These Cloud Cinnamon Rolls with Cottage Cheese are soft, fluffy, and full of warm cinnamon flavor, with a buttery cinnamon swirl and creamy cream cheese glaze. And the best part? Each roll has just 86 calories and 3g carbs! They’re made without flour or yeast, so there’s no kneading, rolling, or waiting for dough to rise.
I’ve been having so much fun experimenting with cottage cheese recipes lately, and if you’ve tried my Cottage Cheese Blueberry Cloud Bread, you already know how fluffy this combination can get!
That’s actually what inspired me to try a cinnamon roll version. I love a good cinnamon roll, especially with a little cream cheese glaze on top, so I thought, why not give that same cloud-like texture a cozy cinnamon twist?
And I’m not exaggerating when I say I’ve been obsessed with these! I’ve made them every single day for the past week, and I’m still not tired of them. They’re not thick and doughy like traditional cinnamon rolls. Instead, they’re light, airy, and so good slightly warm, when the cream cheese glaze starts to melt into that cinnamon butter. Perfect with my morning coffee!
Why You’ll Love These Cottage Cheese Cinnamon Rolls
- No kneading or rising. Forget about working with yeast dough. Just blend, whip, fold, and bake!
- Light and fluffy. They have a soft, delicate texture that’s completely different from traditional cinnamon rolls.
- Made with simple ingredients. You probably already have most of them in your kitchen.
- Perfect for a small batch. This recipe makes six individual cinnamon rolls.
- Great for breakfast or brunch. Especially when you want something sweet to enjoy with your morning coffee.
Ingredients You’ll Need
You only need a few basic ingredients to make these fluffy cottage cheese cinnamon rolls.
For the Cloud Cinnamon Rolls
- Eggs: You’ll need 3 large eggs, separated. The whipped egg whites give the rolls their light, airy texture.
- Cottage Cheese: Use ½ cup of full-fat or 2% cottage cheese. I prefer full-fat for a slightly richer texture. Drain it first if there’s excess liquid.
- Cornstarch: Just 1 tablespoon helps the rolls hold their shape as they bake.
- Cream of Tartar: Helps stabilize the egg whites so they stay fluffy.
- Baking Powder: ½ teaspoon gives the rolls a little extra lift as they bake.
- Cinnamon: Enhances the flavor of the rolls and adds a warm, sweet cinnamon taste.
- Powdered Sweetener: I like using a powdered monk fruit sweetener blend because it mixes smoothly into the batter. Check the sweetness equivalence on your package, since different sweeteners aren’t always equally sweet.
- Vanilla Extract: Gives the rolls a lovely hint of vanilla.
For the Cinnamon Swirl
- Unsalted Butter: Make sure it’s softened so you can easily mix it with the cinnamon and sweetener.
- Brown Sugar Substitute: Adds sweetness to the cinnamon swirl. You can also use your favorite granulated sweetener.
- Ground Cinnamon: Gives the buttery swirl its warm cinnamon flavor.
For the Cream Cheese Glaze
- Light Cream Cheese: Creates that classic creamy cinnamon roll topping.
- Powdered Sweetener: Keeps the glaze sweet and smooth.
- Milk: Just enough to make the glaze easy to drizzle.
- Vanilla Extract: Adds a little extra flavor.
How to Make Cloud Cinnamon Rolls
These flourless cinnamon rolls are easier to make than traditional ones. There’s no dough to knead or roll out, and no waiting for yeast to rise.
Step 1: Prepare Your Oven
Preheat your oven to 300°F (150°C) and line a large baking sheet with parchment paper.
Step 2: Blend the Cottage Cheese Mixture
Separate the eggs into two bowls.
Add the egg yolks, cottage cheese, cornstarch, ½ teaspoon baking powder, powdered sweetener, cinnamon, and vanilla extract to a blender.
Blend until completely smooth and creamy, with no visible cottage cheese lumps.
