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

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 1995


Recipe Summary

1 hr




Instructions Checklist
  • To make rolls: Preheat oven to 400 degrees F. Coat an 8-by-8-inch baking dish with nonstick cooking spray.

  • 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.

  • 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.

  • 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.

  • 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.

Nutrition Facts

228 calories; protein 4.4g; carbohydrates 39.2g; dietary fiber 1g; sugars 21g; fat 6.1g; saturated fat 1.1g; cholesterol 3.5mg; vitamin a iu 52IU; vitamin c 0.2mg; folate 63.1mcg; calcium 58.9mg; iron 1.2mg; magnesium 9mg; potassium 102.9mg; sodium 249.9mg; thiamin 0.2mg.

Reviews (2)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
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 also didn- t add the glaze too much sugar for my taste. Read More
Rating: 5 stars
simply delicious I used dates hazelnuts and a little simple syrup for the filling and did not put half in the pan seperately rather just a little more of the simple syrup...I used organic pastry flour and some potatoe flakes to give it a softer taste and when it came to the topping I used marscapone simple syrup pwd ginger and almond milk. it turned out great. If it is too sticky add flour or flakes and if not moist enough add milk. I used safflower oil instead of butter. worked like a charm. I love this recipe and will use it often in a myriad of ways.. Enjoy cooking! Pros: very adaptable to your own tastes and quick Cons: you need to be creative with how you adapt it.. that is a pro also Read More