Cottage Cheese Cinnamon Roll Biscuits

Today I want to show you how to make easy cottage cheese cinnamon roll biscuits. They give you all the flavor of traditional cinnamon rolls without any waiting for yeast dough to rise.

The secret here is blending cottage cheese right into the dough. It keeps the biscuits soft and moist on the inside while the outside bakes up lightly golden.

You also use a little bit of the blended cottage cheese in the icing. It creates a smooth and creamy topping that cuts through the rich sugar without feeling too heavy.

Everything comes together in one bowl, and you can have warm rolls on the table in under an hour.

I think you will love how fast and simple this recipe is for an easy weekend breakfast.

Why I Love This Recipe

No Yeast Needed – You skip all the rising time and get warm cinnamon rolls on the table in under an hour.

Ultra Flaky Layers – Grating frozen butter directly into the flour creates tall, tender biscuit layers that melt in your mouth.

Gooey Brown Sugar Centers – Each roll packs a generous swirl of melted butter, fragrant cinnamon, and rich caramel-like brown sugar.

Tastes Like Cream Cheese Frosting – Blended cottage cheese gives the sweet icing a tangy flavor that tastes just like bakery glaze.

The Ingredients

For the Dough

• 2 1/2 cups All-Purpose Flour
• 2 tbsp Granulated Sugar
• 1 tbsp Baking Powder
• 1/2 tsp Baking Soda
• 3/4 tsp Salt
• 1/2 cup Unsalted Butter, Frozen
• 1 1/4 cups Full Fat Cottage Cheese
• 1 tsp Vanilla Extract
• 2-3 tbsp Cold Milk

For the Filling

• 4 tbsp Unsalted Butter, Very Soft
• 2/3 cup Light Brown Sugar
• 1 tbsp Ground Cinnamon

For the Cottage Cheese Icing

• 1/3 cup Full Fat Cottage Cheese
• 1 1/4 cups Powdered Sugar
• 1 tbsp Unsalted Butter, Melted
• 1/2 tsp Vanilla Extract

How to Make This Recipe

Step 1

Preheat the oven to 400°F and grease a 9-inch round cake pan. Blend all of the cottage cheese (both the dough and icing amounts) until completely smooth. Transfer 1/3 cup to a small bowl for the icing and refrigerate it, then stir the vanilla into the remaining cottage cheese.

Step 2

Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl. Grate the frozen butter into the flour on the large holes of a box grater and toss to coat every shred.

Step 3

Add the vanilla cottage cheese and stir with a fork until a shaggy dough forms, adding milk 1 tablespoon at a time only if needed. Turn it onto a floured surface and knead gently 4-5 times, just until it holds together.

Step 4

Roll the dough into a 10×14-inch rectangle. Spread the soft butter all over the surface, then mix the brown sugar and cinnamon and sprinkle it evenly on top, pressing lightly so it sticks.

Step 5

Starting from a long side, roll the dough up snugly into a log and pinch the seam closed. Slice it into 10 even rolls with a bench scraper or unflavored dental floss and arrange them cut side up in the pan.

Step 6

Bake for 20-24 minutes, until golden brown and the center roll is cooked through. Let them cool in the pan for 10 minutes.

Step 7

Whisk the reserved blended cottage cheese with the powdered sugar, melted butter and vanilla until thick, smooth and glossy. Spread the icing over the warm rolls so it melts into every swirl, and serve.

Quick Tips

Blend the Cottage Cheese Until Silky

Make sure you blend the cottage cheese in a blender or food processor until no curds remain. It should look completely smooth, just like sour cream, before you add it to your dough and icing.

Any leftover lumps will show up as visible specks in your icing and create uneven pockets of moisture in the dough. Taking an extra minute to get it thoroughly smooth makes a huge difference in the final texture.

Keep the Butter Completely Frozen

Put your stick of butter in the freezer for at least thirty minutes before you start. Cold butter is the secret to creating light, flaky biscuit layers while the rolls bake in the oven.

I recommend dipping the cold end of the butter stick into your flour bowl as you grate it. This keeps the shreds coated and stops them from sticking together or melting from the heat of your hands.

Do Not Overwork the Dough

Because this is a biscuit dough, you do not want to knead it like regular bread. You only need to fold it gently four or five times until the loose flour is picked up.

You will get the best results if you handle it as little as possible. Working the dough too much will activate the gluten and make your rolls turn out dense instead of tender and fluffy.

More Favorites

• Cottage Cheese Apple Cinnamon Oat Bars
• Cottage Cheese Cinnamon Sugar Donut Bites
• Cottage Cheese Cinnamon Swirl Bread
• Cottage Cheese Cranberry Orange Scones
• Cottage Cheese Protein Cinnamon Roll Cheesecake Bars

Quick Answers

Do I really need to blend the cottage cheese first?

Yes, blending creates a smooth texture that mixes easily into the dry ingredients without leaving curds in your dough.

It also gives the sweet icing a silky finish so it looks and tastes just like a bakery glaze.