Quick Cinnamon Rolls

March/April 1995

Your rating: None Average: 4.4 (8 votes)

A biscuitlike pastry, based on a traditional German recipe, makes these much faster than yeast-raised cinnamon rolls.

"The end result was fine, but I had to add a lot more flour because the dough was just one sticky big mess. Once I did that, I rolled the dough out with more flour and it worked, but I´m going to try a different approach on the recipe. I...
Quick Cinnamon Rolls

Makes: 12 rolls

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  • 1/4 cup boiling water
  • 1/2 cup raisins
  • 1/3 cup packed brown sugar
  • 2 teaspoons ground cinnamon
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup low-fat cottage cheese
  • 1/3 cup granulated sugar
  • 1/3 cup low-fat milk
  • 1/4 cup canola oil
  • 1 1/2 teaspoons vanilla extract
  • 1 tablespoon melted butter


  • 1/2 cup confectioners' sugar, sifted
  • 2-3 teaspoons low-fat milk
  • 1 teaspoon vanilla extract


  1. To make rolls: Preheat oven to 400°F. Coat an 8-by-8-inch baking dish with nonstick cooking spray.
  2. Pour boiling water over raisins in a small bowl; cover and set aside. Mix together brown sugar and cinnamon and set aside. Whisk together flour, baking powder and salt in a small bowl; set aside.
  3. Puree cottage cheese in a food processor. Add granulated sugar, milk, oil and vanilla and process until very smooth. Add the flour mixture and pulse 4 or 5 times, just until the dough clumps together. Turn out onto a work surface and knead several times to make a soft dough. Dust the dough and work surface with flour and roll into a rectangle, approximately 15 by 10 inches.
  4. Brush the melted butter over the dough, leaving a 1/2-inch border around the perimeter. Sprinkle with the brown sugar mixture. Run the rolling pin over the surface to gently press the sugar into the dough. Drain any liquid from the raisins and sprinkle them over the sugar. Starting at a long edge, roll up, jelly-roll fashion. Pinch edges of the dough together along the seam. With a sharp knife, trim ends. Slice the roll into 12 pieces. Set the rolls, cut-side-up, in the prepared baking dish. Bake until golden and firm to the touch, 25 to 30 minutes. Loosen edges and invert onto a rack to cool slightly. Turn the rolls right-side up for glazing.
  5. To make glaze: Whisk together confectioners’ sugar, milk and vanilla in a small bowl, using just enough milk to make a nice consistency for drizzling. Drizzle the glaze over the rolls and serve warm.


Per serving: 227 calories; 6 g fat (1 g sat, 3 g mono); 4 mg cholesterol; 39 g carbohydrates; 4 g protein; 1 g fiber; 251 mg sodium; 104 mg potassium.

Nutrition Bonus: Folate (16% daily value).

Carbohydrate Servings: 2 1/2

Exchanges: 2 1/2 other carbohydrate, 1 fat

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