Cottage Cheese Cinnamon Rolls
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My cottage cheese cinnamon rolls sneak in whipped cottage cheese for extra softness and richness. The rolls turn out big, fluffy, and full of sweet cinnamon flavor.
If you thought I was taking a break from cottage cheese recipes, think again. I think this might be my very favorite recipe to date: cottage cheese cinnamon rolls.
I can already see eyes rolling, but trust me on this: you won’t taste it whatsoever. The trick to making actually epic cinnamon rolls is not to try to healthify it or make it with just a handful of ingredients, because it just doesn’t do the recipe justice.
I tested the dough a few ways and found that whipping the cottage cheese until smooth provided a softer dough. The addition of both eggs and softened butter adds richness, and using real yeast transforms them into something special.
While it does have a little more hands-on time than some of my other recipes, the results are worth it: large, fluffy cinnamon rolls with gooey centers and the perfect balance of cinnamon and sugar.
Table of Contents
Why make my cottage cheese cinnamon rolls
- Just like the real thing. This was my #1 prerequisite when developing this recipe.
- One rise only. Many cinnamon roll recipes call for two or three rises, but mine just needs one.
- Overnight option. I tested these to be prepped overnight, and it works just as well. You’ve got options!
Key Ingredients
Here’s what goes into these cinnamon rolls with cottage cheese, along with my kitchen notes. The complete list with measurements is in the recipe card below.
- Whipped cottage cheese. I like using this over regular cottage cheese because it blends more seamlessly into the dough. To whip the cottage cheese, just blend it until smooth. Easy peasy!
- Yeast and warm water. Dry active yeast or instant yeast. Just make sure it is not expired!
- Sugar. Nothing special, just plain white sugar.
- Eggs. Room temperature, please. Cold eggs can affect how malleable (workable) the dough will be.
- Unsalted butter. The butter should be melted and cooled.
- Salt. Just a pinch.
- All-purpose flour. I recommend sifting the flour if you notice some clumps.
- Filling. The usual mix of brown sugar, cinnamon, and butter.
- Frosting. Any store-bought frosting is fine, and I’ll also include my homemade cream cheese frosting, too.
How to make cottage cheese cinnamon rolls
Step 1- Combine. In a mixing bowl, add a little of the flour, yeast, and water. Let it sit until bubbles form. Add the remaining ingredients.
Step 2- Knead the dough for 4-5 minutes on a lightly floured bench or in the bowl until smooth. Shape into a ball. Cover the bowl and let it rise for an hour at room temperature.
Step 3- Mix. While the dough is rising, mix the cinnamon, brown sugar, and melted butter.
Step 4- Shape and spread. Roll the dough into a rectangle (I find 12 by 18 inches to be ideal). Spread the cinnamon/sugar/butter mixture over the top.
Step 5- Roll into a tight log. Cut 10 to 12 slices.
Step 6- Assemble. Transfer to a 9 x 13-inch baking dish.
Step 7- Bake for 26-28 minutes or until golden. While baking, prep the frosting.
Step 8- Frost. Let the rolls cool slightly before spreading the frosting over the top.
Arman’s recipe tips
- Make overnight cinnamon rolls. My recipe works beautifully as overnight cinnamon rolls. Once the rolls are shaped and in the baking dish, refrigerate overnight. When ready to bake, bring to room temperature for about an hour, then bake as normal!
- Don’t over-flour. The trick to softer cinnamon rolls is to have a softer dough. I know it’s tempting to keep adding flour to make it easier to knead, but try to keep it to a minimum.
- Yeast not foamy? Start again. The easiest way to tell if the yeast is old or expired is if it does not foam once mixed with water.
- Are your rolls browning too quickly? That can happen with some ovens. If you notice the tops browning too quickly, loosely tent with foil until done.
- For extra gooey cinnamon rolls. A trick I learned in cooking school is to drizzle about 1/4 cup of heavy cream over the rolls before baking.
How to store leftovers
Storage: Leftover cinnamon rolls are best kept in the fridge, covered, for up to 5 days. I don’t recommend freezing them, because they just won’t have the same texture once thawed.
To reheat: This is controversial, but I find the best way to reheat the rolls is to microwave them for about 30 seconds with a paper towel on top. If you don’t own a microwave, a toaster oven or a standard oven will work. Brush with some milk and reheat at 350°F until warm.
Cottage Cheese Cinnamon Rolls
Ingredients
- 3 cups all-purpose flour divided
- 2 1/4 teaspoons dry yeast
- 1/2 cup warm water
- 1/4 cup sugar
- 1/2 cup whipped cottage cheese
- 2 large eggs room temperature
- 1/4 cup butter melted and cooled
- 1 teaspoon salt
Filling
- 1/4 cup butter softened
- 3/4 cup brown sugar
- 2 tablespoons cinnamon
Cream cheese frosting
- 1/2 cup cream cheese softened
- 2 tablespoons butter softened
- 1 1/2 cups confectioners sugar powdered sugar
- 2 tablespoons milk or as needed
Instructions
- In a large mixing bowl, add half a cup of flour, the warm water, and the yeast. Let it sit for about 5 minutes, or until it froths in the middle.
- To the foamy mixture, add the sugar, whipped cottage cheese, eggs, butter, and salt. Gently mix, then add the flour and mix until combined. If it's wet and not coming together, add a tablespoon more of flour.
- Knead the dough for 4 to 5 minutes until smooth and elastic. Shape into a ball, cover, and rest for an hour, until it doubles in size.
- While the dough is rising, mix together the softened butter, brown sugar, and cinnamon.
- Grease a 9 x 13-inch baking dish and preheat the oven to 350°F. Roll out the dough into a rectangle, about 12 x 18 inches.
- Starting from the long edge, roll into a tight log. Using a sharp knife, slice into 12 equal pieces.
- Place the dough in the greased baking dish, allowing the sides to touch. If desired, cover and rise for another 30 minutes. This is not mandatory, but it does yield even fluffier rolls.
- Bake for 25 to 28 minutes, or until golden on top. If you notice the tops browning too quickly, loosely tent them with foil.
- While the rolls are baking, make the cream cheese frosting. Whisk the cream cheese and butter together. Slowly add the powdered sugar and milk until fluffy. If it's too thick, add a splash more milk. If it's too thin, add more powdered sugar.
- Once the cinnamon rolls are baked, remove them from the oven and let sit for about 5 minutes before spreading the frosting over the top. Serve.
Notes
- Tips: See my recipe tips above for the best cottage cheese cinnamon rolls.
- Frosting: Any store-bought frosting works just fine.
- Leftovers: Keep covered in the fridge for up to 5 days.
