By Made with no protein powder, these cottage cheese protein cinnamon rolls are the best you'll ever have! They are just like your favorite bakery cinnamon rolls, but with less fat and 14 grams of protein. They are fluffy, gooey, and so, so delicious. Get ready to be obsessed!
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If you've ever been taken aback by the idea of protein cinnamon rolls, I'm right there with ya! Who wants chalky cinnamon rolls when they are supposed to be a cozy morning by the fire? Well, that's where these cottage cheese cinnamon rolls come in!
Cottage cheese acts very similarly to whole milk, so it creates light and airy cinnamon rolls while still packing in double the protein but with less fat. And no, you won't even taste the cottage cheese - these cottage cheese rolls rival any bakery ones! If you're on the fence about it, though, you can make these protein cinnamon rolls that use collagen, and if yeasted dough isn't your thing, there's always cinnamon roll baked oats!
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always underbake!
Most people bake their cinnamon rolls to a golden brown, but by then, they are overbaked because they keep baking in the pan. So, bake them to light blonde, and then take them out! Underbaking is always best for cinnamon rolls.
ingredient notes & substitutions
All substitutions are a 1:1 substitute unless otherwise noted. See the recipe card for quantities.
- Active dry yeast: Helps the dough rise and get fluffy. Be sure your water is warm but not hot (about 110°F) to activate the yeast. And that your yeast isn't dead (if it doesn't bubble, you probably need new yeast).
- Hot water: Kick-starts the yeast. The hottest tap water usually works great.
- Sugar: Feeds the yeast and sweetens the dough. Honey works too.
- Egg whites: Adds structure and protein without adding extra fat. Aquafaba may work, but will likely add some unwanted flavor.
- Cottage cheese: Blended into the dough and frosting for moisture, protein, and creaminess. Don't want to use this? Opt for a more traditional recipe with our collagen cinnamon rolls or use ricotta like in our high protein lemon rolls.
- Bread flour: It has more protein than all-purpose, which helps create that super soft, chewy bread texture. All-purpose is fine, though in a pinch (only a pinch).
- Salt: Desserts need salt!!
- Butter: Use salted butter for this recipe.
- Brown sugar: Classic for cinnamon roll filling; it caramelizes beautifully. White sugar works, too.
- Cinnamon: The star of the show!
- Whipped cream cheese: By using whipped you don't have to wait for it to soften. You can use regular, but you'll need to let it totally soften before whipping it into the frosting. I also like using the light version.
- Powdered sugar: Sweetens and helps create that dreamy, spreadable texture.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
high protein ingredient spotlight: cottage cheese
One cup of low-fat cottage cheese packs around 25 grams of protein, and it's a total game-changer for baking. It blends up silky smooth, has a mild flavor, and brings unbeatable moisture to breads, cakes, and frosting. If you're new to baking with it, check out our fudgy cottage cheese brownies, high protein blueberry muffins, or full list of sweet cottage cheese recipes for even more ideas.
here's how to nail these cottage cheese cinnamon rolls
Be sure to scroll to the recipe card for the full cinnamon rolls recipe!
- Using the right temperature of water: The right temp is around 105 degrees, which for us is actually the hottest water that comes out of the tap. Otherwise, microwave the water for 40 seconds.
- Use a wooden spoon: Certain metals can stop yeast from activating, and in a world where it's hard to tell what a spoon is made of, just use wood or silicon.
- Warm rise environments: My favorite place to put the dough in the oven with it off but the light on. Or, in the fridge for up to 12 hours for an overnight rise.
- Leave an edge: Spread on the butter and sprinkle on the cinnamon sugar mixture, but leave a 1" space at the end of the dough. As you roll, all the filling will be squished and pressed to that exit point.
- Underbake: Bake until just blonde - you want them soft and gooey in the center, which means underbaked!
- Whipped cream cheese: I never remember to put my cream cheese out to come to room temperature before making frosting. Using whipped cream cheese eliminates this need altogether.
quick recipe video
the best warm places to prove dough
- The oven with the light on: This is my favorite spot because it's sealed off and consistent. Just don't forget about them in there!
- In the microwave: Keep the door ajar to keep the light on and create a warm environment.
- In the sun by a window: Another great option, but it only works during warmer months.
can I make these ahead of time?
Absolutely! You can make the first rise in the fridge overnight and bake it fresh in the morning. Just be sure to let the dough relax (come to room temputrue) before rolling out or baking.
troubleshooting & testing notes
Overproofing = chewier
We learned the hard way-don't leave them in the fridge too long or they start to become more dense and chewy.
Cold dough is tough to roll
Let it sit out for at least 30 minutes if it's been rising in the fridge. I tried rolling it out straight from the fridge, but it was too elastic. It just keeps rebounding back into a ball.
how to store them
These cinnamon rolls are so gooey and perfect just out of the oven, but if you store and reheat them correctly, you can enjoy them again and again! Here's how:
- Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer: Freeze baked (but unfrosted) rolls for up to 2 months. Thaw overnight in the fridge and reheat before frosting.
