Don’t you love it when you find a recipe that is sinfully good and is quick and easy to make with few ingredients? Well, this is the recipe, Cottage Cheese Crescent Rolls. So when I say a few ingredients this recipe only takes three; butter, flour, and cottage cheese.
Of course, there is the option to add more ingredients if you want to sweeten things up a bit, but the basic three will get you deliciously rich, flaky, and buttery rolls; add a simple almond-flavored powdered sugar icing to dress them up. Think of these rolls as little puff pastries in the shape of crescent rolls.
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These easy Cottage Cheese Crescent Rolls are also known as butter horn rolls are a favorite treat in our house. The dough is super easy to make and you can even make the dough ahead, chill it and roll the crescents later. I have even frozen the dough and the rolls come out just as delicious.
You can add so many other flavors to these crescents
Try these favorites
- Cinnamon Crescent Rolls – just add a sprinkling of cinnamon to the dough before rolling
- Spread the dough with your favorite jam
- Sprinkle with cheese
- Make these rolls savory herbs like thyme, rosemary or chives
- Go south of the border and sprinkle with ground cumin and diced pepper
There is one ingredient in these tasty crescents that makes these rolls amazing. This recipe calls for Cottage Cheese! Yes, the humble white cheese curds add moistness to the rolls and makes them tender.
Here are the three ingredients for the rolls, so simple
- Cottage Cheese
Here are the three ingredients for the almond-flavored icing
- Powdered Sugar
- Almond extract
How to make Cottage Cheese Crescent Rolls
- Make sure your butter is cold and cut into very small cubes. Optionally, you can grate the butter. You may need to rechill the butter so it is nice and cold
- Mix the cottage cheese, cold butter, and flour in a large bowl until combined
- Turn the dough out on a floured pastry cloth and form into a disk
- Roll the dough into a large circle then with a pizza cutter, cut into 16 triangles
- Roll each triangle up starting at the wide end and place on a rimmed baking sheet
- Bake until nice and golden brown, then remove from the oven to cool on a wire rack
- Make the icing by combining the powdered sugar, milk, and almond extract, and stir until the icing is nice and smooth.
- Finish the crescents by drizzling the icing over the rolls.
Look how nicely this dough comes together. It’s nice and moist and you can see the pieces of butter and cottage cheese.
Roll out the dough into a 10 to 12″ circle then cut into four wedges. I actually use my pizza cutter for this
Cut each of the four wedges four more times so you end up with 16 wedges, then roll up each wedge starting at the widest end.
Place the rolls on a rimmed baking sheet with the rolled end down this will keep the crescent shape intact while baking. Some butter will melt out of the rolls while baking. Sometimes, I will drain off some of the butter from the baking pan with a spoon if there is too much butter.
And these become golden brown, tender flaky bites of deliciousness with a sweet almond icing.
It is amazing what a few simple ingredients can turn into. Bake up a batch of these delectable homemade crescent rolls for breakfast, brunch, or maybe a potluck. I guarantee everyone will love these rolls.
Baking equipment for this recipe
Make sure you have a baking sheet that has a rim around it
A pizza cutter makes it’s fast and easy to cut the dough into wedges
A is a must for working with pastry doughs and pie doughs
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Cottage Cheese Crescent Rolls
Cottage Cheese Crescent Roll Dough
- 2 cups flour
- 2 cups small curd cottage cheese
- 1 cup butter, cut into small cubes
Making the crescent dough
- Cut the cold butter into small cubes or you can grate the butter. Rechill the butter while prepping the other ingredients.
- In a large bowl add all the flour, cottage cheese, and the chilled butter cubes and mix with a spoon until well combined
- Divide the dough into two equal portions, wrap in plastic and chill until firm about 15 minutes.
- On a lightly floured surface roll each dough portion into a 1/8" thick circle about 10-12 inches.
- Cut the dough circle into quarters, then cut each quarter into four smaller triangles. Roll each small wedge starting at the widest part and place each crescent on a rimmed cookie sheet, seam side down.
- Bake for 30 - 35 minutes until lightly browned. Some butter will bake out of the rolls, the colder the dough is the better.
- Move the rolls to a cooling rack.
Making the almond icing
- In a small bowl add the sifted powdered sugar, milk and almond extract. Add additional milk if the icing is too thick.
- Leave the rolls on the cooling rack and place a piece of parchment or wax paper under the rack. With a fork, drizzle the icing over the rolls.
- These rolls are best eaten the day they are made. Store any leftover rolls in an airtight container.
Thank you for stopping by the One Hot Oven blog. Please leave a comment to say Hello or just let me know what you are baking these days, I always love hearing from fellow bakers.
From learning to cook on a farm in Indiana to culinary school in California, my passion for food is never-ending. Turning on my oven to bake something for friends and family is my happy place, and I am glad to be here at One Hot Oven sharing both sweet and savory recipes with all my baking friends.
Have any questions or just want to chat about the recipe? Contact me here, and I’ll be happy to help!