I started making this Cottage Cheese Cinnamon Roll Bake when I wanted all the flavor of cinnamon rolls without the heavy sugar crash afterward. Refrigerated cinnamon rolls get torn into pieces and baked into a creamy cottage cheese custard, so you get that gooey cinnamon roll flavor with a protein boost mixed right in.
What makes this cottage cheese cinnamon roll casserole different from regular baked cinnamon rolls is the custard layer. The cottage cheese blends into a smooth, creamy base that soaks into the dough as it bakes, so every bite is soft and a little custardy.
This is one of my favorite weekend breakfasts because it feels like dessert but actually keeps me full. The icing from the cinnamon roll package gets drizzled on top after baking for that classic finish.
Why You’ll Love This Recipe
This Cottage Cheese Cinnamon Roll Bake has that classic cinnamon roll flavor but with a higher protein content thanks to the cottage cheese.
It’s incredibly easy to make. One can of refrigerated cinnamon rolls, cottage cheese, eggs, and a few basics — that’s it.
The texture is soft and custardy throughout, almost like a cross between a cinnamon roll and a bread pudding.
This high protein cinnamon roll bake is great for feeding a group at brunch since one pan serves 6 to 8 people.
It reheats really well, which makes it perfect for meal prep breakfasts during the week.
About the Ingredients
Refrigerated Cinnamon Rolls
A standard can of refrigerated cinnamon rolls is the base of this Cottage Cheese Cinnamon Roll Bake. Tear each roll into 4 to 6 pieces so they bake evenly and soak up the custard. Save the icing packet for after baking.
Advertisements
Cottage Cheese
Full-fat cottage cheese blends into a smooth custard that adds protein and moisture without changing the flavor much. Blend it until smooth before mixing with the eggs for the best texture in this cottage cheese cinnamon roll casserole.
Eggs
Three eggs help bind the custard and give the bake structure. Whisk them together with the blended cottage cheese until fully combined for a smooth, even mixture.
Advertisements
Milk
A small amount of milk thins the custard slightly so it spreads evenly over the torn cinnamon roll pieces. Whole milk gives the richest result, but 2% works fine too.
Cinnamon and Vanilla
A little extra cinnamon and vanilla extract mixed into the custard boosts the flavor of this high protein cinnamon roll bake beyond what’s already in the cinnamon rolls themselves.
Advertisements
Icing Packet
The icing that comes with the cinnamon rolls gets warmed slightly and drizzled over the top after baking. This is what ties everything back to the classic cinnamon roll flavor and look.
Tips and Tricks
Tear the cinnamon rolls into pieces rather than leaving them whole. This lets the custard soak in more evenly and gives you that bread pudding texture throughout.
Blend the cottage cheese until completely smooth before mixing it with the eggs. Lumps of cottage cheese will be noticeable in the finished bake.
Let the bake rest for 5 minutes after coming out of the oven before adding the icing. The icing melts into a glaze rather than just sitting on top.
Don’t skip greasing the baking dish well, since the custard can stick to the bottom as it bakes.
Advertisements
Pro Tips
Add a layer of chopped pecans or walnuts between the cinnamon roll pieces for extra crunch and flavor in this Cottage Cheese Cinnamon Roll Bake.
Sprinkle a little extra cinnamon sugar over the top before baking for a slightly crisp, caramelized top layer.
Warm the icing in the microwave for 10 to 15 seconds before drizzling so it spreads more easily and soaks in slightly.
For an extra protein boost, mix a scoop of vanilla protein powder into the custard mixture along with the milk.
Step-by-Step Instructions
- Preheat your oven to 350°F. Grease a 9×9-inch baking dish well with butter or cooking spray.
- Open a 12-oz can of refrigerated cinnamon rolls and set the icing packet aside. Tear each roll into 4 to 6 pieces.
- Scatter the torn cinnamon roll pieces evenly in the prepared baking dish.
- In a blender, blend 1 cup of full-fat cottage cheese until completely smooth.
