Cinnamon Rolls

Directions

1. 1
   Preheat the Oven to 350F, Spray a 2-inch square cake pan with baking spray and set a side.
2. 2
   Sift the whole-wheat pastry flour, all-purpose flour, baking powder, baking soda, and salt together into a small bowl and set a side.
3. 3
   In the bowl of a stand mixer fitted with the paddle attachment, mix the ricotta, buttermilk, vanilla, 2 tablespoons of the sugar, and 2 tablespoons of the butter.
4. 4
   Add the flour mixture and stir just until blended.
5. 5
   Turn the dough out onto a lightly floured surface and knead 4 or 5 times to form a smooth dough.
6. 6
   If the dough is sticky, knead in a bit more flour.
7. 7
   Roll the dough out to a 6-by-8-inch rectangle about 1/4 inch thick and brush with 1 1/2 tablespoons of the remaining butter.
8. 8
   Mix the remaining 4 tablespoons of sugar with the cinnamon and pecans, if you are using them.
9. 9
   Sprinkle evenly onto the dough, reserving about 1 tablespoon.
10. 10
    Starting at a short end, roll the dough into a log and pinch the seam to seal.
11. 11
    Trim the ends and slice into 6 even pieces.
12. 12
    Place them, cut side up, into the prepared cake pan with their sides just touching.
13. 13
    Brush the tops and sides of each roll with the remaining 1/2 tablespoon butter.
14. 14
    Sprinkle the tops with the reserved sugar mixture.
15. 15
    Bake until the edges are golden.
16. 16
    20 to 25 minutes.
17. 17
    Cool slightly before serving, and drizzle with Glaze if desired.