Prep: 35 min There’s nothing my family and I love more than fluffy cinnamon rolls on a cozy fall weekend morning. But these Pumpkin Cinnamon Rolls are at the top of my list for easy favorites! They have all the flavors of classic cinnamon rolls with a pumpkin twist, and I love that they’re made with baking powder instead of yeast. So no rising time required! Plus the addition of cottage cheese makes them higher protein and truly gives them the BEST texture. Serve them warm with my homemade pumpkin cottage cheese glaze, but a classic cream cheese icing is just as delicious!
Soft & Fluffy Pumpkin Cinnamon Rolls
My family has been so obsessed with my Pumpkin Cinnamon Roll Pancakes lately. My littles ask for them pretty much every day! So, I figured, why not make actual pumpkin cinnamon rolls, too? I started with my Protein Cinnamon Rolls Recipe and after lots of testing, adding pumpkin purée and warm fall spices, these turned out SO good while still keeping the higher-protein theme.
These are better than any store bought cinnamon roll I’ve ever had (truly): buttery, cinnamon-spiced filling wrapped in soft pumpkin-infused dough, and every bite offers the perfect amount of sweetness and spice. And even though we’re making the dough from scratch, the process is surprisingly simple and much faster than traditional yeast-based recipes. Pair them with a pumpkin spice chai latte, and you’ve got the perfect wholesome fall breakfast or brunch recipe!
You’ll Also Love: Cinnamon Roll Cottage Cheese Waffles
Why You’ll Love This Recipe
- Higher in Protein – Cottage cheese adds 7 grams of protein per cinnamon roll while keeping the dough soft and fluffy!
- No Yeast Required – There’s no kneading for ages or waiting for the dough to rise. These cinnamon rolls are ready in just over an hour!
- Easy to Customize – Top your pumpkin cinnamon rolls with the homemade pumpkin cottage cheese glaze, a classic cream cheese icing, or enjoy them plain. They’re delicious no matter what!
- Perfect for Hosting – As written, this recipe makes 8 large cinnamon rolls, but you can easily double it for a crowd. It has become my go-to for weekend brunches and is fabulous for Thanksgiving morning. I love to pair the rolls with savory options like my homemade egg bites or healthy breakfast casserole!
RELATED: High Protein Cinnamon Roll Pancake Recipe
Ingredients
Filling
- Unsalted Butter – This helps combine the ingredients and adds a decadent flavor.
- Sweeteners – Dark brown sugar and maple syrup sweeten the filling while keeping it soft and moist and adding a delicious hint of molasses flavor.
- Spices – Cinnamon and pumpkin pie spice (opens in a new tab) give the filling the perfect amount of warmth.
Dough
- Cottage Cheese (opens in a new tab) – This blends right into the dough for extra protein and a soft, tender texture. It’s also used to make the glaze! I always recommend full-fat cottage cheese for the best taste and texture.
- Pumpkin Purée – Make sure to use pure pumpkin purée, not pumpkin pie filling. The only ingredient on the can should be pumpkin!
- Vanilla
- Sweeteners – A combination of maple syrup and brown sugar adds just the right amount of sweetness without overpowering the pumpkin and spices.
- Spices – Pumpkin pie (opens in a new tab)spice and cinnamon give the dough the same warm flavor as the filling.
- Flour – I use all-purpose flour for the base of the dough. If needed, substitute a 1:1 gluten-free all-purpose flour blend to make the cinnamon rolls gluten-free.
- Baking Powder
- (Optional) Cottage Cheese Glaze – A simple mixture of reserved blended cottage cheese, pumpkin purée, and powdered sugar. Add a splash of maple syrup for a thinner consistency, or swap it for your favorite cream cheese icing!
How to Make Pumpkin Cinnamon Rolls with Cottage Cheese
Don’t worry if you’ve never made cinnamon rolls before! With no complicated steps or proofing time, this is a super beginner-friendly recipe. You’ll need a 9 x 9-inch square baking dish (opens in a new tab) or a 9-inch round pan, a small pot, a high-speed blender (opens in a new tab), and a rolling pin. Here’s how to make Cottage Cheese Pumpkin Cinnamon Rolls:
- Prepare the filling – Melt the butter in a small pot over medium heat. Then, turn off the heat and mix in the brown sugar, maple syrup, cinnamon, and pumpkin pie spice. Transfer the mixture to a bowl, and place it in the freezer until you’re ready to use.
- Combine the wet ingredients – Blend the cottage cheese, pumpkin purée, vanilla, maple syrup, brown sugar, pumpkin pie spice, and cinnamon until smooth. Reserve about 2 tablespoons of the mixture for the glaze later, if desired. It’s optional, but I highly recommend it!
- Add the dry ingredients – In a large bowl, mix the flour, baking powder, and pumpkin cottage cheese mixture just until combined.
- Shape the dough – Transfer the dough to a lightly floured work surface, and knead until a smooth, cohesive ball forms. Then, roll it into a thick rectangle.
- Layer – Spread the chilled filling evenly over the dough.
- Shape – Roll the dough into a log, and slice it into 8 equal-sized cinnamon rolls.
- Bake – Place each cinnamon roll in a pan. Make sure to leave space between each piece so the dough can rise! Bake until the dough puffs up and the edges begin to turn golden brown. Set aside to cool slightly.
- Add the glaze – Whisk the reserved cottage cheese mixture with the remaining glaze ingredients, and spread it evenly over the warm cinnamon rolls. Enjoy!
Tips
- Chill the filling. Let the cinnamon sugar filling cool in the freezer while you prepare the dough. This helps it thicken so it’s easier to spread without making a mess!
