Hey KS fans,
Mothers day is this Sunday and as far back as I can remember it was a great fun day in my house. Mothers Day is something that you can enjoy if not this Sunday – ANY DAY - and it is always a great excuse to sit down to a great brunch with your family.
I have great memories as a kid of my sister Miriam and I making all sorts of homemade crafts and breakfast in bed concoctions for my mother on that Sunday morning. My mother was very brave eating our “home”made breakfasts – I distinctly remember when I was 10 years old, serving her oatmeal cookies that had 2/3 cups baking soda (instead of 2/3 tsp.) in them – She took a great big bite of these nasty looking cookies, swallowed and declared them the best cookies she ever ate! – Now that is True Motherly Love!!!
I found this great recipe in a magazine recently and I literaly ran home from the bookstore and made them. To my delight they were super easy to do and fufilled every craving I had for those ooey gooey hot cinnamon buns that were pictured. They are even just as good toasted or microwaved the next morning for breakfast.
When I think mothers day brunch or a great breakfast treat with my morning cup of coffee – hot cinnamon buns has my name written all over them!
Hope all our KS moms have a celebratory day!
For the dough:
1/3 cup heavy cream
1 tsp. lemon juice
¾ cup cottage cheese
¼ cup sugar
4 Tbsp. (1/2 stick) butter, melted
1 tsp. vanilla extract
2 cups all-purpose flour
1 Tbsp. baking powder
½ tsp. kosher salt
¼ tsp. baking soda
1 ½ Tbsp. butter, melted
2/3 cup light brown sugar
1 ½ tsp. cinnamon
½ tsp. allspice
¼ tsp. ground cloves
1 cup finely chopped walnuts
2/3 cup confectioners’ sugar
2-3 Tbsp. milk
Preheat oven to 400 degrees. Spray bottom and sides of a 9-inch springform pan with non-stick cooking spray.
Combine the heavy cream and lemon juice, set aside.
In a food processor, combine the cottage cheese, sugar, melted butter, vanilla, and heavy cream mixture. Process until smooth. Add the flour, baking powder, salt, and baking soda and pulse in short bursts just until dough clumps together, don’t over process. The dough will be soft and moist.
Scrape the dough out onto a lightly floured surface and knead it with floured hands until smooth. With a rolling, roll the dough into a 12×15-inch rectangle.
Brush the dough with the melted butter, leaving a 1-inch border around the edge. In a medium bowl, combine the brown sugar, cinnamon, allspice, and cloves. Sprinkle the mixture over the buttered area of the dough and pat it gently into the surface. Sprinkle nuts over the sugar mixture.
Starting at the edge, roll the dough jelly-roll style. Pinch the seam to seal, but leave ends open. With a sharp knife, cut the roll into 12 equal pieces. Set the pieces, cut side up in prepared pan. They should fill the pan slightly touching.
Bake 20-30 minutes or until light golden brown and firm to the touch. Cool on a wire rack 5 minutes. Run a spatula around the inside edge of the pan, remove the springform ring and transfer to a plate.
In a small bowl, mix the confectioners’ sugar and 2 Tbsp. of milk to make a smooth glaze. It should be thick but pourable, so add up to 1 Tbsp. of milk if needed. Drizzle over the buns. Let stand 15 minutes and serve.