Cottage Cheese Cinnamon Rolls With Toasted Pistachio Almond Streusel

These aren’t your average cinnamon rolls! We’ve taken a classic comfort food and elevated it with a secret ingredient – creamy cottage cheese – for an unbelievably soft and fluffy texture. The warm spice of cinnamon is perfectly complemented by the nutty crunch of a toasted pistachio almond streusel, and a delicate glaze ties it all together. These Cottage Cheese Cinnamon Rolls with Toasted Pistachio Almond Streusel are a delightful treat for breakfast, brunch, or any time you crave something truly special. Get ready to experience cinnamon roll perfection!

What You’ll Need

• 250g (2 cups) All-Purpose Flour: The foundation of our dough, providing structure and chewiness. We recommend using a good quality all-purpose flour for the best results.
• 30g (1/4 cup) Whey Protein Isolate: This adds a boost of protein and helps create a softer, more tender crumb. It’s a subtle addition that makes a big difference in texture.
• 20g (2 Tbsp) Granulated Sugar: Provides sweetness to the dough and helps activate the yeast.
• 5g (1 tsp) Instant Yeast: The leavening agent that makes our rolls rise beautifully. Instant yeast doesn’t require proofing, making it convenient to use.
• 3g (½ tsp) Salt: Enhances the flavors and controls the yeast activity. Don’t skip this – it’s crucial for a balanced taste!
• 120ml (½ cup) Warm Milk: Provides moisture and helps activate the yeast. Ensure the milk is warm, not hot, to avoid killing the yeast.
• 30g (2 Tbsp) Melted Unsalted Butter: Adds richness and tenderness to the dough. Using unsalted butter allows you to control the overall saltiness.
• 1 Large Egg: Binds the ingredients together and adds richness and color to the dough.
• 200g (1 cup) Cottage Cheese: The star ingredient! Cottage cheese creates an incredibly soft and moist crumb. Full-fat cottage cheese is recommended for the best texture.
• 30g (2 Tbsp) Greek Yogurt: Adds tanginess and further enhances the soft texture of the filling.
• 1 tsp Ground Cinnamon: The quintessential cinnamon roll spice, providing warmth and aroma.
• ½ tsp Ground Cardamom: A subtle spice that complements the cinnamon beautifully, adding a complex floral note.
• 30g (2 Tbsp) Honey: Adds sweetness and moisture to the filling, and enhances the overall flavor profile.
• 1 tsp Alcohol-Free Vanilla Extract: Enhances the sweetness and adds a delicate aroma.
• 50g (⅓ cup) Almond Flour: Forms the base of our streusel, providing a nutty flavor and delicate texture.
• 30g (¼ cup) Finely Chopped Pistachios: Adds a delightful crunch and vibrant green color to the streusel.
• 30g (2 Tbsp) Brown Sugar: Adds a caramel-like sweetness and moisture to the streusel.
• 30g (2 Tbsp) Melted Butter: Binds the streusel ingredients together and creates a crumbly texture.
• Pinch of Salt (for streusel): Balances the sweetness of the streusel.
• 30g (¼ cup) Powdered Sugar: Used to create a smooth and glossy glaze.
• 15ml (1 Tbsp) Milk: Thins out the powdered sugar to create the glaze.
• ½ tsp Ground Cinnamon (for glaze): Adds a hint of cinnamon flavor to the glaze.
• Extra Chopped Pistachios (for garnish): Adds a final touch of crunch and visual appeal.
• Honey Drizzle (for garnish): Adds a touch of sweetness and shine.

