Short, Catchy Intro
So you’re craving a cinnamon donut… but you don’t want to deep-fry anything, deal with yeast drama, or clean oil splatters off your entire life. Same. These Cottage Cheese Cinnamon Donut Bread Squares are basically donut energy in snackable little squares—baked, fluffy, and coated in that “why is this so good?” cinnamon-sugar situation.
And yes, we’re using cottage cheese. Not as a prank. It blends smooth, boosts protein, and makes the inside tender like a bakery treat that accidentally decided to be responsible. You get warm cinnamon vibes, a buttery finish, and a texture that screams “donut,” without you having to babysit a fryer like it’s a newborn. Let’s do this.
Why This Recipe is Awesome
It’s donut-ish without the donut chaos. You bake it in one pan, cut into squares, and boom—snack city. No rolling, no cutting circles, no “why did my oil explode?” moments.
It tastes like a cinnamon sugar hug. The inside is soft and cake-like, and the outside gets that classic donut coating: melted butter + cinnamon sugar. That combo has never failed humanity.
It’s pretty forgiving. Slightly overbake it? Still good. Under-mix it a tiny bit? Still good. Drop a little extra cinnamon because you “measured with your heart”? Honestly, iconic.
Meal-prep friendly, snack approved. Make a batch, store it, and “accidentally” walk by the container 17 times a day. FYI, that’s scientifically normal behavior.
Ingredients You’ll Need
- Cottage cheese (full-fat or low-fat) – the secret softness wizard.
- Eggs – structure + fluff, like tiny edible construction workers.
- All-purpose flour – keeps it bread-cake-y and not “sad omelet.”
- Baking powder – for lift. Don’t skip it unless you enjoy dense regret.
- Vanilla extract – makes everything taste like it’s trying harder.
- Granulated sugar – sweetness for the batter and the coating.
- Ground cinnamon – the whole point. The vibe. The moment.
- Salt – tiny amount, huge impact. Like good sarcasm.
- Butter (melted) – for brushing so the cinnamon sugar sticks like a loyal friend.
- Optional: milk – only if your batter looks too thick after blending.
Step-by-Step Instructions
- Preheat and prep. Heat your oven to 350°F (175°C). Line an 8×8-inch pan with parchment or grease it well. Don’t “forget” this. You’ll cry later.
- Blend the cottage cheese. Add cottage cheese to a blender or food processor and blend until smooth. You’re aiming for “creamy,” not “chunky salad topping.”
- Mix the wet ingredients. In a bowl, whisk together the smooth cottage cheese, eggs, vanilla, and sugar until it looks cohesive and confident.
- Add the dry ingredients. Sprinkle in flour, baking powder, cinnamon, and salt. Stir just until combined. Don’t overmix—we want fluffy squares, not chewy gym mats.
- Adjust if needed. If the batter seems super thick (different cottage cheese brands do this), add 1–2 tablespoons milk to loosen it slightly. Keep it thick-ish, not runny.
- Bake. Pour batter into the pan and smooth the top. Bake for 18–24 minutes, until a toothpick comes out mostly clean (a few moist crumbs = perfect).
- Cool, then cut. Let it cool in the pan for 10 minutes. Lift out and cool another 5 minutes so it doesn’t crumble like your patience on a Monday.
- Make the coating. In one bowl, melt butter. In another bowl, mix sugar + cinnamon. This is the good stuff.
- Coat the squares. Cut into squares. Brush (or quickly dip) each square in melted butter, then toss in cinnamon sugar. Coat generously. We’re not here to be shy.
- Eat warm. Best when warm and soft. If you want peak donut illusion, serve with coffee and act like you bought them from a fancy bakery.
Common Mistakes to Avoid
Skipping the preheat. Thinking you don’t need to preheat the oven—rookie mistake. Your bake time gets weird, your texture gets weird, and suddenly you’re blaming the recipe. Don’t.
Not blending the cottage cheese. If you keep it chunky, you’ll get little curds in the crumb. Some people like that. I don’t. Blend it for a smoother, donut-cake vibe.
Overmixing the batter. Once flour hits liquid, stirring too much can make things tough. Mix until combined, then stop. Walk away. You did enough.
Overbaking. Dry bread squares are a tragedy. Pull them when a toothpick has moist crumbs, not when it’s bone-dry. They keep baking a bit as they cool.
Coating too early. If they’re piping hot, the butter soaks in too much and the sugar turns melty. Let them cool a bit so the coating stays crisp and donut-like.
Alternatives & Substitutions
Flour options: You can swap in half whole wheat flour for a slightly heartier bite. IMO, full whole wheat makes it taste more “breakfast bread” than “donut,” but do you.
