The other day I was doing some reading on baking and ran across a discussion on subbing cottage cheese for milk in bread recipes. Being as I'm all about sneaking in yummy goodness wherever I can, I knew I had to give this a go. So join me now as we do a little cinnamon roll tweaking. Don't be scared of the words cottage cheese, take a deep breath and tell yourself, "protein is my friend". You can do this! I'll be right here for support, we'll get through it together!
Here's what you need:
1/4 cup warm water
1 Tbsp dry yeast
3 cups flour (I use half wheat/half white, you can use all of one or the other)
1/3 cup sugar
1/2 tsp salt
1 cup cottage cheese
1/4 cup butter
1 tsp vanilla
1/2 cup melted butter
1 cup brown sugar
3 Tbsp cinnamon
3/4 cup chopped pecans (or chopped apples, or raisins, or whatever makes you happy)
*If you look close enough at the recycled piece of junk mail that I used to write my instructions (which I forgot to move before taking the picture) you'll also see my recipe for Lime Chicken marinade and Chocolate Scootcheroos. Sweet bonus eh?*
Ok, back to the rolls. First, proof the yeast by mixing it into the warm water and let it sit until it's bubbly (about 5 mins).
Meanwhile, mix the flours, 1/4 cup sugar, and salt together. Then cut the cottage cheese (hee hee cut the cheese, sheesh I'm a child) and butter into the flour until it forms loverly little clumps. Like so:
Now mix the egg and vanilla into the yeast water, then stir it into the flour mixture until absorbed. Turn the dough out onto a well floured surface. It will be crazy sticky, so you'll want to turn it a few times in the flour so it'll be easier to handle.
After giving it a flour coat, roll/smoosh it out into a 12x24 inch rectangle. Being as my rolling mat was attacked by rust from a freak leaky dishwasher accident and had to be thrown out, I had to cut the dough in half and roll it into two 12x12 squares.
Once you have the dough rolled, mix the melted butter, brown sugar and cinnamon together and spread evenly over the dough (I reserved a couple Tbsp of the mixture to drizzle over the top after it's done). Then top with the pecans, apple, raisin, whatever option.
Roll up the dough and cut into 1 inch pieces. Feel free to cut them larger and have fewer taller rolls. Let the power of the doughy goodness speak to your soul and led you towards how big of pieces it wants to be. Yeah man, let it be man.
Place the pieces into a greased pan (I use 2 round 8inch cake pans) and let them rise in a warm place until doubled in size, about 45-60 mins. You want to make sure not to crowd the rolls or the middles will get all cranky from being crowded and will pop up all funky wonky when you cook them. While we're waiting for them to rise, let me show you our solution to the "where's the silverware go?" problem:
Ta Dahhhhh. Cute eh? Just ignore the flour spillage. Baking is a powerful thing and you can't let yourself be confinded by flour tidiness. Sounds good anyway, doesn't it? Oh and while you're ignoring things, if you could just ignore the fact that there's only two clean forks and butter knives and not mention that I need to wash dishes. Thanks, you're cool like that!
Now we pop them in a preheated oven at 350 degrees F for 20-25 minutes, until light golden brown. Aren't they pretty and all cozy like?
After you take them out of the oven drizzle the remaining filling mixture over top and chow down!
And now for some food porn, bomp chicka bow wow:
that's it, own it
I believe in miracles. Where you from? You sexy thing