Cottage Cheese Cinnamon Rolls Recipe
After my Cottage Cheese Pancakes and Cottage Cheese Muffins went completely viral on Instagram, I knew I needed to try adding cottage cheese to cinnamon rolls. And after many tests, I can honestly say these are perfect!
They’re truly the FLUFFIEST sweet cinnamon rolls I’ve ever made, and the most amazing thing is that they’re made without yeast! You’d never even guess that there’s cottage cheese in this recipe. And while it may sound crazy to add cottage cheese to cinnamon rolls, it actually gives them the best texture and flavor while adding protein. I love making a double batch of these and keeping them in the fridge for quick healthy breakfasts everyday of the week!
Why You’ll Love This Recipe
- Quick & Easy – No yeast, no rising, no stress. Just mix, roll, and bake!
- 5 g Protein – Each roll is higher in protein thanks to the blended cottage cheese – no protein powder required.
- SUPER Fluffy & Soft – The dough is tender and moist with a perfectly golden edge.
- 30 Minutes Total – Yes, you can have homemade cinnamon rolls today.
- Double Batch – These are perfect for doubling or even tripling the recipe and keeping in the fridge or freezer for whenever you’re craving them!
You’ll Also Love: 45+ High-Protein Breakfast Ideas
Ingredients
Here’s what you’ll need to make these better-for-you cinnamon rolls:
For the Dough
- Cottage Cheese – I like to use high-quality whole milk cottage cheese for a richer flavor and better texture.
- Vanilla Extract
- Maple Syrup – This natural sweetener sweetens the dough to perfection! Agave syrup would also work great.
- All-Purpose Flour – The classic base for cinnamon roll dough. I haven’t tried them with a gluten-free flour yet, but I think it could work well! Just add 1-2 Tablespoons of milk to keep them from being too dry.
- Baking Powder – No yeast needed here—this helps the rolls rise quickly and turn out fluffy!
For the Filling
- Coconut Oil – Or melted butter. Use whichever you have on hand!
- Brown Sugar – For that classic cinnamon roll sweetness.
- Cinnamon – Use 2 to 3 teaspoons depending on how bold you want it.
For the Glaze
- Powdered Sugar – Creates that smooth, sweet finish on top.
- Blended Cottage Cheese Mixture – A couple of tablespoons from the blended base get whisked into the glaze for a creamy twist.
How to Make Cottage Cheese Cinnamon Rolls
This easy high-protein breakfast recipe has truly become one of my favorites! All you’ll need is a small blender, a round cake pan, and 30 minutes. Here’s how to make easy Cottage Cheese Cinnamon Rolls:
- Blend the Wet Ingredients – Blend cottage cheese, vanilla, and maple syrup until smooth. Set aside 2 tablespoons for the glaze.
- Make the Dough – Mix the blended cottage cheese with flour and baking powder until a dough forms. Roll it out into a rectangle.
- Add the Filling – Brush with melted coconut oil or butter, then sprinkle with cinnamon and brown sugar.
- Roll & Slice – Roll the dough into a log, slice into 10 even rolls, and add them to a greased pan.
- Bake – Bake at 350°F for 20 minutes, or until golden brown around the edges.
- Add the Glaze – Let cool slightly, then drizzle the creamy glaze over the top!
Christine’s Tips
- It’s ok if cottage cheese isn’t perfectly blended. Do your best and call it good enough!
- A small cup blender works best for blending the cottage cheese with the other ingredients.
- This recipe works great with whole milk greek yogurt, too!
- Lightly Flour Your Surface – this makes rolling out the dough easier and keeps it from sticking.
- Be sure not to overmix the dough! Just mix until it comes together.
- Feel free to blend the cottage cheese mixture the night before to save time in the morning!
- These rolls are best warm, so pop leftovers in the microwave for a few seconds before serving.
Variations
Pumpkin Spice Cinnamon Rolls – Add 2 tablespoons of pumpkin puree to the blended cottage cheese mixture and replace the cinnamon with pumpkin pie spice. Perfect for fall!
Maple Pecan Cinnamon Rolls – Sprinkle chopped pecans over the filling and drizzle with pure maple syrup instead of glaze for a cozy, nutty twist.
Chocolate Chip Cinnamon Rolls – Mix mini chocolate chips into the cinnamon sugar filling for a sweet, melty surprise in every bite.
