Cottage Cheese Pumpkin Cinnamon Rolls

Cottage Cheese Pumpkin Cinnamon Rolls

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!

Course Breakfast

Cuisine American

Diet Vegetarian

Prep Time 35

Cook Time 40

Total Time 1 15

Servings Large Cinnamon Rolls

Calories 350kcal

Author Christine McMichael

Equipment

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

Dough:

1 cup 4% cottage cheese
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
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.

Video

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