Brunch Cinnamon Rolls
TOTAL TIME: Prep: 30 min. Bake: 20 min.
YIELD: 1 dozen.
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
Ingredients
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3/4 cup 4% small-curd cottage cheese
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1/3 cup reduced-fat plain yogurt
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1/4 cup sugar
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1/4 cup butter, melted
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1 teaspoon vanilla extract
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2 cups all-purpose flour
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2 teaspoons baking powder
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1/4 teaspoon baking soda
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1/2 teaspoon salt
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FILLING:
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2 tablespoons butter, melted
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1 cup chopped pecans
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2/3 cup packed brown sugar
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1-1/2 teaspoons ground cinnamon
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MAPLE GLAZE:
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2/3 cup confectioners' sugar
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3 tablespoons maple syrup
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1 teaspoon vanilla extract
Directions
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1.
Preheat oven to 400°. In a food processor, combine the first 5 ingredients; cover and process until smooth. Add the flour, baking powder, baking soda and salt; cover and pulse until mixture forms a soft dough.
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2.
Transfer to a lightly floured surface; knead 4-5 times. Roll into a 15x12-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.
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3.
Bake until golden brown, 20-25 minutes. Cool for 5 minutes. Combine glaze ingredients; drizzle over rolls. Serve warm.
Nutrition Facts
1 roll: 318 calories, 14g fat (5g saturated fat), 19mg cholesterol, 297mg sodium, 45g carbohydrate (27g sugars, 2g fiber), 5g protein.
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