Cottage Cheese Cinnamon Roll Bake
Easy Cottage Cheese Cinnamon Roll Bake with refrigerated cinnamon rolls baked into a creamy high protein custard and topped with classic icing — ready in 40 minutes.
Equipment
- 9x9 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 9x9-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
Tear cinnamon rolls into pieces for even custard absorption. Blend cottage cheese until smooth before mixing. Let the bake rest before adding icing so it forms a glaze instead of soaking in completely.