Healthy Protein Cinnamon Rolls

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

5 from 4 votes

These luscious, fluffy, and decadent protein cinnamon rolls are packed with 12g of protein and only 190 calories per bun. Topped with a delicious yogurt glaze, they are the perfect healthier treat.

Prep Time10

Cook Time25

Resting time1

Total Time1 35

Course: Breakfast, brunch, Dessert, Snack

Cuisine: American

Diet: Halal, Vegan, Vegetarian

Servings: rolls

Calories: 189kcal

Author: Meesha

Equipment

Ingredients

Dry ingredients

2 cup all purpose flour
¾ cup protein powder plant-based or casein*(see notes)
1 tablespoon erythritol or another sweetener** (see notes)
2 teaspoons instant yeast
½ teaspoon salt

Wet ingredients

2 tablespoons butter melted (vegan or regular)
½ cup + 2 tablespoons warm water

Cinnamon sugar filling

2 tablespoons butter melted (vegan or regular)
¼ cup erythritol or another granulated sweetener**
2-3 teaspoons cinnamon powder

For icing

¼ cup plain yogurt or soy/greek yogurt
2 tablespoons protein powder (see notes)*
2 tablespoons erythritol or another granulated sweetener**
milk to thin (plant-based or dairy)

US Customary - Metric

Instructions

Preheat oven to 180C/350F. Grease or line a 10-inch cast-iron skillet or 9-inch pan.
Combine all dry ingredients in a large mixing bowl. In a separate bowl, combine butter and water.
2 cup all purpose flour , ¾ cup protein powder, 1 tablespoon erythritol , ½ teaspoon salt
Pour wet ingredients into dry ingredients. Mix until a shaggy dough forms.
2 tablespoons 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 butter, ¼ cup erythritol, 2-3 teaspoons cinnamon powder
Cut into 9 equal pieces using a sharp knife or 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 the greased pan. Bake for 22-25 minutes until lightly browned. Let them cool for 15-20 minutes.
While your rolls are cooling, make the icing by combining all ingredients, adding more milk to thin if needed.
¼ cup plain yogurt, 2 tablespoons protein powder, 2 tablespoons erythritol, milk
Drizzle it on your protein cinnamon rolls, and it is ready to be enjoyed.

Notes

*Protein powder -I recommend going with a plant-based blend (like Orgain's vanilla protein powder) or casein. Whey tends to dry out baked goods.

**Sweetener - I am using the sugar substitute erythritol here, but feel free to use brown sugar, table sugar, or any other granulated sweetener.

Helpful tips

Weigh your ingredients – For the best results, weigh them with a kitchen scale. If using measuring cups, follow the scoop-and-level method.
Wait to frost cinnamon rolls – This prevents frosting from turning too runny and dissolving into the rolls.
Be careful not to overbake – Cinnamon rolls are done baking once the tops are lightly browned. As this recipe contains protein powder, it tends to dry out when overbaked.

Storing - Store unfrosted cinnamon rolls in the fridge for 4-5 days or freeze for up to 3 months, individually wrapped in plastic wrap. Allow frozen buns to thaw overnight in the fridge before reheating.

Reheating - You can reheat in the oven, preheated to 180C/350F, for 8-10 minutes until hot. Alternatively, heat it in the microwave for about 30 seconds (preferable for reheating 1-2 rolls).

Nutritional info is calculated using erythritol, an artificial sweetener.

Nutrition