Food recipes
Coconut Vanilla Cinnamon Rolls
Coconut Vanilla Cinnamon Rolls Ingredients: cheese, cottage, creamed, large or small curd sugars, granulated milk, buttermilk, fluid, cultured, lowfat butter, without salt vanilla extract wheat flour, white, all-purpo...
Coconut Vanilla Cinnamon Rolls
Ingredients:
cheese, cottage, creamed, large or small curd
sugars, granulated
milk, buttermilk, fluid, cultured, lowfat
butter, without salt
vanilla extract
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
sugars, brown
spices, cinnamon, ground
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sugars, granulated
milk, buttermilk, fluid, cultured, lowfat
vanilla extract
Directions:
To make the rolls: Preheat oven to 400
In a food processor, add cottage cheese, sugar, buttermilk, 4 tablespoons melted butter and vanilla.
Process until smooth.
Add flour, baking powder, baking soda, and salt.
Pulse just until the dough clumps together - don't let it form a ball.
Scoop the mixture onto a floured surface and knead a couple times to smooth it out.
Roll the dough into a large 12" by 15" rectangle.
Using a pastry brush, coat the top of the dough with the remaining 2 tablespoons of melted butter, leaving a 1/2" border on all sides.
To make the filling: In a small bowl, stir together brown sugar and cinnamon - scatter over the melted butter and gently press down to adhere.
Sprinkle coconut over the sugar mixture.
Carefully roll up the dough, starting at the long edge, in a jelly-roll fashion.
Pinch seam to seal while leaving the ends open.
Using a sharp knife or a piece of unflavored dental floss, cut roll into 12 equal portions.
Place the rolls into a 9" x 9" baking pan coated with nonstick spray.
Bake until golden brown and firm - about 25 to 30 minutes.
Remove from the oven and let cool for about 5 minutes.
Carefully invert the rolls onto a wire rack so the tops are still right-side-up.
To make the icing: In a small bowl, stir together confectioners' sugar, 3 teaspoons buttermilk and vanilla until smooth and icing has a thick, pour-able consistency.
Add a touch of milk at a time until it gets to this consistency.
Drizzle icing over the rolls.
Ingredients:
cheese, cottage, creamed, large or small curd
sugars, granulated
milk, buttermilk, fluid, cultured, lowfat
butter, without salt
vanilla extract
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
sugars, brown
spices, cinnamon, ground
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sugars, granulated
milk, buttermilk, fluid, cultured, lowfat
vanilla extract
Directions:
To make the rolls: Preheat oven to 400
In a food processor, add cottage cheese, sugar, buttermilk, 4 tablespoons melted butter and vanilla.
Process until smooth.
Add flour, baking powder, baking soda, and salt.
Pulse just until the dough clumps together - don't let it form a ball.
Scoop the mixture onto a floured surface and knead a couple times to smooth it out.
Roll the dough into a large 12" by 15" rectangle.
Using a pastry brush, coat the top of the dough with the remaining 2 tablespoons of melted butter, leaving a 1/2" border on all sides.
To make the filling: In a small bowl, stir together brown sugar and cinnamon - scatter over the melted butter and gently press down to adhere.
Sprinkle coconut over the sugar mixture.
Carefully roll up the dough, starting at the long edge, in a jelly-roll fashion.
Pinch seam to seal while leaving the ends open.
Using a sharp knife or a piece of unflavored dental floss, cut roll into 12 equal portions.
Place the rolls into a 9" x 9" baking pan coated with nonstick spray.
Bake until golden brown and firm - about 25 to 30 minutes.
Remove from the oven and let cool for about 5 minutes.
Carefully invert the rolls onto a wire rack so the tops are still right-side-up.
To make the icing: In a small bowl, stir together confectioners' sugar, 3 teaspoons buttermilk and vanilla until smooth and icing has a thick, pour-able consistency.
Add a touch of milk at a time until it gets to this consistency.
Drizzle icing over the rolls.