Go Back
Protein Cinnamon Rolls

Protein Cinnamon Rolls

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.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
First Rise 30 minutes
Total Time 1 hour
Servings: 8 rolls
Course: Breakfast, Dessert, Snack
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 1 ½ cups all-purpose flour or a blend of whole wheat and all-purpose
  • 1 scoop vanilla or unflavored protein powder approximately 30g
  • 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
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
Frosting
  • ½ cup plain Greek yogurt full-fat or low-fat
  • 2 tablespoons powdered sugar or your preferred powdered sweetener
  • ½ teaspoon vanilla extract
  • 1 splash milk if needed for consistency

Equipment

  • Small Bowl
  • Large mixing bowl
  • Spatula or wooden spoon
  • Clean kitchen towel or plastic wrap
  • Baking dish (e.g., 8x8 inch pan)
  • Sharp knife or dental floss

Method
 

  1. 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
  2. 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
  3. 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
  4. 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.
  5. 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.
  6. 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
  7. Once the dough has risen, punch it down gently. On a lightly floured surface, roll the dough into a rough rectangle, about 10x12 inches. Spread the cinnamon-sugar filling evenly over the dough, leaving a small border along one of the long edges.
  8. 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.
  9. Arrange the sliced cinnamon rolls in a greased baking dish (an 8x8 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.
  10. 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.
  11. 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
  12. 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!

Notes

These rolls can be refrigerated for up to 3-4 days or frozen for 2-3 months.
Reheat in oven/toaster oven at 300°F (150°C) for 5-10 minutes or microwave for 15-30 seconds.