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These Cottage Cheese Cinnamon Rolls are soft and fluffy and way easier to make than typical cinnamon rolls. No yeast, no kneading and no rise time and 12 grams of protein per serving thank to the cottage cheese!
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Cinnamon rolls are one of my all time favourite treats. I love anything cinnamon roll flavoured from Cinnamon Roll Overnight Oats for a healthy breakfast to my famous Cinnamon Roll Apple Bread for an afternoon snack.
So when I saw the viral Hailey Bieber Cottage Cheese Cinnamon Roll trend I knew I had to make my own version.
These cottage cheese cinnamon rolls are also healthier than your typical cinnamon rolls. They’re higher in protein, have a boost of whole grains thanks to some oat flour, and can be made with coconut sugar like I use in my Cinnamon Roll Baked Oatmeal.
I tested a few versions of this recipe, some with just all purpose flour and some with a mix of all purpose flour and oat flour and I love the hearty flavour the oat flour gives them! I also tested these with the method of spreading butter on the dough and sprinkling with cinnamon sugar vs. making a “paste” with the butter, cinnamon and sugar and I find the paste gives a much more even filling, so I recommend using this method!
Recipe Highlights
- No yeast: The dough uses baking powder instead so there’s no waiting and rising time.
- Protein boost: Cottage cheese adds 12 grams of protein per serving and keeps the texture of the rolls soft and fluffy.
- Made with oat flour: I use a blend of all purpose flour and oat flour to add a little extra fibre and whole grains. The recipe works too using all oat flour which is also great in my Oat Flour Cottage Cheese Pancakes with 28 grams of protein per serving!
Ingredient Notes & Substitutions
Cottage cheese: Any fat percentage works for the dough. Greek yogurt can also be used as a 1:1 swap if that’s what you have. If you have extra cottage cheese I highly recommend trying a batch of my Blueberry Cottage Cheese Muffins!
Flour: I use a mix of all purpose flour and oat flour. The combination gives the dough structure while adding a bit of whole grains. You can use just all purpose flour or oat flour, or a 1:1 gluten-free flour blend if needed. You can make your own oat flour by blending quick or rolled oats until fine like I do for my Almond Croissant Baked Oats.
Brown sugar or coconut sugar: Both work well in the filling. Brown sugar gives a classic cinnamon roll flavour; coconut sugar has a more caramel-like taste.
How To Make Cottage Cheese Cinnamon Rolls
*This is a recipe overview. The full recipe with measurements is below in the recipe card.
1: Mix the cottage cheese and vanilla.
2: Add the flours, salt and baking powder.
3: Kneed the dough.
4: Roll out the dough into a rectangle.
5: Spread the cinnamon sugar mixture onto the dough.
6: Roll it up.
7: Slice the rolls.
8: Place on a baking sheet and bake at 350 degrees F for 20-25 minutes.
9: Drizzle with the glaze. (Optional but so good!)
Storage & Reheating
Store leftover cottage cheese cinnamon rolls in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 15 to 20 seconds or in the oven until warm. You can also freeze them (glazed or unglazed) for up to 2 months. Let them thaw at room temperature or warm in the oven at a low heat.
Jess’s Tips
- Blend the cottage cheese: Don’t skip blending the cottage cheese for a smooth dough. I also love to blend cottage cheese to make Protein Chia Pudding which makes it high in protein and tastes like cheesecake!
- Don’t overwork the dough: This is a no-yeast dough, so it doesn’t need much handling. Mix just until it comes together and roll it out gently. Overworking it can make the rolls dense.
- Add flour gradually: Start with the amounts listed, but have a little extra flour on hand. The dough should feel soft and springy, not wet or sticky. Add flour a tablespoon at a time until you get there.
- Slice with floss or a sharp knife: Unflavoured dental floss makes the cleanest cuts and keeps the rolls from squishing. Slide it under the roll, cross the ends over the top, and pull through. A sharp serrated knife also works.
- Pack them in close: Placing the rolls snugly in the pan is key to getting that soft, pull-apart centre texture on every single piece.
- For a lighter drizzle: Skip the cream cheese and whisk together 1/4 cup powdered sugar with 1 to 2 teaspoons of milk for a simple glaze. Just as delicious and slightly lighter.
- Make them ahead: You can assemble the rolls the night before, cover the pan, and refrigerate overnight. Bake straight from the fridge.
Frequently Asked Questions
Not at all. The cottage cheese blends completely into the dough and you won’t taste it. It just adds a soft texture and some protein.
Yes, whole wheat flour works as a swap for the oat flour if that’s what you have or you can swap it out for more all purpose flour.
Cottage cheese varies in moisture content, so sometimes the dough needs a little extra flour. Add flour one tablespoon at a time until the dough is soft, springy, and not sticking to your hands or the counter.
Try These Cottage Cheese Recipes Next!
Main Dishes
Cottage Cheese Pizza Buns
Cottage Cheese
High Protein Banana Pudding With Greek Yogurt
Breakfast
Banana Cottage Cheese Muffins
Cottage Cheese Cinnamon Rolls
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Description
These soft bite-sized cinnamon rolls have 12 grams of protein per serving and come together in under an hour for a quick healthier cinnamon roll recipe with no yeast or kneading required!
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 your oven to 350°F and grease a 9×13 baking dish.
- Blend the cottage cheese until completely smooth. Transfer to a large bowl and stir in the vanilla extract.
- Add the all purpose flour, oat flour, baking powder, and salt and stir until a dough forms. Add more flour one tablespoon at a time until the dough is soft, springy, and not sticky.
- Roll the dough out on a lightly floured surface into a rectangle about 1/4 inch thick.
- Mix the melted butter, brown sugar, cinnamon and salt together in a small bowl, then spread the mixture onto the rolls using using an offset spatula or butter knife.
- Roll the dough tightly from the long edge into a log. Slice into small rolls, about 1 to 1.5 inches each, and arrange snugly in the prepared baking dish.
- Bake for 20 to 25 minutes, checking at the 20-minute mark, until golden and cooked through. Let cool for 5 minutes.
- Whisk together the cream cheese, powdered sugar, and milk until smooth and pourable. Drizzle over the warm rolls and serve.
Notes
Make sure to blend cottage cheese until smooth before mixing in the flour.
Don’t overwork the dough or the rolls can turn out dense.
Add flour gradually until the dough is soft and springy but not sticky.
Use unflavoured dental floss or a sharp serrated knife to cut into rolls.
Pack the rolls closely in the pan so every piece gets that soft, pull-apart texture.
For a lighter glaze, whisk powdered sugar with a little milk instead of cream cheese.
Assemble the night before, refrigerate, and bake straight from the fridge.
Nutrition
- Serving Size: 1/6th of the recipe
- Calories: 300
- Sugar: 10g
- Fat: 8g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 12g
