MACRO-VERIFIED 16G PROTEIN

COTTAGE CHEESE CINNAMON ROLL BREAD
(MACRO-VERIFIED)

Protein

16G

Calories

285

Prep Time

30M

Bake Time

35M

Yield

Cottage Cheese Bread">Cottage cheese cinnamon roll bread combines the irresistible flavors of a cinnamon roll with the protein-packed benefits of cottage cheese in a stunning swirl bread that will make your kitchen smell like a bakery. This show-stopping loaf features a soft, cottage cheese-enriched dough filled with layers of cinnamon sugar and topped with a creamy cottage cheese glaze. Each slice delivers 16g of protein — unheard of for a cinnamon roll treat. The cottage cheese in the dough creates an incredibly tender, moist crumb that stays soft for days, while the cinnamon sugar filling caramelizes during baking for gooey, sweet perfection. This cottage cheese recipe is perfect for weekend baking projects, holiday mornings, or any time you want something special without completely blowing your macros. The cottage cheese glaze on top is a game-changer — blend cottage cheese with a touch of powdered sugar and vanilla for a high-protein frosting that rivals cream cheese icing. Pull-apart slices reveal beautiful cinnamon swirls that look bakery-worthy. Share this bread at brunch and watch your guests' eyes widen when you tell them the secret ingredient is cottage cheese. It's one of the most impressive cottage cheese recipes you can make. All nutrition data is verified using USDA FoodData Central for accuracy.

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INGREDIENTS

ingredient(s) swapped

Nutrition Facts

Updated with substitutions

10 servings per recipe

Serving size

1 cottage cheese recipes

Amount per serving

Calories

285

% Daily Value*

Total Fat 8g

10%

Total Carbohydrate 40g

15%

Dietary Fiber 2g

Total Sugars 14g

Protein 16g

32%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Verified using USDA FoodData Central

INSTRUCTIONS

Mix flour, yeast, sugar, and salt. Add cottage cheese, eggs, and softened butter. Knead 8 minutes until smooth.

Cover and let rise 60-75 minutes until doubled in size.

Roll dough into a large rectangle (about 40x30cm). Brush with melted butter, then sprinkle evenly with brown sugar and cinnamon.

Roll up tightly from the long side. Place seam-side down in a greased loaf pan. Cover and let rise 30 minutes.

Preheat oven to 175°C (350°F). Bake 30-35 minutes until golden. Tent with foil if browning too quickly.

Blend cottage cheese, powdered sugar, and vanilla until smooth. Drizzle over warm bread. Let cool 15 minutes before slicing.

TROUBLESHOOTING

My cottage cheese recipes are too dry

Try adding 1-2 tablespoons more liquid (milk, yogurt, or egg whites). Also ensure you're not over-measuring the protein powder - use the scoop and level method.

They didn't rise properly

Check your baking powder is fresh (test by adding to hot water - it should bubble vigorously). Also, don't overmix the batter as this can deflate the air bubbles.

The texture is rubbery

This usually means too much protein powder or overbaking. Reduce baking time by 2-3 minutes and check doneness with a toothpick.

SUBSTITUTIONS

Original	Substitute	Notes
Whey Protein	Casein, Plant Blend	May need +10ml liquid
Greek Yogurt	Cottage Cheese, Skyr	Blend smooth first
Egg Whites	Flax Egg, Aquafaba	For vegan option
Oat Flour	Almond Flour, Coconut Flour	Coconut: use 1/3 amount