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These cottage cheese cinnamon rolls bake up soft, fluffy, and gooey with a classic cinnamon sugar swirl and simple glaze. The dough comes together without yeast, and the cottage cheese adds moisture and protein for a more balanced take on traditional cinnamon rolls. They’re easy to make and perfect for breakfast, brunch, or a cozy treat anytime.
Cottage cheese is one of my go-to ingredients for boosting protein in classic recipes, while also adding moisture and a soft creamy texture. Adding cottage cheese to cinnamon rolls is a simple protein upgrade that still yields that classic soft texture you love.
These fluffy cinnamon rolls are versatile enough to enjoy for breakfast, a snack, or even dessert, making them a recipe you can enjoy anytime. If you’re looking for more high protein classic treats, try my High Protein Banana Pudding, High Protein Cheesecake Jars, or Protein Rice Krispie Treats.
Soft and Gooey Cottage Cheese Cinnamon Rolls
These are the kind of cinnamon rolls you can make without a lot of planning (no resting or rise time needed). The dough comes together quickly to create soft and tender rolls that feel just as cozy as the classic version, with cottage cheese adding a boost of protein to make them a more balanced option.
Here’s why you’ll love them:
- Soft, fluffy, and perfectly gooey. They bake up soft with that classic cinnamon filling.
- Easy, no-yeast dough. The dough comes together quickly with simple ingredients. It’s a reliable, foolproof recipe that you’ll love.
- A boost of protein from cottage cheese. The cottage cheese adds moisture and protein. Each roll has 11 grams of protein.
- Perfect for breakfast, snacks, or a cozy treat. These are easy enough to make on a whim but still feel special enough for weekends or sharing.
Ingredient Notes
For full recipe instructions and complete list of ingredients, scroll down to the recipe card at the bottom of this page.
- Cottage cheese: This is the key ingredient in this dough. It adds protein and moisture without a noticeable cottage cheese flavor. Full-fat cottage cheese creates the best flavor, but low-fat cottage cheese works too.
- All-purpose flour: Make sure to have extra on hand as the dough is sticky and you may need extra flour to flour your hands and work surface.
- Baking powder: Helps the cinnamon rolls rise and become soft and fluffy without the need for yeast.
- Maple syrup: Adds a subtle sweetness to the dough and it pairs well with the cinnamon butter mixture.
- Vanilla extract: Enhances the overall flavor and gives the dough a warm bakery-style taste.
- Butter: Creates that gooey soft filling that melts in your mouth.
- Dark brown sugar: Adds that classic caramel-like sweetness and helps create the gooey cinnamon roll center.
- Ground cinnamon: The classic flavor that brings everything together.
- Powdered sugar: Creates a smooth glaze to finish the rolls. You can adjust the consistency of the glaze depending on how thick or thin you like it.
- Milk: Used to thin the glaze to your desired consistency.
Variations to Try
- Chocolate chip cinnamon rolls: Sprinkle mini chocolate chips over the filling before rolling.
- Maple pecan cinnamon rolls: Add chopped pecans and use a little maple syrup in the glaze for a warm, cozy flavor combination.
- Apple cinnamon rolls: Add finely diced or grated apple to the filling for a naturally sweet flavor.
- Pumpkin cinnamon rolls: Mix 2-3 tablespoons of pumpkin puree into the dough and add a pinch of pumpkin spice to the filling.
- Use cream cheese frosting: While the glaze for these rolls tastes amazing, you can substitute with cream cheese frosting. Mix together 3 tablespoons softened cream cheese, 1 tablespoon milk, and 1/2 teaspoon vanilla until smooth. Gradually at 3/4 cup powdered sugar until smooth.
How to Make Cottage Cheese Cinnamon Rolls
A few easy steps creates higher protein cinnamon rolls that are an easy breakfast for the entire family.
- Prepare for baking: Preheat the oven to 375°F and prepare a small baking dish by lightly spraying with oil or lining with parchment paper (recommended). In a large bowl, whisk together the flour and baking powder.
- Add wet ingredients to dry ingredients: Add the cottage cheese, maple syrup, and vanilla extract to the flour mixture. Use a wooden spoon to mix everything together.
- Shape the cinnamon roll dough into a ball: Use clean, floured hands to form the mixture into a dough ball. Add extra flour, a tablespoon or two at a time, if the dough becomes too sticky to handle.
- Roll out the dough: Transfer the dough ball to a flour surface and roll it into roughly 10×12″ rectangle. Note: Make sure your surface and rolling pin are well floured because the dough is slightly sticky.
- Make the cinnamon filling: In a small bowl, mix together the dark brown sugar, melted butter, and cinnamon.
- Add the filling to the dough: Spread the filling over the rolled dough in an even layer.
