Brunch Cinnamon Rolls
3/4 cup 4% small-curd cottage cheese
1/3 cup plain yogurt
1/4 cup sugar
1/4 cup butter, melted
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
Filling:
2 tablespoons butter, melted
1 cup chopped pecans
2/3 cup packed brown sugar
1-1/2 teaspoons ground cinnamon
Maple Glaze:
2/3 cup confectioners' sugar
3 tablespoons maple syrup
1 teaspoon vanilla extract
In a food processor, combine the first five ingredients; cover and process until smooth. Add the flour, baking powder, baking soda and salt; cover and pulse until mixture forms a soft dough.
Transfer to a lightly floured surface; knead 4-5 times. Roll into a 15x12-in. rectangle. Brush butter to within 1/2 in. of edges. Combine the pecans, brown sugar and cinnamon; sprinkle over dough. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Place cut side down in a greased 9-in. round baking pan.
Bake at 400° for 20-25 minutes or until golden brown. Cool for 5 minutes before inverting onto a serving plate. Combine glaze ingredients; drizzle over rolls. Serve warm. Makes 1 dozen.
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