These Gluten Free Cottage Cheese Cinnamon Rolls are the cinnamon roll for anyone who loves a warm, gooey baked cinnamon roll but actually wants to feel good after eating one. I'm talking soft, fluffy dough, a buttery cinnamon sugar swirl and tangy cream cheese frosting, with around 10g protein per roll. No yeast, no rising time, and no compromise on that classic cinnamon roll taste.
When my Pumpkin Cottage Cheese Cinnamon Rolls came out last week, my husband and YOU GUYS loved them so much that I knew a classic version had to happen (honestly, not everyone wants pumpkin in everything, and I get it). So I went to work in the kitchen and after 5 tries, I mastered these cottage cheese cinnamon rolls. Now these cinnamon rolls will be my go-to for slow weekend mornings and holiday brunches (and I say this as I am currently eating one while I am typing this blog post).
If you love these cinnamon rolls too, you'll want to try my other Gluten Free Paleo No Yeast Cinnamon Rolls for a non-cottage cheese cinnamon roll recipe, or these Cinnamon Roll Baked Protein Oatmeal when you want the same baked cinnamon flavor but with less effort. And if the cream cheese frosting is your favorite part (same), my Pumpkin Cottage Cheese Muffins with Cream Cheese Frosting, Protein Banana Nut Bread with Protein Cream Cheese Frosting (Easy & Gluten Free), Easy High Protein Lemon Cake with Fresh Lemons, or my Easy High Protein Carrot Cake.
Why You'll Love These Cottage Cheese Cinnamon Rolls
- They are gluten free. A classic cinnamon roll you don't have to miss out on. Just make sure your protein oats and instant pudding mix are certified gluten free too.
- No yeast, no waiting. Baking powder helps the rolls rise, so a quick 10 to 15 minute rest replaces the usual hour (or more) of proofing.
- These are packed with protein. Blended cottage cheese and protein oatmeal give you around 10g protein per roll.
- A classic for any time of year. A buttery protein-packed cinnamon roll with tangy cream cheese frosting is a great sweet treat for any day. THE cinnamon roll for weekend mornings.
GF Cinnamon Roll Ingredients (& Substitution Recommendations)
Cottage Cheese Cinnamon Roll Dough
- 1:1 Gluten-free all-purpose flour. Use any 1:1 gluten free flour blend that includes xanthan gum. I like Bob's Red Mill or King Arthur's 1:1 blend best.
- Blended protein oatmeal. Gluten free protein oats blended into a fine flour. I recommend using Bob’s Red Mill Protein Oats.
- Baking powder. The leavening that makes these rise without any yeast.
- Instant vanilla pudding mix. Regular or sugar-free both work. Make sure it's INSTANT pudding mix.
- Salt.
- Blended cottage cheese. The secret weapon for moisture and protein. Blend it until there are zero curds left.
- Whole psyllium husk flakes. Psyllium husk flakes mixed with a little milk, this thickens into a gel that makes the dough soft, bendy, and easy to roll. Use whole flakes, not psyllium powder.
- Milk. Any milk you have on hand works for hydrating the psyllium.
Cinnamon Sugar Filling
- Butter. You can use either unsalted or salted. I tried both and both work great. Make sure it is softened until it's almost melted so it spreads easily.
- Coconut sugar. My go-to coconut sugar for this filling. You can swap it out for brown sugar or granulated sugar if you don't have coconut sugar on hand.
- Ground cinnamon. The star of the swirl so I highly recommend you use cinnamon in this cinnamon roll recipe!
Cream Cheese Frosting
- Cream cheese. Softened, so the frosting whips up smooth. I wouldn't recommend substituting it for anything else.
- Powdered sugar. Sweetens the icing without it being grainy. I don't recommend substitutions for this ingredient.
- Milk. You can use any milk you have on hand. Add a splash more for a thinner, drizzly frosting.
- Vanilla extract. Classic add-in for baked goods and in the frosting. You can also use vanilla bean paste if you want a stronger vanilla flavor.
Cottage Cheese Cinnamon Rolls Step-by-Step Instructions
1. Hydrate the psyllium husk. In a small bowl, combine the whole psyllium husk flakes with 2 tablespoons of milk. Let the mixture to sit for 5–10 minutes until thickened.
