one. A hand mixer worked just fine). Mix until smooth. Add the flour, baking powder, salt, and baking soda and mix until the dough comes together. It will be crumbly at first, but then come together as a soft and moist dough.
2. Scrape the dough out onto a floured surface and knead just until smooth, 5 or 6 times. Roll out dough into a 12x15 inch rectangle. ( Dough is easy to work with).
3. To make filling, combine the brown sugar and cinnamon, other spices and nuts if using. Brush the 2 tablespoons melted butter over the rolled out dough. Sprinkle the cinnamon mixture over the dough and pat gently into the surface.
4. Roll the dough up jelly-roll style. Pinch the seam to seal.
5. Cut into 12 even sized rolls with a sharp knife. Set the rolls, cut side up into a greased 9 inch round cake pan or spring form pan.
6. Bake in a preheated 400 degree oven for 20 to 28 minutes. Remove pan from oven and set on wire rack to cool.
7. To make glaze, mix the confectioners sugar, milk, vanilla and cream cheese in a bowl with mixer. If it's not as thin as you like, thin it down with more milk.. Drizzle glaze over the rolls. Let stand a few minutes and then serve. Best eaten the day they are prepared. Enjoy!