Go Back
–+ servings
Cottage Cheese Cinnamon Roll Bread

Cottage Cheese Cinnamon Roll Bread: Simple & Protein-Packed!

Cottage Cheese Cinnamon Roll Bread is a deliciously moist, protein-packed treat that's perfect for a guilt-free breakfast or a post-workout snack.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 1 cup Cottage Cheese low-fat or regular works well
  • 1 cup Oat Flour can substitute with all-purpose flour
  • 1/4 cup Maple Syrup adjust for desired sweetness
  • 2 large Eggs room temperature
  • 1 tbsp Baking Powder check for freshness
  • 1 tbsp Cinnamon increase based on taste preferences
  • 1 tsp Vanilla Extract optional
For the Optional Glaze
  • 1 cup Powdered Sugar mix with milk for glaze
  • 2 tbsp Milk your preferred type

Equipment

  • loaf pan
  • Mixing bowls
  • Whisk
  • Spatula
  • hand mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a standard loaf pan.
  2. Whisk together oat flour, baking powder, and cinnamon in a large bowl.
  3. Blend cottage cheese, eggs, maple syrup, and vanilla in another bowl until smooth.
  4. Gradually add dry mixture to wet ingredients, stirring gently until just combined.
  5. Combine cinnamon with maple syrup to create the cinnamon swirl.
  6. Pour half of the batter into the prepared loaf pan, sprinkle the cinnamon swirl, then pour remaining batter.
  7. Bake for 30–35 minutes or until golden brown and a toothpick comes out clean.
  8. Cool in the pan for 10 minutes, then transfer to a wire rack. Optional: drizzle with glaze.

Nutrition

Serving: 1sliceCalories: 150kcalCarbohydrates: 20gProtein: 6gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 180mgPotassium: 150mgFiber: 2gSugar: 5gVitamin A: 200IUCalcium: 80mgIron: 1mg

Notes

Store in an airtight container at room temperature for up to 3 days, or refrigerate for a week. Can be frozen for up to 3 months.

Tried this recipe?

Let us know how it was!