I remember the first time I made this Cinnamon Roll Cottage Cheese Loaf — the house smelled like a bakery, but the recipe was fast and forgiving. It’s a tender, slightly tangy loaf that captures cinnamon-roll flavor without the fuss of rolling dough. People make it for weekend brunches, a comforting breakfast, or a portable snack that travels well. What makes it special is the cottage cheese: it keeps the crumb moist and adds protein so a slice feels substantial.

If you already enjoy cottage cheese for breakfast, you might like these quick cottage cheese breakfast ideas that use the same ingredient in new ways.

Why you’ll love this dish

This loaf hits a sweet spot between quick baking and classic cinnamon-roll flavor. It’s:

Faster than yeast-based cinnamon rolls — no rising or shaping.
Moist thanks to the cottage cheese, which means it stays fresh longer.
Kid-friendly and easy to slice for lunchboxes or picnics.
Flexible: tweak the sweetness or spice level to suit your taste.

Make it for Sunday brunch, an after-school snack, or holiday breakfast when you want cinnamon flavor without the labor of laminated dough.

How this recipe comes together

Step-by-step overview:

Preheat and prepare a loaf pan so the batter can go straight in.
Blend the wet ingredients (including cottage cheese) until mostly smooth to avoid large curds.
Whisk the dry ingredients separately to distribute the cinnamon and leaveners evenly.
Fold the dry into the wet gently — overmixing tightens the crumb.
Bake until a toothpick shows the center is set and the top is golden.
Cool briefly, then slice and serve warm or at room temperature.

What you’ll need

1 cup cottage cheese
2 cups all-purpose flour
1/4 cup granulated sugar
2 eggs, room temperature
1/4 cup melted butter
1 teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
Pinch of salt

Notes: If your cottage cheese has large curds and you prefer a smoother loaf, pulse it briefly in a blender or use an immersion blender before mixing. For lower sugar, reduce the granulated sugar by up to half and add a teaspoon of maple syrup if you’d like a different sweet note. For shopping tips and brands, check this short guide to buying cottage cheese at the supermarket.

Step-by-step instructions

Preheat the oven to 350°F (175°C). Grease a standard loaf pan and set it aside.
In a large bowl, whisk together the cottage cheese, granulated sugar, eggs, melted butter, and vanilla until mostly smooth — a few tiny curds are fine.
In another bowl, stir together the all-purpose flour, baking powder, baking soda, ground cinnamon, and a pinch of salt until evenly combined.
Add the dry ingredients to the wet mixture in batches, folding gently with a spatula until just combined. Don’t overmix; the batter should be thick but pourable.
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Tap the pan lightly on the counter to release any large air bubbles.
Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean and the top is lightly golden. If the top browns too quickly, tent it loosely with foil for the last 10–15 minutes.
Let the loaf cool in the pan for 10–15 minutes, then transfer to a wire rack. Slice when slightly cooled, and enjoy!

Best ways to enjoy it

Serve warm with a pat of butter or a drizzle of cream cheese glaze for a cinnamon-roll vibe.
Slice thin for breakfast alongside yogurt and fresh fruit, or thicker for an indulgent brunch plate.
Pair with coffee, chai, or a mildly sweet iced tea.
For a dessert, top slices with whipped cream and a dusting of cinnamon sugar.

How to store & freeze

Refrigerator: Wrap the cooled loaf tightly in plastic wrap or store in an airtight container for up to 3–4 days. Cottage cheese adds moisture, so the loaf stays soft.
Freezer: Slice first for easier thawing. Wrap individual slices in plastic and place in a freezer bag for up to 3 months. Thaw overnight in the refrigerator or gently warm in the microwave.
Reheating: Heat a slice for 10–15 seconds in the microwave or 5–7 minutes at 325°F in the oven to restore that just-baked texture.
Food safety: Because this loaf contains eggs and dairy, keep it refrigerated and do not leave at room temperature for more than two hours.

Helpful cooking tips

Room-temperature eggs mix more evenly and create a lighter crumb.
If you prefer a smoother texture, blend the cottage cheese before adding it to the batter.
Don’t overmix once flour is added — stir until just combined to avoid a tough loaf.
Use an oven thermometer if your oven runs hot or cold; accurate temperature helps the loaf bake evenly.
If the center bakes slower than the edges, lower the oven by 15–25°F and extend baking time by 5–10 minutes next time.

Creative twists

Swirl in a brown sugar–cinnamon layer: spoon half the batter, sprinkle a mix of 2 tbsp brown sugar + 1 tsp cinnamon, add remaining batter and swirl.
Add raisins, chopped pecans, or chopped apples to the batter for texture.
Swap half the all-purpose flour for whole wheat for a nuttier flavor — expect a slightly denser crumb.
Make it maple-cinnamon by replacing vanilla with 1 tsp maple extract and swapping some sugar for maple syrup.
For a gluten-free version, use a 1:1 gluten-free flour blend and check for doneness a little earlier.

Common questions

Q: Can I use low-fat or nonfat cottage cheese?
A: Yes. The loaf will still work, but expect a slightly less rich flavor and marginally different texture. Blending nonfat cottage cheese helps improve smoothness.

Q: Do I need to blend the cottage cheese first?
A: Not strictly, but if you don’t like visible curds, pulse it briefly. The batter will be smoother and the crumb more uniform.

Q: How do I know when the loaf is done?
A: A toothpick inserted in the center should come out clean or with a few moist crumbs. The top should be lightly golden. If it browns too quickly, tent with foil.

Q: Can I make this ahead for a party?
A: Yes. Bake, cool completely, then wrap and refrigerate up to 3 days or freeze slices for longer storage. Warm slices briefly before serving.

Q: Is this recipe suitable for kids’ lunches?
A: Definitely. It’s soft, mildly sweet, and portable. Pack a slice with fruit and a protein for a balanced lunch.

Conclusion

This Cinnamon Roll Cottage Cheese Loaf is a no-fuss way to enjoy cinnamon-roll flavor with less time and more protein. If you want to compare variations or see another take on this concept, check the Cinnamon Roll Cottage Cheese Bread recipe at Mayfield Dairy Farms for inspiration.

Cinnamon Roll Cottage Cheese Loaf

Author: amir_hassan
Total Time: 65 minutes
Yield: 8 servings
Diet: Vegetarian

Print Recipe

Description

A tender, slightly tangy loaf that captures cinnamon-roll flavor without the fuss of rolling dough, enriched with protein from cottage cheese.

Ingredients

1 cup cottage cheese
2 cups all-purpose flour
1/4 cup granulated sugar
2 eggs, room temperature
1/4 cup melted butter
1 teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
Pinch of salt

Instructions

Preheat the oven to 350°F (175°C). Grease a standard loaf pan and set it aside.
In a large bowl, whisk together the cottage cheese, granulated sugar, eggs, melted butter, and vanilla until mostly smooth.
In another bowl, stir together the flour, baking powder, baking soda, ground cinnamon, and a pinch of salt until evenly combined.
Add the dry ingredients to the wet mixture in batches, folding gently until just combined.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean and the top is lightly golden.
Let the loaf cool in the pan before slicing and serving warm or at room temperature.

Notes

If your cottage cheese has large curds, blend it briefly for a smoother loaf. For lower sugar, reduce sugar by half and add maple syrup for sweetness.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Breakfast
Method: Baking
Cuisine: American