These Cottage Cheese Cinnamon Rolls are soft, fluffy, and much easier to make than traditional cinnamon rolls. No yeast, no kneading and no rise time — and a protein boost of about 12 grams per serving thanks to the cottage cheese.
Table of Contents
- Recipe Highlights
- Ingredient Notes & Substitutions
- How To Make Cottage Cheese Cinnamon Rolls
- Storage & Reheating
- Jess’s Tips
- Frequently Asked Questions
- Try These Cottage Cheese Recipes Next!
- Cottage Cheese Cinnamon Rolls Recipe
Cinnamon rolls are one of my favourite treats. I enjoy cinnamon-roll flavours for breakfast and snacks alike, so when I saw the viral cottage cheese cinnamon roll trend I wanted to create my own version that’s simple, satisfying, and a bit healthier.
These rolls are higher in protein than classic versions, include a boost of whole grains when oat flour is used, and can be sweetened with brown sugar or coconut sugar for a caramel-like note. I tested several flour combinations and methods — using a blended butter-sugar-cinnamon paste for the filling gives a more even, bakery-style swirl, so I recommend that technique.
Recipe Highlights
- No yeast: The dough relies on baking powder, so there’s no rise time.
- Protein boost: Cottage cheese adds protein and keeps the rolls tender.
- Oat flour option: A blend of all-purpose and oat flour adds fiber and a hearty flavor. You can also make these entirely with all-purpose flour if preferred.
Ingredient Notes & Substitutions
Cottage cheese: Any fat percentage works for the dough; blend it smooth before mixing so it fully incorporates. If you prefer, plain Greek yogurt can be used as a 1:1 substitute.
Flour: I use a mix of all-purpose flour and oat flour for structure and a bit of whole-grain flavor. You can use all all-purpose flour, all oat flour, or a 1:1 gluten-free blend if needed. To make oat flour, blitz rolled oats in a blender until fine.
Sweetener for the filling: Brown sugar gives that classic cinnamon roll taste, while coconut sugar adds a deeper, caramel-like flavor. Either works well.
How To Make Cottage Cheese Cinnamon Rolls
*This is an overview — the full recipe with exact measurements appears below in the recipe card.
1: Blend the cottage cheese with vanilla until smooth.
2: Add flours, baking powder, and salt; stir into a soft dough, adding a little extra flour if needed.
3: Gently knead just until the dough comes together.
4: Roll the dough into a rectangle about 1/4 inch thick.
5: Spread the butter-sugar-cinnamon paste evenly over the dough for a consistent filling.
6: Roll the dough tightly from the long side into a log, then slice into individual rolls.
7: Slice the log into pieces about 1–1.5 inches thick.
8: Arrange snugly in a greased baking dish and bake at 350°F (175°C) for 20–25 minutes, until golden.
9: Optionally drizzle with a cream-cheese or simple powdered-sugar glaze while still warm.
Storage & Reheating
Store leftover cottage cheese cinnamon rolls in an airtight container in the fridge for up to 4 days. Reheat briefly in the microwave (15–20 seconds) or warm in a low oven. These freeze well (glazed or unglazed) for up to 2 months — thaw at room temperature or warm in the oven.
Jess’s Tips
- Blend the cottage cheese: A smooth cottage cheese base ensures an even, tender dough.
- Don’t overwork the dough: Mix and handle minimally to keep rolls light and soft.
- Add flour gradually: Dough consistency can vary with cottage cheese moisture — add a tablespoon at a time until the dough is soft and not sticky.
- Slice cleanly: Unflavoured dental floss or a sharp serrated knife gives the neatest cuts without squishing the rolls.
- Pack them close: Arrange rolls snugly in the pan for a pull-apart texture in the center.
- Lighter glaze option: Whisk powdered sugar with a teaspoon or two of milk for a simple glaze instead of cream cheese.
- Make ahead: Assemble the rolls, cover, and refrigerate overnight — bake directly from the fridge the next morning.
Frequently Asked Questions
No. When blended and baked into the dough, the cottage cheese flavor disappears and only its tenderizing and protein benefits remain.
Yes. Whole wheat can replace oat flour, or you can use more all-purpose flour. Expect a slightly different texture with whole wheat.
Cottage cheese moisture varies — add a little extra flour, a tablespoon at a time, until the dough is soft, springy, and no longer sticky.
Try These Cottage Cheese Recipes Next!
Desserts
Cottage Cheese Cinnamon Rolls
Main Dishes
Cottage Cheese Pizza Buns
Cottage Cheese
High Protein Banana Pudding With Greek Yogurt
Breakfast
Banana Cottage Cheese Muffins
Cottage Cheese Cinnamon Rolls
- Author: Jessica Hoffman
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Description
Soft, bite-sized cinnamon rolls with about 12 grams of protein per serving. These come together in under an hour for a quick, healthier cinnamon roll that requires no yeast or kneading.
Ingredients
- For the Dough
- 1 1/2 cups cottage cheese, blended smooth
- 1/2 tsp vanilla extract
- 1 1/4 cups all-purpose flour, plus more as needed
- 3/4 cup oat flour
- 1 tbsp baking powder
- 1/4 tsp salt
- For the Filling
- 2 tbsp butter or coconut oil, melted
- 4 tbsp brown sugar or coconut sugar
- 3 tsp cinnamon
- Pinch of salt
- For the Cream Cheese Glaze (optional)
- 2 tbsp cream cheese, softened
- 3 tbsp powdered sugar
- 1–4 tsp milk, as needed
Instructions
- Preheat the oven to 350°F and grease a 9×13 baking dish.
- Blend cottage cheese until completely smooth. Stir in vanilla.
- Add all-purpose flour, oat flour, baking powder, and salt; stir until a dough forms. Add more flour, a tablespoon at a time, until the dough is soft, springy, and not sticky.
- Roll the dough on a lightly floured surface into a rectangle about 1/4 inch thick.
- Mix melted butter, brown sugar, cinnamon, and a pinch of salt. Spread this paste evenly over the dough using an offset spatula or knife.
- Roll the dough tightly from the long edge to form a log. Slice into rolls about 1–1.5 inches thick and arrange snugly in the prepared dish.
- Bake 20–25 minutes, checking at 20 minutes, until golden and cooked through. Let cool 5 minutes.
- Whisk together cream cheese, powdered sugar, and milk until smooth and pourable. Drizzle over warm rolls and serve.
Notes
Blend the cottage cheese to a smooth consistency before adding flour. Avoid overworking the dough to keep rolls light. Add flour gradually, use dental floss or a serrated knife to slice, and pack the rolls close in the pan for the best texture. For a lighter topping, mix powdered sugar with a little milk instead of using cream cheese. These can be assembled ahead and baked from chilled.
Nutrition
- Serving Size: 1/6th of the recipe
- Calories: 300
- Sugar: 10g
- Fat: 8g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 12g