Healthy Protein Cinnamon Rolls

This is my first time experimenting with using protein powder in baked goods, and it turned out to be a huge success! These protein cinnamon rolls are big, fluffy, and decadent that no one will guess that they are secretly healthy. 

If you are looking for more high-protein desserts, definitely check out my tofu protein mousse and banana peanut butter protein cookies. 

💚Why you will love this recipe 

• Fluffy, big, with a decadent cinnamon sugar filling - Healthy foods do not have to be bland, and these protein cinnamon rolls are living proof! They have the taste and texture of regular cinnamon rolls yet are lower in fat and calories. 
• A great source of protein - One serving contains more than 10g of protein! Hence, they are incredibly filling and satisfying. 
• Reasonably easy to make - Although this recipe requires more effort than my usual recipes, they are still pretty simple and easy to prepare. Even if you are new to cooking, you will be able to make them without any problem, so long you follow the instructions provided accordingly. 
• Store-well and is freezable - Make a batch of them on the weekends, and you will have dessert and snacks ready for your week ahead. 

🌾What you will need 

For the dough

For the icing

📃Ingredients notes and substitutions 

• Protein powder - I am using unflavored pea protein, but you can use any other plant-based protein powder like soy and almond. DO NOT use whey or casein protein powder in this recipe, as they have different absorbancy and properties. 
• Vegan butter - Feel free to substitute it with regular butter, if not vegan.
• Instant yeast - You can substitute it with active dry yeast, but you might need to let it proof for longer or until the dough doubles in size. 
• Sweetener - I am using the sugar substitute erythritol here, but feel free to use other granulated sweeteners like xylitol, regular brown sugar, or cane sugar. 
• Vegan yogurt - Any unflavored plant-based yogurt will work here, but I like using soy yogurt to bump up the protein content. You can choose to use greek or regular dairy yogurt, if not vegan.
• Plant milk - Similarly, you can use your favorite plant-based milk, or even regular dairy milk.

🔪How to make 

Here is a quick rundown of the steps involved in making protein cinnamon rolls. As usual, the full recipe and instructions will be in the recipe card at the end of this post. 

Mix instant yeast into the warm water. Let it sit for 5 minutes until the yeast starts blooming. 

In a large mixing bowl, combine flour, sugar, and salt. Pour butter into the water-yeast mixture.

Then, pour wet ingredients into dry ingredients. Mix until a dough forms. It will be slightly tacky and sticky. 

Knead for 2-3 minutes, or until the dough is smooth and pliable. Cover the dough with a damp cloth and let it proof for 45 minutes to an hour, or until doubled in size. 

Flour a flat surface and roll the dough to a square around 13x13 inches in size. Brush on melted butter using a pastry brush.

Sprinkle on sugar and cinnamon powder. Then tightly roll the dough up into a log. 

Cut into 9 equal pieces, either using a sharp knife or a piece of dental floss. To cut dough with dental floss, slide the floss under your dough, cross it over at the top, and gently pull on both ends to form a clean cut. 

Place cinnamon rolls into a 10 inch cast iron skillet or a 9-inch square pan.

Bake at 180C/350F for 22-25 minutes until lightly browned. Let them cool for 15-20 minutes before drizzling on the icing. 

While your rolls are cooling, make the icing by combining all ingredients needed. It should be pretty drippy and runny, so do add more milk to thin, if needed. 

Drizzle it on your protein cinnamon rolls, and it is ready to be enjoyed. 

✔Helpful tips 

• If possible, measure dry ingredients using a scale. I am using this inexpensive Ozeri scale, and am loving it! If you choose to use measuring cups, do follow the spoon and level method. 
• Ensure that your water is warm but not too hot, as you might risk killing your yeast. 
• Let your dough rise at a warm spot. If the weather is fairly warm, you can leave it on the countertop. However, if it is cold, heat up your oven at 180C/350F for 2-3 minutes. Turn it off before placing in your dough. 

❄Storing suggestions  

Fridge - Place cooled protein cinnamon rolls into an airtight container before refrigerating. It will last in the fridge for 4-5 days. 

Freezer - Store them in a sealed container, and they are ready to be frozen for up to 3 months. You can also portion the rolls out, so you will only be taking out what you need. 

Reheating - For frozen rolls, let them thaw on the countertop for a couple of hours or in the fridge overnight. Heat them in the microwave at 15 seconds intervals or until they are thoroughly warmed. 

❔Commonly asked questions 

🍽More high protein vegan treats

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