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These High Protein Pumpkin Cinnamon Rolls are made with real pumpkin and blended cottage cheese to make the dough soft and higher in protein. A gooey brown sugar-cinnamon swirl and simple glaze gives you all the sweetness you expect from a cinnamon roll.
I already knew cottage cheese makes a delicious and quick cinnamon roll dough, so of course I had to add pumpkin! I used my cottage cheese cinnamon rolls as the starting point to see if the same simple dough would work with pumpkin.
I make these protein cinnamon rolls for cozy weekend breakfasts, fall brunches, or even meal prep for the next few days, especially when I want something homemade without planning hours ahead. The pumpkin gives the dough plenty of real pumpkin flavor along with that softer texture.
Pumpkin Cinnamon Rolls With A Protein Boost
These rolls have everything you love about traditional cinnamon rolls, but they’re made easier and boosted with a little protein to keep you satisfied. Plus, you don’t need yeast because this dough gets its lift from baking powder instead. The blended cottage cheese and pumpkin add plenty of moisture, while the baking powder gives the rolls their lift as they bake.
A few other highlights of this recipe:
- More protein without using protein powder. The cottage cheese gives each roll a protein boost, but once it’s blended into the dough, you won’t taste it or notice any curds.
- Made with real pumpkin. I use a full ½ cup of pumpkin purée in the dough, so these actually taste like pumpkin instead of cinnamon rolls with a little pumpkin pie spice added.
- Everything you love about cinnamon rolls. Even with the cottage cheese and pumpkin, you still get soft dough, a gooey brown sugar-cinnamon center, and plenty of sweet glaze on top.
Ingredient Notes
The ingredients are simple, but the moisture in cottage cheese and pumpkin can make this dough a little different from traditional cinnamon roll dough. Here’s what matters most:
For full recipe instructions and complete list of ingredients, scroll down to the recipe card at the bottom of this page.
Pumpkin Cinnamon Roll Dough
- Cottage cheese: I used full-fat cottage cheese for the best flavor and texture, but low-fat will work too. Moisture varies between brands, so a wetter cottage cheese may require a little more flour, while a thicker one may require less.
- Pumpkin puree: Use 100% pure pumpkin, not pumpkin pie filling with added sugar and spices. You’ll have about 1¼ cups left from a 15-ounce can, so try my high protein pumpkin smoothie or pumpkin protein balls next.
- Maple syrup: This lightly sweetens the dough without covering up the pumpkin and warm spices. Sugar-free maple syrup works here too.
- All-purpose flour: This gives the soft dough enough structure to roll and shape. Whole wheat pastry flour works too, but the rolls will be a little heartier. Almond and coconut flour won’t work here.
- Baking powder: Make sure yours is fresh so the rolls get the lift they need. Older baking powder may leave your protein cinnamon rolls flat and dense.
- Pumpkin pie spice: For a homemade substitute, combine 1 teaspoon cinnamon, ¼ teaspoon ginger, and ⅛ teaspoon each nutmeg and cloves. Apple pie spice also works, but it will taste a little more cinnamon-forward.
Cinnamon Roll Filling and Glaze
- Dark brown sugar: I prefer dark brown sugar because the extra molasses gives the filling a deeper, caramel-like flavor. Light brown sugar will work if that’s what you have.
- Butter and cinnamon: Melted unsalted butter helps the brown sugar and cinnamon spread easily and bake into a gooey swirl. Salted butter works too if that’s what you have.
- Powdered sugar and milk: These make a quick glaze for drizzling over the rolls. Any dairy or nondairy milk works, and you can swap the sugar for a powdered 1:1 sugar substitute.
How to Make High Protein Pumpkin Cinnamon Rolls
These no-yeast cinnamon rolls take a few more steps than your average breakfast, but the process is easier than it looks. Here’s how I make them:
- Prepare for baking and mix the wet ingredients: Preheat the oven to 375°F. Use a hand blender or food processor to blend the cottage cheese until completely smooth. Then add it to a large bowl with the pumpkin purée, maple syrup, and vanilla.
- Make the dough: Add the flour, baking powder, pumpkin pie spice, and salt. Mix with a spoon as much as you can, then use clean, floured hands to form a dough ball. The dough should be sticky but you should still be able to form it into a ball with floured hands.
- Transfer the dough ball: Transfer the dough to a well-floured surface.
- Roll it out: Roll it into a rectangle about 10 by 12 inches. Keep your hands, rolling pin, and surface floured to prevent sticking.
- Add the cinnamon filling: Mix the dark brown sugar, melted butter, and cinnamon in a small bowl, then spread it evenly over the dough.
