Butterhorn Recipe With Cottage Cheese
Don't you love it when you find a recipe that is sinfully good and is quick and easy to make with few ingredients? So when I say a few ingredients this Butterhorn Recipe with Cottage Cheese Rolls only takes three; butter, flour, and cottage cheese.
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These easy homemade butterhorn rolls are similar to a crescent roll and are a favorite treat in our house. The dough is super easy to make and you can even make the dough ahead, chill it, and roll the butterhorns later. I have even frozen the dough and the rolls come out just as delicious.
Of course, there is the option to add more ingredients if you want to sweeten things up a bit, but the basic three will get you deliciously rich, flaky, and buttery rolls; add a simple almond-flavored powdered sugar icing to dress them up. Think of these rolls as little puff pastries in the shape of crescent rolls.
Why you will love these rolls
- You need just a few ingredients.
- You just need a big mixing bowl and a wooden spoon to make the dough.
- These bite-sized rolls bake up golden, soft and buttery, they almost melt in your mouth.
- When you add the sweet icing glaze you now have a delicious sweet roll.
- These rolls make tasty snacks, desserts, or appetizers.
- You can customize the rolls with sweet or savory fillings. Look below to see the Cinnamon Butterhorns.
- Butter - salted or unsalted butter works for this recipe
- Flour - I use all-purpose flour
- Cottage Cheese - use small curd cottage cheese
There is one ingredient in these butterhorns that makes these rolls amazing. This recipe calls for Cottage Cheese! Yes, the humble white cheese curds add moistness to the rolls and make them deliciously tender.
This icing is optional, but I find it hard to not use it.
Remember I said this recipe has 3 ingredients? Well, I decided a sweet icing drizzle on the top would taste great on the rolls so I added three more ingredients for an almond-flavored icing drizzle.
- Powdered Sugar
- Almond extract -you can substitute vanilla extract
Baking equipment for this recipe
Make sure you have a rimmed baking sheet. These pans will come in handy when baking cookies, cakes or even sheet pan dinners.
These items will make rolling the dough and cutting so much easier
- I always use a cloth rolling mat when working with pastry dough and pie dough.
- Even though this is a soft dough you need a good rolling pin to get the job done.
- A pizza cutter makes it fast and easy to cut the pastry into wedges
How to make Butterhorn Rolls: Step by step
Recipe notes: While I have made the butterhorns right away, I do suggest you refrigerate the dough, especially on a hot day.
The reason I suggest a rimmed baking sheet is that some butter does melt out of the rolls while they are baking and a rimmed baking pan will catch the butter.
Step 1. Make sure your butter is cold and cut it into very small cubes. Optionally, you can grate the butter. You may need to rechill the butter so it is nice and cold.
Step 2. Mix the cottage cheese, cold butter, and flour in a large mixing bowl until roughly combined. A heavy spoon or a wooden spoon works well for this.
Step 3. Turn the dough out on a floured pastry cloth and form it into a large disk.
You are going to make two disks, but first you need to gather the dough into one large one, then cut it in half and make two smaller ones.
Look how nicely this dough comes together. It's nice and moist and you can see the pieces of butter and cottage cheese.
Step 4. Wrap both of the dough rounds in plastic wrap and refrigerate for at least 15 minutes. You can also refrigerate the dough overnight.
Step 5. Roll the dough into a large circle then with a pizza cutter, cut into 16 triangles.
Pastry tip - I cut the wedges so the pastries are bit-sized, but you can also make bigger wedges for larger rolls.
Step 5. Roll each triangle up starting at the wide end and place the rolls on a rimmed baking sheet with the rolled end down, this will keep the crescent shape intact while baking.
Step 6. Bake at 350 degrees F. for 30 minutes until nice and golden brown, then remove from the oven to cool on a wire rack.
Baking tip ~Sometimes, butter will bake out of the dough while baking and if that happens, remove the baking pan and drain off the butter. Just tip the pan so the butter runs down the corner and use a spoon to remove it.
How to make the optional glaze
Step 7. Make the icing by combining the powdered sugar, milk, and almond extract, and stir until the icing is nice and smooth.
Step 8. Finish the crescents by drizzling the icing over the rolls.
It is amazing what a few simple ingredients can turn into. Bake up a batch of these delectable homemade rolls for breakfast, brunch, or maybe a potluck. I guarantee everyone will love them.
These rolls are best eaten the day they are made, but if you do find yourself with leftovers since this recipe makes 32 rolls they will still taste good over the next couple of days but the texture will not be the same
Make cinnamon butterhorns too!
- Cinnamon Crescent Rolls - just add a sprinkling of cinnamon to the dough before rolling
- Spread the dough with your favorite jam
- Sprinkle with cheese
- Make these rolls savory by adding herbs like thyme, rosemary or chives
- Go south of the border and sprinkle with ground cumin and diced pepper
Why does the butter bake out of the dough?
If your dough has gotten too warm, that also means the butter has warmed up too and will melt more quickly in the oven. Pastry needs to have cold butter for the best results, so keep your dough chilled.How to freeze butterhorn dough
Flatten the dough ball, then wrap it very well in plastic wrap, then wrap in aluminum foil. Put the wrapped dough into a plastic freezer bag for up to three months. When ready to use remove the foil, and let the dough thaw in the refrigerator overnight.Why add cottage cheese to pastry dough?
Cottage cheese not only adds a tangy flavor to baked goods it also has a unique texture and provides moisture for a flaky pastry.
You will love these bites sized desserts
- Pecan Tart are just like mini pecans pies and are very easy to make.
- Mini Swiss Cheese Quiches are bite-size quiches filled with a savory egg custard.
- Jelly Roll Pie Tarts are simply made with pie dough and your favorite jam or jelly, these are a favorite.
- Bite-Sized Chicken Taco Cups have all the flavors of a taco but in bite-size cups.
- Apricot Parmesan Puff Pastry Roll-Ups uses frozen puff pastry for easy prep.
- Savory Homemade Cheese Popcorn with rosemary is the perfect movie night treat
More to make and eat
Ranch Pasta Salad with Bacon
St. Patricks Day Cookies
Baileys Chocolate Truffles
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First published: Sept. 27, 2014, Last updated: March 15, 2023, for better readability.
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From learning to cook on a farm in Indiana to culinary school in California, my passion for food is never-ending. Turning on my oven to bake something for friends and family is my happy place, and I am glad to be here at One Hot Oven sharing both sweet and savory family-friendly recipes for your cooking and baking inspiration.
Butterhorn Recipe With Cottage Cheese
Cottage Cheese Crescent Roll Dough
- 2 cups AP flour
- 2 cups cottage cheese use small curd
- 1 cup butter cut into small cubes
- 1 cup powdered sugar sifted
- 1/2 tablespoon milk add extra milk if needed
- 1/2 teaspoon almond extract
- Note: This dough should be chilled at least 15 minutes before baking.
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 rolls.
- 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 chilled butter cubes and mix with a heavy spoon until roughly combined.
- Pour the dough out on a lightly floured surface. With your hands gather the dough up and form into a large round disk.Divide the dough into two equal portions, wrap in plastic, and chill until firm about 15 minutes, or you can chill the dough overnight. Chilling the dough will help keep the butter from melting out of the dough when baked.
- 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. When done move the rolls to a cooling rack.
Making the almond icing - optional
- 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.
- 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.
Share your thoughts, or ask a question!