Craving classic comfort without the calorie overload? These Protein Cinnamon Rolls are your answer, offering a delightful way to enjoy a warm, spiced treat that fuels your body with every bite. This recipe transforms the beloved bakery classic into a healthier, protein-packed version, perfect for breakfast, a satisfying snack, or even a post-workout reward.
Key Ingredients for Protein Cinnamon Rolls:
- For the Dough:
- 1 ½ cups all-purpose flour (or a blend of whole wheat and all-purpose)
- 1 scoop (approximately 30g) vanilla or unflavored protein powder
- ¼ cup granulated sugar (or your preferred sweetener like erythritol or stevia)
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsweetened almond milk (or any milk of your choice), warmed slightly
- 1 tablespoon melted unsalted butter or coconut oil
- 1 teaspoon active dry yeast
- For the Filling:
- 2 tablespoons melted unsalted butter or coconut oil
- 2 tablespoons granulated sugar (or your preferred sweetener)
- 1 tablespoon ground cinnamon
- ½ teaspoon ground nutmeg (optional)
- For the Frosting:
- ½ cup plain Greek yogurt (full-fat or low-fat)
- 2 tablespoons powdered sugar (or your preferred powdered sweetener)
- ½ teaspoon vanilla extract
- Splash of milk (if needed for consistency)
How to Make Protein Cinnamon Rolls:
Whip up these delightful Protein Cinnamon Rolls in no time! This recipe is wonderfully straightforward, promising a moist, fluffy interior and a rich, spiced filling that’s simply irresistible. The creamy, tangy Greek yogurt frosting adds a perfect finishing touch, making these rolls a truly satisfying and healthy indulgence. Get ready to enjoy a batch of warm, homemade goodness in under an hour, with a prep time of about 20 minutes and a bake time of 20-25 minutes.
Step-by-Step Instructions:
Activate the Yeast: In a small bowl, combine the warmed almond milk with the granulated sugar and active dry yeast. Stir gently and let it sit for 5-10 minutes, or until it becomes foamy and bubbly. This indicates the yeast is active and ready to work its magic.
Mix the Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, protein powder, baking powder, and salt. Ensure everything is well combined to distribute the leavening agents evenly.
Combine Wet and Dry Ingredients: Pour the activated yeast mixture and the melted butter or coconut oil into the dry ingredients. Stir with a spatula or wooden spoon until a shaggy dough forms.
Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes, or until the dough becomes smooth and elastic. If the dough is too sticky, add a tablespoon of flour at a time. If it’s too dry, add a splash of milk.
First Rise: Lightly grease a clean bowl with oil. Place the dough in the bowl, turning to coat. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for 30-45 minutes, or until it has doubled in size.
Prepare the Filling: While the dough is rising, prepare the filling. In a small bowl, combine the melted butter or coconut oil, granulated sugar, cinnamon, and nutmeg (if using). Mix until well combined and spreadable.
Roll and Fill the Dough: Once the dough has risen, punch it down gently. On a lightly floured surface, roll the dough into a rough rectangle, about 10×12 inches. Spread the cinnamon-sugar filling evenly over the dough, leaving a small border along one of the long edges.
Roll and Slice: Starting from the long edge with the filling, tightly roll up the dough to create a log. Pinch the seam to seal it. Using a sharp knife or dental floss (for cleaner cuts), slice the log into 8-10 equal-sized cinnamon rolls.
Second Rise: Arrange the sliced cinnamon rolls in a greased baking dish (an 8×8 inch pan works well), ensuring they have a little space between them. Cover the dish with plastic wrap or a clean kitchen towel and let them rise for another 15-20 minutes, or until slightly puffed up.
Preheat Oven and Bake: Preheat your oven to 375°F (190°C). Uncover the cinnamon rolls and bake for 20-25 minutes, or until they are golden brown and cooked through.
Prepare the Frosting: While the rolls are baking, whisk together the Greek yogurt, powdered sugar, and vanilla extract in a small bowl until smooth and creamy. If the frosting is too thick, add a tiny splash of milk to reach your desired consistency.
Frost and Serve: Once the Protein Cinnamon Rolls are out of the oven, let them cool slightly in the pan. Drizzle the Greek yogurt frosting generously over the warm rolls. Serve immediately and enjoy the delicious, guilt-free indulgence!
Why You’ll Love This Protein Cinnamon Rolls:
These Protein Cinnamon Rolls are an absolute dream for anyone seeking a delightful treat without the guilt. Their main feature is the ingenious incorporation of protein powder, transforming a classic dessert into a satisfying, fuel-rich option that keeps you feeling full and energized. Unlike traditional cinnamon rolls that can leave you feeling weighed down, these offer a lighter, more wholesome experience, making them a perfect start to your day or a smart snack choice. Plus, the simple yet incredibly flavorful combination of warm cinnamon, a touch of sweetness, and the tangy Greek yogurt frosting creates a taste sensation that rivals any bakery classic, all while saving you money by making them at home.