Let’s Bake: Detailed Step-by-Step Instructions

1. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, whey protein isolate, granulated sugar, instant yeast, and salt. Whisking ensures the yeast and salt are evenly distributed, which is crucial for proper rising and flavor development.
2. Add Wet Ingredients & Knead: Add the warm milk, melted unsalted butter, and egg to the dry ingredients. Begin mixing with a wooden spoon or spatula until a shaggy dough forms. Then, turn the dough out onto a lightly floured surface and knead for 8-10 minutes. Kneading develops the gluten, creating a smooth and elastic dough that will hold its shape during rising and baking. If using a stand mixer, knead with the dough hook attachment on medium speed for 6-8 minutes.
3. First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm spot for 1-1.5 hours, or until doubled in size. A warm environment encourages the yeast to activate and produce carbon dioxide, causing the dough to rise.
4. Prepare the Cottage Cheese Filling: While the dough is rising, blend the cottage cheese, Greek yogurt, 1 tsp cinnamon, ½ tsp cardamom, honey, and alcohol-free vanilla extract in a food processor or with an immersion blender until completely smooth. A smooth filling is essential for even distribution and a pleasant texture in the final rolls.
5. Make the Pistachio Almond Streusel: In a separate bowl, combine the almond flour, finely chopped pistachios, brown sugar, melted butter, and a pinch of salt. Mix with a fork or your fingers until the mixture resembles coarse crumbs. The streusel provides a delightful textural contrast and nutty flavor.
6. Assemble the Rolls: Once the dough has doubled, punch it down gently to release the air. Roll the dough out on a lightly floured surface into a rectangle approximately 30 x 40 cm (12 x 16 inches). Spread the cottage cheese filling evenly over the dough, leaving a 2 cm (¾ inch) border along one long edge. Sprinkle half of the pistachio-almond streusel over the filling.
7. Roll and Cut: Starting from the long edge, tightly roll the dough into a log. Pinch the seam to seal it. Using a sharp knife or unflavored dental floss, cut the log into 10-12 equal rolls.
8. Second Rise & Preheat: Arrange the rolls seam-side down on a parchment-lined baking sheet. Sprinkle the remaining streusel over the tops of the rolls. Cover loosely and let proof for 30 minutes while preheating the oven to 180°C (350°F).
9. Bake: Bake the rolls for 20-25 minutes, or until the tops are golden brown and the interior is cooked through. A toothpick inserted into the center should come out clean.
10. Prepare the Glaze: While the rolls are baking, whisk together the powdered sugar, milk, and ½ tsp cinnamon in a small bowl until smooth.
11. Glaze & Garnish: Once the rolls are out of the oven and still warm, drizzle the glaze evenly over the tops. Finish with a light drizzle of honey and a sprinkle of extra chopped pistachios.

Why Cottage Cheese in Cinnamon Rolls? The Science of Softness

Using cottage cheese in cinnamon rolls isn’t just a trendy addition – it’s a clever baking technique! Cottage cheese is high in moisture and contains proteins that tenderize the gluten in the dough. This results in incredibly soft, moist, and fluffy cinnamon rolls that stay fresh for longer. The slight tanginess of the cottage cheese also balances the sweetness beautifully.

The Role of Whey Protein Isolate

The inclusion of whey protein isolate might seem unusual in a cinnamon roll recipe, but it serves a valuable purpose. Whey protein adds extra protein, contributing to a slightly chewier texture and enhancing the overall nutritional profile. It also helps to retain moisture, further contributing to the softness of the rolls. Don’t worry, it doesn’t impart a noticeable protein flavor!

Toasting the Pistachios: A Flavor Boost

While the recipe doesn’t explicitly call for toasting the pistachios before chopping, I *highly* recommend it. Toasting the pistachios for 5-7 minutes in a dry skillet or in the oven brings out their natural oils and intensifies their nutty flavor. This subtle step makes a significant difference in the overall taste of the streusel and garnish.

Storing and Reheating Leftover Rolls

Leftover cinnamon rolls can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, wrap a roll in plastic wrap and microwave for 15-20 seconds, or bake in a preheated oven at 175°C (350°F) for 5-10 minutes. A quick spritz of water before reheating will help restore some of the moisture.

Frequently Asked Questions

Can I use regular yogurt instead of Greek yogurt?

