Cottage Cheese Cinnamon Roll Breakfast Cookies

Meta Description: Start your morning right with these soft, cakey breakfast cookies that taste just like a warm cinnamon roll! Packed with protein from cottage cheese and oats, they’re a wholesome, make-ahead breakfast or snack that comes together in one bowl.

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A Breakfast Revolution in Cookie Form

Imagine the cozy, comforting flavors of a freshly baked cinnamon roll—the warm spice, the sweet glaze, the tender crumb—transformed into a portable, protein-packed cookie you can eat for breakfast without guilt. That’s the magic of these Cottage Cheese Cinnamon Roll Breakfast Cookies. By blending cottage cheese into the dough, we achieve an incredibly moist, cake-like texture while adding a substantial protein boost that will keep you satisfied all morning. They’re free of refined sugars (when using the right maple syrup), easily customizable, and perfect for busy weekday grab-and-go moments or a leisurely weekend treat with coffee.

Ingredients

For the Cookie Dough:

• 1 cup (225g) full-fat or low-fat cottage cheese

• ½ cup (115g) creamy almond butter or cashew butter (see note for substitutions)

• ⅓ cup (110g) pure maple syrup (or liquid honey)

• 1 large egg, at room temperature

• 1 teaspoon pure vanilla extract

• 1 ½ cups (150g) old-fashioned rolled oats (certified gluten-free if needed)

• ⅔ cup (85g) whole wheat pastry flour or all-purpose flour

• 1 ½ teaspoons ground cinnamon

• ½ teaspoon baking soda

• ¼ teaspoon fine sea salt

• ¼ teaspoon ground nutmeg (optional, but highly recommended)

For the Cinnamon Swirl & Topping:

• 2 tablespoons (30g) pure maple syrup

• 1 tablespoon melted coconut oil or butter

• 1 ½ teaspoons ground cinnamon

For the Vanilla Glaze (Optional but Iconic):

• ⅓ cup (40g) powdered sugar or confectioners’ erythritol

• 1-2 teaspoons milk of choice (dairy, almond, oat)

• ¼ teaspoon pure vanilla extract

• Tiny pinch of salt

Equipment Needed

• Food processor or high-speed blender (for smoothest dough)

• Large mixing bowl and spatula (if mixing by hand)

• Measuring cups and spoons

• Rimmed baking sheet

• Parchment paper or silicone baking mat

• Small bowl for swirl mixture

• Wire rack for cooling

Step-by-Step Instructions

Step 1: Prepare the Dough Base

Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.
In the bowl of a food processor or blender, combine the cottage cheese, almond butter, ⅓ cup maple syrup, egg, and vanilla extract. Process for 30-45 seconds until the mixture is completely smooth and creamy. No lumps of cottage cheese should remain. This step is crucial for the perfect cookie texture.

Step 2: Combine Dry Ingredients

In a separate large bowl, whisk together the rolled oats, flour, 1 ½ teaspoons cinnamon, baking soda, salt, and nutmeg. This ensures the leavening agent and spices are evenly distributed.

Step 3: Create the Dough

Pour the smooth, wet cottage cheese mixture from the food processor into the bowl with the dry ingredients. Use a sturdy spatula to fold and mix until just combined and no dry flour pockets remain. The dough will be thick, sticky, and somewhat glossy. Let the dough rest for 5 minutes. This allows the oats to absorb some of the moisture, making the dough easier to handle.

Step 4: Make the Cinnamon Swirl

While the dough rests, prepare the cinnamon swirl. In a small bowl, stir together the 2 tablespoons of maple syrup, melted coconut oil, and 1 ½ teaspoons of cinnamon until it forms a thin, fragrant syrup.

Step 5: Shape & Swirl the Cookies

Using a medium cookie scoop (about 2 tablespoons) or two spoons, portion the dough onto the prepared baking sheet, spacing them about 2 inches apart as they will spread slightly. Gently flatten each mound of dough with your palm or the back of a spoon to form a thick disc.
Now, create the “cinnamon roll” effect: Drizzle about ½ teaspoon of the cinnamon swirl mixture over the top of each cookie. Use a toothpick or the tip of a knife to gently swirl the cinnamon syrup into the top of the cookie dough. Don’t over-mix; you want beautiful ribbons of cinnamon.

Step 6: Bake to Perfection

Bake for 12-14 minutes. The cookies are done when the edges are set and lightly golden, and the tops appear dry. They will still feel very soft to the touch—this is normal! They firm up as they cool. Do not overbake, as we want a soft, cake-like center.

Step 7: Cool and Glaze

Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 10 full minutes. They are too delicate to move immediately. After 10 minutes, carefully transfer them to a wire rack to cool completely.
For the glaze: While the cookies cool, whisk together the powdered sugar, 1 teaspoon of milk, vanilla, and salt. Add more milk, a few drops at a time, until you reach a thick but drizzle-able consistency. Once cookies are completely cool, use a spoon to drizzle the glaze back and forth over each cookie.

Tips for Success

• Blend Until Silky Smooth: Ensuring the cottage cheese is fully pureed is the secret to a uniform, appealing texture without curds.

• Nut Butter Note: For a nut-free version, use sunflower seed butter. The dough color will be darker but just as delicious.

• Room Temperature Egg: This helps it incorporate seamlessly into the wet mixture.

• The Rest is Best: The 5-minute dough rest is not optional. It prevents overly flat cookies.

• Cool Completely: These cookies are very cake-like and need to set fully. They taste even better the next day!

Nutrition Information (Per 1 cookie, without glaze)

• Calories: ~145 kcal

• Total Fat: 7g

• Saturated Fat: 1g

• Cholesterol: 15mg

• Sodium: 135mg

• Total Carbohydrates: 16g

• Dietary Fiber: 2g

• Total Sugars: 6g (Includes 5g naturally occurring sugars from maple syrup)

• Added Sugars: 0g (when using pure maple syrup)

• Protein: 5g

Note: Nutrition facts are estimates based on using low-fat cottage cheese, almond butter, and whole wheat pastry flour. Including the optional glaze adds approximately 15-20 calories and 3-4g of sugar per cookie.

Storage & Freezing

• Storage: Once glazed and set, store cookies in a single layer or with parchment between layers in an airtight container at room temperature for 2 days, or in the refrigerator for up to 5 days.

• Freezing: These cookies freeze beautifully! Freeze unglazed, fully cooled cookies on a tray until solid, then transfer to a freezer bag for up to 3 months. Thaw at room temperature or gently warm in a toaster oven before adding glaze.

Recipe Variations

• Add-Ins: Fold ¼ cup of raisins, chopped dried apples, or toasted walnuts into the dough after mixing.

• Protein Power: Add a scoop of vanilla or cinnamon protein powder. You may need to add 1-2 tablespoons of extra milk if the dough becomes too dry.

• Sugar Adjustment: For a less sweet cookie, reduce the maple syrup in the dough to ¼ cup.

• Vegan Version: Use a flax egg and ensure your nut butter and maple syrup are vegan. A vegan cream cheese blend may work in place of cottage cheese, but texture will vary.

These Cottage Cheese Cinnamon Roll Breakfast Cookies are more than a recipe—they’re a smart, delicious strategy for a better morning. They prove that a nourishing breakfast can also be a decadent-feeling treat, all baked into one soft, spiced, utterly delightful package. Enjoy the warmth in every bite!