2. Preheat the oven. Preheat your oven to 350°F. Lightly grease a baking dish and set aside.
3. Prepare the dry ingredients. In a large mixing bowl, whisk together the gluten-free flour, blended protein oatmeal, baking powder, instant vanilla pudding mix, and salt.
4. Blend the cottage cheese. Add the cottage cheese to a food processor and blend until completely smooth and creamy.
5. Combine the wet and dry ingredients. Add the blended cottage cheese, hydrated psyllium mixture, and vanilla extract to the dry ingredients. Mix with a spatula until a shaggy dough begins to form, then gently bring the dough together with your hands.
6. Rest the dough. Let the dough to rest for 10–15 minutes so the gluten-free flours and psyllium can fully hydrate. The dough should be soft, slightly tacky, and easy to handle.
7. Roll out the dough. Transfer the dough to a lightly floured sheet of parchment paper. Lightly flour the top and use a rolling pin to roll it into a rectangle approximately ¼-inch thick.
8. Prepare the cinnamon sugar filling. Soften butter (almost melted) in a small bowl, then combine the coconut sugar and cinnamon in the bowl. Spread evenly along the dough.
9. Roll and slice. Starting from one of the long sides, carefully roll the dough into a log, using the parchment paper to help guide it if necessary. Slice into 8 evenly sized cinnamon rolls using a sharp knife.
10. Bake the cinnamon rolls. Arrange the rolls in the prepared baking dish, leaving a little space between each one. Bake for approximately 25–35 minutes, or until the rolls are puffed, lightly golden, and cooked through.
11. Prepare the cream cheese frosting. While the rolls bake, combine the softened cream cheese, powdered sugar, 2 tablespoons of milk, and vanilla extract in a mixing bowl. Beat with a hand mixer until smooth and creamy.
12. Frost and serve. Allow the cinnamon rolls to cool slightly before spreading the cream cheese frosting over the top. Serve warm and enjoy!
Gluten Free Cinnamon Rolls Expert Tips & Tricks
- Whip the cottage cheese thoroughly. Blend the cottage cheese in the food processor (or a high-powered blender) until no visible curds remain so it mixes right into the dough.
- Don't skip the rest. Those 10 to 15 minutes let the gluten free flours soak up the moisture, and the dough gets much easier to handle.
- Soften the butter (a lot). Almost melted butter spreads easily without tearing the gluten free dough (which is softer than regular gluten-full bread doughs).
- Use a sharp knife. A clean slice keeps the swirls intact instead of squishing them.
- Make them for a crowd. These are best the day they're baked, so they're perfect for a weekend brunch or holiday breakfast.
- Give the psyllium its full 5 to 10 minutes. It should look thick and gel-like before it goes in (picture below). This is what keeps the dough from cracking when you roll it up.
GF Cottage Cheese Cinnamon Rolls FAQs
Do I need a food processor to blend the cottage cheese?
A food processor, high-speed blender, or immersion blender will all work to whip the cottage cheese smooth.
Can I use brown sugar instead of coconut sugar in the cinnamon roll filling?
Yes! Light or dark brown sugar can replace the coconut sugar one-for-one in the filling. I like using coconut sugar since it is less refined sugar but brown sugar is great if you want that classic cinnamon roll taste.
What is protein oatmeal, and can I substitute it?
Protein oatmeal is oats with added protein- I recommend using Bob’s Red Mill Protein Oats. You can swap in regular rolled oats blended into fine flour instead. The cinnamon rolls will be a little lower in protein but still delicious. And if you need it to be gluten-free, make sure your protein oatmeal is certified gluten-free.
Can I use psyllium husk powder instead of whole flakes?
I tested this cinnamon roll recipe with whole psyllium husk flakes. Powder absorbs more liquid, so it isn't a one-for-one swap and can make the dough dry.
How to Store & Reheat These Gluten Free Cinnamon Rolls
These cottage cheese cinnamon rolls are best served fresh (like other gluten free cinnamon rolls) so I highly recommend you actually enjoy these the day you bake them. If you don't finish these cinnamon rolls, you can store them in an airtight container in the fridge for 2 additional days. You can reheat them in the microwave for 15-30 seconds at a time until the temperature you want. Note: if you warm them up in the microwave too long, they will get really chewy and dense.