Sweetener swaps: Coconut sugar works for the coating (tastes a little caramel-y). For the batter, stick to granulated or use a 1:1 baking-friendly sweetener. Just know some substitutes bake drier.
Add-ins: Mini chocolate chips, a pinch of nutmeg, or a little orange zest can be amazing. Cinnamon + orange is secretly elite.
Glaze option: Want full donut energy? Skip the cinnamon sugar and drizzle a quick glaze: powdered sugar + a splash of milk + vanilla. Technically unnecessary… emotionally essential.
Dairy tweak: Use low-fat cottage cheese if you want—still works. Full-fat gives the softest crumb and richer taste.
PrintCottage Cheese Cinnamon Donut Bread Squares
These Cottage Cheese Cinnamon Donut Bread Squares are baked (not fried) and finished with a buttery cinnamon-sugar coat for major donut vibes. Blended cottage cheese makes the crumb extra tender and boosts protein, so you get a warm, fluffy snack that tastes like a treat but feels easy enough for any day.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 32 minutes
- Yield: 16 squares
- Category: Dessert, Snack, Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 cup (225g) cottage cheese (full-fat or low-fat)
2 large eggs
1 tsp vanilla extract
1/4 cup (50g) granulated sugar
3/4 cup (95g) all-purpose flour
2 tsp baking powder
1 tsp ground cinnamon (for the batter)
1/4 tsp fine salt
1–2 tbsp milk (optional, only if batter is very thick)
Cinnamon Sugar Coating
3 tbsp (42g) butter, melted
1/3 cup (67g) granulated sugar
2 tsp ground cinnamon
Instructions
1. Preheat oven to 350°F (175°C). Line or grease an 8×8-inch pan.
2. Blend cottage cheese until smooth (blender or food processor).
3. In a bowl, whisk blended cottage cheese, eggs, vanilla, and sugar until combined.
4. Add flour, baking powder, cinnamon, and salt. Stir just until no dry flour remains (don’t overmix).
5. If batter is extremely thick, stir in 1–2 tbsp milk to loosen slightly.
6. Spread batter into the pan and smooth the top.
7. Bake 18–24 minutes, until a toothpick comes out with a few moist crumbs.
8. Cool 10 minutes in pan, then lift out and cool 5 minutes more. Cut into squares.
9. Mix coating sugar + cinnamon in a bowl. Melt butter in another bowl.
10. Brush (or lightly dip) each square with melted butter, then toss in cinnamon sugar. Serve warm.
Notes
Best texture comes from blending the cottage cheese smooth.
Don’t overbake: pull when the tester has moist crumbs, not bone-dry.
To store: airtight container 1 day at room temp or up to 4 days in fridge; warm 10–15 seconds to refresh.
Freeze uncoated squares, thaw/warm, then butter + cinnamon sugar coat for the freshest finish.
Loaf pan option: bake 30–40 minutes; check at 30 and tent with foil if top browns early.
FAQ (Frequently Asked Questions)
Can I make this in a loaf pan instead of an 8×8?
Yes. Use a standard loaf pan and bake around 30–40 minutes. Check at 30. If the top browns too fast, tent with foil and keep baking.
Can I use almond flour instead of all-purpose flour?
Kinda… but it won’t be the same. Almond flour makes it more tender and sometimes a bit fragile. If you try it, start by swapping only half the flour and expect a softer, less “donut-bread” texture.
Do I have to blend the cottage cheese?
You don’t have to, but you’ll get a smoother crumb if you do. If you’re fine with little curd pockets, go for it. If not, blend it like you mean it.
How do I store these?
Store in an airtight container at room temp for 1 day, or in the fridge for up to 4 days. Reheat for 10–15 seconds in the microwave to bring back the softness.
Can I freeze them?
Yep. Freeze uncoated squares for best results. Thaw, warm, then butter + cinnamon sugar coat. The coating stays fresher that way.
Why did mine come out dense?
Most likely overmixing, old baking powder, or overbaking. Also, measuring flour too aggressively can do it. Spoon and level the flour—don’t pack it like you’re building a sandcastle.
Can I make them less sweet?
Totally. Reduce sugar in the batter slightly, but don’t mess too much with the coating—it’s the donut magic. Use a lighter coating if you want.
Final Thoughts
If you’ve ever wanted donut flavor without donut effort, these squares are your new best friend. They’re warm, fluffy, cinnamon-y, and honestly kind of addictive in the most respectful way possible. Don’t skip the butter + cinnamon sugar step—that’s the entire glow-up.
Now go impress someone—or yourself—with your new culinary skills. You’ve earned it. And if “someone” is just you on the couch with coffee? That still counts. Big time.
