Cinnamon Rolls

Name: Cinnamon Rolls
Yield: makes one 9 by 13-inch pan
Ingredients: 1 cup cottage cheese; 3/4 cup sugar; 2 eggs; 1/2 cup oil; 1/2 cup milk; 2 tablespoons baking powder; 4 1/4 cups flour plus extra for dusting; 2 cups firmly packed brown sugar; 3 tablespoons cinnamon; 1/2 cup butter; 1/2 cup honey

December 9, 2011

Cinnamon rolls are a family favorite. We used to make them with yeast and had to let them rise twice. But, while visiting Germany I found this faster method of making the dough. These are best eaten warm for optimal gooeyness (that’s the technical term). But don’t worry if they get cool, they reheat perfectly in the microwave. These are also really good with a cup of chopped pecans sprinkled in the bottom of the pan.

Recipe notes

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