If you loved these cottage cheese cinnamon rolls, you might also enjoy...
- Cinnamon Roll Baked Protein Oatmeal
- Paleo Gluten Free No Yeast Cinnamon Rolls
- GF Pumpkin Cottage Cheese Cinnamon Rolls
- Gluten Free Blueberry Cottage Cheese Protein Muffins
- Protein GF Banana Cottage Cheese Muffins
- Gluten Free Blueberry Oatmeal Protein Pancakes
- Freezer-Friendly Pumpkin Cottage Cheese Muffins with Cream Cheese Frosting (GF)
- or any of these 25+ Easy Gluten Free Breakfast Ideas for Busy Mornings
Did you have a chance to make this recipe? If so, please leave me a 5 star rating and review below. I always love and appreciate hearing from you!
Gluten-Free Cottage Cheese Cinnamon Rolls (No Yeast)
Equipment
- Food Processor
- Baking dish
- Sharp Knife
- Mixing Bowls
Ingredients
For the Cinnamon Roll Dough
- 1 cup gluten-free 1:1 all-purpose flour with xanthan gum
- 1 cup gluten-free protein oatmeal blended into a fine flour
- 1 tablespoon baking powder
- 1 tablespoon instant vanilla pudding mix
- ½ teaspoon salt
- 1 ½ cups cottage cheese blended until completely smooth
- 1 teaspoon whole psyllium husk flakes
- 2 tablespoons milk
For the Cinnamon Sugar Filling
- 3 tablespoons butter softened almost melted
- ⅓ cup coconut sugar or brown sugar
- 2 teaspoons ground cinnamon
For the Cream Cheese Frosting
- 4 oz cream cheese softened
- 2 cups powdered sugar
- 2 tablespoons milk plus more as needed
- 1 tablespoon vanilla extract
Instructions
- Hydrate the psyllium husk. In a small bowl, combine the whole psyllium husk flakes with 2 tablespoons of milk. Allow the mixture to sit for 5–10 minutes until thickened while preparing the remaining ingredients.
- Preheat the oven. Preheat your oven to 350°F. Lightly grease a baking dish and set aside.
- Prepare the dry ingredients. In a large mixing bowl, whisk together the gluten-free flour, blended protein oatmeal, baking powder, instant vanilla pudding mix, and salt.
- Blend the cottage cheese. Add cottage cheese to a high-speed blender or food processor and blend until completely smooth and creamy.
- Combine the wet and dry ingredients. Add the blended cottage cheese, hydrated psyllium mixture, and vanilla extract to the dry ingredients. Mix with a spatula until a shaggy dough begins to form, then gently bring the dough together with your hands.
- Rest the dough. Allow the dough to rest for 10–15 minutes so the gluten-free flours and psyllium can fully hydrate. The dough should be soft, slightly tacky, and easy to handle. If it feels too dry, add additional milk, 1 teaspoon at a time. If it’s too sticky, add a little additional gluten-free flour.
- Roll out the dough. Transfer the dough to a lightly floured sheet of parchment paper. Lightly flour the top and use a rolling pin to roll it into a rectangle approximately ¼-inch thick.
- Prepare the cinnamon sugar filling. Soften butter in a small bowl, then combine the coconut sugar and ground cinnamon in the bowl mixing to combine. Spread evenly along the dough.
- Roll and slice. Starting from one of the long sides, carefully roll the dough into a log, using the parchment paper to help guide it if necessary. Slice into 8 evenly sized cinnamon rolls using a sharp knife.
- Bake the cinnamon rolls. Arrange the rolls in the prepared baking dish, leaving a little space between each one. Bake for approximately 25–35 minutes, or until the rolls are puffed, lightly golden, and cooked through.
- Prepare the cream cheese frosting. While the rolls bake, combine the softened cream cheese, powdered sugar, 2 tablespoons of milk, and vanilla extract in a mixing bowl. Beat with a hand mixer until smooth and creamy. Add additional milk as needed to reach your desired consistency.
- Frost and serve. Allow the cinnamon rolls to cool slightly before spreading the cream cheese frosting over the top. Serve warm and enjoy!
Leave a Reply