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.

Ingredients

Scale

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

Instructions

Mix Dry Ingredients: In a large bowl, whisk together the flour, vanilla protein powder, granulated sugar, and salt until fully combined.
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.
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.
Roll Dough: On a generously floured surface, roll the dough into a 9×14-inch rectangle with a rolling pin.
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.
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.
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.
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.
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.
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