I missed being able to contribute something to Ivonne's Magazine Monday, so did not want to miss this week. While I can't guarantee I am going to participate every week, I am going to try and do so regularly. If for no other reason than to use some of that stack of magazines I moved with me!
Favorite of my cooking magazines, and the one I have never thrown out an issue of, is Fine Cooking. While I don't subscribe to their online service (yet), it is only because I have so many other online sources for reading and recipes.
This recipe comes from the February 2007 issue, and had been sitting bookmarked since it came through the door. The surprising thing is that I had not yet made it until now.
We love cinnamon buns, and quick cinnamon buns are no exception. I wasn't turned off by the addition of cottage cheese to the dough (though if you'd asked me to eat the stuff outright, that was not going to happen!), so it must have simply been the fact that I rarely, if ever, have that ingredient on hand.
These were quite tasty, though the glaze was too thin for my icing liking and lacking cream cheese, a necessity for cinnamon bun icing, in my very prejudiced opinion. Unfortunately my left over buns suffered a horrible fate - they were partially wrapped in foil on the counter when I accidentally knocked over a gingerale, another terrible loss, and the gingerale seeped into the foil and into the left over buns. As much as I like both those items, together, not so good.
I think I will make these again next weekend, for Sunday breakfast.
Fastest Cinnamon Buns
from Fine Cooking, February 2007
3/4 cup cottage cheese
1/3 cup buttermilk
1/4 cup granulated sugar
4 Tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
2 cups unbleached all-purpose flour; more for rolling
1 Tablespoon baking powder
1/2 teaspoon table salt
1/4 teaspoon baking soda
1-1/2 Tablespoons unsalted butter, melted
2/3 cup packed light or dark brown sugar
1-1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1 cup chopped pecans (optional, I did not use, but did substitute raisins)
2/3 cup confectioners' sugar
2 to 3 Tablespoons cold whole or low-fat milk (or do as I do and use 1/2 and 1/2 cream)
1 teaspoon pure vanilla extract
Heat the oven to 400°F. Grease the sides and bottom of a 9- or 10-inch springform pan with cooking spray. (My only springform pan was busy elsewhere, so I used a 9 inch cake pan instead, turning the buns out onto a plate at the end, which worked just fine.)
Scrape the dough out onto a lightly floured surface and knead it with floured hands 4 or 5 times until smooth. With a rolling pin, roll the dough into a 12x15-inch rectangle.
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 12 equal pieces. 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, 20 to 28 minutes. Set the pan on a wire rack to cool for 5 minutes. Run a spatula around the inside edge of the pan and remove the springform ring. Transfer the rolls to a serving plate.