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Cloud Cinnamon Rolls with Cottage Cheese Recipe

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These Cloud Cinnamon Rolls with Cottage Cheese are soft, airy, and bursting with warm cinnamon flavor. Made without flour or yeast, they feature a buttery cinnamon swirl and a creamy cream cheese glaze, perfect for a low-carb breakfast or dessert. This recipe yields six individual rolls that are light and cloud-like in texture.

Ingredients

Cloud Cinnamon Rolls

  • 3 large eggs, separated
  • ½ cup full-fat or 2% cottage cheese, drained if watery
  • 1 tablespoon cornstarch
  • ½ teaspoon baking powder
  • ¼ teaspoon cream of tartar
  • 1 tablespoon powdered sweetener
  • 1 teaspoon vanilla extract
  • ½ teaspoon 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 teaspoons milk, as needed
  • ¼ teaspoon vanilla extract

Instructions

  1. Preheat the oven: Preheat your oven to 300°F (150°C) and line a large baking sheet with parchment paper to prepare for baking the rolls.
  2. Separate the eggs: Carefully separate the egg whites and yolks into two bowls, ensuring no yolk contaminates the whites for proper whipping later.
  3. Blend the cottage cheese mixture: Add the egg yolks, drained cottage cheese, cornstarch, baking powder, cinnamon, powdered sweetener, and vanilla extract to a blender. Blend until completely smooth and creamy, with no visible lumps.
  4. Whip the egg whites: Add the cream of tartar to the egg whites and beat with a hand mixer until stiff peaks form, which will help create the airy texture.
  5. Fold the batter: Gently fold one-third of the whipped egg whites into the cottage cheese mixture to lighten it, then fold in the remaining whites in two batches, taking care not to deflate the batter.
  6. Shape the rolls: Divide the light batter into six equal mounds on the prepared baking sheet to form the cloud cinnamon rolls.
  7. Make the cinnamon swirl: Combine the softened butter, sweetener, and cinnamon into a smooth paste. Spoon about 1 teaspoon of this cinnamon mixture over each roll, swirling gently to create the cinnamon flavor layer.
  8. Bake: Bake the rolls in the preheated oven for 25–30 minutes until they are lightly golden and set in the center. Avoid opening the oven during the first 20 minutes for best results.
  9. Cool: Allow the rolls to cool on the baking sheet for 5–10 minutes to firm up slightly before glazing.
  10. Prepare the glaze: Whisk together the softened cream cheese, powdered sweetener, and vanilla extract. Gradually add milk until the glaze is smooth and easy to drizzle over the rolls.
  11. Serve: Drizzle the cream cheese glaze over the slightly warm cinnamon rolls and enjoy the soft, low-carb treat.

Notes

  • Use thick cottage cheese and drain any excess liquid before blending to achieve the right batter consistency.
  • Whip the egg whites until stiff peaks form and fold them gently to retain the batter’s airy texture.
  • These rolls have a delicate, cloud-bread-like texture rather than the chewy texture of traditional cinnamon rolls.
  • Some deflation after baking is normal due to the light batter structure.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days, preferably without the glaze to avoid sogginess.

Find it online: https://deliciousyum.com/cloud-cinnamon-rolls-with-cottage-cheese-recipe/