Quick Facts
There’s a warm, buttery aroma that drifts from the skillet as these cottage cheese buns sizzle and puff—edges crisping to a delicate gold while the centers stay tender and slightly custardy. Each bite gives a gentle chew, a hint of tang from the cottage cheese, and the comforting familiarity of a pancake-like crumb turned bun. They’re simple, homey, and quietly surprising: rustic enough for a cozy morning and elegant enough to serve at a casual brunch.
This recipe is perfect for slow weekend breakfasts when you want something comforting but not fussy, for midweek quick meals that still feel homemade, and for gatherings when you want to offer an unexpected savory-sweet bread alternative. If you enjoy protein-forward baking, these buns fit right in—think of them as an easy, approachable way to add more dairy-protein to your day. For another protein-focused cottage cheese breakfast idea, try this protein-packed baked cottage cheese eggs.
Nutrition Highlights
Estimated nutrition per serving (recipe yields ~6 small buns — serving = 1 bun). These are approximate values based on ingredient data from USDA FoodData Central and cross-checked against general dietary guidance from reputable health organizations; individual brands and ingredient choices will change totals.
- Calories: ~142 kcal
- Protein: ~8.9 g
- Carbohydrates: ~19.6 g
- Fat: ~3.3 g
- Saturated fat: ~1.4 g (approx.)
- Fiber: ~0.6 g
- Sodium: ~160 mg
Notes:
- Estimates reflect 1 cup full-fat cottage cheese, 1 cup all-purpose flour, 2 large eggs, 1 tablespoon sugar, and the small amounts of baking powder and salt listed in the recipe.
- Cottage cheese contributes most of the protein; using low-fat cottage cheese lowers fat and calories and slightly raises relative protein density.
- For health and portion guidance, see recommendations from trusted sources such as the USDA and Mayo Clinic; actual nutrition will vary by brand and exact measurements.
Why You’ll Love It
- Comfort + protein: These buns combine the satisfying mouthfeel of a soft roll with the protein boost of cottage cheese—great for sustained energy in the morning.
- Simple and fast: No yeast, no rising time, and minimal ingredients means you can have hot buns in under 20 minutes.
- Versatile: Slightly sweet or savory depending on how you dress them, they work at breakfast, with soup, or as a sandwich base for light lunches.
- Memory-worthy: They feel handmade—perfect for family breakfasts that become small rituals.
How to Make Cottage Cheese Buns
Ingredients
- 1 cup (about 226 g) full-fat cottage cheese
- 1 cup (about 120 g) all-purpose flour
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar (optional — omit for savory buns)
- Neutral oil or butter for frying (about 1–2 tablespoons)
Optional ingredients and substitutions
- Low-fat or 2% cottage cheese (reduces fat/calories)
- Gluten-free 1:1 flour blend in place of all-purpose for gluten-free buns
- 1 teaspoon vanilla + 1–2 teaspoons cinnamon for a sweet variation
- Chopped chives, grated cheddar, or za’atar for savory variants
- Oil alternatives: olive oil (for savory), ghee (for richer flavor)
Step-by-step Instructions
- Preheat a nonstick skillet over medium heat and add a thin film of neutral oil or butter to lightly coat the surface.
- In a large bowl, combine the cottage cheese, eggs, salt, and sugar (if using). Mix gently until the mixture is reasonably uniform. (If you prefer a very smooth texture, briefly pulse the cottage cheese and eggs in a blender or use an immersion blender.)
- Stir in the flour and baking powder until a soft, slightly sticky dough forms. Don’t overmix—stopping when there are no large pockets of dry flour keeps the buns tender.
- Lightly oil the skillet to prevent sticking and help browning. Reduce heat to medium-low if the pan seems too hot.
- Divide the dough into 6 equal portions. Shape each portion into a flat round (about 3–4 inches across) with lightly floured hands.
- Place the rounds into the preheated skillet with some space between them. Cook each bun for 3–4 minutes on the first side: look for golden edges and small bubbles on the surface.
- Flip carefully and cook an additional 3–4 minutes on the second side until golden and puffed through. If a bun looks very pale in the middle, cover the pan for a minute to finish cooking without burning the exterior.
- Remove buns to a wire rack or plate and let rest briefly (1–2 minutes) before serving warm.
Practical tips:
- Avoid overmixing the dough—overworked gluten (or too much stirring) makes the texture tougher.
- If batter is too wet to shape, add a tablespoon of flour at a time until it’s manageable.
- If using low-fat cottage cheese, the mixture may be looser; allow slightly longer cooking time and consider shaping with a spoon rather than your hands.
- Check doneness by gently pressing the center—should spring back slightly and not feel doughy.
Best Pairings
- Classic: Serve warm with a pat of butter and honey or jam for a comforting breakfast.
- Savory breakfast: Split and top with smoked salmon, cream cheese, and dill, or use as a base for eggs Benedict.
- Light lunch: Slice and fill with grilled chicken, arugula, and mustard-yogurt sauce for an easy sandwich.
- Snack/Tea time: Offer with a selection of cheeses, chutneys, and sliced fruit for a relaxed afternoon spread.
- Beverage pairings: Excellent with strong coffee, black tea, or a bright herbal infusion.