Chai-Spiced Rolls – Swap the cinnamon for a blend of chai spices (think cardamom, ginger, nutmeg, and clove) for a cozy, spiced variation.
Apple Cinnamon Rolls – Add a thin layer of finely chopped apples to the filling. Granny Smith works great here for a tart-sweet combo!
How to Store
Refrigerator – Store in an airtight container for up to 4 days. Reheat in the microwave for 10-15 seconds.
Freezer – Freeze cinnamon rolls in a freezer-safe bag or container for up to 3 months. Thaw overnight and warm before serving.
FAQ: Cottage Cheese Cinnamon Rolls
Yes, you totally can! While this recipe is designed to be a no-yeast, quick-and-easy version, you can absolutely adapt it for a yeast-based dough if you’re craving that classic fluffy texture.
Here’s how to do it:
1. Use 1 packet (about 2 ¼ teaspoons) of active dry yeast in place of the baking powder.
2. Warm the blended cottage cheese mixture slightly (just lukewarm—not hot!) to help activate the yeast. You can microwave it for about 10–15 seconds.
3. Stir the yeast into the warm cottage cheese mixture with 1 teaspoon of sugar and let it sit for 5–10 minutes until it starts to get foamy.
4. Mix the foamy yeast mixture with the flour to form the dough.
5. Knead for a few minutes until smooth, then cover and let it rise in a warm place for about 1 hour or until doubled in size.
6. From there, follow the rest of the original steps: roll, fill, slice, and bake!
Whole milk cottage cheese creates the best texture—rich, moist, and fluffy. However, if you only have low-fat or fat-free, the rolls may turn out just a tad drier. Try adding about 1 Tablespoon of melted and cooled coconut oil into the batter, in that case!
Yes! You can blend the cottage cheese mixture the night before and store it in the fridge. You can also prep the rolls and refrigerate them (unbaked) overnight in an airtight container—just bake them fresh in the morning for the best texture.
More Protein Breakfast Recipes
- Dark Chocolate Breakfast Protein Oats
- Protein Banana Bread
- Strawberry Drop Pancake Bites
- Date Cake Recipe
- Whole30 Breakfast Casserole
Cottage Cheese Recipes You’ll Love
- Cottage Cheese Waffles
- Egg Bites w/ Cottage Cheese
- Cottage Cheese Brownies
- Chocolate Chip Cookie Dough Overnight Oats
- Date Shake
- Cottage Cheese Ice Cream
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Cottage Cheese Cinnamon Rolls
Equipment
Ingredients
Dough
- 1 1/4 cup cottage cheese (whole milk, high-quality)
- 1 teaspoon vanilla extract
- 2 Tablespoons maple syrup
- 1 3/4 cups all-purpose flour
- 2 1/2 teaspoons baking powder
Filling
- 1 Tablespoon coconut oil (melted, or butter)
- 1/4 cup brown sugar
- 2-3 teaspoons ground cinnamon
Glaze
- 3 Tablespoons powdered sugar
- 2 Tablespoons blended cottage cheese mixture (from above)
Instructions
- Blend the cottage cheese, vanilla, and maple syrup until smooth.
- Set aside 2 Tablespoons of the blended mixture to make the glaze later. Cover and refrigerate.
- Preheat the oven to 350 degrees F. and grease a round 8-inch pan.
- Mix the flour, baking powder, and blended cottage cheese mixture just until combined.
- Form the dough into a ball.
- Roll out the dough into a 1/4" thick 9×13" rectangle on a lightly floured surface.
- Brush the melted coconut oil or butter over the top of the dough.
- Sprinkle with brown sugar and cinnamon, evenly distributing it on top.
- From one end of dough, slowly roll it up until all the dough is used into a log. Using a sharp knife, slice into 10 even cinnamon rolls.
- Add each cinnamon roll dough to the pan.
- Bake for 20 minutes, or until the edges start to turn golden.
- Let cool for 5 minutes.
- Whisk the glaze together and spread over the cinnamon rolls. Enjoy!
Video
Notes
- It’s ok if cottage cheese isn’t perfectly blended. Do your best and call it good enough!
- A small cup blender works best for blending the cottage cheese with the other ingredients.
- This recipe works great with whole milk greek yogurt, too!
J says:
Can I use 2% low fat good culture cottage cheese in this recipe?
