Do cottage cheese cinnamon rolls taste like cottage cheese?

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.

Can I use whole wheat flour instead of oat flour?

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.

Why didn't my dough come together?

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.

Cottage Cheese Cinnamon Rolls

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

Units

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

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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