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  • Nataschia

Quick Cinnamon Rolls

I've recently attended a few online cooking/baking workshops and this last one brought me back to when the kids were little and I baked quite a bit (yah, my kids don't believe I used to bake either). I've since lost the recipe to the cinnamon rolls I used to make but when I tasted this version that Carolee had taught us last week--they're the closest that I've ever had to it. And so much easier then I remember!

There are two things I love about Carolee's recipes. She doesn't like to make dishes dirty and she likes quick results for when hunger strikes. Have a craving for a cinnamon roll? You can be enjoying these warm buns from the oven within the hour.

Quick Cinnamon Buns


250g cottage cheese (ricotta cheese or greek yoghurt may be substituted 1:1)

6 tbsp melted butter

2 eggs

1/ 4 cup sugar

2 cups flour

3 tsp baking powder

1/2 tsp salt (if using unsalted butter)

1/2 cup brown sugar

1 tbsp cinnamon

Frosting (thick)

1/4 cup cream cheese

1/4 cup butter

1 1/2 cups confectioner’s sugar

1 tsp vanilla

Frosting (thin drizzle)

2 cups icing sugar

2 tbsp liquid (milk, cream, almond milk, lemon juice etc...)

1 tsp vanilla


Heat oven to 425.

1. In a bowl, use an immersion blender to blend the cottage cheese to smooth. Add 2 tbsp of the melted butter. Add eggs, one at a time and folding each in before adding the next, and lastly the 1/4 cup sugar. Set aside.

2. In another bowl, sift (stir) together the flour, baking powder and salt.

3. Combine the wet and dry ingredients, folding together gently. The dough will be a little sticky. Set aside.

4. Into the remaining melted butter, add the brown sugar and cinnamon, mix to combine.

5. Onto a well floured surface, knead the dough 3-4 times - doing it in such a way to start creating a bit of a log. Roll out the dough to make a rectangle, leaving the dough about 1-1 1/2 inch thick.

6. Spread the butter/brown sugar mixture across the dough pushing the filling to short ends but leaving a bit of a space along the long edge and then gently start to roll the long side. Set log seam side down on your surface and gently push the ends in to smooth out the edges a little.

7. Cut the dough into 9-12 rolls (depending on your baking vessel) and place in baking dish. Lightly butter the baking dish. Use an 8x8 dish for 9 rolls or a 9x13 for 12. Leave a little space around each roll.

Tip: Get perfect slices by using kitchen string to cut your rolls--a knife will squish them a little.

8. Bake at 425 for 10 minutes. Reduce the heat to 375 and bake for an additional 10-12 minutes. 9. Remove from oven and let cool before adding frosting.

Frosting (thick)

1. In a medium bowl, combine room temperature cream cheese and butter. (it can also be softened slightly in the microwave)

2. Add confectioner’s sugar 1/2 cup at a time and vanilla.

3. Whip - by hand or with mixer - vigorously.

Frosting (thin drizzle)

1. In a medium bowl, add 2 cups icing sugar and 2 tbsp liquid. Whisk to combine. Add more liquid 1 tsp at a time to achieve desired consistency.

So easy to make you'll want them every morning--we try to resist until the weekend!

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