Soft Cottage Cheese Cinnamon Rolls (Higher Protein)
, Makes 8 rolls
Tender cinnamon rolls with a cottage cheese dough, no yeast or rising, topped with cream cheese icing.
| prepPreheat oven to 350°F / 175°C | ||||||
| prepGrease an 8- or 9-inch / 20-23 cm round cake pan | ||||||
| 450 g cottage cheese, strained | Strain & blend cottage cheese smooth | Stir in cheese, butter & vanilla; knead | Roll out to 10×14 in / 25×35 cm | Spread, roll, cut 8, pan them | Bake 350°F / 175°C, 20-23 min | Cool 5-10 min, ice, serve warm |
| 250 g all-purpose flour | Whisk flour, baking powder & salt | |||||
| 1 Tbsp + 1 tsp baking powder | ||||||
| 1/2 tsp salt | ||||||
| 30 g unsalted butter, melted | ||||||
| 1 tsp vanilla extract | ||||||
| 8 g flour, for dusting | ||||||
| 55 g unsalted butter, softened | Stir butter, sugar & cinnamon paste | |||||
| 70 g brown sugar, lightly packed | ||||||
| 1 Tbsp cinnamon | ||||||
| 150 g whipped cream cheese (115 g) | Stir cream cheese & powdered sugar | |||||
| 1/3 cup + 55 g powdered sugar | ||||||
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