i love cinnamon rolls. yes, pillsbury were the Whaley family treat on holiday mornings. that gooey, dough-y pastry that you can’t get enough of. yum. yes, the same one where everyone secretly wishes for the center bun that has the most amount of cinnamon and sugar and butter and melted icing all.over.it. and the same one that i would strategically place myself in line so i could snag it… he he he. (my older brother, JAW Jr. knows exactly what I’m talking about.)
Regardless, those Pillsbury buns I have always had a complete soft-spot for.
Recently, during one of my favorite internet browsing of my go-to food inspirational websites, I came across this recipe that I just couldn’t turn away from: Food & Wine’s Cinnamon-Pecan Buns… which I couldn’t help adding a drizzle of the simplest confectioners sugar icing to (which, in turn, resembles the Pillsbury icing/glaze that I so LOVE – this literally is a cup of confectioners sugar with a small drizzle of skim milk).
Take it. Try it. Use it. Enjoy it. Indulge in it. Celebrate it. Embrace it. Pawn it off as your own.
Just trust me… do it.
I have decided to just enjoy. Make recipes that I want to try – even if they are a little ‘calorie-esque‘. (Ok, I try to save these for the weekend.) But I have decided to just relax a little bit. Eat clean and healthy (with limited wine) throughout the week, and then I can splurge on the weekends (yes, within my limits). But I have so many recipes I want to try, and just not feel guilty about eating. So, I am going to do just that.
Life is too short. Life is too complicated at times. Sometimes you just need to let go a little bit from time to time to just throw your head back, laugh and enjoy. We get caught up in how fast things are moving, that I feel like brunch on the weekends is the perfect time to just over-indulged… even just a little.
Why not? We deserve it, don’t we…?
- 4 tablespoons unsalted butter, melted and cooled
- 3/4 cup pecans
- 1/2 cup light brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon kosher salt
- 1 cup cottage cheese
- 1/2 cup buttermilk
- 1 egg yolk
- 1/3 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 teaspoons finely grated orange zest
- 2 1/4 cups all-purpose flour, plus more for dusting
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon fine salt
- Preheat the oven to 350°. Brush the bottom and side of a 10-inch springform pan with half of the melted butter.
- In a food processor, combine the pecans with the brown sugar, cinnamon and kosher salt; pulse until the nuts are almost finely ground. Transfer the mixture to a bowl and sprinkle a scant 3/4 cup over the bottom of the prepared pan. Wipe out the food processor.
- Add the cottage cheese, buttermilk, egg yolk, granulated sugar, vanilla and orange zest to the processor and puree until smooth. In a medium bowl, combine the 2 1/4 cups of flour with the baking powder, baking soda and fine salt; whisk to mix. Add the flour mixture to the processor and pulse just until the dough comes together; it will be quite soft and sticky.
- Turn the dough out onto a lightly floured work surface and gather it into a smooth ball. Roll out the dough to an 11-by-16-inch rectangle, flouring the work surface as necessary. Brush the dough with the remaining melted butter, leaving a 1/2-inch border all around. Sprinkle on the remaining pecan-sugar mixture.
- Working from a long side, roll the dough into a tight cylinder and cut it into 1-inch slices. Arrange the slices cut side up in the prepared pan. Bake the buns in the middle of the oven for about 25 minutes, until lightly browned on top and slightly firm to the touch. Transfer the pan to a rack and let cool for 5 minutes. Run a knife around the inside of the pan to loosen the buns. Remove the springform ring. Invert the buns onto a plate and carefully remove the bottom of the pan. If any of the pecan mixture sticks to the pan, simply scrape it onto the buns. Serve warm.