Quick Non-yeast ricotta cinnamon rolls

Adapted from Don’t Forget Delicious! blog. Very quick alternative to classic cinnamon rolls. Good with a cup of tea when it’s damp and chilly weather.


3/4 cup  ricotta cheese
1/3 cup  buttermilk
1/4 cup sugar
4 + 1 1/2 tbsp unsalted butter
1 tsp. vanilla extract
2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
2/3 cup packed brown sugar
1 1/2 teaspoon cinnamon

2 ounces cream cheese
1/2 cup powdered sugar, or to taste
1 tablespoons skim milk, or as needed
1 tsp. vanilla extract


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 (4 tbsp), 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. 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. With a rolling pin, roll the dough into a 12×15-inch rectangle.

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 cinnamon. 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. With a sharp knife, cut the roll into 8 pieces. Set the pieces, cut side up, in the prepared pan; they should fill the pan and touch slightly.

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 cream 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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