High Protein Cottage Cheese Cinnamon Rolls | No Yeast, Cream Cheese Filling
Soft, fluffy cinnamon rolls with a creamy cheesecake-style centre — made from a simple blended cottage cheese dough. No yeast, no proofing and no refined sugar, just a high protein breakfast treat you can mix, roll and bake in under 40 minutes.
High protein cottage cheese cinnamon rolls — soft, fluffy and filled with a creamy cheesecake centre, no yeast required
Why You'll Love This Recipe
If you have been looking for high protein cinnamon rolls that are actually made with no yeast, no refined sugar and no protein powder, these cottage cheese cinnamon rolls are the ones to save. Blended cottage cheese creates a soft, pliable dough that rolls beautifully and bakes up fluffy, while a creamy cheesecake-style filling runs through every swirl. There is no long proofing and no waiting — you mix, roll and bake in well under 40 minutes.
The best part? They taste like a proper bakery cinnamon roll, not a diet version. The cottage cheese disappears completely into the dough, leaving a tender, protein-rich roll with warm cinnamon and a tangy cream cheese centre. If you love easy healthy breakfast bakes and cosy cinnamon recipes with a high-protein twist, this belongs in your weekend rotation.
Ingredients You'll Need
(Full measurements in the recipe card below)
- Cottage cheese — the secret protein engine. Blended smooth, it creates a soft, workable dough and disappears completely into the rolls. Full-fat or low-fat both work.
- All-purpose flour — gives the rolls structure and that classic soft, pull-apart crumb. Baking powder does the lifting, so there is no yeast and no proofing.
- Baking powder — the leavening that makes these rise fast without any yeast or resting time.
- Light cream cheese & Greek yogurt — whipped together for the creamy, tangy cheesecake-style filling and glaze, adding even more protein.
- Maple syrup & cinnamon — the warm, cosy cinnamon-swirl centre, naturally sweetened with no refined sugar.
- Powdered erythritol — sweetens the filling and glaze without sugar. Use any powdered sweetener you like.
- Vanilla & salt — round out and deepen the flavour of both the dough and the fillings.
- Melted butter or coconut oil — a little richness in the dough for tenderness; coconut oil keeps it dairy-lighter.
Ingredient Swaps and Substitutions
| Ingredient | Swap |
|---|---|
| All-purpose flour | A 1:1 gluten-free flour blend works; add a little extra if the dough feels wet. Wholewheat gives a heartier roll |
| Cream cheese | Dairy-free cream cheese, or extra thick Greek yogurt for a lighter filling |
| Powdered erythritol | Powdered monk fruit, or a little more maple syrup (reduce other liquid slightly) |
| Maple syrup | Honey, date syrup, or sugar-free maple syrup to keep sugar lowest |
| Cinnamon | Add cardamom or a pinch of nutmeg for a warm chai-spiced twist, or orange zest for brightness |
How to Make It — Step by Step
Prepare the Dough
Blend the cottage cheese until completely smooth. Whisk together the flour, baking powder and salt, then add the blended cottage cheese and melted butter. Mix to a shaggy dough, then knead gently for 1–2 minutes until smooth. If sticky, sprinkle in a little more flour. Don't over-knead or the rolls can become dense.
Make the Cream Cheese Filling
Beat the light cream cheese, Greek yogurt, powdered erythritol and vanilla together until smooth and creamy. Set aside.
Make the Cinnamon Filling
Mix the maple syrup, ground cinnamon and vanilla together into a smooth, spreadable paste.
Roll the Dough
Dust your work surface with flour and roll the dough into roughly an 8 × 10 inch rectangle, about ¼ inch thick.
Add the Fillings
Spread the cream cheese mixture evenly over the dough, leaving a small border around the edges. Drizzle or spread the cinnamon-maple mixture evenly on top.
Roll & Slice
Starting from the long side, roll the dough tightly into a log. Slice into 4 equal rolls using a sharp knife or unflavoured dental floss.
Bake
Place the rolls in a lightly greased baking dish and bake at 180°C (350°F) for 22–25 minutes, until lightly golden and cooked through.
Glaze & Serve
Mix 2 tbsp Greek yogurt, 1 tbsp light cream cheese, 1 tbsp powdered erythritol and a splash of vanilla. Let the rolls cool 5–10 minutes, then spread the glaze over the warm rolls so it stays creamy. Serve warm.
More High Protein Recipes
Tips for the Best Result
A fully smooth blend is what gives you a soft dough with no lumps and no cottage cheese texture in the finished rolls.
Leave a small border and go easy on the filling so it doesn't leak out during baking. A thin, even layer swirls best.
Unflavoured dental floss slides under the log and cuts clean rolls without squashing the spiral like a knife can.
Let the rolls cool 5–10 minutes before glazing so the topping stays creamy rather than melting completely into the rolls.
How to Store
Frequently Asked Questions
No — once it is blended smooth and baked into the dough, the cottage cheese disappears completely. You are left with a soft, tender cinnamon roll and no cottage cheese texture or flavour at all.
No yeast and no proofing. Baking powder does the lifting, so you can mix, roll and bake in one go — no waiting for the dough to rise.
No refined sugar — the cinnamon swirl is sweetened with maple syrup and the filling and glaze with powdered erythritol. Use sugar-free maple syrup to keep the sugar as low as possible.
No — the protein comes from the cottage cheese, Greek yogurt and cream cheese, so there is no chalky aftertaste and no powder needed.
Over-kneading is the usual cause. Knead just 1–2 minutes, only until the dough is smooth, and make sure your baking powder is fresh so the rolls rise properly.
Nutrition Per Serving
| Nutrient | Per Serving (1 of 4) |
|---|---|
| Calories | ~185 kcal |
| Protein | ~11g |
| Carbohydrates | ~24g |
| Fiber | ~1g |
| Fat | ~5g |
| Sugar | ~5g |
Calculated for 4 rolls using low-fat cottage cheese, light cream cheese and non-fat Greek yogurt. Protein, fiber and sugar will vary with the brands and sweetener you choose. Values are estimates.
Dough
Cinnamon Filling
Cream Cheese Filling
Optional Glaze
Instructions
- Blend the cottage cheese smooth. Whisk flour, baking powder and salt, add cottage cheese and melted butter, and knead gently 1–2 min to a smooth dough.
- Beat the cream cheese, Greek yogurt, erythritol and vanilla until creamy. Set aside.
- Mix the maple syrup, cinnamon and vanilla into a spreadable paste.
- Roll the dough into an 8 × 10 inch rectangle, about ¼ inch thick.
- Spread the cream cheese filling, leaving a border, then spread the cinnamon mixture on top.
- Roll tightly from the long side and slice into 4 rolls with a knife or floss.
- Bake at 180°C (350°F) for 22–25 min until golden.
- Cool 5–10 min, spread the glaze over the warm rolls, and serve.
▶ Watch Me Make It
See every step in action — blending the cottage cheese dough smooth, spreading the creamy cheesecake filling, swirling in the cinnamon, and baking the rolls golden, with no yeast, no proofing and no refined sugar.
MasterChef India contestant turned healthy baking creator. I specialise in eggless, no-oven, and high protein recipes made with real ingredients — no protein powder, no shortcuts. Subscribe on YouTube for a new recipe every week!
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