I don't like a Danish-tasting cinnamon bun. This recipe is perfect!
Ingredients
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Dough
-
3/4 cup 4% cottage cheese
-
1 cup buttermilk not milk
-
1/4 cup white sugar
-
4 tbsp unsalted butter
-
1 tsp vanilla extract
-
2 cup all purpose flour plus more for rolling
-
1/4 tsp baking soda
-
1/4 tsp salt
Filling
-
1 tbsp baking powder
-
1 cup brown sugar light or dark
-
1 1/2 tbsp unsalted butter melted
-
1 1/2 tsp ground cinnamon
-
1/2 tsp allspice, ground
-
1/8 tsp cloves, ground
-
1 cup chopped pecans
Glaze
-
2 cup icing sugar
-
3 tbsp milk cold
-
1 tsp vanilla extract
Recipe Method
1. Heat oven to 400°F. Generously grease sides and bottom of 9-10 inch
springform pan with butter.
2. In a large bowl, combine cottage cheese, buttermilk, sugar, melted butter and vanilla. Using hand mixer, mix until smooth. Add dry ingredients and mix with spatula until smooth. Scrape dough onto lightly floured surface and knead with floured hands 4-5 times until smooth. Using rolling pin, roll the dough into a 12X15 inch rectangle.
3. Spread brown sugar filling mixture over rolled-out dough, sprinkle with pecans. Starting at the long edge, roll up the dough jelly-roll style. Pinch the seam to seal, leaving the ends open. Using a sharp knife, lightly mark log in 12 equal sections (do not cut). Using a 6-inch piece of kitchen rope, wrap rope around the log from the underside, wrapping rope over the first marking and cutting the section as both ends meet.. Repeat for all sections. Discard ends if too hollow and if pan is full. Pieces should touch lightly but don’t worry if there are small gaps.
4. Bake until golden brown and firm, about 20-30 min. Cool 5 min. Run a knife around edges before releasing sides of springform pan. Transfer to serving plate. Drizzle glaze over while still warm.
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