Fastest cinnamon rolls
Ingredients
For the dough...
¾ cup cottage cheese (4% milk fat) (that's regular full-fat cottage cheese)
½ cup buttermilk
¼ cup granulated sugar
2 ounces (4 tablespoons) unsalted butter, melted
1 teaspoon pure vanilla extract
9 ounces (2 cups) unbleaced all-purpose flour; more for rolling
1 tablespoon baking powder
½ teaspoon table salt
¼ teaspoon baking soda
For the filling...
¾ ounce (1½ tablespoons) unsalted butter, melted
2/3 cup packed light or dark brown sugar
1½ teaspoon ground cinnamon
½ teaspoon ground allspice
¼ teaspoon ground cloves
1 cup (4 ounces) chopped pecans
For the glaze...
2½ ounces (scant 2/3 cup) confectioners' sugar
2 to 3 tablespoons cold whole or lowfat milk
1 teaspoon pure vanilla extract
Directions
  1. Heat the oven to 400°F.
  2. Grease the sides and bottom of a 9- or 10-inch springform pan with cooking spray.
Make the dough
  1. In a food processor, combine the cottage cheese, buttermilk, sugar, melted butter, and vanilla.
  2. Process until smooth, about 10 seconds.
  3. 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.
  4. Scrape the dough out onto a lightly floured surface and knead it with floured hands 4 or 5 times until smooth.
  5. With a rolling pin, roll the dough into a 12x15-inch rectangle.
Make the filling
  1. Brush the dough with the melted butter, leaving a ½-inch border unbuttered around the edges.
  2. In a medium bowl, combine the brown sugar, cinnamon, allspice, and clove. Sprinkle the mixture over the buttered area of the dough and pat gently into the surface. Sprinkle the nuts over the sugar mixture.
  3. Starting at a long edge, roll up the dough jelly-roll style. Pinch the seam to seal, and leave the ends open.
  4. With a sharp knife, cut the roll into 12 equal pieces. Set the pieces, cut side up, in the prepared pan; they should fill the pan, but don't worry if there are small gaps.
  5. Bake until golden brown and firm to the touch, 20 to 28 minutes.
  6. Set the pan on a wire rack to cool for 5 minutes. Run a spatula around the inside edge of the pan and remove the springform ring. Transfer the rolls to a serving plate.
Make the glaze
  1. In a small bowl, mix the confectioners' sugar, 2 tablespoons milk, and vanilla to make a smooth glaze. It should have a thick but pourable consistency, so add up to 1 tablespoon more milk if necessary.
  2. Drizzle the glaze over the rolls. Let stand 15 minutes and serve.
I left out the pecans because they bug me in cinnamon rolls (for no good reason... I love pecans). The recipe doesn't say to do it, but it seems like it might be a good idea to give the dry ingredients a stir before pulsing them in the food processor... it only took two or three pulses to make a nice dough and I was worried that the salt and stuff might not be totally well-distributed.

From Fine Cooking, November 2007.