- Reheating: Microwave individual rolls for 15-30 seconds or warm the whole pan in a 300°F oven for 10 minutes. Add the frosting after reheating or wait until just before serving for the freshest taste. You can also check out our post on how to reheat cinnamon rolls for more details.
Recipe
High Protein Cottage Cheese Cinnamon Rolls (14g per roll)
Ingredients
- 2.25 teaspoon active dry yeast (or isntant yeast)
- ⅓ cup hot water (about 110deg, the hot water from your tap is usually perfect)
- 3 tablespoon white sugar
- 1 cup egg whites ((7-8 eggs))
- 1 cup cottage cheese (blended)
- 4.33 cups bread flour
- 2 teaspoon salt
cream cheese frosting
- 4 oz whipped cream cheese (light, see notes for using regular cream cheese)
- ¾ cup powdered sugar
- ½ cup cottage cheese (blended)
- ½ teaspoon vanilla extract
- 1 pinch salt
filling
- 2 tbsps salted butter (softened )
- ½ cup brown sugar (or white)
- 1.5 tablespoon ground cinnamon
Before you start!
If you make this recipe, please take a moment to leave us a review. We love to hear from you!
Instructions
- In a large stand mixer bowl or other large bowl, stir together the ⅓ cup hot water and 3 tablespoon white sugar with a wooden spoon (this ensures the yeast won't be killed with a reactive utensil). Sprinkle in the 2.25 teaspoon active dry yeast and gently stir this in. Let this sit (or bloom) for 5 minutes while you move onto the next step. The yeast mixture will start to bubble!If your hot tap water doesn't seem warm enough, you can also heat the water in the microwave for about 40 seconds. We just don't want it scolding hot otherwise it will kill the yeast.
- While the yeast is blooming, blend the 1 cup egg whites, 2 teaspoon salt, and 1 cup cottage cheese in a blender until completely smooth.
- Once the yeast is bubbly (after about 5 minutes), pour in the egg mixture and stir to combine. Then, add the 4.33 cups bread flour and mix (still using a wooden spoon) until a shaggy dough has formed (this means the dough looks a bit uneven and messy - it won't be smooth yet).
- Attach the dough hook to your stand mixer and knead the dough for 3-4 minutes, or knead by hand on a floured surface for 8-10 minutes. The dough is ready when it pulls away from the sides of the bowl or counter and feels elastic, kind of like an earlobe when pinched.
- Lightly oil a clean bowl (or rinse and dry the one you used), then place the dough inside and turn it to coat it with oil. Cover with plastic wrap or a damp towel and let it rise in a warm place for 2 hours or until doubled in size. A great trick is placing the bowl in your oven with the light on. For a slower rise, refrigerate the dough for up to 12 hours-just don't go beyond that, or it may overproof.
- Once risen, punch the dough down to release the air. Turn it out onto a floured countertop and roll it into a rectangle about 18"x14" and ½" thick. If your dough came from the fridge, let it come to room temperature first-it will be too elastic to roll properly when cold.
- Mix the 1.5 tablespoon ground cinnamon and ½ cup brown sugar in a small bowl. Spread the softened 2 tbsps salted butter evenly over the dough, leaving a ½" border around the edges. Sprinkle the cinnamon sugar mixture generously over the butter-use it all!
- Starting from the short end, roll the dough up tightly. Once rolled, position it so the seam is facing down. Use a serrated knife to cut off the ends that aren't even. Score the roll to divide it into 10 even pieces, then slice into 10 rolls, about ½" to 1" thick each. Place them in a greased 9x13" pan or large braiser-these are jumbo rolls!
- Cover the pan with a towel and place the rolls in a warm place for their second rise. Again, I like to put them in the oven with the light on. Let them rise for 30-40 minutes, until puffed and touching. Then take them out of the oven and preheat the oven to 350 degrees.
- Once preheated, pop the cinnamon rolls in and bake for 20-25 minutes or until just barely tan. We want them underbaked!! That's the key to gooey cinnamon rolls.
- While the rolls bake, blend the ½ cup cottage cheese until smooth. Add it to a large bowl with the ¾ cup powdered sugar, 4 oz whipped cream cheese, ½ teaspoon vanilla extract, and 1 pinch salt and beat with a hand mixer (or stand mixer) until light and fluffy. If the frosting is too thin, add more powdered sugar; if too thick, add a splash of milk. Keep this in the fridge until ready to frost.
- When the rolls come out of the oven, try to let them cool for 5 - 10 minutes before frosting. Or wait to frost until just before serving. Then dig in and enjoy the gooey goodness!
Video
Notes
- All-purpose flour works fine; they will just not be as soft.
- If using regular cream cheese, it has to come to room temperature to soften before you can mix it into frosting.
Looking for more information?
Additional substitution information can be found above in the substitution section of this post.
