Go Back Email Link
+ servings
Print

Cinnamon Crescent Rolls with Cottage Cheese

These-easy-to make homemade Cinnamon Crescent Rolls are made with cottage cheese that makes these bite-sized rolls deliciously rich and tender. Add a sprinkling of cinnamon inside and a sweet icing drizzle for delicious flavors.
Course Breakfast, brunch, Dessert
Cuisine Appetizers
Keyword cinnamon crescent rolls, how to make crescent rolls
Prep Time 30 minutes
Cook Time 30 minutes
chill time 10 minutes
Total Time 1 hour 10 minutes
Servings 32 rolls
Calories 107kcal

Ingredients

Crescent Rolls

Icing Drizzle

Instructions

Making the Crescent Rolls

    Preheat the oven to 350 degrees.

    • Cut the cold butter into very small cubes (the size of peas) 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.
    • Sprinkle the dough with cinnamon.
    • 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.
    • Note: If you have room in your fridge, chill the crescents for 10 minutes before baking. Butter will melt out of the rolls during baking, so use a rimmed baking sheet. After 10-15 minutes pull the baking sheet out of the oven and spoon off the melted butter then continue baking. I bake these rolls frequently, and I have had times hardly any butter melted out, then other times I had melted butter. Cold butter, cold dough, and a preheated oven are all necessary.
    • Bake for 30 - 35 minutes until lightly browned then move the rolls to a cooling rack.

    Making the Icing

    • In a small bowl add the sifted powdered sugar and milk then stir to combine to a drizzling consistency. 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.

    Notes

    Crescent Roll baking tips

    • When you place the rolls on the baking sheet put the tip of the roll on the bottom, otherwise, during baking, the rolls can unroll a bit
    • Use cold butter, you want to see the pieces of butter in the dough
    • Don't overmix the dough, it will be loose and shaggy when you turn it out of the bowl
    • Butter does melt out of the rolls while baking so it is best to use a rimmed baking sheet. See notes in the instructions.
    • You can make the dough and refrigerate overnight, or you can preroll the crescent and place them in the refrigerator overnight and bake the next day
    • These rolls are not very big, just bite-sized, if you prefer bigger rolls just cut into 8ths
    • Not into cinnamon or just want something, not cinnamon, try adding other spices such as cardamom, pumpkin pie spice, or make it savory with chili powder or rosemary
    • You can add flavoring to the icing drizzle, add spices or extracts for added flavors
    • You can even make these cottage cheese rolls without a filling and they are just as delicious

    Nutrition

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