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Protein Cinnamon Rolls Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://biteandenjoy.com/protein-cinnamon-rolls-recipe/