Cottage Cheese Cinnamon Rolls are a warm and fluffy treat that’s slightly different from your usual rolls. The cottage cheese adds a moist texture and a little protein, making them extra special!
Honestly, I love how they fill my kitchen with a cozy smell while baking. It’s like a hug in roll form! I usually enjoy them fresh out of the oven, drizzled with icing. Yum!
Key Ingredients & Substitutions
Cottage Cheese: This is the star ingredient that adds moistness and protein. You can use low-fat or full-fat options based on your preference. If you like, ricotta cheese works as a substitute, but it will change the texture slightly.
Flour: All-purpose flour is key for a great dough. If you need a gluten-free version, try using a 1:1 gluten-free flour blend. Just keep an eye on how the dough feels; it might need slight adjustments.
Yeast: Active dry yeast gives the rolls that lovely rise. If you have instant yeast, you can use that directly without proofing it in warm milk. Just mix it with dry ingredients!
Butter: Unsalted butter is best, but if you’re in a pinch, salted works fine too. For a dairy-free option, try coconut oil or a vegan butter substitute.
Milk: Warm milk helps activate the yeast. If you’re avoiding dairy, almond milk or oat milk can be a good substitute. Just make sure they’re warm, not hot!
How Do You Knead Dough for the Perfect Cinnamon Rolls?
Kneading is important to develop the gluten structure, which gives your rolls that fluffy texture. Here’s how to do it:
- After mixing your ingredients, turn the dough onto a lightly floured surface.
- Using the palm of your hand, push the dough away from you, then fold it back over itself.
- Rotate the dough a quarter turn and repeat. Knead for about 5-7 minutes.
- You’re aiming for smooth and elastic dough. If it feels too sticky, sprinkle a little more flour.
Don’t rush this process; it truly affects the end result!
Cottage Cheese Cinnamon Rolls
Ingredients
For the Dough:
- 1 cup cottage cheese
- 2 ½ cups all-purpose flour, divided
- 2 tbsp sugar
- 1 packet (2 ¼ tsp) active dry yeast
- ½ cup warm milk (about 110°F / 43°C)
- 2 large eggs, room temperature
- 4 tbsp unsalted butter, melted (plus extra for greasing)
- 1 tsp vanilla extract
- ½ tsp salt
For the Filling:
- ½ cup brown sugar, packed
- 2 tbsp ground cinnamon
- 3 tbsp unsalted butter, softened
For the Icing:
- 1 cup powdered sugar
- 2-3 tbsp milk or cream
- ½ tsp vanilla extract
How Much Time Will You Need?
This delightful recipe will take about 2 hours total, including 1 hour for the dough to rise. You’ll spend around 30 minutes preparing the dough and filling, followed by baking for about 25-30 minutes. The results are worth the wait!
Step-by-Step Instructions
1. Prepare the Dough:
Start by blending the cottage cheese in a food processor or blender until smooth. This step is important as it helps create a nicer dough texture. In a large mixing bowl, combine 1 ½ cups of flour, sugar, salt, and yeast.
2. Mix Wet Ingredients:
In a separate bowl, mix together the warm milk, eggs, melted butter, vanilla extract, and the blended cottage cheese. Once combined, pour this mixture into the dry ingredients and stir until just combined.
3. Form the Dough:
Gradually add the remaining flour, about ¼ cup at a time, until the dough pulls away from the sides of the bowl and is slightly sticky to the touch. Then, turn the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic.
4. Let the Dough Rise:
Place the kneaded dough into a greased bowl. Cover it with a damp towel or plastic wrap and set it in a warm place to rise for about 1 hour, or until it doubles in size.
5. Make the Filling:
While the dough rises, mix together the brown sugar and cinnamon in a small bowl to combine them well.
6. Roll Out the Dough:
Once the dough has risen, turn it out onto a floured surface and roll it into a rectangle about 12×15 inches. Spread the softened butter over the entire surface of the dough, then sprinkle the cinnamon sugar mixture evenly on top.
7. Roll and Cut:
Starting at one long edge, tightly roll the dough into a log shape. Then, cut this log into 9-12 equal slices, placing them cut side up into a greased baking dish.
8. Second Rise:
Cover the rolls loosely with plastic wrap or a towel and let them rise again for about 30-45 minutes until they are puffy.
9. Bake the Rolls:
Preheat your oven to 350°F (175°C). Once the rolls are ready, bake them for 25-30 minutes, or until they are golden brown on top.
10. Prepare the Icing:
While the rolls are baking, whisk together powdered sugar, milk or cream, and vanilla extract to make the icing. Adjust the thickness by adding more sugar or milk as needed.
11. Drizzle and Serve!
Once baked, allow the rolls to cool slightly before drizzling the icing over the top. Enjoy them warm for a superbly comforting treat!
These cottage cheese cinnamon rolls are not only soft and fluffy but also filled with delicious cinnamon goodness, topped off with a creamy glaze. They make for a great breakfast or a sweet afternoon snack!
Can I Use Low-Fat Cottage Cheese in This Recipe?
Yes, low-fat cottage cheese works just fine! It will still provide moisture and tenderness to the rolls without significantly altering the flavor or texture.
What Should I Do If My Dough Isn’t Rising?
If your dough isn’t rising, it could be due to the yeast being inactive. Make sure your milk isn’t too hot or too cold—it should be warm (about 110°F or 43°C) for the yeast to activate properly. If you’re still having trouble, try placing your dough in a warmer location or using fresh yeast.
How Can I Store Leftover Cinnamon Rolls?
Leftover rolls can be stored in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days. To reheat, simply pop them in the microwave for a few seconds or warm them in the oven at 350°F (175°C) for about 10 minutes.
Can I Freeze These Cinnamon Rolls?
Absolutely! You can freeze the rolls before baking them. After cutting them, individually wrap each roll tightly in plastic wrap and place them in a freezer-safe bag. When you’re ready to bake, let them thaw in the fridge overnight and follow the second rise instructions before baking.
