Coconut-Vanilla Cinnamon Rolls

Coconut-Vanilla Cinnamon Rolls

For the rolls

3/4 cup cottage cheese
1/3 cup granulated sugar
1/3 cup buttermilk
6 tablespoons unsalted butter, melted and divided
1 1/2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

For the filling

1/2 cup packed dark brown sugar
1 teaspoon cinnamon
1/2 cup shredded sweetened coconut

For the icing

2/3 cup confectioner’s sugar, sifted
3 to 4 teaspoons cold buttermilk
1 1/4 teaspoons vanilla extract

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.

Makes 12 rolls.

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