While you can substitute regular yogurt, Greek yogurt provides a thicker consistency and a more pronounced tang, which complements the cottage cheese beautifully. If using regular yogurt, you may want to reduce the amount of milk slightly.

Can I make these rolls ahead of time?

Yes! You can assemble the rolls up to the point of the second rise, then cover and refrigerate overnight. In the morning, let them come to room temperature for about 30 minutes before baking.

These Cottage Cheese Cinnamon Rolls with Toasted Pistachio Almond Streusel are a delightful treat that’s sure to impress! Don’t forget to save this recipe to your Pinterest board for later inspiration. Happy baking!

Cottage Cheese Cinnamon Rolls With Toasted Pistachio Almond Streusel

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• Author: Sarah Mali
• Total Time: 45 minutes
• Yield: 10–12 rolls 1x
• Diet: General

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Description

These cottage cheese cinnamon rolls are incredibly soft and fluffy, thanks to a secret ingredient! A toasted pistachio almond streusel and delicate glaze complete this delightful treat.

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Ingredients

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• 250g (2 cups) All-Purpose Flour: Provides structure.
• 30g (1/4 cup) Whey Protein Isolate: Adds protein and tenderness.
• 20g (2 Tbsp) Granulated Sugar: Sweetens and activates yeast.
• 5g (1 tsp) Instant Yeast: Leavening agent.
• 3g (½ tsp) Salt: Enhances flavor.
• 120ml (½ cup) Warm Milk: Provides moisture.
• 30g (2 Tbsp) Melted Unsalted Butter: Adds richness.
• 1 Large Egg: Binds ingredients.
• 200g (1 cup) Cottage Cheese: Creates a soft crumb.
• 30g (2 Tbsp) Greek Yogurt: Adds tanginess.
• 1 tsp Ground Cinnamon: Warm spice.
• ½ tsp Ground Cardamom: Floral spice.
• 30g (2 Tbsp) Honey: Sweetens and moistens.
• 1 tsp Vanilla Extract: Enhances sweetness.
• 50g (⅓ cup) Almond Flour: Streusel base.
• 30g (¼ cup) Pistachios: Adds crunch.
• 30g (2 Tbsp) Brown Sugar: Caramel sweetness.
• 30g (2 Tbsp) Melted Butter: Binds streusel.
• Pinch of Salt (for streusel): Balances sweetness.
• 30g (¼ cup) Powdered Sugar: Glaze base.
• 15ml (1 Tbsp) Milk: Thins glaze.
• ½ tsp Ground Cinnamon (for glaze): Glaze flavor.
• Extra Pistachios (for garnish): Adds crunch.
• Honey Drizzle (for garnish): Adds sweetness.

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Instructions

1. Combine Dry Ingredients: Whisk flour, protein, sugar, yeast, and salt.
2. Add Wet Ingredients & Knead: Mix in milk, butter, and egg; knead for 8-10 minutes.
3. First Rise: Let dough rise for 1-1.5 hours.
4. Prepare Filling: Blend cottage cheese, yogurt, cinnamon, cardamom, honey, and vanilla.
5. Make Streusel: Combine almond flour, pistachios, brown sugar, butter, and salt.
6. Assemble Rolls: Roll dough, spread filling, sprinkle streusel.
7. Roll and Cut: Roll into a log and cut into 10-12 rolls.
8. Second Rise & Preheat: Let rolls proof for 30 minutes at 180°C (350°F).
9. Bake: Bake for 20-25 minutes.
10. Prepare Glaze: Whisk powdered sugar, milk, and cinnamon.
11. Glaze & Garnish: Drizzle glaze and honey, sprinkle pistachios.

Notes

For enhanced pistachio flavor, toast them before chopping. Store leftovers in an airtight container for up to 5 days.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 roll
• Calories: 350 kcal
• Sugar: 25 g
• Sodium: 200 mg
• Fat: 15 g
• Saturated Fat: 8 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 3 g
• Protein: 10 g
• Cholesterol: 75 mg