Protein Cinnamon Rolls

My protein cinnamon rolls are fluffy, gooey, and taste exactly like any good cinnamon roll out there. I love how each roll packs in over 20 grams of protein! Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Prep Time 1

Cook Time 25

Total Time 1 25

Servings servings

Calories 197kcal

Author Arman Liew

Ingredients

2 cups all-purpose flour
3/4 cup protein powder * See notes
1/4 teaspoon salt
1/4 cup sugar ** See notes
3/4 cup milk I used non-fat milk
3 tablespoons butter
2 1/4 teaspoons yeast
1 large egg

Filling

3 tablespoons butter
1/4 cup + 1 tablespoon brown sugar ** See notes
1 tablespoon cinnamon

Frosting

2/3 cup vanilla protein powder must be sweetened
6 ounces cream cheese softened
1/4 cup milk

Instructions

In a large bowl, whisk together the flour, protein powder, salt, and sugar.
In a microwave-safe bowl, add the milk and butter and microwave for 30-40 seconds, or until the butter softens. Whisk together until incorporated. Add the yeast and mix well.
Combine the wet and dry ingredients, along with the egg, and mix together.
Lightly flour a kitchen surface and add the dough to it. Gently knead it for 2-3 minutes, until smooth. Place it in a greased bowl for 5 minutes.
In a small bowl, whisk together the brown sugar and cinnamon.
Place the dough back onto the floured surface and roll out into a 15 x 6-inch rectangle.
Spread the softened butter over the top (allowing 1/2 an inch around the sides), followed by the cinnamon/sugar mix. Roll it up and slice into 12 pieces.
Place the un-baked cinnamon rolls in a greased cake pan or baking dish. Cover with a dish towel and place it in a warm area to double in size, around 45 minutes.
Preheat the oven to 180C/350F.
Place the risen cinnamon rolls in the oven and bake for 25 minutes, or until golden around the edges.
While the cinnamon rolls are baking, make the protein frosting. Whisk together the vanilla protein powder, softened cream cheese, and milk until thick and fluffy.
Let the protein cinnamon rolls cool for a few minutes before adding the frosting.

Video

Notes

For the Greek yogurt protein frosting, combine 1 cup Greek yogurt, 1/4 cup confectioners sugar, and 1/2 teaspoon vanilla. Whisk until smooth.

* Please use casein protein powder, brown rice protein powder, or pea protein powder. These are the only three kinds of protein powder I had success with for these rolls. Whey protein powder didn't work for me as it dried out the dough.

** For sugar free cinnamon rolls, use allulose, a brown sugar substitute, and a powdered sugar substitute.

TO STORE. Leftovers are best stored in the fridge. I recommend eating them within 3 days, or else they lose their fluffiness.

TO FREEZE. Place the cooled cinnamon rolls in an airtight container and store in the freezer for up to 6 months.

TO MAKE AHEAD. Once the rolls are in the greased baking dish, cover with tin foil and store in the fridge for up to 48 hours. Before baking, bring them to room temperature.

Nutrition