For another way to turn cottage cheese into an easy breakfast protein option, you can compare techniques with this baked cottage cheese and eggs recipe.
Storage Instructions
- Room temperature: Best eaten the day you make them. Because these buns contain dairy and eggs, leave at room temperature for no more than about 4–8 hours (overnight at room temp is not recommended).
- Refrigerator: Store in an airtight container for 3–4 days. Reheat in a toaster oven or skillet to revive crisp edges.
- Freezer: Wrap individually in plastic wrap and place in a freezer-safe bag or container for up to 2 months. Reheat from frozen in a low oven (about 325°F / 160°C) for 10–15 minutes, or thaw overnight in the fridge and then toast or skillet-heat.
Pro Tips & Tricks
- Smooth vs. curdy: If you like a uniformly smooth crumb, briefly blend the cottage cheese with the eggs before adding dry ingredients. If you enjoy little curds and a rustic texture, fold ingredients together by hand.
- Temperature control: Medium heat prevents the exterior from burning while the center cooks. If buns brown too quickly, lower the heat and allow a few extra minutes.
- Pan choice: A well-seasoned cast-iron skillet gives the best crust; a nonstick pan is easiest for flipping.
- Flavor layering: Add small mix-ins (e.g., 2 tablespoons chopped herbs or 1/3 cup grated cheese) to the batter for a concentrated flavor without changing cook time significantly.
- Measuring flour: Spoon flour into the measuring cup and level it with a knife to avoid dense buns from packed flour.
Creative Twists
- Savory Herb & Cheese: Stir in 1/3 cup grated sharp cheddar and 2 tablespoons chopped chives or parsley; omit sugar. Serve with a smear of Dijon-mayo.
- Sweet Cinnamon-Vanilla: Add 1 teaspoon vanilla extract and 1 teaspoon cinnamon, omit salt if preferred, and serve with fruit compote and whipped ricotta.
- Gluten-Free Almond Flour: Replace the all-purpose flour with a 1:1 gluten-free flour blend or use almond flour (note: almond flour yields a denser texture; you may need an extra egg or 1–2 tablespoons binder).
- Vegan-style option: For a dairy-free alternative, use a firm silken tofu blended until smooth in place of cottage cheese and 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water). Texture will be different but still tasty.
Recipe Q&A
Q: Can I use low-fat or nonfat cottage cheese?
A: Yes—low-fat works fine and reduces total fat and calories. Texture may be slightly less rich and a bit less tender; blending the cottage cheese briefly can help.
Q: My buns came out dense—what went wrong?
A: Likely overmixing or packing too much flour. Mix until just combined and measure flour properly (spoon and level). Also ensure your baking powder is fresh.
Q: Can I make the batter ahead of time?
A: You can mix the batter and refrigerate for up to 12 hours, but expect a slight change in texture; bring to room temperature and give a gentle stir before cooking.
Q: Are these suitable for meal prep?
A: Yes — refrigerate cooked buns up to 4 days or freeze individually for longer storage. Reheat gently to avoid drying out.
Q: How do I prevent sticking when flipping?
A: Make sure the pan and cooking fat are adequately heated before adding rounds; wait until the edges firm and the underside is golden before flipping.
Conclusion
Give these cottage cheese buns a try the next time you want something quick, comforting, and slightly different from the usual roll—share your results with friends and encourage readers to swap mix-ins and report back. If you’d like a different take—one geared toward making high-protein burger-style buns—check this helpful guide to high-protein cottage cheese burger buns. For a fast, classic version to compare technique and timing, here’s a simple quick cottage cheese buns recipe that pairs well with this approach.
If you try the recipe, tag your photos or leave a comment—I love hearing how readers personalize these buns. Happy cooking!
Print
Cottage Cheese Buns
- Total Time: 20 minutes
- Yield: 6 small buns 1x
- Diet: Vegetarian
Description
Warm, buttery cottage cheese buns that are tender and slightly custardy, perfect for cozy breakfasts or casual brunches.
Ingredients
- 1 cup full-fat cottage cheese (about 226 g)
- 1 cup all-purpose flour (about 120 g)
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon sugar (optional)
- Neutral oil or butter for frying (about 1–2 tablespoons)
Instructions
- Preheat a nonstick skillet over medium heat and add a thin film of neutral oil or butter.
- In a large bowl, combine the cottage cheese, eggs, salt, and sugar (if using). Mix gently until uniform.
- Stir in the flour and baking powder until a soft, slightly sticky dough forms.
- Lightly oil the skillet and reduce heat to medium-low if necessary.
- Divide the dough into 6 equal portions and shape each into a flat round (about 3–4 inches across).
- Cook each bun for 3–4 minutes on the first side until golden.
- Flip and cook an additional 3–4 minutes until puffed and golden through.
- Remove buns to a wire rack or plate and let rest briefly before serving warm.
Notes
Adjust cooking time based on thickness and ensure not to overmix the dough for a tender texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 bun
- Calories: 142
- Sugar: 1g
- Sodium: 160mg
- Fat: 3.3g
- Saturated Fat: 1.4g
- Unsaturated Fat: 1.9g
- Trans Fat: 0g
- Carbohydrates: 19.6g
- Fiber: 0.6g
- Protein: 8.9g
- Cholesterol: 186mg
