Name: Cottage Cheese Cinnamon Rolls
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup cottage cheese (low-fat or full-fat); 1/4 cup maple syrup or honey; 1 egg; 1 tsp vanilla extract; 1 1/2 cups oat flour; 1/2 tsp baking soda; 1 tsp baking powder; 1/4 tsp salt; 2 tbsp coconut oil or butter, softened; 2 tbsp coconut sugar or brown sugar; 1 tsp cinnamon; 1/2 cup Greek yogurt; 1 tbsp maple syrup; 1/2 tsp vanilla extract

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Fluffy, naturally sweetened, and protein-packed, these Cottage Cheese Cinnamon Rolls are the wholesome answer to my cinnamon roll cravings. Made with cottage cheese and oat flour, they’re soft, satisfying, and free from refined sugar and butter. I love making these for a healthy breakfast, a cozy weekend brunch, or a nourishing snack that feels indulgent without the guilt.

Cottage Cheese Cinnamon Rolls

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Dough:

1 cup cottage cheese (low-fat or full-fat)

¼ cup maple syrup or honey

1 egg

1 teaspoon vanilla extract

1 ½ cups oat flour

½ teaspoon baking soda

1 teaspoon baking powder

¼ teaspoon salt

For the Filling:

2 tablespoon coconut oil or butter, softened

2 tablespoon coconut sugar or brown sugar

1 teaspoon cinnamon

For the Glaze (optional):

½ cup Greek yogurt

1 tablespoon maple syrup

½ teaspoon vanilla extract

Directions

I preheat the oven to 350°F (175°C) and line a small baking dish or cake pan with parchment paper.

In a blender or food processor, I blend the cottage cheese, maple syrup, egg, and vanilla until the mixture is smooth.

In a separate bowl, I stir together oat flour, baking soda, baking powder, and salt.

I pour the wet mixture into the dry ingredients and mix until a sticky dough forms.

On a floured surface, I roll the dough into a rectangle about ¼-inch thick.

I spread the softened coconut oil across the surface and sprinkle evenly with coconut sugar and cinnamon.

Then I roll the dough gently into a log and slice it into 6 to 8 even rolls.

I place the rolls into the prepared pan and bake for 18–22 minutes, until they’re golden and cooked through.

While the rolls cool slightly, I whisk together the glaze ingredients: Greek yogurt, maple syrup, and vanilla.

I drizzle the glaze over the warm rolls just before serving.

Servings and timing

Servings: 6–8 rolls

Prep Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Calories: Approximately 180 kcal per roll

Variations

I sometimes add chopped nuts like pecans or walnuts to the filling for extra crunch.

For a richer flavor, I swap the maple syrup with date syrup or use brown butter in the filling.

If I want a vegan version, I replace the egg with a flax egg and use dairy-free yogurt for the glaze.

For a chocolate twist, I sprinkle mini chocolate chips along with the cinnamon sugar before rolling.

Storage/Reheating

I store leftover cinnamon rolls in an airtight container in the refrigerator for up to 4 days. To reheat, I warm them in the microwave for 15–20 seconds or pop them in the oven at 300°F (150°C) for about 5 minutes. If I’ve already glazed them, I wait to add extra glaze after reheating to keep them moist.

FAQs

How can I make these rolls ahead of time?

I prepare the dough and filling, roll and slice the rolls, then cover and refrigerate them overnight. In the morning, I bake them fresh for a warm breakfast.

Can I freeze these cinnamon rolls?

Yes, I freeze them baked (unglazed) in an airtight container. When I’m ready to enjoy them, I reheat and then drizzle with glaze.

What can I use instead of oat flour?

If I don’t have oat flour, I blend rolled oats in a blender until fine. I can also try almond flour, but the texture may be more delicate.

Is the glaze necessary?

Not at all. I often skip the glaze for a lower sugar option, or just dust the rolls with a bit of cinnamon or powdered monk fruit.

Can I make them dairy-free?

Yes. I use dairy-free cottage cheese and yogurt alternatives, along with coconut oil instead of butter, to make them fully dairy-free.

Conclusion

These Cottage Cheese Cinnamon Rolls are one of my favorite go-to treats when I want something warm, nourishing, and just sweet enough. Whether it’s for breakfast, snack time, or weekend brunch, I feel good about indulging in these soft, protein-rich rolls. With wholesome ingredients and easy prep, this is a recipe I keep coming back to.

Recipe:

Cottage Cheese Cinnamon Rolls

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Author: Cheryl
Total Time: 35 minutes
Yield: 6–8 rolls
Diet: Gluten Free

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Description

Fluffy, protein-rich, and naturally sweetened, these Cottage Cheese Cinnamon Rolls are made with wholesome ingredients like oat flour and cottage cheese. They’re gluten-free, yeast-free, and topped with a creamy Greek yogurt glaze—perfect for a healthy breakfast or snack.

Instructions

Preheat the oven to 350°F (175°C) and line a small baking dish or cake pan with parchment paper.
In a blender or food processor, blend the cottage cheese, maple syrup, egg, and vanilla until smooth.
In a separate bowl, stir together oat flour, baking soda, baking powder, and salt.
Pour the wet mixture into the dry ingredients and mix until a sticky dough forms.
On a floured surface, roll the dough into a rectangle about ¼-inch thick.
Spread the softened coconut oil across the surface and sprinkle evenly with coconut sugar and cinnamon.
Roll the dough gently into a log and slice into 6 to 8 even rolls.
Place the rolls into the prepared pan and bake for 18–22 minutes, until golden and cooked through.
While the rolls cool slightly, whisk together the glaze ingredients: Greek yogurt, maple syrup, and vanilla.
Drizzle the glaze over the warm rolls just before serving.