Cinnamon Rolls
- 1/2 cup (60 grams) whole-wheat pastry flour
- 3/4 cup (90 grams) all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (120 grams) ricotta
- 1/4 cup (2 ounces) buttermilk
- 1 teaspoon vanilla extract
- 6 tablespoons (48 grams) muscavado or brown sugar, divided
- 4 tablespoons ( 1/2 stick) unsalted butter, softened, divided
- 1 scant teaspoon cinnamon
- 1/4 cup pecans, finely chopped (optional)
- 1/4 cup Glaze (optional)
- Preheat the Oven to 350F, Spray a 2-inch square cake pan with baking spray and set a side.
- Sift the whole-wheat pastry flour, all-purpose flour, baking powder, baking soda, and salt together into a small bowl and set a side.
- In the bowl of a stand mixer fitted with the paddle attachment, mix the ricotta, buttermilk, vanilla, 2 tablespoons of the sugar, and 2 tablespoons of the butter.
- Add the flour mixture and stir just until blended.
- Turn the dough out onto a lightly floured surface and knead 4 or 5 times to form a smooth dough.
- If the dough is sticky, knead in a bit more flour.
- Roll the dough out to a 6-by-8-inch rectangle about 1/4 inch thick and brush with 1 1/2 tablespoons of the remaining butter.
- Mix the remaining 4 tablespoons of sugar with the cinnamon and pecans, if you are using them.
- Sprinkle evenly onto the dough, reserving about 1 tablespoon.
- Starting at a short end, roll the dough into a log and pinch the seam to seal.
- Trim the ends and slice into 6 even pieces.
- Place them, cut side up, into the prepared cake pan with their sides just touching.
- Brush the tops and sides of each roll with the remaining 1/2 tablespoon butter.
- Sprinkle the tops with the reserved sugar mixture.
- Bake until the edges are golden.
- 20 to 25 minutes.
- Cool slightly before serving, and drizzle with Glaze if desired.
flour, flour, baking powder, baking soda, salt, ricotta, buttermilk, vanilla, muscavado, unsalted butter, cinnamon, pecans
Taken from www.cookstr.com/recipes/cinnamon-rolls-2 (may not work)