Cottage Cheese Cinnamon Rolls: My Quirky Family Recipe

Gather Round—Storytime & Why These Cinnamon Rolls?

Hey there, so let’s just say this Cottage Cheese Cinnamon Rolls recipe is a bit of a family oddball, but honestly? I love how it brings folks together. First time I made these, my cousin cornered three of them before breakfast even finished (rude, but who can blame her). Plus, I used to think adding cottage cheese to anything sweet was just weird—turns out, it makes dough cloud-soft. Also, fair warning: I once dropped a pan of these on the cat’s tail. He survived and now sits by the oven like a tiny orange sentinel. So, yeah. Be careful around pets and cinnamon rolls, apparently!

Why You’ll Love This (Or At Least Won’t Hate It)

I whip these up when I’m out of patience for regular dough—cottage cheese saves a rise (praise be). My kids request ‘those funny cheesy rolls’ on birthdays. Even my neighbor, who pretends she’s a pastry snob, sneaks leftovers (I see you, Rachel). Plus, if you’ve ever tried kneading cold butter into dough and nearly launched it under the fridge—like I did once—you’ll appreciate this recipe; it’s forgiving, which, let’s be honest, all home baking should be.

My Haphazard Ingredients List

• 2 cups (about 250g-ish) plain cottage cheese (full-fat if you want richness, but low-fat works in a pinch)
• 2 cups all-purpose flour (Grandma swore by King Arthur, but honestly, whatever’s handy)
• 2 large eggs – or 1 egg + a couple of tablespoons of yogurt if you’re a rebel
• 1/2 cup sugar (plus a handful more for sprinkling)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• Pinch of salt (or like, 1/4 teaspoon if you must measure everything)
• 3 tablespoons melted butter (I sometimes sub in coconut oil, but it adds a hint of tropical—up to you!)
• 1 tablespoon cinnamon (I go heavy, but you do you)
• Optional: handful of raisins or walnuts—my husband picks them out, so I mostly skip ‘em now
• For the glaze: about a cup of powdered sugar, a splash of milk, maybe a drop of vanilla (tip: lemon zest is fun too!)

Get Crackin’: Directions (Your Way or Mine)

1. Preheat the oven to 350°F (about 175°C); if you forget, join the club—I usually remember halfway through mixing.
2. Mix the wet stuff: In a mixing bowl, schmush the cottage cheese with the eggs (yolks and all), melted butter, and the sugar. It’ll look lumpy, and that’s totally fine—don’t panic, it sorts itself out.
3. Dry ingredients: Stir in the flour, baking powder, soda, and salt. I do this gradually, because I once dumped the flour all in and made a powder bomb. Keep stirring ‘til you can sort of shape the “dough.” It’ll be sticky—embrace it.
4. Roll it out: Plop your dough onto a floured surface (or wax paper if you hate scrubbing counters), and gently roll—use hands if the rolling pin’s gone missing. Try for a “rectangle-ish” shape, about 1/2 inch thick? If it’s weirdly shaped, it’ll still eat fine.
5. Cinnamon time: Smear on a bit more melted butter (or oil), then sprinkle with cinnamon and your handful of sugar. This is when I always sneak a pinch; no shame. Add raisins or nuts if you’re into that.
6. Rolling and slicing: Roll it up, starting on the long side. If it breaks, squish it back together; this is real life, not TV. Slice into chunky spirals—maybe 1.5 inch thick, but, you know, just eyeball it.
7. Bake: Pop your rolls into a greased 9×13 pan (or whatever you have—I once used a pie plate, honestly), spacing them a smidge apart. Bake about 25–30 minutes, until golden and bubbling (or until you can’t stand the smell and have to peek).
8. Glaze: Whisk together powdered sugar and milk, with the vanilla if you’ve remembered. Drizzle over warm rolls. On second thought, let them cool a tiny bit or the glaze just kind of vanishes. (But if you like sticky fingers, ignore me!)

Notes

• I’ve tried fat-free cottage cheese… not my greatest idea. Dough gets a bit rubbery.
• If the dough’s an utter mess, stick it in the fridge for 20 minutes—I swear, it helps.
• Once I forgot the baking powder, and the rolls were basically sad flat spirals. Don’t skip it (unless you like flat rolls, then who am I to judge?)

Variations: Franken-Rolls I’ve Baked & Loved (or Not)

• Double the cinnamon, double the fun—go wild if you’re a spice person.
• Lemon zest in the dough gives it a sweet-tangy vibe.
• I once added cocoa powder to the sugar layer. It sounded genius but tasted… odd. Maybe you’ll nail it!
• Swap in ricotta if you can’t find cottage cheese. Texture is silkier, but it works!

Equipment & Workarounds

• You’ll want a rolling pin—but a wine bottle wrapped in clingfilm does the trick (my move since I moved and lost half my kitchen, sigh).
• Mixing bowl, spatula or wooden spoon, and a baking dish. That’s honestly it.
• Wax paper makes cleanup a breeze, or you can just do what I do and call flour dust “kitchen seasoning” until someone complains.

Storing & Leftovers (If You Have Any!)

They’ll keep in a tin or Tupperware on the counter for 1–2 days; maybe three if you’re a fridge person. But—confession time—they’ve never survived more than a few hours at my place. If you want to stretch ‘em out, freeze the extra rolls before baking, then thaw overnight. This guide from King Arthur is handy, actually!

How Do I Serve These? (Aside from Immediately)

Honestly, warm is best. We’ve dunked them in milky coffee on rainy days, or with vanilla ice cream for dessert (my sister’s idea—sometimes she’s right). At Christmas, I add cranberries instead of raisins, which gives it a hint of festive tartness. Up to you though—everyone’s got their own favorite.

Pro Tips: My Mistakes, So You Don’t Have To

• Don’t skip flouring the counter, unless cleaning is your cardio (ask me how I know).
• I once tried to speed things up & cut the baking short—inside was goo central. Wait the full 25 minutes, please.
• If your glaze gets too runny, just add more sugar… or say it’s intentional and call it a dip instead.

Real FAQs I’ve Actually Had Thrown At Me

• Can I make these gluten-free? You probably can—I’d try a 1:1 GF flour blend. Actually, my friend swears by this recipe, but I haven’t tested it with cottage cheese yet.
• Why cottage cheese? Isn’t that odd? Maybe a bit. But it keeps the dough super moist & adds protein. Honestly, I never taste it—just the soft, pillowy texture.
• Could I prep these the night before? Sure! Assemble, cover, refrigerate, then bake in the morning. I think they actually taste better the next day, weirdly.
• What if my dough is a sticky disaster? Add a sprinkle more flour—it shouldn’t look like bread dough, but it shouldn’t crawl up your arm either.
• Can I use a stand mixer? Oh, totally, if you want less arm workout. But stirring by hand makes me feel like I’ve earned my treat.
• My rolls spread out in the pan. Is that normal? Yup. They kind of meld together, but hey, more gooey middles.

Well, there you have it—Cottage Cheese Cinnamon Rolls, new classic for your kitchen. If you need more good breakfast ideas, my friend swears by these rolls from Smitten Kitchen, too. And if you spot a stray raisin under the stove, please pretend you didn’t. Happy messy baking!