Cloud Cinnamon Rolls with Cottage Cheese
These Cloud Cinnamon Rolls with Cottage Cheese are soft, airy, and full of warm cinnamon flavor. Made without flour or yeast, they're topped with a buttery cinnamon swirl and a creamy cream cheese glaze. An easy low-carb breakfast or dessert that makes six individual rolls.
Servings: 6 cloud cinnamon rolls
Calories: 86kcal
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
Serving: 1cloud cinnamon roll | Calories: 86kcal | Carbohydrates: 3g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 93mg | Sodium: 106mg | Potassium: 121mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 233IU | Vitamin C: 0.02mg | Calcium: 57mg | Iron: 0.5mg | Net Carbs: 3g