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Easiest Ever Cinnamon Buns


For the dough:

1/3 cup heavy cream

1 tsp. lemon juice

¾ cup cottage cheese

¼ cup sugar

4 Tbsp. (1/2 stick) butter, melted

1 tsp. vanilla extract

2 cups all-purpose flour

1 Tbsp. baking powder

½ tsp. kosher salt

¼ tsp. baking soda

For filling:

1 ½ Tbsp. butter, melted

2/3 cup light brown sugar

1 ½ tsp. cinnamon

½ tsp. allspice

¼ tsp. ground cloves

1 cup finely chopped walnuts

Glaze:

2/3 cup confectioners’ sugar

2-3 Tbsp. milk

Preheat oven to 400 degrees. Spray bottom and sides of a 9-inch springform pan with non-stick cooking spray.

Combine the heavy cream and lemon juice, set aside.

In a food processor, combine the cottage cheese, sugar, melted butter, vanilla, and heavy cream mixture. Process until smooth. Add the flour, baking powder, salt, and baking soda and pulse in short bursts just until dough clumps together, don’t over process. The dough will be soft and moist.

Scrape the dough out onto a lightly floured surface and knead it with floured hands until smooth. With a rolling, roll the dough into a 12×15-inch rectangle.

Brush the dough with the melted butter, leaving a 1-inch border around the edge. In a medium bowl, combine the brown sugar, cinnamon, allspice, and cloves. Sprinkle the mixture over the buttered area of the dough and pat it gently into the surface. Sprinkle nuts over the sugar mixture.

Starting at the edge, roll the dough jelly-roll style. Pinch the seam to seal, but leave ends open. With a sharp knife, cut the roll into 12 equal pieces. Set the pieces, cut side up in prepared pan. They should fill the pan slightly touching.

Bake 20-30 minutes or until light golden brown and firm to the touch. Cool on a wire rack 5 minutes. Run a spatula around the inside edge of the pan, remove the springform ring and transfer to a plate.

In a small bowl, mix the confectioners’  sugar and 2 Tbsp. of milk to make a smooth glaze. It should be thick but pourable, so add up to 1 Tbsp. of milk if needed. Drizzle over the buns. Let stand 15 minutes and serve.

Recipe By Sarah Lasry via www.Kosherstreet.com the #1 source on the web for the kosher family.

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