Make a dozen of these fluffy, high-protein cottage cheese donuts in just 30 minutes. They’re baked (not fried), simple to prepare, and perfect as a dessert, breakfast treat, or feel-good snack. Top them with a quick blended cottage cheese glaze and rainbow sprinkles, or toss them in cinnamon sugar for a cozy alternative. These donuts are toddler-approved and beloved by grown-ups too.
Why I Love This Recipe
Fast and easy: These donuts come together quickly — about 10 minutes of hands-on prep and roughly 20 minutes in the oven so you can enjoy homemade baked donuts in 30 minutes.
Protein-forward: Blended cottage cheese adds protein and moisture, helping produce a tender, fluffy crumb without changing the flavor dramatically.
Two tasty topping options: I love them glazed with a simple cottage cheese–powdered sugar icing and rainbow sprinkles. If you prefer a classic, try rolling half the batch in cinnamon sugar for a warm, nostalgic finish.
Key Ingredients Worth Highlighting
- Cottage cheese (blended): The base for these protein-rich donuts. Blend until smooth so the batter is uniform.
- Maple syrup: A natural liquid sweetener that adds depth without overpowering the donut. Brown sugar can be substituted.
- Almond milk: Unsweetened almond milk keeps the batter light; you can use any milk you prefer.
- Coconut oil: A simple swap for butter that adds subtle richness and helps keep the donuts moist.
- All-purpose flour: This recipe is developed for all-purpose flour; other flours may change texture and require adjustments.
Full ingredient amounts are listed below in the recipe card.
Essential Equipment
- Donut pan: A donut pan is needed for shape. Most pans make six donuts, so two pans or two batches will yield a full dozen at once.
- Piping bag or zip-top bag: Piping the batter into the wells is quick and neat. If you don’t have a piping bag, use a zip-top bag and cut one corner off to pipe.
How to Make Cottage Cheese Donuts (Overview)
- Preheat the oven to 350°F and prepare your donut pan with nonstick spray.
- Whisk together the dry ingredients in one bowl.
- In another bowl, combine the wet ingredients (except melted coconut oil). Add the dry mixture slowly and whisk until combined, then whisk in the melted coconut oil.
- Transfer batter to a piping bag and fill each donut well about 3/4 full.
- Bake for 8–10 minutes or until a toothpick comes out clean. Allow to cool before glazing.
- Make the glaze by stirring blended cottage cheese with powdered sugar until smooth. Adjust powdered sugar to reach your desired thickness.
- Dip cooled donuts in glaze and top with sprinkles, or toss on cinnamon sugar.
Full instructions and ingredient details are provided below for reference and for easy printing.
Coat, Top and Enjoy
These donuts are wonderfully adaptable. I often glaze and sprinkle half the batch, then coat the remainder in cinnamon sugar. Because they’re made with straightforward, wholesome ingredients and contain extra protein from cottage cheese, they feel easier to serve to kids at breakfast or as a nutritious snack. They pair nicely with a hot cup of coffee or a glass of milk.
Storage Instructions
Allow the donuts to cool completely before storing. Keep them in an airtight container at room temperature in a cool, dark place for up to 3 days. Refrigerate to extend shelf life.
To freeze: Cool completely, then place donuts in a single layer in an airtight container or a freezer bag, removing as much air as possible. Freeze up to 3 months. Thaw at room temperature or briefly warm in the oven or microwave before serving.
More Delicious Donut Ideas
- Banana bread–style baked donuts
- Blueberry protein donuts
- Baked pumpkin donuts
- Peanut butter chocolate protein donuts
Homemade Cottage Cheese Donuts Recipe
Servings: 12 | Prep: 20 mins | Cook: 10 mins | Total: 30 mins
Author: Emily Richter
Make a dozen fluffy, high-protein cottage cheese donuts in 30 minutes. Top with cinnamon sugar or a blended cottage cheese glaze and sprinkles—both options tested and delicious.
Ingredients
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup maple syrup (brown sugar can also be used)
- 1/2 cup blended 2% cottage cheese
- 2 large eggs
- 1/2 cup unsweetened almond milk (or milk of choice)
- 1 teaspoon vanilla extract
- 2 tablespoons melted coconut oil
Glaze
- 2 tablespoons blended 2% cottage cheese
- 3 tablespoons powdered sugar (adjust to desired thickness)
Optional Toppings
- Rainbow sprinkles
- Cinnamon sugar (for a coating alternative)
Instructions
- Preheat oven to 350°F and spray your donut pan with nonstick cooking spray.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- In a separate bowl, whisk maple syrup, blended cottage cheese, eggs, almond milk, and vanilla until smooth. Gradually add the dry ingredients, whisking until just combined. Finally, stir in the melted coconut oil.
- Transfer batter to a piping bag or a zip-top bag with the corner snipped. Pipe batter into each donut well about three-quarters full.
- Bake for 8–10 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow donuts to cool in the pan for a few minutes, then transfer to a wire rack to cool completely before glazing.
- To make the glaze: stir the blended cottage cheese with powdered sugar until smooth. Add more powdered sugar to thicken if needed. Dip cooled donuts into the glaze and top with sprinkles while the glaze is wet.
- For cinnamon sugar: mix 1/3 cup granulated sugar with 1 tablespoon ground cinnamon and toss cooled donuts in the mixture instead of glazing.
- Serve and enjoy.
Tips & Notes
- Feel free to top the donuts however you like—glaze, sprinkles, cinnamon sugar, or leave them unadorned.
- For the cinnamon sugar variation, use 1/3 cup granulated sugar mixed with 1 tablespoon ground cinnamon.
- These donuts freeze and thaw well, which makes them great for meal prep or sharing with friends and family.
Nutrition (per donut, approximate)
Calories: 135 kcal, Carbohydrates: 22 g, Protein: 4 g, Fat: 4 g, Fiber: 0.4 g, Sugar: 10 g.
Nutrition information is an approximation and should be used as a guide.
If you try this recipe, leave a comment and share how you topped your donuts—I’d love to know which variation you prefer!