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No yeast, no proofing, no rising, no waiting!
"A wonderful variation of cinnamon rolls that was very easy to make and tasted great! The dough is made with baking powder and is mixed like a quick biscuit dough. For my taste they are not as good as yeasted cinnamon rolls, being more firm to the bite and lacking the tenderness of ones made with yeast. However, when you don't have the time to fuss with a yeast dough, this terrific recipe produces some very tasty rolls that will impress your breakfast guest."- sgrishka
1,207 people want to try | 1,620 have favorited
Heat the oven to 400°F. Grease the sides and bottom of a 8 or 9? baking pan with cooking spray.
Combine the ricotta cheese, buttermilk, sugar, melted butter, and vanilla in food processor and process until smooth, about 10 seconds. Add the flour, baking powder, salt, and baking soda and pulse in short bursts just until the dough clumps together (don’t overprocess). The dough will be soft and moist.
Dump the dough out onto a lightly floured surface and knead it with floured hands 4 or 5 times until smooth (it really only takes 4-5 times). With a rolling pin, roll the dough into a 12×15-inch rectangle. I discovered that 12×15 is exactly the size of my flexible plastic cutting board, so that’s a quick and easy way to size it.
Brush the dough with the melted butter, leaving a 1/2-inch border unbuttered around the edges. In a medium bowl, combine brown sugar and spices. Sprinkle the mixture over the buttered area of the dough and press gently into the surface.
Starting at a long edge, roll up the dough jelly-roll style. Pinch the seam to seal, and leave the ends open.
With a sharp knife, cut the roll into equal pieces (I got 8). Set the pieces, cut side up, in the prepared pan; they should fill the pan and touch slightly, but don’t worry if there are small gaps. My pan was too big, so the rolls didn’t fill it up - no big deal, the outer ones leaned over a little, but it was all good.
Bake until golden brown and firm to the touch, 20 to 28 minutes. Set the pan on a wire rack to cool for 5 minutes. Run a spatula around the inside edge of the pan to loosen the rolls, and transfer them to a serving plate.
In a small bowl, mix the softened mascarpone cheese, powdered sugar, and vanilla to make a smooth glaze. Add milk as needed to achieve desired consistency. Spread or drizzle onto warm rolls. Let stand 10 minutes (or as long as you can stand) and serve.
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PennyPopper28 9 months agoThese were so good. I followed everything and they came out crisp on the outside & gooey instead. Will be makin these over & over again.
melaniebaumgartner-schoenberger 11 month ago
sarahbaker2 1 year agoBravo! These were a hit!!!
inlovewithfood2012 1 year agothese were sooooo good! I didn't have cardamom so I used 1/8 tsp of cinnamon and 1/8 tsp of nutmeg, but mmmmmmm! my new fav! the only problem was that after 25 min the outer ones were finished and the inner ones were not. is there anyway I can bake them so that the outer ones do not burn, but the inner ones cook thoroughly?
ginahobbs 1 year agoDelicious! Added toasted chopped pecans to the filling and made the frosting a bit thicker. My boyfriend had a Foodgasm!!!
antdog 1 year agoYum
Lizzyanne13 1 year agoThese are so delicious! My dad loved them and couldn't figure out what exactly I put in the filling to make it taste so good haha This recipe was definitely worth my time :)
Timu 1 year agoThe best Rolls ever...very yummy...I added some walnuts and it was delicious! Thank you very much for this recipe :-)
Trissa 1 year agoThis was fantastic! The cinnamon rolls were absolutely delicious! I don't understand the previous reviewers issues with the flour and butter measurements. The recipe has clear and concise baking measurements. It calls for 9 ounces of all purpose flour or for those who don't have a scale about 2 cups. In baking weight measurements are always preferred since volume measurements are imprecise and can vary greatly depending on many variables including whether the flour is scooped, spooned and leveled, or sifted first. As for the butter, the recipe calls for 2 ounces of unsalted butter. How much more clear or concise can you get? Also, I don't understand why people rate a recipe when they have made major changes to the original recipe. Substituting whole wheat flour for the all purpose flour, and estimating the amount, changes the recipe completely. You are no longer reviewing the posted recipe, you are now reviewing your own version.
Valerie411 2 years agoDelicious!! Although recipe was had to follow (9oz doesn't equal 2 cups), I will definitely make again!
Lehcarrox 2 years agoI made these yesterday but had a hard time following the recipe due to the measurements - the butter and flour more consisely. For example, it calls for '9oz or flour (2 cups)' - but it is one or the other. I used 2 cups (of whole wheat flour) and that seems to be the correct estimate. Despite the odd measurements listed and the lack of a full sized food processor, I pushed through. The end-dough was really ugly, sticky, and near impossible to roll. I was tempted to throw it out altogether, but took to the final steps of baking it. They did come out quite delicious, albite really ugly. Unless this measurements were corrected, I wouldn't make this recipe again.
Muffin0710 2 years agoAnd will be making these again and again!(..correctly!)
Muffin0710 2 years agoYummy! Great breakfast! I screwed up the rolls a little when I squeezed them into a small glass baking tray so it came out more cinnamon cake than rolls...so please follow the recipe exactly!! Definitely worth a try!
CJay669 2 years agoHave yet to try these, but if they're as good as the reviews say they AND only half the calories of all the other recipes on here, I may just have found my cinnamon daily fix!!!
LDSChrissie 2 years agoFantastic!!! So much easier without having to wait for the rising process. They were soft, delicious and moreish! Shared with lots of my friends here in the UK...who are now saying "Yummy" when they've made them. Well done oh person who posted this recipe! :-)
pols005 2 years agoInsanity! These are outrageously good! I'm not much of a baker, but my 7 year old daughter and I tackled these this morning. Pretty easy and great results.
sgrishka 2 years agoWe made these cinnamon rolls for Christmas breakfast. They a huge hit and thoroughly enjoyed by everyone!
TheresaSmith 3 years agoYum! Yum! This fast recipe saved the day!!
sgrishka 4 years agoA wonderful variation of cinnamon rolls that was very easy to make and tasted great! The dough is made with baking powder and is mixed like a quick biscuit dough. For my taste they are not as good as yeasted cinnamon rolls, being more firm to the bite and lacking the tenderness of ones made with yeast. However, when you don't have the time to fuss with a yeast dough, this terrific recipe produces some very tasty rolls that will impress your breakfast guest.
digigirltx 4 years agoFor instructions with photos - http://www.dontforgetdelicious.com/2009/fastest-cinnamon-rolls/ [I posted this recipe.]