Imagine biting into a warm, fluffy roll, the spiced cinnamon filling melting in your mouth, all topped with a cool, creamy frosting – it’s pure bliss! This recipe is a game-changer for healthy eaters, fitness enthusiasts, or anyone who simply loves a good cinnamon roll but wants to make a better-for-you choice. Don’t just dream about indulging in your favorite treats; create them! Give these Protein Cinnamon Rolls a try today and discover your new go-to for delicious, guilt-free satisfaction. You won’t be disappointed!
Storing and Reheating Tips:
Properly storing your Protein Cinnamon Rolls will ensure you can enjoy their deliciousness for days to come.
- Refrigeration: Once fully cooled, store leftover cinnamon rolls in an airtight container or wrap them tightly in plastic wrap, then foil. They will stay fresh in the refrigerator for up to 3-4 days.
- Freezing: For longer storage, you can freeze the cinnamon rolls. Place them in a single layer on a baking sheet and freeze until solid, about 1-2 hours. Then, transfer the frozen rolls to a freezer-safe bag or container. They can be kept frozen for up to 2-3 months.
Reheating:
- Oven/Toaster Oven: The best way to reheat is to gently warm them in a preheated oven or toaster oven at 300°F (150°C) for 5-10 minutes, or until heated through. This helps them retain their soft texture.
- Microwave: For a quicker option, you can reheat individual rolls in the microwave for 15-30 seconds, being careful not to overheat them, which can make them tough.
- From Frozen: Thaw frozen cinnamon rolls overnight in the refrigerator before reheating as directed above. Alternatively, you can reheat them directly from frozen in a 325°F (160°C) oven for about 15-20 minutes, or until warmed through.
Final Thoughts:
These Protein Cinnamon Rolls are a testament to how delicious healthy eating can be. Give them a whirl in your kitchen this week; you’ll be delighted by their comforting flavor and the added nutritional boost. Enjoy every warm, spiced bite!
Protein Cinnamon Rolls
Ingredients
Equipment
Method
- In a small bowl, combine the warmed almond milk with the granulated sugar and active dry yeast. Stir gently and let it sit for 5-10 minutes, or until it becomes foamy and bubbly. This indicates the yeast is active and ready to work its magic.½ cup unsweetened almond milk, ¼ cup granulated sugar, 1 teaspoon active dry yeast
- In a large mixing bowl, whisk together the all-purpose flour, protein powder, baking powder, and salt. Ensure everything is well combined to distribute the leavening agents evenly.1 ½ cups all-purpose flour, 1 scoop vanilla or unflavored protein powder, 1 teaspoon baking powder, ½ teaspoon salt
- Pour the activated yeast mixture and the melted butter or coconut oil into the dry ingredients. Stir with a spatula or wooden spoon until a shaggy dough forms.1 tablespoon melted unsalted butter or coconut oil
- Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes, or until the dough becomes smooth and elastic. If the dough is too sticky, add a tablespoon of flour at a time. If it’s too dry, add a splash of milk.
- Lightly grease a clean bowl with oil. Place the dough in the bowl, turning to coat. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for 30-45 minutes, or until it has doubled in size.
- While the dough is rising, prepare the filling. In a small bowl, combine the melted butter or coconut oil, granulated sugar, cinnamon, and nutmeg (if using). Mix until well combined and spreadable.2 tablespoons melted unsalted butter or coconut oil, 2 tablespoons granulated sugar, 1 tablespoon ground cinnamon, ½ teaspoon ground nutmeg
- Once the dough has risen, punch it down gently. On a lightly floured surface, roll the dough into a rough rectangle, about 10×12 inches. Spread the cinnamon-sugar filling evenly over the dough, leaving a small border along one of the long edges.
- Starting from the long edge with the filling, tightly roll up the dough to create a log. Pinch the seam to seal it. Using a sharp knife or dental floss (for cleaner cuts), slice the log into 8-10 equal-sized cinnamon rolls.
- Arrange the sliced cinnamon rolls in a greased baking dish (an 8×8 inch pan works well), ensuring they have a little space between them. Cover the dish with plastic wrap or a clean kitchen towel and let them rise for another 15-20 minutes, or until slightly puffed up.
- Preheat your oven to 375°F (190°C). Uncover the cinnamon rolls and bake for 20-25 minutes, or until they are golden brown and cooked through.
- While the rolls are baking, whisk together the Greek yogurt, powdered sugar, and vanilla extract in a small bowl until smooth and creamy. If the frosting is too thick, add a tiny splash of milk to reach your desired consistency.½ cup plain Greek yogurt, 2 tablespoons powdered sugar, ½ teaspoon vanilla extract, 1 splash milk
- Once the Protein Cinnamon Rolls are out of the oven, let them cool slightly in the pan. Drizzle the Greek yogurt frosting generously over the warm rolls. Serve immediately and enjoy the delicious, guilt-free indulgence!