Nutrition Disclaimer
Nutritional information is an estimate and for informational purposes only.
This recipe is incredible and yields soft, fluffy cinnamon rolls. I had to add a little bit of flour (about 3 oz / 80g) cause my dough was otherwise too sticky (not sure if that’s from my cottage cheese being more liquidy) but it came out spectacular. I’ve tried many MANY protein treats before and this one blew me away. Couldn’t even tell it was missing heavy cream or made with egg whites + cottage cheese. Definitely recommend
Any thoughts on if a 1-1 gf flour like bobs red mill would work?
It will work but you may need more egg whites for moisture because of how gf flour absorbs
I made these this week to head into the weekend. I love cinnamon rolls, but I'm watching what I eat and getting in lots of protein, so when I saw this on IG, I bookmarked the recipe. They are fantastic! I'll be definitely making again!
That's so awesome to hear! Thanks for making them!
This recipe is awesome! I did tweak it because I was wanting to see if I could use whole wheat and healthier sweeteners. even with that it turned out great! I tried 3 c whole wheat and 1.25 c bread flour and that worked well. (I had read that when you use we flour you might need to add a bit of water, so I did. But then I needed to add a bit of flour because it was too sticky. 😆 Next time - and trust me, there will be a next time - I'm going to try just keeping the original measure and see if that works). I also used coconut sugar for both the rolls and the frosting, and that worked well, too. I might play with that as well, but... Bottom line - thanks for this fantastic recipe! I can't wait to try more recipes here!
So happy to hear that and love those swaps!! I'll have to try the coconut sugar - I'm such a stickler for classics when it comes to cinnamon rolls so I couldn't bear to swap the brown sugar ha but I don't even stock my house with anything other than coconut sugar anymore so I had to go buy some!
Delicious!! Served to my family of 7 (did not mention the cottage cheese) and everyone was jumping for seconds. In making them, I had to add a little extra flour, but otherwise followed the recipe exactly. I got 16 big cinnamon rolls out of this, so that was a bonus!!
This is my 2nd success story, after the joytothefood cottage cheese mac'n'cheese, so I am excited to try more recipes moving forward!!
You are so kind! So happy you enjoy our recipes!
These are so good! I’m getting into the fall spirit so I added some pumpkin to the dough, filling and frosting and roasted some almonds with cinnamon for the top. I appreciate that the rolls aren’t too sweet. I will definitely make them again. Thank you! I really like your creative recipes.
That sounds amazing!! Thanks so much for trying it!
These were great!!! I hacked the recipe to use sourdough instead of yeast (just added a 1/2 cup of sourdough, and took away the water in the recipe). I also made a strawberry jam filling instead of the cinnamon filling, but I will definitely try the cinnamon filling in the future. The cream cheese/cottage cheese glaze was DELICIOUS! Even my picky cottage cheese hating 8 year old gave it a thumbs up!
That sounds so delicious!
Made these for a long weekend up north and they turned out so good! I doubled the amount of frosting, and would recommend you do too 🙂
More frosting, more protein!!
These cinnamon rolls tasted so good! This recipe is awesome cause you also get some protein in too. I used Swerve brown sugar and powdered sugar and wasn’t able to tell the difference. My dough was a little sticky so I had to add some more flour but that wasn’t a problem. Loved this recipe!!
Thanks for making them! Glad you enjoyed them!!
You knocked it out of the park again with another delicious and higher protein version of one of my favorite sweet treats! THANK YOU!
The best cinnamon buns! These are filling and delicious and gooey and easy to make. I have made them for multiple holidays and events and everyone raves about them!!!
That's so so great to hear!
These look great for Christmas morning, but I’m worried about timing for them. Could I do the whole process until they’re cut and into the pan and put them in the fridge overnight?
Definitely! Just leave them out for ideally an hour before baking them the next morning. Just shape them, pop them in the pan, and cover tightly and leave them in the fridge overnight (skipping the second rise).
so yummy!!! and adds protien to my day.
Aren't they the best?! So happy you enjoyed!
Have you used this bread as a base for any other recipes? It was so simple, soft, and fluffy—not to mention high in protein! I was wanting to try it as a base for other bread stuff!
I have used it to make dinner rolls (you can find them on our site). It's incredibly versatile so definitely test it out!!
Hi there! Would love to make these. Would egg whites from a carton work?
excellent!
only thing I want to add next time is more of the filling otherwise these were in point!
So glad you enjoyed! And definitely - fill to your hearts content!
Excellent! I used coconut sugar instead of brown sugar and they tasted amazing! I couldn’t get my cottage cheese blended enough for the frosting so I am thinking of trying the frosting with Greek yogurt instead next time! Great recipe for adding extra protein without sacrificing the goodness and nostalgia of a good cinnamon roll.
So happy to hear that!!
These were phenomenal. Really felt indulgent, and they are, but definitely a better choice than Cinnabon lol. They taste great, texture is great, 10/10 no notes.
That's so great to hear!!