Cottage Cheese Cinnamon Roll Muffins Recipe – Quick & Simple

Let’s talk about breakfasts that make you feel like you’re sneaking dessert for morning meal. You know the ones — warm, gooey, fragrant with cinnamon, and somehow still kind of healthy? I’m talking about these cottage cheese cinnamon roll muffins. They’re the breakfast hero I didn’t know I needed until I accidentally invented them while trying to use up leftover cottage cheese. Spoiler: I’ve made them every week since.

Why These Muffins Are a Game-Changer

First off, let’s get real — cinnamon rolls are amazing, but they’re also a bit of a commitment. The dough, the rolling, the waiting, the frosting… it’s a project. These muffins? They’re the lazy-girl version of that cinnamon roll dream. Fluffy, tender, with a sweet swirl of cinnamon sugar, and a creamy cottage cheese base that adds protein and moisture without making them dense.

And yes, you read that right — cottage cheese. I know, it sounds odd. But trust me, it melts into the batter like a dream, giving these muffins a rich, tender crumb that’s almost like cake. Plus, it adds a nice protein boost. I’ve been known to eat two of these for breakfast and still feel full at 11 a.m. (No shame.)

What You’ll Need

Before we dive in, let’s gather our ingredients. I like to keep things simple and pantry-friendly. Here’s what you’ll need:

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 large egg
• 1 cup low-fat cottage cheese
• 1/4 cup milk
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla extract
• 1/4 cup cinnamon-sugar filling (mix 2 tablespoons sugar with 1/2 teaspoon cinnamon)
• 1/2 cup powdered sugar for glaze
• 2 tablespoons milk for glaze

Pro tip: If you’re out of cinnamon-sugar mix, just combine granulated sugar and cinnamon in a small bowl. It’s the same thing, and you’ll have it ready in seconds.

How to Make Cottage Cheese Cinnamon Roll Muffins

These muffins come together in under 30 minutes — perfect for busy mornings or weekend brunches. Here’s how to make them step by step.

1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.
3. In another bowl, beat the egg, then stir in the cottage cheese, milk, oil, and vanilla until smooth.
4. Pour the wet ingredients into the dry ingredients. Gently fold until just combined — don’t overmix. A few lumps are fine!
5. Scoop about 1/4 cup of batter into each muffin cup. Don’t fill them too full — they’ll rise.
6. Sprinkle 1 teaspoon of cinnamon-sugar filling over the top of each muffin. Then, use a knife to swirl it gently into the batter. This creates that beautiful cinnamon roll effect.
7. Bake for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack.
9. While they cool, whisk together powdered sugar and 2 tablespoons milk for the glaze. Drizzle over warm muffins.

That’s it! The kitchen will smell like a bakery, and you’ll have 12 soft, sweet, cinnamon-kissed muffins ready to go.

Pro Tips for the Best Muffins

Want to take these from good to *amazing*? Here are my top insider secrets:

• Use full-fat cottage cheese if you have it. It makes the muffins even more tender and rich. Low-fat works fine too — no judgment.
• Don’t overmix the batter. Overmixing = tough muffins. We want fluffy, not chewy.
• Swirl the cinnamon sugar gently. You don’t need to go deep — just a light swirl on top is enough to get that cinnamon roll look.
• Glaze while warm. The glaze sets faster on warm muffins and creates a beautiful, glossy finish.
• Store in an airtight container. They keep well for 3 days at room temp, or freeze for up to 2 months. Reheat in the microwave for 20 seconds.

Common Mistakes to Avoid

Even the best bakers make mistakes. Here’s what to watch out for:

Mistake #1: Overfilling the muffin cups. This leads to overflow and messy oven cleanup. Stick to 1/4 cup batter per cup.

Mistake #2: Using expired baking powder. It’s the difference between fluffy and flat. Test it by dropping a spoonful into hot water — if it fizzes, you’re good to go.

Mistake #3: Skipping the swirl. The cinnamon sugar is what makes these muffins feel like a cinnamon roll. Don’t skip it — even if you’re in a hurry.

Mistake #4: Overbaking. These muffins are done when a toothpick comes out clean. If you leave them in too long, they’ll dry out. Check at 20 minutes.

FAQs: Your Cottage Cheese Cinnamon Roll Muffin Questions Answered

Got questions? I’ve got answers. Here are the most common ones I get from readers.

Can I use Greek yogurt instead of cottage cheese?

Yes! Greek yogurt works great here. It’s a little tangier, but it adds moisture and protein just like cottage cheese. Use the same amount — 1 cup. The texture will be slightly denser, but still delicious.

Can I make these gluten-free?

Absolutely. Swap the all-purpose flour for a 1:1 gluten-free baking blend. I recommend one with xanthan gum already included. The texture might be a tiny bit more crumbly, but they’ll still be tasty.

Can I add nuts or raisins?

Of course! Chopped walnuts, pecans, or raisins are wonderful additions. Stir in 1/2 cup of your favorite mix-ins after combining the wet and dry ingredients. Just be careful not to overmix.

Why are my muffins dense?

Most likely, you overmixed the batter. When you stir wet and dry ingredients together, stop as soon as they’re combined. Overmixing develops gluten, which leads to toughness. Also, check your baking powder — expired leavening agents won’t rise properly.

Can I double the recipe?

Yes! Just use two muffin tins. Bake them side by side if your oven is big enough. If not, bake one batch, then the other. The second batch might need an extra minute or two — keep an eye on it.

Final Thoughts: A Sweet Start to Your Day

These cottage cheese cinnamon roll muffins are my go-to when I want something indulgent without the guilt. They’re perfect for breakfast, snack time, or even a post-dinner treat. I’ve served them to kids, parents, and picky eaters — and everyone raves.

Plus, they’re surprisingly easy to customize. Want them less sweet? Reduce the sugar. Want a cream cheese glaze? Go for it. Want to add a pinch of nutmeg? Why not?

So next time you’re staring at a tub of cottage cheese wondering what to do with it, remember: you’ve got a cinnamon roll muffin waiting to be born. And trust me — your taste buds will thank you.

Happy baking, and may your mornings be sweet.