Cottage Cheese Cinnamon Crescent Rolls

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!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 15

Total Time 35

Servings

Calories 89kcal

Author Tonia Larson

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.

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