- Measure the flour carefully. Spoon the flour into your measuring cup and level it off with a knife. Too much flour can make the cinnamon rolls dense or dry.
- Don’t overwork the dough. Mix the ingredients just until combined, then knead until a smooth ball forms. Overworking the dough can make the rolls tough instead of soft and tender.
- Use parchment paper. I highly recommend lining your baking pan with parchment paper! It helps prevent the bottoms and edges of the cinnamon rolls from becoming too firm.
- Let them cool slightly before icing. Allow the rolls to cool for about 10 minutes before adding the glaze so it doesn’t completely melt into the rolls.
RELATED: Vegan Cinnamon Rolls
Variations
Switch up the icing. Not a fan of pumpkin glaze? Use a classic cream cheese icing, a simple powdered sugar glaze, or a drizzle of maple syrup instead!
Add some crunch. Sprinkle chopped pecans or walnuts over the cinnamon sugar filling before rolling up the dough for a little extra texture.
Make them extra sweet. Add mini chocolate chips to the filling for a fun twist. White chocolate chips would be delicious, too!
Make smaller rolls. Instead of slicing the dough into 8 large rolls, cut it into 10-12 smaller portions. Just keep an eye on the oven, as they’ll likely bake faster!
How to Store
These pumpkin cinnamon rolls are best served fresh while they’re still warm! However, if needed, you can store leftovers for later. Here’s how to keep them fresh:
- Refrigerator: Store leftover cinnamon rolls in an airtight container in the fridge for up to 4-5 days. I recommend refrigerating them, especially if you’re using the cottage cheese glaze or cream cheese icing.
- Freezer: Freeze the baked, cooled cinnamon rolls without icing in a freezer-safe container or bag for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Warm individual cinnamon rolls in the microwave for 15-20 seconds or until soft and heated through. You can also reheat them in the oven at 300°F until warmed through. Add the glaze after reheating for the best texture!
Healthy Pumpkin Recipes You’ll Love
- Healthy Pumpkin Bread
- Pumpkin Oatmeal Pancakes
- Pumpkin Baked Oatmeal
- Pumpkin Protein Pancakes
- Pumpkin Chia Seed Pudding
- Easy Healthy Pumpkin Muffins
Can’t get enough pumpkin? Check out these 45+ healthy pumpkin recipes, too!
More Ways To Use Cottage Cheese
- Cottage Cheese Pumpkin Coffee Cake
- Biscoff Cottage Cheese Cheesecake
- Apple Streusel Pancakes
- Peanut Butter Chocolate Chip Pancakes
- Brown Sugar Peach Cinnamon Rolls
- Cottage Cheese Coffee Cake
Looking for more? Here are 35+ cottage cheese recipes!
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Cottage Cheese Pumpkin Cinnamon Rolls
Ingredients
Filling:
- 6 Tablespoons unsalted butter
- 1/2 cup packed dark brown sugar
- 3 Tablespoons maple syrup
- 2 teaspoons cinnamon
- 2 teaspoons pumpkin pie spice (opens in a new tab)
Dough:
- 1 cup 4% cottage cheese (opens in a new tab)
- 2/3 cup canned pumpkin purée
- 1 1/2 teaspoons vanilla extract
- 2 Tablespoons maple syrup
- 2 Tablespoons brown sugar
- 1 Tablespoon pumpkin pie spice (opens in a new tab)
- 1 teaspoon cinnamon
- 2 1/4 cups all-purpose flour (spooned and leveled)
- 1 Tablespoon baking powder
Cottage Cheese Glaze:
- 2 Tablespoons blended cottage cheese mixture from above
- 1 Tablespoon powdered sugar
- 2 Tablespoons canned pumpkin purée
- 1 teaspoon maple syrup (optional, to make glaze thinner)
Instructions
- Preheat the oven to 350°F. Line a 9 x 9-inch square or 9-inch round pan with parchment paper and grease with cooking spray.
- In a small pot, melt the butter. Turn off the heat and add the brown sugar, maple syrup, cinnamon and pumpkin pie spice and mix until smooth. Transfer to a bowl and set in the freezer until ready to use.
- Make the dough by blending the cottage cheese, pumpkin puree, vanilla, maple syrup, brown sugar, pumpkin pie spice and cinnamon until smooth.
- Set aside 2 tablespoons of the blended cottage cheese mixture to make the glaze later. Place it in the fridge until you’re ready to use it!
- Mix the flour, baking powder, and remaining blended cottage cheese mixture in a large bowl, just until combined.
- Turn the contents of the bowl onto a clean counter and knead with your hands to form the dough into a cohesive, smooth ball.
- Roll out the dough into a 1/4″ thick, 12-inch x 15-inch rectangle on a lightly floured surface.
- Spread the filling over the dough.
- Roll the dough into a log starting from the 12 inch side. Using a sharp knife, slice into 8 even cinnamon rolls.
- Add each cinnamon roll dough to the pan, leaving room in between so they can rise.
- Bake for 40-43 minutes, or until the edges start to turn golden (depending on size).
- Let cool for 10 minutes.
- Remove the set aside cottage cheese mixture from the fridge and whisk the cottage cheese glaze ingredients together. Spread it over the cinnamon rolls.
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I’d love to make these for thanksgiving and/or Christmas! Can you offer any make ahead tips?
Hey Lindy, I love that! I would personally make my dough the night before, store in the fridge overnight, and bake them first thing in the morning. I haven’t tested this but you could also likely freeze the premade dough, defrost overnight before, and bake them the morning of. They do also freeze well after baking so you could bake a bunch and freeze them. Just defrost and warm them up. Be sure to store the frosting separately or make that the morning of. Hope this helps! Enjoy!