• Skip to main content
  • Skip to primary sidebar
My Plantiful Cooking
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About
  • Newsletter
  • Breakfast
  • Mains
  • Desserts
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Healthy Sweet Treats

    Healthy Protein Cinnamon Rolls

    Published: Mar 11, 2022 by Meesha · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Close up shot of cinnamon rolls topped with icing with text on the bottom half.
    2 images of a piece of protein cinnamon roll on a plate with text between the images.
    Taking out a piece of protein cinnamon rolls from a pan with text overlay.

    These amazing protein cinnamon rolls are puffy, soft, and irresistibly delicious. A healthier dessert that is filling and is naturally vegan and dairy-free. Topped with a luscious yogurt icing, they are a crowd-pleaser! 

    Taking out a piece of protein cinnamon roll from a cast iron pan.

    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. 

    Jump to:
    • 💚Why you will love this recipe 
    • 🌾What you will need 
    • 📃Ingredients notes and substitutions 
    • 🔪How to make 
    • ✔Helpful tips 
    • ❄Storing suggestions  
    • ❔Commonly asked questions 
    • 🍽More high protein vegan treats
    • 📖 Recipe

    💚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

    Ingredients needed like flour, protein powder, cinnamon, butter, sweetener, and salt.

    For the icing

    Ingredients needed for icing like sweetener, protein powder, yogurt, and milk.

    📃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.

    Collage showing dry ingredients and wet ingredients in a bowl respectively.

    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. 

    Collage showing before and after proofing dough in a white bowl.

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

    Collage showing rolled out dough, then brushing on vegan butter.

    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.

    Collage showing rolled out dough topped with sugar and cinnamon rolls, and unbaked rolls in a cast iron 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. 

    Protein cinnamon rolls in a cast iron pan with icing and spoonful of cinnamon powder beside.

    ✔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 

    Why my cinnamon rolls did not rise?

    You might have used yeast that has gone stale. To test if your yeast is still alive, place a small amount into some warm water. After a couple of minutes, it should start foaming up. If not, it is time to buy some new ones.

    Why are my cinnamon rolls dry and hard?

    If your protein cinnamon rolls turn out dry, the chances are that you have added too much flour. The dough should be slightly tacky and sticky. If your dough is too dry, simply add more water while kneading, about ½ tablespoon at a time.

    Are they freezable?

    These healthy cinnamon rolls freeze well and can be frozen for up to 3 months. Transfer them to a sealed container before freezing.

    A piece of protein cinnamon rolls with a fork and cup of milk beside.

    🍽More high protein vegan treats

    • Vegan Oatmeal Protein Breakfast Muffins
    • Vegan Chocolate Coconut Protein Balls
    • Fudgy Vegan Protein Brownies
    • Healthy Eggless Protein Tahini Blondies

    If you did make this recipe, do leave a rating and comment down below, we love hearing from you! Subscribe to My Plantiful Cooking to get new recipes delivered straight to your inbox! Follow us on Instagram, Facebook and Pinterest to get the latest updates. 😉

    📖 Recipe

    A pan of cinnamon rolls with spoonful of cinnamon powder and icing beside.

    Healthy Protein Cinnamon Rolls (vegan + super fluffy)

    Meesha
    These amazing protein cinnamon rolls are puffy, soft, and irresistibly delicious. A healthier dessert that is filling and is naturally vegan and dairy-free. Topped with a luscious yogurt icing, they are a crowd-pleaser! 
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 25 mins
    Resting time 1 hr
    Total Time 1 hr 35 mins
    Course Breakfast, brunch, Dessert, Snack
    Cuisine American
    Servings 9 rolls
    Calories 189 kcal

    Equipment

    • large mixing bowl
    • Rolling Pin
    • 10-inch cast iron skillet or 9-inch square baking pan

    Ingredients
     
     

    For the dough

    • 2 teaspoons instant yeast *
    • ½ cup + 2 tablespoons warm water add more if needed
    • 2 cup all purpose flour
    • 3 scoop unflavored pea protein powder or other plant-based protein powder**
    • 1 tablespoon granulated sweetener (I am using erythritol)
    • ½ teaspoon salt
    • 2 tablespoons vegan butter melted (or regular butter)

    For filling

    • 2 tablespoons vegan butter melted (or regular butter)
    • ¼ cup granulated sweetener (I am using erythritol)
    • 2-3 teaspoons cinnamon powder

    For icing

    • ¼ cup unflavored vegan yogurt (or greek/dairy yogurt)
    • 2 tablespoons unflavored pea protein powder or other plant-based protein powder
    • 2 tablespoons granulated sweetener (I am using erythritol)
    • plant based milk to thin (or regular milk)
    Prevent your screen from going dark

    Instructions
     

    • Preheat oven to 180C/350F. Grease or line a 10-inch cast-iron skillet or 9-inch pan.
    • Mix instant yeast into the warm water. Let it sit for 5 minutes until the yeast starts blooming.
      2 teaspoons instant yeast, ½ cup + 2 tablespoons warm water
    • In a large mixing bowl, combine flour, protein powder, sugar, and salt.
      2 cup all purpose flour, 3 scoop unflavored pea protein powder, 1 tablespoon granulated sweetener, ½ teaspoon salt
    • Pour melted butter into the water yeast mixture, then combine wet ingredients into dry. Mix until a dough forms.
      2 tablespoons vegan butter
    • 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, then sprinkle on sugar and cinnamon powder. Tightly roll the dough up into a log.
      2 tablespoons vegan butter, ¼ cup granulated sweetener, 2-3 teaspoons cinnamon powder
    • 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 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.
      ¼ cup unflavored vegan yogurt, 2 tablespoons unflavored pea protein powder, 2 tablespoons granulated sweetener, plant based milk
    • Drizzle it on your protein cinnamon rolls, and it is ready to be enjoyed.

    Notes

    *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. 
    **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. 
     
    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 - Place cooled protein cinnamon rolls into an airtight container before keeping. It will last in the fridge for 4-5 days, and in the freezer for up to 3 months.
    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.
     
    Nutritional info is calculated using erythritol, an artificial sweetener. 

    Nutrition

    Calories: 189kcalCarbohydrates: 23gProtein: 12gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 287mgPotassium: 58mgFiber: 2gSugar: 1gVitamin A: 239IUVitamin C: 1mgCalcium: 25mgIron: 4mg

    Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.

    Did you make this recipe ?Tag @myplantifulcooking on Instagram !

    More Healthy Sweet Treats

    • Healthy Banana Flapjacks
    • Oatmeal Protein Bars
    • Chocolate Chip Chickpea Cookies
    • Microwave Protein Mug Brownie

    Reader Interactions

    Join the discussion ! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Meesha standing at a port with a cruise in the background.

    Hi, I am Meesha, the human behind My Plantiful Cooking! Expect to find plant-powered recipes that are easy to make and wholesome without compromising on taste.

    More about me →

    🥗Healthy Vegan Recipes

    • Almond Milk French Toast
    • Vegan Yakisoba with Tofu
    • Creamy Chickpea Pasta Sauce
    • Thai Vegan Yellow Curry with Vegetables
    • Oatmeal Protein Bars
    • Chocolate Chip Chickpea Cookies

    💚Reader's favorites

    • Healthy PB2 Peanut Butter Powder Cookies
    • Creamy Pumpkin Potato Soup
    • Chinese Napa Cabbage Soup
    • Flavorsome Soya Chunks Dry Masala
    • Korean Gochujang Stir-fry Vegetables
    • Shirataki Noodles Stir-fry

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 My Plantiful Cooking