- In a bowl, whisk together the blended cottage cheese, 3 eggs, ¼ cup of milk, ½ teaspoon of cinnamon, and ½ teaspoon of vanilla extract until combined.
- Pour the custard mixture evenly over the torn cinnamon roll pieces, making sure to coat everything.
- Bake for 25 to 30 minutes until the top is golden and the center is set.
- Let the bake rest for 5 minutes.
- Warm the icing packet for 10 to 15 seconds in the microwave and drizzle over the top before serving.
Variations
Apple cinnamon version: Fold in 1 cup of diced apples tossed with a little cinnamon before pouring the custard over the cinnamon roll pieces.
Pecan version: Add ½ cup of chopped pecans between the cinnamon roll pieces for extra crunch in this cottage cheese cinnamon roll casserole.
Berry version: Fold in a handful of fresh blueberries or raspberries for a fruity twist on this high protein cinnamon roll bake.
Extra protein version: Mix a scoop of vanilla protein powder into the custard along with the milk for an even bigger protein boost.
Chocolate chip version: Sprinkle mini chocolate chips over the torn cinnamon roll pieces before adding the custard for a sweeter variation.
How to Store
Store leftover Cottage Cheese Cinnamon Roll Bake covered in the refrigerator for up to 4 days.
Reheat individual portions in the microwave for 30 to 45 seconds, or warm the whole dish in a 325°F oven for about 10 minutes.
This bake freezes well too. Wrap individual portions tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I taste the cottage cheese in this Cottage Cheese Cinnamon Roll Bake?
No. Once blended and baked, the cottage cheese is completely undetectable. It just adds protein and a creamy, custardy texture to the bake.
Can I use homemade cinnamon roll dough instead of canned?
Yes. Use about 1 pound of homemade cinnamon roll dough, torn into similar-sized pieces, and follow the same baking instructions.
How much protein does this high protein cinnamon roll bake have per serving?
Each serving has approximately 10 to 12 grams of protein, which is significantly more than a regular cinnamon roll bake without cottage cheese.
Can I make this cottage cheese cinnamon roll casserole the night before?
Yes. Assemble everything except the icing, cover, and refrigerate overnight. Bake fresh in the morning and add the icing after baking.
Do I need to blend the cottage cheese?
Yes, blending is recommended for a smooth custard. Skipping this step will leave visible curds throughout the bake.
Can I use a different size baking dish?
Yes, but adjust the baking time accordingly. A larger dish will bake faster and a smaller, deeper dish will need more time.
Why is my Cottage Cheese Cinnamon Roll Bake soggy in the middle?
This usually means it needs more time in the oven. Bake until the center is set and no longer jiggles when you shake the pan.
Can I use low-fat cottage cheese?
Yes, low-fat cottage cheese works fine in this recipe, though the texture will be slightly less rich than with full-fat.
Cottage Cheese Cinnamon Roll Bake
Equipment
- 9×9 inch baking dish
- Blender
- mixing bowl
- whisk
Ingredients
Ingredients
- 12 oz refrigerated cinnamon rolls (1 can) icing packet reserved
- 1 cup full-fat cottage cheese blended smooth
- 3 large eggs
- 0.25 cup milk
- 0.5 tsp ground cinnamon
- 0.5 tsp vanilla extract
- butter or cooking spray for greasing the dish
Instructions
- Preheat the oven to 350°F. Grease a 9×9-inch baking dish well with butter or cooking spray.
- Open the can of refrigerated cinnamon rolls and set the icing packet aside. Tear each roll into 4 to 6 pieces.
- Scatter the torn cinnamon roll pieces evenly in the prepared baking dish.
- Blend the cottage cheese until completely smooth.
- In a bowl, whisk together the blended cottage cheese, eggs, milk, cinnamon, and vanilla extract until combined.
- Pour the custard mixture evenly over the torn cinnamon roll pieces, making sure to coat everything.
- Bake for 25 to 30 minutes until the top is golden and the center is set.
- Let the bake rest for 5 minutes.
- Warm the icing packet for 10 to 15 seconds in the microwave and drizzle over the top before serving.
Notes
Advertisements