These cottage cheese cinnamon crescent rolls are made with an easy no-yeast dough and filled with buttery cinnamon sugar. Perfect for breakfast and coffee!
These cottage cheese cinnamon crescent rolls are like cinnamon rolls in crescent form. They are soft, puffy, and so delicious! Plus, they include protein from cottage cheese in the dough.
Tonia’s Notes
I love having something sweet with my coffee, so while testing all my cottage cheese recipes and working with the dough, I had to try it for a pastry.
This one was a little harder to get just right. It’s a tricky balance between getting the moist, sticky dough to fully bake while keeping enough butter, sugar, and cinnamon inside. But after lots of delicious testing (yes, we enjoyed all of the versions), I got the balance of ingredients just right! Adding a teaspoon of flour to the filling thickens it slightly so the dough in the center bakes through completely.
How To Make Cottage Cheese Cinnamon Crescent Rolls
Cottage Cheese
Blend cottage cheese and vanilla extract in a mini food processor until smooth, then let it sit for 10 minutes.
No-Yeast Dough
Combine the flour, powdered sugar, and baking powder in a bowl. Add the blended cottage cheese and mix until a rough dough forms. Transfer the dough to a floured surface, shape it into a ball, and divide it into two pieces.
Cinnamon Sugar Filling
Combine the brown sugar, ground cinnamon, and a teaspoon of all-purpose flour in a small bowl. Set it aside for later.
Form Crescents
Roll one piece of the dough into a large circle about 10 inches wide. Spread 1/2 tablespoon of softened butter over the dough circle and sprinkle with half of the cinnamon sugar filling mixture. Gently press the topping down. Cut the dough into eight wedges. Roll each wedge up from the wide end. Gently pinch the tip of the crescent to help it stay in place, then place it on a parchment-lined baking sheet with the tip on the bottom. Repeat with the remaining piece of dough.
Toppings
Brush with beaten egg white and sprinkle with coarse sugar.
Bake and Garnish
Bake at 350˚F for 15-18 minutes. Dust with powdered sugar.
Recipe Tips
- Make Ahead: The no-yeast dough can be prepared ahead of time. After mixing, store it in an airtight container in the fridge and use it within 24 hours. Let it sit at room temperature for 20-30 minutes before rolling it out.
- Storage: Store the leftover cinnamon cottage cheese crescents in an airtight container at room temperature for 2-3 days or in the freezer for up to 30 days.
- Toppings: You can also drizzle the cottage cheese cinnamon crescents with a simple powdered sugar glaze instead of dusting them with powdered sugar.
More Cottage Cheese Recipes
- Cottage Cheese Pretzel Bites
- Cottage Cheese Bagels
- Focaccia With Cottage Cheese Dough
- Cottage Cheese Cheesy Bread
Cottage Cheese Cinnamon Crescent Rolls
Video
Ingredients
Dough
- 1 cup cottage cheese 4% small curd
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 3 tablespoons powdered sugar
- 2 ¼ teaspoons baking powder
Toppings
- 1 tablespoon butter softened
- ¼ cup brown sugar
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon all-purpose flour
- 1 egg white beaten
- 1 tablespoon coarse sugar
- 1 tablespoon powdered sugar
Instructions
- Preheat the oven to 350˚F. Process the cottage cheese and vanilla extract in a mini food processor until smooth, then let it rest for 10 minutes.
- Combine the flour, powdered sugar, and baking powder in a bowl. Add the blended cottage cheese and mix until a rough dough forms. Transfer the dough to a floured surface, shape it into a ball, and divide it into two pieces.
- To prepare the cinnamon sugar filling, combine the brown sugar, ground cinnamon, and 1 teaspoon all-purpose flour in a small bowl. Set aside.
- Roll one piece of the dough into a large circle about 10 inches wide. Spread 1/2 tablespoon of softened butter over the dough circle and sprinkle with half of the cinnamon sugar filling mixture. Gently press the topping down. Cut the dough into eight wedges. Roll each wedge up from the wide end. Gently pinch the tip of the crescent to help it stay in place, then place it on a parchment-lined baking sheet with the tip on the bottom. Repeat with the remaining piece of dough.
- Brush with beaten egg white and sprinkle with coarse sugar.
- Bake at 350˚F for 15-18 minutes. Dust with powdered sugar.
