Protein Cinnamon Rolls Recipe

Introduction

Enjoy a delicious twist on a classic breakfast treat with these Protein Cinnamon Rolls. They combine the comforting flavors of cinnamon rolls with an added protein boost, making them perfect for a satisfying morning or snack option.

Ingredients

• 2 cups all purpose flour
• 1/3 cup flax meal (optional)
• 3/4 cup protein vanilla powder
• 1/4 cup granulated sugar
• 1 teaspoon salt
• 3/4 cup whole milk
• 3 Tablespoons unsalted butter (cubed)
• 2 1/4 teaspoons instant yeast (1 standard packet)
• 1 large egg (whisked, room temperature)
• 6 Tablespoons unsalted butter (very soft)
• 1/2 cup light brown sugar (packed)
• 1 Tablespoon cinnamon
• 8 ounces cream cheese (room temperature)
• 1/2 cup vanilla protein powder
• 1/4 cup powdered sugar
• 1/4 cup milk

Instructions

1. Step 1: Whisk the flour, protein powder, sugar, and salt in a large bowl.
2. Step 2: Pour the milk into a microwave-safe bowl and add the butter. Microwave for 45 seconds until the butter mostly melts and the mixture is warm to the touch (about 110°F, but not higher). Whisk in the yeast until dissolved.
3. Step 3: Pour the milk and butter mixture over the flour mixture and add the egg. Stir with a wooden spoon or rubber spatula until a dough forms. It will become shaggy and difficult to stir. Turn the dough onto a well-floured surface and knead for 3-4 minutes, adding flour if sticky. Place in a lightly greased bowl, cover, and let rise for 15 minutes until slightly puffed.
4. Step 4: Roll the dough out on a floured surface into a 9×14-inch rectangle.
5. Step 5: Spread the very soft butter evenly over the dough, leaving a 1/2 inch border. Sprinkle with brown sugar and cinnamon, then gently spread using your hands.
6. Step 6: Roll the dough tightly from the long end into a log. Gently squeeze the ends to compact slightly.
7. Step 7: Slice the log into 10-12 even rolls using unflavored dental floss or a sharp knife, being careful not to squish the edges.
8. Step 8: Place the rolls in a greased 9×13-inch baking dish. Cover with a towel and let rise in a warm place for 60-90 minutes until doubled. A warm oven turned off works well for rising.
9. Step 9: Preheat the oven to 350°F. Bake the rolls for 25-30 minutes until golden brown on top and internal temperature reaches 190-200°F. Let cool slightly before icing.
10. Step 10: Mix the cream cheese, protein powder, milk, and powdered sugar in a medium bowl with a whisk until smooth. Spread the frosting over the warm cinnamon rolls.

Tips & Variations

• For a dairy-free option, substitute whole milk and butter with plant-based alternatives.
• Add chopped nuts or raisins to the filling for extra texture and flavor.
• If you don’t have protein powder, you can omit or replace it with extra flour, adjusting liquid as needed.

Storage

Store leftover cinnamon rolls covered 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 to refresh the texture. The frosting can also be stored separately in the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cinnamon rolls dough instead of this protein dough?

Yes, you can substitute with regular cinnamon roll dough, but the texture and protein content will differ from this recipe.

How do I know when the rolls are fully baked?

The tops should be lightly golden brown, and the internal temperature should register between 190-200°F when measured with a kitchen thermometer.

Protein Cinnamon Rolls Recipe

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★★★★★

5 from 56 reviews

• Author: anna
• Total Time: 2 hours 15 minutes
• Yield: 10–12 cinnamon rolls 1x
• Diet: Low Fat

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Description

These Protein Cinnamon Rolls are a delicious, high-protein twist on the classic sweet breakfast treat. Incorporating vanilla protein powder and flax meal adds extra nutrition without compromising the soft and fluffy texture. The rolls are lightly sweetened, filled with a cinnamon-sugar butter mixture, and topped with a creamy protein-packed frosting, perfect for a satisfying morning boost or post-workout snack.

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Ingredients

Scale 1x2x3x

Dough

• 2 cups all purpose flour
• 1/3 cup flax meal (optional)
• 3/4 cup vanilla protein powder
• 1/4 cup granulated sugar
• 1 teaspoon salt
• 3/4 cup whole milk
• 3 tablespoons unsalted butter, cubed
• 2 1/4 teaspoons instant yeast (1 standard packet)
• 1 large egg, whisked, room temperature

Filling

• 6 tablespoons unsalted butter, very soft
• 1/2 cup light brown sugar, packed
• 1 tablespoon cinnamon

Frosting

• 8 ounces cream cheese, room temperature
• 1/2 cup vanilla protein powder
• 1/4 cup powdered sugar
• 1/4 cup milk

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Instructions

1. Mix Dry Ingredients: In a large bowl, whisk together the flour, vanilla protein powder, granulated sugar, and salt until fully combined.
2. Prepare Yeast Mixture: Pour the milk into a microwave-safe bowl and add the cubed butter. Microwave for about 45 seconds, until the butter mostly melts and the mixture is warm to the touch—around 110°F but not hotter. Whisk in the instant yeast until dissolved.
3. Combine Ingredients & Knead: Pour the warm milk and butter mixture over the dry ingredients. Add the whisked egg, and use a wooden spoon or rubber spatula to stir until a dough forms. The dough will be shaggy and thick. Turn it out onto a well-floured surface and knead for 3-4 minutes, adding more flour if the dough is sticky. Place the dough in a lightly greased bowl, cover, and allow it to rise for 15 minutes until it puffs up but does not double in size.
4. Roll Dough: On a generously floured surface, roll the dough into a 9×14-inch rectangle with a rolling pin.
5. Add Filling: Spread the very soft butter evenly over the dough, leaving a 1/2 inch border around the edges. Sprinkle the light brown sugar and cinnamon evenly over the butter. Use your hands to gently spread the filling.
6. Form Rolls: Starting from the long edge, tightly roll the dough into a log. Place your hands at each end and gently squeeze to slightly compact the roll.
7. Slice Rolls: Cut the log into 10-12 even slices; using unflavored dental floss or a serrated knife works best to avoid squashing the dough.
8. Second Rise: Place the rolls evenly in a greased 9×13-inch baking dish. Cover with a towel and let them rise in a warm place for 60-90 minutes or until doubled in size. A warm oven set to the lowest temperature and then turned off creates an ideal rising environment.
9. Bake: Preheat the oven to 350°F. Bake the risen rolls for 25-30 minutes until the tops are light golden brown and the internal temperature reaches 190-200°F. Remove from oven and allow to cool slightly.
10. Prepare Frosting & Serve: In a medium bowl, combine the cream cheese, vanilla protein powder, powdered sugar, and milk. Mash with a fork and whisk until smooth. Spread the frosting generously over the warm cinnamon rolls before serving.

Notes

• Flax meal is optional but adds extra fiber and nutrients.
• Use room temperature egg and cream cheese for best dough texture and smooth frosting.
• Warm milk mixture should not exceed 110°F to prevent killing the yeast.
• Dental floss works great for cutting rolls evenly without squashing them.
• If the dough is sticky while kneading, add flour gradually but avoid over-flouring to keep rolls tender.
• Let rolls cool slightly before frosting so the cream cheese icing doesn’t melt off completely.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Breakfast, Snack, Dessert
• Method: Baking
• Cuisine: American

Keywords: Protein cinnamon rolls, high protein breakfast, cinnamon rolls with protein powder, protein packed sweet rolls, protein cream cheese frosting