High Protein Cinnamon Rolls
Breakfast
High Protein
Vegetarian
high protein
cinnamon rolls
greek yogurt
breakfast
dessert
healthy dessert
Kelton Maloy · ★★★★★
High Protein Cinnamon Rolls
PREP 20 minutes · COOK 22 minutes · SERVES 8
8 SERV
EASY
20 minutes
22 minutes
Ingredients
The dough
2 cups all purpose flour
2 tablespoons additional flour for rolling
⅓ cup vanilla whey and casein protein powder
1 tablespoon baking powder
½ teaspoon kosher salt
1 cup plain 2% Greek yogurt
1 tablespoon pure maple syrup
1 teaspoon vanilla extract
2 tablespoons milk
1 additional tablespoon milk, only if the dough remains dry
The cinnamon filling
2 tablespoons unsalted butter, softened
¼ cup packed light brown sugar or coconut sugar
1 tablespoon ground cinnamon
1 pinch kosher salt
The cream cheese frosting
4 ounces light cream cheese, softened
½ cup plain nonfat Greek yogurt
¼ cup vanilla whey and casein protein powder
2 tablespoons pure maple syrup
1 teaspoon vanilla extract
1 pinch kosher salt
1 to 2 teaspoons milk, only if needed
Method
1
Heat the oven to 375°F. Lightly grease an 8x8-inch baking dish and line the bottom with parchment paper.
2
Whisk the flour, protein powder, baking powder, and salt together in a large bowl.
3
Add the Greek yogurt, maple syrup, vanilla, and 2 tablespoons of milk. Fold everything together until a soft dough forms. If dry flour remains at the bottom of the bowl, add the final tablespoon of milk.
4
Turn the dough onto a lightly floured surface and gently knead it for about 1 minute. The dough should feel soft and slightly tacky but should not stick heavily to your hands.
5
Roll the dough into a rectangle about 12 inches long and 10 inches wide.
6
Spread the softened butter across the dough, leaving a small border around the edges. Mix the brown sugar, cinnamon, and salt together, then sprinkle it evenly over the butter.
7
Starting at one long edge, roll the dough into a tight log. Cut the log into 8 equal rolls with unflavored dental floss or a sharp knife.
8
Arrange the rolls in the prepared dish with a little room between them. Bake for 20 to 24 minutes. They are ready when the edges are lightly golden, the centers look set, and the middle roll springs back gently when touched.
9
While the rolls bake, beat the cream cheese until smooth. Mix in the Greek yogurt, protein powder, maple syrup, vanilla, and salt. Add milk one teaspoon at a time only if you want a looser frosting.
10
Let the rolls cool for 10 minutes, then spread the frosting across the warm tops. Let some of it fall into the cinnamon spirals because we are not monsters.
Macros
280
Calories
16g
Protein
7g
Fat
37g
Carbs
Per serving · approximate values
Questions People Ask
Can I use straight whey instead of a whey and casein blend?
A whey and casein blend is safest here. Straight whey can dry out baked dough, so test it separately or expect a firmer roll.
Can I make the rolls ahead?
Yes. Store baked rolls in a tightly sealed container in the fridge for up to 4 days and reheat one in the microwave for about 15 seconds. For meal prep, keep the frosting separate and add it after reheating.
My dough feels stiff, what happened?
Too much flour. A soft, slightly tacky dough makes a soft roll and a stiff dough makes breakfast drywall. Add the final tablespoon of milk only if dry flour remains, and resist dusting on extra flour as you knead.
Storage
Store the rolls in a tightly sealed container in the refrigerator for up to 4 days. Reheat one roll in the microwave for about 15 seconds before eating. For meal prep, store the frosting separately and add it after reheating.