These blueberry cottage cheese roll muffins are the best of both worlds: they’re like soft cinnamon rolls but in muffin form!
The cottage cheese makes the dough soft and a little sour, while the blueberries and cinnamon sugar make them sweet, fruity, and impossible to resist.
They’re simple to make, perfect for breakfast or a snack, and they bake up beautifully in a muffin tin. Let’s get going!
Things You Will Need
- Large mixing bowl
- Food processor or blender
- Pin for rolling
- Twelve-count muffin tin
- Spoons and cups for measuring
- Spoon for mixing
- Small containers for the things you need
For the dough:
- 1 cup of tiny curd cottage cheese
- ¼ cup of warm milk and ¼ cup of melted unsalted butter
- ¼ cup of sugar that has been granulated
- One big egg
- 1 packet (2 ¼ tsp) of instant yeast, ½ tsp of salt, and 2 ½ cups of all-purpose flour
For the Filling:
- ½ cup of packed brown sugar
- 1 tablespoon of cinnamon
- 1 cup of blueberries, fresh or frozen
- 3 tablespoons of unsalted butter that has been softened
For the glaze:
- 1 cup of sugar in powder form
- 2 tablespoons of milk
- ½ teaspoon of vanilla extract
Instructions
- Put cottage cheese, heated milk, melted butter, sugar, egg, and salt in a blender. Mix until smooth.
- Put the combined ingredients in a bowl. Mix in the instant yeast and flour until a soft dough forms. Knead for five minutes, or until the dough is smooth.
- Put a clean kitchen towel over the bowl and let the dough rise in a warm area for an hour, or until it has doubled in size.
- Make a 12×10-inch rectangle out of the dough. Spread the softened butter out evenly, then add the brown sugar and cinnamon. Spread the blueberries out evenly over the surface.
- Roll the dough into a tight log and then cut it into 12 equal pieces.
- Put each roll in a greased muffin tin, cover it, and let it rise for 30 minutes.
- Bake for 18 to 22 minutes at 350°F (175°C) until golden brown.
- Mix together the powdered sugar, milk, and vanilla extract until smooth. Then, pour it over the warm muffins.
Tips for Pros
- Use either fresh or frozen blueberries. If you use frozen blueberries, don’t thaw them first so they don’t get too wet.
- ⭐Roll gently: If you put too much pressure on the dough, the blueberries could get squished.
- ⭐Don’t fill the muffin tin all the way to the top; leave some room for the rolls to grow.
- ⭐Let them cool down a bit before glazing them. If you don’t, the glaze will melt off.
Changes and Substitutions
- No cottage cheese? Instead, use ricotta or Greek yogurt.
- ✔️ Dairy-Free? Use almond-based yogurt instead of cottage cheese and plant-based butter and milk.
- Want More Taste? For a new flavor, add some lemon zest to the dough.
- ✔️ Maple Glaze Option: Instead of vanilla extract, use maple syrup in the glaze.
Leftovers and how to store them
For two days, keep it in an airtight container at room temperature. For up to five days, keep it in the fridge.
Put them in the microwave for 10 to 15 seconds to make them soft again.
These blueberry roll muffins with cottage cheese are soft, sweet, and full of juicy blueberries. Enjoy! Give them a try and tell me in the comments how they turned out. 😊🫐✨