Gingerbread Cinnamon Rolls

Gingerbread Cinnamon Rolls

1. Heat oven to 400*. Spray the sides and bottom of a 9 or 10-inch springform pan with non-stick cooking spray.

Dough

1. In a food processor, combine cottage cheese, buttermilk, sugar, melted butter, and vanilla until smooth.
2. Add the next five ingredients and pulse just until the dough clumps together. The dough should be soft and moist.
3. Flour a work surface and scrape the dough onto the flour. Knead by hand 4 to 5 times, until smooth.
4. Roll the dough out into a 12 x 15 rectangle.

Filling

1. Stir together the butter and molasses.

   

2. Brush over the dough leaving a 1/4 inch border around the edges unbuttered.
3. In a medium bowl, whisk together sugar and spices. Sprinkle over the buttered portion of the dough and gently pat into the dough.

   

4. Starting at the long edge of the dough, roll up the dough and pinch the seam together to seal.
5. With a sharp, serrated knife cut the roll into 12 equal pieces.

   

6. Place pieces cut side up into the springform pan.
7. Bake for 20 to 28 minutes, or until golden brown.
8. Set on a wire rack to cool for minutes.
9. Run a spatula around the outside of the rolls and pan. Remove the ring.
10. Transfer rolls to a serving plate.

    

Glaze

1. In a small bowl, whisk together confectioners’ sugar, 1 tbsp. milk and vanilla until it is a smooth glaze. If it is too thick to pour, add another tablespoon of milk.
2. Drizzle over the rolls. Let stand for 15 minutes and serve.