Protein Cinnamon Rolls Recipe

Introduction

These protein cinnamon rolls are a delicious twist on the classic treat, combining the warm flavors of cinnamon and a boost of vanilla protein powder. Perfect for a nutritious breakfast or snack, they’re soft, fluffy, and topped with a creamy glaze that makes them irresistible.

Ingredients

• 1 ½ cups full fat Greek yogurt (I used Wallaby)
• 1 ½ cups self-rising flour, plus more as needed*
• 1 scoop (29g) plant-based vanilla protein powder (I used Truvani)
• 2 Tablespoons butter, melted
• 2 Tablespoons coconut sugar
• 1 teaspoon cinnamon
• ½ cup powdered sugar
• 2-3 teaspoons almond milk
• 2 Tablespoons full fat Greek yogurt

Instructions

1. Step 1: Preheat your oven to 350°F. Lightly grease or line an 8×8 square baking dish with parchment paper.
2. Step 2: In a mixing bowl, combine the Greek yogurt, self-rising flour, and protein powder. Mix until the dough becomes shaggy and starts to come together.
3. Step 3: Knead the dough with your hands until smooth and no longer sticky, forming it into a ball. If the dough is too sticky, add a little more flour as needed.
4. Step 4: Cover the dough with a kitchen towel and let it rest for about 30 minutes on the counter.
5. Step 5: Flour your work surface and rolling pin. Roll the dough into a rectangle about 10 x 12 inches, approximately ¼ inch thick.
6. Step 6: Brush the melted butter evenly over the surface of the dough. Sprinkle the dough with coconut sugar and cinnamon, ensuring an even layer.
7. Step 7: Starting from the long edge, tightly roll the dough into a log. Cut the log into 9 equal pieces, about 1.5 inches wide each.
8. Step 8: Arrange the rolls in the prepared baking dish, leaving a little space between them. Bake for 30-32 minutes, or until a toothpick inserted into the center of a roll comes out clean.
9. Step 9: While the rolls are cooling, whisk together the powdered sugar, Greek yogurt, and almond milk in a small bowl until smooth. Adjust the almond milk for your desired consistency.
10. Step 10: Let the cinnamon rolls cool for 5-10 minutes before drizzling the glaze over the top. Serve warm and enjoy!

Tips & Variations

• If you don’t have self-rising flour, make your own by mixing 2 cups all-purpose flour with 3 teaspoons baking powder and ½ teaspoon salt, then measure 1 ½ cups for the recipe.
• For a richer flavor, try swapping coconut sugar with brown sugar or maple sugar.
• Use dairy-free yogurt and milk alternatives to make this recipe vegan-friendly.
• Add chopped nuts or raisins to the filling for extra texture and taste.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat gently in the microwave or oven before serving. You can freeze leftover rolls for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of self-rising flour?

Yes, you can make your own self-rising flour by combining all-purpose flour with baking powder and salt as described in the tips section. This keeps the rolls fluffy and well-risen.

Will these cinnamon rolls be very sweet?

They have a moderate sweetness balanced by the cinnamon and glaze, making them a tasty yet not overly sugary treat. You can always adjust the sugar in the filling or glaze to your preference.

Protein Cinnamon Rolls Recipe

Print Recipe

★★★★★

4.4 from 128 reviews

These Protein Cinnamon Rolls are a healthier twist on a classic breakfast favorite, combining full fat Greek yogurt, vanilla protein powder, and a delicious cinnamon-sugar filling. Perfectly soft and fluffy with a creamy glaze, they offer a high-protein boost while satisfying your sweet tooth.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 32 minutes
• Total Time: 42 minutes
• Yield: 9 cinnamon rolls 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dough

• 1 ½ cups full fat Greek yogurt (I used Wallaby)
• 1 ½ cups self-rising flour, plus more as needed
• 1 scoop (29g) plant-based vanilla protein powder (I used Truvani)

Filling

• 2 Tablespoons butter, melted
• 2 Tablespoons coconut sugar
• 1 teaspoon cinnamon

Glaze

• ½ cup powdered sugar
• 2–3 teaspoons almond milk
• 2 Tablespoons full fat Greek yogurt

Instructions

1. Preheat oven and prepare baking dish: Preheat your oven to 350°F. Lightly grease or line an 8×8 inch square baking dish with parchment paper to prevent sticking and ensure easy cleanup.
2. Make the dough: In a mixing bowl, combine the full fat Greek yogurt, self-rising flour, and plant-based vanilla protein powder. Stir until the dough becomes shaggy and starts to come together.
3. Knead the dough: Knead the dough with your hands until smooth and no longer sticky, forming it into a cohesive ball. If it feels too sticky, gradually add more flour as needed.
4. Rest the dough: Cover the dough with a kitchen towel and let it rest at room temperature for about 30 minutes. This allows the dough to relax and makes rolling easier.
5. Roll out the dough: Lightly flour your work surface and rolling pin. Roll the dough into a rectangle approximately 10 x 12 inches, about ¼ inch thick, preparing it for the filling.
6. Add filling: Brush the melted butter evenly over the surface of the rolled dough. Then sprinkle with coconut sugar and cinnamon, ensuring the filling is distributed evenly.
7. Form the rolls: Starting from the long edge, tightly roll the dough into a log. Use a sharp knife to cut the log into 9 equal pieces, each about 1.5 inches wide.
8. Arrange and bake: Place the cinnamon rolls in the prepared baking dish, leaving a little space between them for expansion. Bake in the preheated oven for 30-32 minutes, or until a toothpick inserted in the center comes out clean and the rolls are golden brown.
9. Prepare the glaze: While the rolls cool, whisk together powdered sugar, Greek yogurt, and almond milk in a small bowl until smooth. Adjust the almond milk amount to achieve your preferred glaze consistency.
10. Glaze and serve: Let the cinnamon rolls cool for 5-10 minutes, then drizzle the glaze over the top. Serve warm and enjoy this protein-packed twist on classic cinnamon rolls!

Notes

• Self-rising flour: If unavailable, make your own by combining 2 cups all-purpose flour with 3 teaspoons baking powder and ½ teaspoon salt. Measure out 1 ½ cups of this mixture for the recipe.
• Additional flour may be needed to prevent sticky dough during kneading and rolling.
• Use parchment paper for easier cleanup and to prevent sticking.
• Adjust almond milk in the glaze for a thicker or thinner consistency depending on preference.

Keywords: protein cinnamon rolls, high protein breakfast, healthy cinnamon rolls, Greek yogurt cinnamon rolls, plant-based protein, easy baking recipe, sweet breakfast rolls