Ingredients
3/4 cup 4% small-curd cottage cheese1/3 cup reduced-fat plain yogurt1/4 cup sugar1/4 cup butter, melted1 teaspoon vanilla extract2 cups all-purpose flour2 teaspoons baking powder1/4 teaspoon baking soda1/2 teaspoon saltFILLING:2 tablespoons butter, melted1 cup chopped pecans2/3 cup packed brown sugar1-1/2 teaspoons ground cinnamonMAPLE GLAZE:2/3 cup confectioners’ sugar3 tablespoons maple syrup1 teaspoon vanilla extract
Preparation
Preheat oven to 400°. In a food processor, combine the first 5 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 until golden brown, 20-25 minutes. Cool for 5 minutes. Combine glaze ingredients; drizzle over rolls. Serve warm.