Step 3: Whip the Egg Whites
Add the cream of tartar to the egg whites and beat with a hand mixer until stiff peaks form.
The whites should hold their shape when you lift the beaters. This is what makes the rolls so fluffy!
Step 4: Fold Everything Together
Gently fold one-third of the whipped egg whites into the cottage cheese mixture.
Add the remaining whites in two batches, folding carefully with a spatula.
The batter should stay light and airy, so take your time and avoid overmixing.
Step 5: Shape the Rolls
Spoon the batter into six equal mounds on your prepared baking sheet. Gently shape each one into a thick, round cloud roll, leaving plenty of space between them.
Don’t flatten the batter too much. You want to keep as much air in it as possible so the rolls bake up light and fluffy.
My tip: I baked four rolls first because my baking sheet was a little small, then made the remaining two in a second batch. If you have a large enough baking sheet, I recommend baking all six at once so the whipped batter doesn’t have to sit while the first batch bakes.
Step 6: Add the Cinnamon Swirl
Mix the softened butter, sweetener, and cinnamon until you have a smooth paste.
Mix the softened butter, brown sugar substitute, and cinnamon until you have a smooth paste.
Spoon about 1 teaspoon of the cinnamon butter mixture over each cloud roll, gently spreading it in a swirl pattern. Try not to press into the batter because you don’t want to flatten those fluffy little mounds.
Step 7: Bake
Bake for 25–30 minutes, until the rolls are lightly golden, puffed, and set in the center.
Try not to open the oven during the first 20 minutes.
Let them cool for 5–10 minutes before adding the glaze. The rolls may deflate slightly as they cool, which is normal for this type of batter.
Step 8: Make the Cream Cheese Glaze
Whisk together the softened cream cheese, powdered sweetener, and vanilla.
Add the milk a little at a time, and mix until smooth and easy to drizzle.
Drizzle over the slightly warm rolls and enjoy!
My Tips for the Fluffiest Cinnamon Rolls
After working with cloud-style batters, I’ve found that the little details really make a difference.
- Start with a clean bowl. Even a little grease or egg yolk can stop the egg whites from whipping properly.
- Drain watery cottage cheese. You want a creamy mixture, not a runny batter.
- Don’t overmix. Once the whipped whites are folded in, the batter should still look airy.
- Keep the cinnamon swirl light. A thick layer of butter can weigh down the delicate rolls.
- Don’t overbake. Remove them when they’re lightly golden and set. Baking too long can make them dry.
FAQs
Can I Replace Cream of Tartar?
I recommend using cream of tartar for the best results. It helps stabilize the whipped egg whites, which is especially important in this recipe because the batter relies on those fluffy whites for its light texture.
Lemon juice or white vinegar can also help stabilize egg whites, but I haven’t tested either substitution in these exact cloud cinnamon rolls, so I can’t promise the same results.
I also experimented with xanthan gum, but I didn’t notice enough of an improvement to make it worth adding.
Do Cloud Cinnamon Rolls Taste Like Cottage Cheese?
Not really! Once everything is blended and baked, the cottage cheese flavor is very mild.
What stands out is the cinnamon, vanilla, and slightly tangy cream cheese glaze.
The texture is what makes these rolls different. They’re not dense or chewy like regular cinnamon rolls. Instead, they’re soft, airy, and delicate, almost like cloud bread with a cinnamon roll twist.
And those golden edges with the butter cinnamon swirl? Definitely my favorite part!
Why Did My Cloud Cinnamon Rolls Deflate?
A little deflation is completely normal! These rolls get most of their fluffy texture from whipped egg whites, so they naturally settle a bit as they cool.
If yours flatten a lot, make sure you’re whipping the egg whites to stiff peaks and folding them gently into the cottage cheese mixture. Try not to overmix or flatten the batter when shaping the rolls.
Also, avoid opening the oven during the first 20 minutes of baking. The rolls need time to set before you check on them.
