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Brunch Cinnamon Rolls

A biscuit-textured cinnamon bun with the ease of food processor preparation. This family friendly breakfast bun is glazed with maple and vanilla flavors to accent the cinnamon and nuts.—Rita Vogel, Malcom, Iowa

12 ServingsPrep: 30 min. Bake: 20 min.

Ingredients

3/4 cup 4% small-curd cottage cheese
1/3 cup reduced-fat plain yogurt
1/4 cup sugar
1/4 cup butter, melted
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
FILLING:
2 tablespoons butter, melted
1 cup chopped pecans
2/3 cup packed brown sugar
1-1/2 teaspoons ground cinnamon
MAPLE GLAZE:
2/3 cup confectioners' sugar
3 tablespoons maple syrup
1 teaspoon vanilla extract

Directions

In a food processor, combine the first five ingredients; cover and
process until smooth. Add the flour, baking powder, baking soda and
salt; cover and pulse until mixture forms a soft dough.
Transfer to a lightly floured surface; knead 4-5 times. Roll into a
15-in. x 12-in. rectangle. Brush butter to within 1/2 in. of edges.

2 of 2

Brunch Cinnamon Rolls (continued)

Directions (continued)

Combine the pecans, brown sugar and cinnamon; sprinkle over dough.
Roll up jelly-roll style, starting with a long side; pinch seam to
seal. Cut into 12 slices. Place cut side down in a greased 9-in.
round baking pan.
Bake at 400° for 20-25 minutes or until golden brown. Cool for 5
minutes before inverting onto a serving plate. Combine glaze
ingredients; drizzle over rolls. Serve warm. Yield: 1 dozen.

Nutrition Facts: 1 roll equals 318 calories, 14 g fat (5 g saturated fat), 19 mg cholesterol, 297 mg sodium, 45 g carbohydrate, 2 g fiber, 5 g protein.