Brunch Cinnamon Rolls Recipe
Brunch Cinnamon Rolls Recipe photo by Taste of Home

Brunch Cinnamon Rolls Recipe

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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
TOTAL TIME: Prep: 30 min. Bake: 20 min.
MAKES:12 servings
TOTAL TIME: Prep: 30 min. Bake: 20 min.
MAKES: 12 servings


  • 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
  • 2 tablespoons butter, melted
  • 1 cup chopped pecans
  • 2/3 cup packed brown sugar
  • 1-1/2 teaspoons ground cinnamon
  • 2/3 cup confectioners' sugar
  • 3 tablespoons maple syrup
  • 1 teaspoon vanilla extract

Nutritional Facts

1 roll: 318 calories, 14g fat (5g saturated fat), 19mg cholesterol, 297mg sodium, 45g carbohydrate (27g sugars, 2g fiber), 5g protein


  1. 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.
  2. 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. 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.
  3. 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.
Originally published as Brunch Cinnamon Rolls in Country Woman June/July 2012, p41

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Reviewed Nov. 26, 2014

"Easy, quick and yummy. I cooked in convection oven for 15 minutes."

Reviewed Nov. 23, 2014

"Have made these twice and they are really good, and also easy to make.

I do not have a food processor, so I just whip them with a whisk, then the kneading brings everything together."

Reviewed Mar. 26, 2014

"These were great! It's more like a coffee cake. I might separate them on a cookie sheet next time (or just serve more like it's one coffee cake); because it's a tender biscuit dough they didn't break apart into individual rolls like yeast cinnamon rolls and fell apart easily, but still delicious.

I didn't have cottage cheese so used sour cream instead and therefore didn't mess with using the food processor. I halved the nuts and might even reduce the brown sugar to 1/2 cup next time because they are plenty sweet with the icing too."

Reviewed Mar. 3, 2014

"I admit I was a bit skeptical because of the cottage cheese and yogurt but the reviews convinced me to try it, and am I ever glad I did. They were fabulous. They were tender and scrumptious - my whole family loved them."

Reviewed Feb. 28, 2014

"I have used quite a few cinammon roll recipes mostly all using yeast so wasnt sure about this one but decided to try it and i cant believe how amazing this recipe was the cookies were amazing and from now on i will only use this one so easy no fuss and delicious taste and texture :-)"

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