cinnamon streusel buns (10g protein, no protein powder)
Soft cottage cheese buns under a cinnamon streusel crumble with a Greek yogurt glaze. 10g of protein each, no protein powder, no yeast and no rolling.
Servings: 6 buns
Calories: 254kcal
Ingredients
the buns
- 1 cup thick cottage cheese
- 1-¼ cups flour more as needed, depending on your cottage cheese
- 1 egg
- 2 tablespoon maple syrup
- 2 teaspoon baking powder aluminum free
- 1 teaspoon vanilla bean paste or extract
- ¼ teaspoon salt
crumble
- 2 tablespoon cold butter
- ¼ cup flour
- 2 tablespoon brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon salt
glaze
- ¼ cup Greek yogurt
- ¼ cup powdered sugar
- splash of milk as desired
Instructions
- Heat the oven to 350°F and line a tray with parchment paper.
- Lightly blend the 1 cup thick cottage cheese, 1 egg, 2 tbsp maple syrup and 1 tsp vanilla bean paste or extract. Do not over blend — you want it broken down, not liquified.
- Mix with the 1-¼ cups flour, 2 tsp baking powder, and ¼ tsp salt - don't overmix! The dough will be wet but should be scoopable and hold its shape on a tray. Add more flour a tablespoon at a time if it doesn't.
- Scoop into 6 buns on the lined tray. You can also do 4 larger ones - the bigger the buns, the more they spread.
- Mix the 2 tbsp cold butter, ¼ cup flour, 2 tbsp brown sugar, 1 tsp cinnamon and ¼ tsp salt together with your hands until sandy pebbles form.
- Lightly press the topping onto the top of each bun. It helps to cup your hands around the top as you go.
- Bake 20 to 22 minutes, or until golden brown.
- Mix the glaze — ¼ cup Greek yogurt, ¼ cup powdered sugar and a splash of milk.
- Drizzle over the warm buns and enjoy!
Video
Notes
Your cottage cheese decides the flour. Thick cottage cheese means you'll use exactly what's listed. A looser one needs more. Wet but scoopable is the target.
Don't over blend. Overblending thins the cottage cheese, which means more flour, which means drier buns.
Cold butter for the crumble. Warm butter makes paste instead of sandy pebbles.
6 or 4. Six gives a more domed shape and about 10g protein each. Four gives big bakery-style buns that spread more, at about 14g each.
No glaze? Cut them in half and spread butter on instead.
Nutrition
Serving: 1bun | Calories: 254kcal | Carbohydrates: 40g | Protein: 10g | Fat: 6g | Fiber: 1g | Sugar: 15g