JOL Team replied:
Yes! Just know not using a whole milk cottage cheese makes it a little dryer and changes the texture. I recommend adding about 1 Tablespoon of melted and cooled coconut oil into the batter when using low-fat cottage cheese.
Dovile says:
Could I use natural yogurt or Greek yogurt instead of cottage cheese? Or what would be best replacement?
Christine replied:
Yes, absolutely! I would use Greek yogurt, and it should be an even swap 🙂
J says:
Can you add pumpkin puree for pumpkin cottage cheese cinnamon rolls?
Christine replied:
I wouldn’t just add it in, this would probably require a new recipe. But definitely noting it to try for next year! Love that idea.
Olivia says:
SOOO delicious and so easy! Made these twice in the last week!
Jar Of Lemons replied:
Thanks, Olivia. I’m glad you like these cinnamon rolls!
Kearrah says:
Can you make this with non fat cottage cheese?
Christine McMichael replied:
Technically yes, but the fat helps adds so much for the texture and moisture content!
Gretchen says:
These were so easy, quick, and seriously delicious! My picky toddlers and I loved them! Will definitely be making them on repeat. Thank you!!
Jar Of Lemons replied:
So happy to hear this, Gretchen. Thanks for the review!
Jayne says:
Do you think I could use almond flour or oat flour instead of the all purpose flour? Thanks
Christine McMichael replied:
I wouldn’t use it to replace the AP flour, but there are some great gluten-free 1-to-1 replacement flours that could work great! If you use almond flour or oat flour, just start by replacing 1/2 of it to try it out 🙂
Kelly Trivett says:
Great recipe! Moist, nice cinnamon flavor, Turned out great!! I would use this recipe again. Thank you
Jar Of Lemons replied:
Thanks, Kelly. I’m glad you enjoyed these cinnamon rolls!
Jenna Gartside says:
These are AMAZING and so easy to make! I make them
Every am with a side of egg whites for my kiddos! They love them more than my homemade ones with cream cheese icing, that are so not healthy ! Thank you so much for sharing!
Jar Of Lemons replied:
Love to hear this, Jenna. Thanks for the review!
Riley says:
While these tasted really good, my dough was a sticky mess. It was difficult to get it rolled out without adding extra flour. I used a name brand whole milk cottage cheese but I figure it was probably too much moisture in it. Thank you for the recipe
Amanda says:
These are excellent! Have you ever frozen them in the pan uncooked and then adjusted to bake from frozen? Any advice on this before I experiment?
Christine McMichael replied:
I haven’t tried that yet, but it’s a great idea! If it were me I would freeze them in something other than the pan, just because that could be harsh coming from the freezer. Curious what your results are if you try it!
Elizabeth says:
Made these and was a little skeptical once i pulled the dough together but they actually turned out delicious. I’d double the glaze next time and had to bake an extra 5 minutes than said. Pleased!!
Jar Of Lemons replied:
Thanks for the review, Elizabeth! I’m glad you enjoyed these cinnamon rolls. 🙂
Lily says:
These were easy and delicious! My kid said they were better than the ones we buy in the tube 🙂 I did prep them the night before and that worked well. We make the cottage cheese waffles on repeat and will be making these as well! It would be really helpful if the recipe measurements would have a metric option. Thanks!
Jar Of Lemons replied:
Thanks, Lily! I appreciate the feedback and am so glad you all loved this recipe!
karin replied:
You might easily find a conversion chart online.
Empirical to metric measurements and vice versa 🙂
Katrina says:
These sound amazing and so simple. Do you think subbing a 1:1 gluten free flour would work ok? (I have Celiac)
Jar Of Lemons replied:
Yes, that will work!
Katrina Macklin Fowler replied:
Just made these tonight with Bob’s 1:1 GF flour – they were a success! Will definitely be making these again. Thanks so much!
Jar Of Lemons replied:
So glad to hear this, Katrina! Thanks for the review. 🙂
Lindsey C says:
These were soooo easy to make and delicious!! My kids totally loved them and I felt a lot better about making them, since my other recipe calls for like 2 sticks of butter and takes 6 hours (with multiple rises). I whipped these up on vacation and everyone was so happy!
Jar Of Lemons replied:
Wonderful! I love to hear this, Lindsey. Thanks for the review!