How to Store Cloud Cinnamon Rolls
These rolls are best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 3 days.
I recommend keeping the glaze separate and adding it just before serving.
To reheat, warm the rolls gently in a low oven until heated through. They may lose a little of their fluffiness after refrigeration, but they’ll still taste delicious.
More Cottage Cheese Recipes to Try
If you enjoyed these fluffy cinnamon rolls, here are a few more cottage cheese recipes you’ll love:
- Cottage Cheese Blueberry Cloud Bread – Light, fluffy, and filled with juicy blueberries. Another fun way to enjoy that cloud-like texture!
- Cottage Cheese Pancakes – Soft, fluffy pancakes that make breakfast feel extra special.
- Pumpkin Protein Cheesecake for Two – Creamy individual cheesecakes filled with cozy pumpkin spice flavor.
And if you try these Cloud Cinnamon Rolls with Cottage Cheese, let me know what you think! I especially love them when they’re slightly warm, with the cream cheese glaze just starting to melt into the cinnamon swirl.
Are you someone who loves a little drizzle of glaze, or do you go all in with an extra spoonful?
Cloud Cinnamon Rolls with Cottage Cheese
Description
Ingredients
Cloud Cinnamon Rolls
- 3 large eggs separated
- ½ cup cottage cheese full-fat or 2%, drained if watery
- 1 tablespoon cornstarch
- ½ teaspoon baking powder
- ¼ teaspoon cream of tartar
- 1 tablespoon powdered sweetener
- 1 teaspoon vanilla extract
- 1/2 tsp cinnamon
Cinnamon Swirl
- 1 tablespoon unsalted butter softened
- 1 tablespoon brown sugar substitute or granulated sweetener
- 1½ teaspoons ground cinnamon
Cream Cheese Glaze
- 2 tablespoons light cream cheese softened
- 1 tablespoon powdered sweetener
- 1–2 tsp milk as needed
- ¼ teaspoon vanilla extract
Instructions
- Preheat the oven. Preheat to 300°F (150°C) and line a large baking sheet with parchment paper.
- Separate the eggs. Place the egg whites and yolks in separate bowls, making sure no yolk gets into the whites.
- Blend the cottage cheese mixture. Add the egg yolks, cottage cheese, cornstarch, baking powder, cinnamon, powdered sweetener, and vanilla extract to a blender. Blend until completely smooth and creamy, with no visible cottage cheese lumps.
- Whip the egg whites. Add the cream of tartar to the egg whites and beat with a hand mixer until stiff peaks form.
- Fold the batter. Gently fold one-third of the whipped egg whites into the cottage cheese mixture. Add the remaining whites in two batches, folding carefully until combined.
- Shape the rolls. Divide the batter into six mounds on the prepared baking sheet.
- Make the cinnamon swirl. Mix the softened butter, sweetener, and cinnamon into a smooth paste. Spoon a little of the cinnamon mixture over each cloud roll, about 1 teaspoon per roll.
- Bake. Bake for 25–30 minutes, until lightly golden and set in the center. Avoid opening the oven during the first 20 minutes.
- Cool. Let the rolls cool on the baking sheet for 5–10 minutes.
- Prepare the glaze. Whisk together the softened cream cheese, powdered sweetener, and vanilla. Add milk gradually until smooth and easy to drizzle.
- Serve. Drizzle the glaze over the slightly warm rolls and enjoy!
Video
Notes
- Use thick cottage cheese and drain any excess liquid before blending.
- Whip the egg whites until stiff and fold them gently to keep the batter airy.
- These rolls have a delicate, cloud-bread-like texture, not the chewy texture of traditional cinnamon rolls.
- A little deflation after baking is normal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days, preferably without the glaze.
Nutrition information is shared to make meal planning easier. Values are estimates and can vary depending on the ingredients, brands, and serving sizes used. Learn more in my nutrition policy.
