Gluten-Free Cottage Cheese Cinnamon Rolls (No Yeast)
These easy No Yeast Gluten Free Cottage Cheese Cinnamon Rolls are fluffy, tender, and packed with protein. Made with cottage cheese, coconut sugar, and cinnamon, they're a simple gluten free dessert for when the cinnamon roll craving hits.
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!
Notes
Storage: These cinnamon rolls are best enjoyed fresh while still warm. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave in short 10–15 second intervals until warmed through.
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