- Roll up the dough: Start from the long edge and roll up tightly and carefully. Note: the dough will be sticky, so it can be helpful to use a butter knife or bench scraper to lift up the dough as you roll, if it sticks.
- Slice and bake: Slice the log into 6 large cinnamon rolls. Place the rolls in the prepared pan, evenly spaced apart. Bake for 25 to 30 minutes until these high-protein cottage cheese cinnamon rolls are golden brown. Allow to cool for at least 10 minutes.
- Make the glaze: When the rolls are baking, mix together the sugar and milk for the glaze in a medium bowl.
- Add the glaze and serve: Top the cinnamon rolls with the glaze and serve.
Jamie’s Tips
Expert Recipe Tips
- Don’t overwork the dough. For best results, mix until just combined and handle gently to keep the rolls soft and tender.
- Flour your surface well. The dough is slightly sticky, so make sure your work surface, rolling pin, and hands are well floured.
- Add flour gradually if needed. If the dough is too sticky to handle, add a tablespoon of flour at a time until it’s workable but still soft.
- Roll the dough evenly. Aim for an even thickness so the rolls bake uniformly and stay soft throughout.
- Roll rightly, but gently. A tight roll helps create defined layers, but be gentle to avoid tearing the dough.
- Use a knife or scraper to help roll. If the dough sticks, a bench scraper or knife can help lift as you roll.
- Let them cool slightly before glazing. Waiting a few minutes helps the glaze set instead of melting completely.
FAQs
No, the cottage cheese adds moisture, and once combined with the other ingredients creates a smooth dough texture. You won’t taste it in the rolls.
Both work, but full-fat cottage cheese will give you the best flavor and texture.
Yes. These use baking powder instead of yeast, so there’s no rise time required. The result is still soft and fluffy rolls that are much quicker to make.
Yes. You can prepare and bake the rolls ahead of time, then store and reheat them when you’re ready to serve.
Storage Instructions
Store leftover cottage cheese cinnamon rolls in an airtight container for up to 3-4 days.
To reheat, warm in the microwave for 10 to 15 seconds or in a low oven until soft and heated through.
To freeze, store the cooled cinnamon rolls (unglazed) in an airtight container or freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator and reheat before serving. Add the glaze after reheating or just before serving for the best texture.
More Cottage Cheese Breakfast Recipes
If you’ve made and loved these Cottage Cheese Cinnamon Rolls or any other recipe on my blog, please leave a 🌟 star rating and comments below!
Cottage Cheese Cinnamon Rolls (High Protein)
Ingredients
For the dough:
- 1 1/2 cups all-purpose flour, plus a few tablespoons as needed
- 2 teaspoon baking powder
- 1 1/2 cups cottage cheese
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
For the filling:
- 1/3 cup dark brown sugar
- 3 tablespoons butter, melted
- 1 1/2 teaspoons ground cinnamon
For the glaze:
- 1/4 cup powdered sugar, more if you like more glaze
- 1 tablespoon milk
Instructions
- Preheat the oven to 375°F and prepare a small baking dish by lightly spraying with oil or lining with parchment paper (recommended). I recommend using a square 8×8" pan or a circular 8-9" cake pan.
- In a large mixing bowl, whisk together the flour and baking powder. Add the cottage cheese, maple syrup, and vanilla. Use a wooden spoon to stir together.
- Use clean, floured hands to form the mixture into a dough ball. Add extra flour, a tablespoon or two at a time, if the dough is too sticky to handle.
- Transfer the dough ball to a floured surface and roll into roughly a 10×12" rectangle. Note: Make sure your surface and rolling pin are well floured because the dough is slightly sticky.
- In a small bowl, mix together the dark brown sugar, butter, and cinnamon.
- Add the filling in an even layer to the rolled out dough.
- Roll tightly from the long edge into a log carefully. Note: the dough will be sticky, so it can be helpful to keep a butter knife or bench scraper handy to lift up the dough as you roll, if it sticks.
- Slice the log into 6 large cinnamon rolls. Place the rolls in your dish, evenly spaced apart.
- Bake for 25 to 30 minutes, until the rolls are golden brown. Allow to cool for at least 10 minutes.
- While the rolls are baking, mix together the ingredients for the glaze in a small bowl.
- Top the cinnamon rolls with the glaze and serve.
Notes
- Glaze: You can substitute the glaze with a drizzle of maple syrup.
- Expect a slightly sticky dough. Lightly flour your hands and surface, and add a little more flour if needed.
- Roll the dough evenly. An even thickness helps the rolls bake uniformly.
- Let cool before glazing. Allow the rolls to cool for about 10 minutes so the glaze doesn’t melt completely.
Nutrition
Nutrition information is automatically calculated and should only be used as an estimate.
Food photography by Marie-Catherine Dubé.
