Pumpkin Cottage Cheese Cinnamon Rolls
These Pumpkin Cottage Cheese Cinnamon Rolls are soft, gluten-free, and high in protein. They're made with blended cottage cheese, pumpkin puree, and protein oats. There's no yeast and no rise time, and a tangy cream cheese icing goes on top.
Equipment
- Mixing Bowls
- Whisk
- Food Processor
- Silicone Spatula
- Rolling Pin
- Parchment Paper
- Baking dish
Ingredients
For the gluten free pumpkin dough
- 1 cup gluten-free all-purpose flour
- 1 cup protein oatmeal blended into a fine flour
- 1 tablespoon baking powder
- 1 tablespoon instant vanilla pudding mix sugar-free if desired
- ½ teaspoon salt
- 1 ½ cups cottage cheese blended until completely smooth
- ⅓ cup pumpkin puree
For the cinnamon filling
- 3 tablespoons butter softened
- ⅓ cup coconut sugar
- 2 teaspoons pumpkin pie spice
For the cream cheese icing
- 4 oz cream cheese softened
- 4 cup powdered sugar
- 1 tablespoon milk
- 1 tablespoon vanilla extract
Instructions
- Preheat oven. Preheat oven to 350F. Grease a baking dish and set aside.
- Prepare the dough. In a large mixing bowl, whisk together the gluten-free flour, blended protein oatmeal, baking powder, vanilla pudding mix, and salt.
- Add the wet ingredients. Add the blended cottage cheese and pumpkin puree. Mix with a spatula until a shaggy dough begins to form, then use your hands to gently bring the dough together. If the dough feels very sticky, add a small amount of additional gluten-free flour as needed.
- Roll out the dough. Transfer the dough to a generously floured work surface. Lightly flour the top of the dough and roll it into a rectangle, approximately ¼-inch thick. Note: the dough may be a touch sticky, but you’ll add a bit more flour as you roll the dough out which should help. If you find it is much too sticky to roll out, add a bit more gluten free flour 1 tablespoon at a time.
- Add the filling. Spread the softened butter evenly over the dough. In a small bowl, mix together the coconut sugar and pumpkin pie spice, then sprinkle the mixture evenly over the butter.
- Roll and slice. Starting from one of the long sides, gently roll the dough into a log. Slice into evenly sized cinnamon rolls.
- Bake. Arrange the rolls in a greased baking dish, leaving a little space between each one. Bake 25-35 mins until puffed, lightly golden, and cooked through.
- Make the icing. While the cinnamon rolls bake, add the softened cream cheese, powdered sugar, milk, and vanilla to a bowl. Whisk or beat until smooth and creamy. Add an extra splash of milk if you prefer a thinner icing.
- Finish and serve. Allow the cinnamon rolls to cool slightly before spreading or drizzling the cream cheese icing over the top. Serve warm.
Notes
- Whip the cottage cheese thoroughly. Run your food processor until no visible curds remain. A smooth consistency blends seamlessly into the wet ingredients.
- Soften the butter. When making the cinnamon sugar filling, ensure your butter is VERY soft. This way you will be able to very easily spread it along the dough.
- Line or flour on counter before rolling dough. Before you roll out the dough, line your surface with parchment paper (or flour the counter top lightly). This way you have much more control over the dough while rolling without it sticking to the countertop. Note: the dough may be a touch sticky, but you’ll add a bit more flour as you roll the dough out which should help. If you find it is much too sticky to roll out, add a bit more gluten free flour 1 tablespoon at a time.
Tried this recipe?Mention @prettydeliciouslife or tag #PDLrecipes!