Cinnamon Roll Cottage Cheese Bread

Prep & Cook
Time

Serves

3 1/2 hours

6-8

Prep & Cook
Time

3 1/2 hours

Serves

6-8

Ingredients

For bread:

4 cups bread flour
2 teaspoons instant yeast
1/4 cup sugar
1/2 teaspoon kosher salt
1 1/2 cups The Honest Cow^TM cottage cheese
3/4 cup milk, room temperature

For filling and finishing:

6 tablespoons butter, melted
2/3 cup brown sugar
1/4 cup all-purpose flour, plus more for rolling
1 tablespoon ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1 egg
1 1/2 cups cream cheese frosting

How to

Grease a 9” loaf pan with cooking spray and line with parchment paper, leaving a 2” overhang on the long sides.
To make the bread, mix bread flour, instant yeast, sugar, and salt in the bowl of the stand mixer fitted with the dough hook attachment. Add the cottage cheese and mix on medium speed for 1-2 minutes.
With mixer on medium low, add milk a bit at a time until incorporated and no bits of dry ingredients remain. If dough is too wet, add a little more flour. If it’s too dry, add another teaspoon or two of milk. Knead dough on medium speed for 8-10 minutes. Dough should pull away from the bowl and look homogenous, dense, and a bit sticky.
Transfer dough to a lightly greased bowl and cover loosely with a tea towel or plastic wrap. Let rest in a warm area of your kitchen until it has doubled in size, 60-90 minutes.
While dough is resting, make filling by whisking together melted butter, brown sugar, flour, cinnamon, vanilla, and salt.
When the dough has doubled in size, transfer to a lightly floured surface and use a rolling pin to roll the dough into a rough rectangle measuring 20” by 14”.
Using a rubber spatula, spread filling over the dough all the way to the edges. Starting on one of the long sides, tightly roll up the dough into a 20-inch log. Gently stretch the log to make it about 24 inches long. Using a serrated knife, cut the log into 16 pieces, each measuring 1 1/2”.
To assemble the bread, place 12 cinnamon roll pieces in the bottom of the loaf pan, side by side in two rows of six, seams side down and with the swirled ends facing the short sides of the pan. Arrange the remaining four pieces on top of the bottom rolls, in a line down the middle.
Loosely cover again with the towel or plastic wrap and let rise again in a warm area of your kitchen for 20-30 minutes, until the tops of the cinnamon roll pieces are about an inch higher than the pan.
Toward the end of the rise time, preheat oven to 350°F.
Crack egg into a small bowl and use a fork to whisk. Dip a pastry brush into egg wash and brush lightly over top of bread.
Bake bread for 50-55 minutes until internal temperature is 185°F. Check the loaf halfway through cooking and if it’s browning too quickly, tent with a bit of foil for the remainder of baking time.
Let cool 15 minutes, then serve with cream cheese frosting.