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

Brunch Cinnamon Rolls Recipe

Read Reviews (13)
4.62 13
Publisher Photo
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

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 King Arthur Unbleached 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

Nutritional 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.

Directions

  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

Nutritional 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.

Reviews for Brunch Cinnamon Rolls(13)

AVERAGE RATING
   (13)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
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.

MY REVIEW
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.

MY REVIEW
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 :-)

MY REVIEW
Reviewed Feb. 27, 2014

These were really good, especially when I crumbled bacon in the filling and then on top of the maple glaze!

MY REVIEW
Reviewed Feb. 27, 2014

First of all , to those of you who rate before trying a recipe just ruin it for others. Second , these cinnamon buns were very tasty and easy to make. Third, I will make again. Thank you.

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