Fastest Cinnamon Rolls

Fastest Cinnamon Rolls

By Ava Wong
0’ Prep time
45’ Cook time
45’ Total time
304 Calories
12 Serving

Summary

You can never have too many breakfast recipes, so give Fastest Cinnamon Rolls a try. This recipe makes 12 servings with 258 calories, 5g of protein, and 9g of fat each. For 34 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe is liked by 1 foodies and cooks. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Foodista. Head to the store and pick up powdered sugar, baking powder, salt, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a rather bad spoonacular score of 26%. Fastest Cinnamon Buns, {Slow Cooker} Cinnamon Roll Fondue with 20-minute Miniature Cinnamon Rolls, and Easy Gingerbread Brioche Cinnamon Rolls with Cinnamon Browned Butter Frosting are very similar to this recipe.
Ava Wong 0 Followers

Step by Step

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Step 1

Heat the oven to 400F. Grease the sides and bottom of a 8 or 9" baking pan with cooking spray.
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Step 2

Combine the ricotta cheese, buttermilk, sugar, melted butter, and vanilla in food processor and process until smooth, about 10 seconds.
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Step 3

Add the flour, baking powder, salt, and baking soda and pulse in short bursts just until the dough clumps together (dont overprocess). The dough will be soft and moist.Dump the dough out onto a lightly floured surface and knead it with floured hands 4 or 5 times until smooth (it really only takes 4-5 times). With a rolling pin, roll the dough into a 12x15-inch rectangle. I discovered that 12x15 is exactly the size of my flexible plastic cutting board, so that's a quick and easy way to size it.
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Step 4

Brush the dough with the melted butter, leaving a 1/2-inch border unbuttered around the edges. In a medium bowl, combine brown sugar and spices.
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Step 5

Sprinkle the mixture over the buttered area of the dough and press gently into the surface.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 equal pieces. Set the pieces, cut side up, in the prepared pan; they should fill the pan and touch slightly, but dont worry if there are small gaps.
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Step 6

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 to loosen the rolls, and transfer them to a serving plate.In a small bowl, mix the softened mascarpone cheese, powdered sugar, and vanilla to make a smooth glaze.
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Step 7

Add milk as needed to achieve desired consistency.
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Step 8

Spread or drizzle onto warm rolls.
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Step 9

Let stand 10 minutes (or as long as you can stand) and serve.

Ingredient

  • table salt
    table salt
    0.5 teaspoons
  • golden brown sugar
    golden brown sugar
    146.67 grams
  • sugar
    sugar
    50 grams
  • baking powder
    baking powder
    1 tbsp
  • vanilla extract
    vanilla extract
    1 teaspoon
  • fat free milk
    fat free milk
    1 tbsp
  • mascarpone
    mascarpone
    56.7 grams
  • wheat flour
    wheat flour
    250 grams
  • unsalted butter
    unsalted butter
    21.26 grams
  • cardamom powder
    cardamom powder
    0.25 teaspoons
  • cinnamon
    cinnamon
    1.5 teaspoons
  • baking soda
    baking soda
    0.25 teaspoons
  • powdered sugar
    powdered sugar
    60 grams
  • low fat buttermilk
    low fat buttermilk
    240 milliliters
  • ground allspice
    ground allspice
    0.5 teaspoons
  • low fat ricotta cheese
    low fat ricotta cheese
    186 grams

Nutrition Facts

View nutrition facts
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