Cottage Cheese Cinnamon Rolls
What makes these easy cinnamon rolls even more appealing is how approachable they are. You don’t need complicated techniques or long proofing times to get bakery-style results.
Equipment
- Mixing Bowls
- Measuring cups and spoons
- Stand mixer or hand mixer (optional)
- Rolling Pin
- Baking dish (9x13-inch)
- Spatula or dough scraper
- Clean kitchen towel or plastic wrap
Ingredients
For the Dough
- 1 cup cottage cheese
- 2 ½ cups all-purpose flour
- 2 tbsp granulated sugar
- 1 packet 2 ¼ tsp instant yeast
- ½ cup warm milk
- 1 large egg
- 2 tbsp melted butter
- ½ tsp salt
For the Cinnamon Filling
- ½ cup brown sugar
- 2 tbsp granulated sugar
- 2 tsp ground cinnamon
- 3 tbsp softened butter
For the Icing
- 1 cup powdered sugar
- 2 –3 tbsp milk
- ½ tsp vanilla extract
Instructions
Prepare the Dough Base
- Start by warming the milk until it feels slightly warm to the touch—not hot. This helps activate the yeast properly without killing it.
- In a large mixing bowl, combine the warm milk and instant yeast. Let it sit for about 5 minutes until it looks a little foamy on top.
- Add the cottage cheese, egg, melted butter, sugar, and salt into the bowl. Mix until everything is mostly smooth. It’s okay if the cottage cheese isn’t fully blended at this stage.
- Pro tip: If you want an ultra-smooth dough, you can blend the cottage cheese before adding it. It gives the rolls an even softer finish.
Form and Knead the Dough
- Gradually add the flour into the wet mixture, one cup at a time, stirring as you go. The dough will start to come together and pull away from the sides of the bowl.
- Transfer the dough onto a lightly floured surface and knead for about 6–8 minutes until it becomes soft, stretchy, and slightly elastic.
- If the dough feels sticky, sprinkle a little flour as needed, but don’t overdo it.
- Pro tip: Kneading is what builds structure, so don’t rush this step. A well-kneaded dough gives you fluffier cinnamon rolls later.
Let the Dough Rise
- Place the dough into a lightly greased bowl and cover it with a clean kitchen towel or plastic wrap.
- Let it rest in a warm spot for about 1 hour, or until it doubles in size.
- Pro tip: If your kitchen is cool, place the bowl inside a turned-off oven with the light on—it creates the perfect cozy rising environment.
Make the Cinnamon Filling
- In a small bowl, mix together the brown sugar, granulated sugar, and cinnamon until evenly combined.
- Soften the butter so it spreads easily but isn’t melted.
Roll Out and Fill the Dough
- Once the dough has risen, punch it down gently to release air.
- Roll it out on a floured surface into a large rectangle, about ¼ inch thick.
- Spread the softened butter evenly across the surface, then sprinkle the cinnamon-sugar mixture over it.
- Pro tip: Leave a small border around the edges so the filling doesn’t spill out when rolling.
Shape the Cinnamon Rolls
- Starting from the longer side, roll the dough tightly into a log.
- Once rolled, pinch the edge to seal it so it doesn’t unravel.
- Cut into even slices, about 1–1.5 inches thick.
- Pro tip: Use a sharp knife or unflavored dental floss for clean cuts without squishing the rolls.
Second Rise
- Place the sliced rolls into a greased baking dish, spacing them slightly apart.
- Cover again and let them rise for 20–30 minutes until slightly puffy.
Bake to Golden Perfection
- Preheat your oven to 350°F (175°C).
- Bake the rolls for 20–25 minutes or until the tops are golden brown and the centers are cooked through.
- Pro tip: Don’t overbake—pull them out as soon as the tops turn golden to keep them soft and gooey inside.
Add the Icing
- While the rolls cool slightly, whisk together powdered sugar, milk, and vanilla until smooth.
- Drizzle generously over warm cinnamon rolls so it melts slightly into the swirls.
- Serve warm and enjoy every soft, cinnamon-filled bite.
Notes
Nutritional Value (Per Serving – Approximate)
- Calories: 220–260 kcal
- Protein: 6–8g
- Carbohydrates: 30–35g
- Sugar: 12–15g
- Fat: 8–10g
- Saturated Fat: 4–5g
- Fiber: 1–2g
- Sodium: 180–250mg