- Roll and slice: Starting at a long edge, carefully roll the dough into a tight log. Slice it into six large rolls.
- Bake and make the glaze: Bake for 25 to 30 minutes, until the rolls are golden brown and the rolls are set.
- Glaze and enjoy: While they bake, whisk together the powdered sugar and milk, then let the rolls cool for at least 10 minutes. Drizzle the glaze over the high protein pumpkin cinnamon rolls and serve. I think they’re best while they’re still a little warm.
jamie’s tips
My Tips for Soft Pumpkin Cinnamon Rolls
The pumpkin makes this dough a little softer and stickier, so how you handle it matters. Here’s what I recommend:
- Expect stickier dough. This dough is softer and a little stickier than traditional cinnamon roll dough because of the pumpkin and cottage cheese. Make sure your hands and rolling pin are floured to help.
- Add extra flour slowly. Start by flouring your hands, work surface, and rolling pin before adding more flour directly to the dough. If the dough is still too sticky to handle, add more flour one tablespoon at a time.
- Stop mixing once the dough comes together. You only need to mix until you can form a soft dough ball. If you keep going, the rolls can turn out tougher instead of soft.
- Roll evenly and gently. Aim for an even rectangle, then roll it into a snug log without pulling too hard. If the dough sticks along the way, a bench scraper or butter knife will help lift it.
- Start checking at 25 minutes. The rolls are ready when they’re golden and the centers look set. Don’t leave them in longer than needed or they can dry out.
- Let them cool before glazing. I know it’s tempting to add the glaze right away, but give the rolls at least 10 minutes to cool so it stays on top instead of melting into the pan.
Make Ahead and Storage
These pumpkin cinnamon rolls are best warm, but they reheat really well if you want to make them ahead. I recommend waiting to add the glaze until you’re ready to serve them.
- Prep ahead: Bake the rolls up to a day ahead, let them cool completely, and store them unglazed. Reheat them just before serving, then add the glaze while they’re still a little warm.
- Store: Keep leftover cinnamon rolls in an airtight container in the refrigerator for up to 4 days. If you’re making the rolls specifically to store or freeze, leave them unglazed and add the glaze afte reheating.
- Freeze: Freeze the cooled, unglazed rolls in a freezer-safe bag or container for up to 2 months. Thaw them overnight in the refrigerator before reheating and glazing.
- Reheat: Microwave one roll for 10 to 15 seconds, or warm several in a covered baking dish at 300°F for 5 to 10 minutes, or until heated through. Add the glaze after reheating for the best texture.
More Sweet Breakfast Recipes
If you’ve made and loved these High Protein Pumpkin Cinnamon Rolls or any other recipe on my blog, please leave a 🌟 star rating and comments below!
Protein Pumpkin Cinnamon Rolls
Ingredients
- 1 cup cottage cheese, blended
- 1/2 cup pumpkin puree
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons pumpkin pie spice
- 1/8 teaspoon salt
Filling:
- 1/3 cup dark brown sugar
- 3 tablespoons butter, melted
- 1 1/2 teaspoons ground cinnamon
Glaze:
- 1/4-1/3 cup powdered sugar
- 1-2 teaspoons milk
Instructions
- Preheat the oven to 375°F.
- Use a food processor or blender to blend the cottage cheese (I like to use a hand blender). Add it to a bowl with the pumpkin puree, maple syrup, and vanilla extract.
- Add the flour and sprinkle the baking powder, pumpkin pie spice, and salt on top.
- Mix the dough as much as you can with a spoon, and then switch to clean, floured hands to work into a dough ball. Note: The dough will be sticky but workable. Add 1-2 tablespoons of flour at a time, if needed.
- 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, whisk together the brown sugar, butter, and cinnamon until well combined.
- Spread the cinnamon sugar filling into an even layer on 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. If they're very tall, give them a gently press down.
- 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
- Cottage cheese: Make sure to blend until completely smooth. Full-fat gives the best texture, but low-fat works too. Because moisture varies by brand, you may need slightly more or less flour.
- Don’t expect yeast dough: This dough will be softer and stickier than traditional cinnamon roll dough because of the pumpkin and cottage cheese. That’s normal.
- Rolling the dough: Keep a bench scraper or butter knife nearby to gently lift the dough from the work surface if it sticks as you roll it into a log.
- Don’t overbake: Start checking the rolls at 25 minutes. They’re done when they’re golden and the centers look set.
- Glaze: Let the rolls cool for at least 10 minutes before glazing so the glaze stays on top instead of melting into the pan.
Nutrition
Nutrition information is automatically calculated and should only be used as an estimate.
Food photography by Marie-Catherine Dubé.
