So you want cinnamon rolls… but you also want them to be fluffy, pull-apart, and secretly kinda high-protein? Cool. These Cinnamon Cottage Cheese Pull-Apart Rolls are basically cinnamon roll vibes with less drama. No sad, dense bread bricks. No “why is my dough crying?” moments. Just warm, swirly, tear-and-share perfection.
Why This Recipe Is Awesome
Because it’s ridiculously soft thanks to cottage cheese (don’t panic—you won’t taste it). The dough bakes up tender, the cinnamon-sugar situation gets all melty and cozy, and the pull-apart effect makes you feel like a baking wizard with minimal effort.
Also: it’s a “shareable” recipe, which means you can share… or you can keep the whole pan to yourself. No judgment. FYI, both options are valid.
Ingredients You’ll Need
- 1 cup cottage cheese (blend it smooth—lumps are not invited)
- 2 large eggs
- 2 tbsp melted butter (plus more for brushing, because happiness)
- 1 tsp vanilla extract
- 1¾ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ⅓ cup brown sugar
- 1½ tbsp cinnamon
- 2 tbsp soft butter (for the filling—this is non-negotiable)
- Optional glaze: ¾ cup powdered sugar + 1–2 tbsp milk + splash vanilla
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Grease an 8×8 pan (or similar). Don’t “forget” this step. Rookie mistake.
- Blend the cottage cheese until smooth. You want “creamy,” not “curds surprise.”
- Mix blended cottage cheese, eggs, melted butter, and vanilla in a bowl until combined.
- Add flour, baking powder, and salt. Stir until a soft dough forms. It should look a little sticky but still workable.
- Make the filling: Mix brown sugar + cinnamon in a small bowl.
- Roll it out on a lightly floured surface into a rectangle (about 10×14-ish). Doesn’t need to be perfect. This is not geometry class.
- Spread soft butter over the dough, then sprinkle the cinnamon-sugar mixture all over like you mean it.
- Cut into strips, then small squares (or roll into a log and slice—either way works). Toss pieces into the pan so they overlap and look chaotic-cute.
- Bake 22–28 minutes until golden on top and cooked through.
- Glaze (optional but iconic): Whisk powdered sugar + milk + vanilla. Drizzle over warm rolls and watch it melt into the cracks. You did that.
Common Mistakes to Avoid
- Skipping the cottage cheese blend. If you don’t blend, you’ll get random curd pockets. Not tragic, but… weird.
- Overflouring the dough. Too much flour = dry rolls. Keep it soft. Soft = good.
- Not baking long enough. If the center is doughy, give it 3–5 more minutes. Don’t trust the golden top alone.
- Pouring glaze on lava-hot rolls. Warm is perfect. Nuclear heat makes it vanish into thin air.
Alternatives & Substitutions
Flour swap: Use a 1:1 gluten-free flour blend if you need GF. Texture may be slightly more tender/crumbly, but still delicious.
Sweetener swap: Use coconut sugar instead of brown sugar for a deeper caramel vibe.
Dairy swap: You can use ricotta instead of cottage cheese. It’s smoother already, so less blending drama.
No glaze? Totally fine. But also… why deny yourself joy? Just saying.
PrintCinnamon Cottage Cheese Pull-Apart Rolls
Soft, fluffy pull-apart cinnamon rolls made with blended cottage cheese for extra tenderness and a protein boost—easy, cozy, and perfect for sharing.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 9 rolls
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 cup cottage cheese (blended smooth)
2 large eggs
2 tbsp melted butter (plus more for brushing)
1 tsp vanilla extract
1¾ cups all-purpose flour
2 tsp baking powder
½ tsp salt
⅓ cup brown sugar
1½ tbsp cinnamon
2 tbsp butter, softened (for filling)
Optional glaze: ¾ cup powdered sugar + 1–2 tbsp milk + ½ tsp vanilla
Instructions
1. Preheat oven to 350°F (175°C) and grease an 8×8 pan.
2. Blend cottage cheese until smooth.
3. Mix cottage cheese, eggs, melted butter, and vanilla.
4. Stir in flour, baking powder, and salt to form soft dough.
5. Roll dough into a rectangle on a floured surface.
6. Spread softened butter, then sprinkle cinnamon + brown sugar.
7. Cut into pieces and layer loosely in the pan.
8. Bake 22–28 minutes until golden and cooked through.
9. Optional: Mix glaze ingredients and drizzle over warm rolls.
Notes
Blend the cottage cheese for the smoothest dough.
If dough is sticky, add flour 1 tbsp at a time.
Warm leftovers 10–15 seconds for fresh-baked texture.
FAQ (Frequently Asked Questions)
Do these taste like cottage cheese?
Nope. The cottage cheese is basically undercover. It just makes the rolls extra soft and tender. Sneaky little hero.
Can I make them ahead?
Yes. Bake, cool, cover, and store at room temp for 1 day or in the fridge for up to 3 days. Warm them 10–15 seconds in the microwave for max cozy vibes.
Can I freeze them?
Yep. Freeze without glaze for best results. Reheat and glaze after. Otherwise your glaze will get… questionable.
What if my dough is too sticky?
Add flour 1 tablespoon at a time. Don’t go wild. Sticky dough = soft rolls. Dry dough = sad rolls.
Can I use almond flour?
Not as a straight swap. Almond flour behaves differently and can make the rolls dense. If you want low-carb, use a tested almond-flour cinnamon roll recipe instead.
What pan size works best?
8×8 gives you taller, gooier rolls. A 9-inch round works too. Bigger pan = thinner rolls and faster baking.
Final Thoughts
These Cinnamon Cottage Cheese Pull-Apart Rolls are warm, soft, swirly, and dangerously easy to “just taste” five times in a row. Make them for brunch, holidays, or random Tuesday night chaos. Now go impress someone—or yourself—with your new pull-apart powers. You’ve earned it.
