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Baked Cottage Cheese Crescent Rolls in a cooling rack
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Cottage Cheese Crescent Rolls

Butter, flour and cottage cheese are the base to these tender bite-sized Cottage Cheese Crescent Rolls that are topped with a sweet almond icing. Bake a batch of crescent rolls for a brunch, dessert or just for snacks.
Course Bread, Pastries
Cuisine American
Keyword butterhorns, crescent rolls
Prep Time 30 minutes
Cook Time 30 minutes
Chill time 15 minutes
Total Time 1 hour 15 minutes
Servings 32 rolls
Calories 107kcal

Ingredients

Cottage Cheese Crescent Roll Dough

  • 2 cups flour
  • 2 cups small curd cottage cheese
  • 1 cup butter, cut into small cubes

Almond Icing

Instructions

Making the crescent dough

  • Baking temperature - 350° F. You will need to use a baking sheet with sides since some butter will melt out of the crescents.
  • 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 ⅛" 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 at 350 degrees F., 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.

Notes

Use a rimmed cookie sheet to bake the rolls on. 
Bake the rolls as soon as they are rolled out to keep the butter cold.
If it is a hot day you can put the rolls in the refrigerator for 10 minutes.
Some butter will melt out of the rolls during baking, you can drain some of it off the baking sheet with a spoon if necessary

Nutrition

Serving: 1 | Calories: 107kcal | Carbohydrates: 10g | Fat: 6g | Cholesterol: 16mg | Sodium: 99mg