Protein cinnamon rolls have become all the rage in my house. Ever since I began making them without yeast, I realized how easy cinnamon rolls with protein are to make.
Not to mention that these are very healthy, made with bone broth protein. This quick and easy protein cinnamon roll recipe is perfect for fitness enthusiasts and anyone who enjoys a healthy snack!
I began making these cinnamon rolls to add more protein to my breakfasts. Not that we needed it since bacon, eggs, and omelets are already in the regular rotation.
But I wanted something sweet to indulge in occasionally! Something like my waffles or pancakes with more protein!
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Why you will love this recipe
- Packed with Protein: Whether you are looking to build muscle or just a filling filling snack, I guarantee you will love this recipe. They don’t have the grainy protein taste about them!
- Super Easy to Make: Baking is made easy with these cinnamon rolls. No need to stress about rising dough or complicated techniques!
- Perfect for Meal Prep: Stay ahead of your mornings with these delicious cinnamon rolls. I like to make them in advance and store them in the fridge for a hassle-free snack.
What kind of ingredients do we need?
- Flour: I use all-purpose flour, and though you could use bread flour or another alternative, such as almond flour or coconut flour, the final product will end up much denser.
- Protein Powder: Like the flour, I highly recommend using bone broth protein. Not only is it healthy, but I can assure success as this recipe has only been tested with bone broth protein. From the feedback I have received, this is also delicious with whey protein and a vegan alternative of pea protein powder.
- Eggs: The eggs add moisture, help hold things together, and, of course, are a great source of protein, vitamins, and minerals.
- Greek yogurt: The Greek yogurt in this recipe is twofold. Not only does it add much-desired protein, but it also helps keep our rolls light and fluffy! I prefer unsweetened Greek yogurt. However, you can use vanilla as well.
- Butter: Butter is a good source of vitamins A and E, and it adds a creamy texture to the dish.
- Baking soda, salt, and sugar: These are all essentials for baking our no-rise protein cinnamon rolls!
Protein cinnamon roll recipe
- Preheat oven to 400°F
- In a large mixing bowl, whisk together the dry ingredients until they are well combined.
- Add the Greek yogurt and melted butter to the bowl and mix with a wooden spoon until a loose dough forms.
- Lightly flour your hands and gently knead the dough until it starts to hold together.
- Move the dough to a lightly floured countertop and continue kneading for an additional two or three minutes. Add more flour as needed to prevent the dough from becoming too sticky.
- Once the dough is smooth, shape it into a rectangle and roll it out to about a quarter or eighth of an inch thick.
- Gently spread softened butter over the flattened dough, allowing a bit of space around the edges to avoid any spills.
- In a small bowl, mix together the sugar and cinnamon for your filling. Evenly sprinkle this mixture over the dough, again leaving some space around the edges.
- Carefully roll up the protein cinnamon roll, starting on the wide side.
- Use a sharp knife to cut the dough into individual rolls, each about 1-2 inches thick.
- Lightly grease a 12″ skillet with cooking spray or oil. Place your cinnamon rolls in the skillet, standing them upright on their end, and allow them to cook for 15-20 minutes, or until they’re golden brown and cooked through.
- Remove the skillet from the heat with oven mitts and allow the cinnamon rolls to cool for a few minutes before drizzling with the Greek yogurt glaze.
Top tip: Cut the rolls to your preferred thickness, but make them all the same so they cook evenly!
How to make the Greek yogurt glaze
- 1 cup of unsweet Greek yogurt
- 1 cup of powdered sugar, leveled
Add yogurt and sugar to a small bowl and whisk well.
Drizzle over slightly warm cinnamon rolls.
Helpful cooking tools
This post contains affiliate links, which means I make a small commission at no extra cost to you. As an Amazon Associate, I earn from qualifying purchases. Get my full disclosure here.
Cooking tips
Use a sharp knife to cut the rolls: To prevent pinching the rolls, use a sharp knife and cut the rolls into the same size pieces to ensure even cooking.
Add more flour if needed: You will almost certainly need more flour as you start kneading the dough. However, depending on the protein powder you go with, I have found its best to start with less flour and add more as needed.
Preheat your oven: It may seem elementary; however, if you have ever done any baking in a cast iron skillet, you’ll know its imperative the oven is preheated to prevent undercooked sections.
Don’t overmix the batter: I’ve made this several different ways before sharing this protein cinnamon roll recipe with you all, and while the differences are subtle, I do recommend mixing only until everything is combined. You’ll notice them turning out slightly denser if it’s over-mixed.
Generously grease your skillet: You don’t have to get carried away but do be sure to grease the inside, or you may find yourself digging these cinnamon rolls out with a fork.
Baking time is approximate: Keep a close eye on the bake time, and I suggest checking it with a toothpick about 10 minutes before it’s supposed to be done just to see where its all at.
Let the rolls cool before applying your glaze: Trust me, I don’t want to wait either, but its just one of those things we have to do.
Let the glaze set: After applying the glaze, let the rolls sit for a few minutes to allow the glaze to set completely before serving.
Frequently Asked Questions
Can I use any protein powder for cinnamon rolls?
Absolutely! I use bone broth protein from ancient nutrition. However, it can be made with plant-based and whey protein with similar results. I would recommend sticking with vanilla or unflavored protein powder for the best results.
Can I make these vegan?
Ok, so yes. Now, they won’t turn out quite the same, but you can use a plant-based protein and substitute one egg for 1/4 cup of applesauce!
Can I store leftover cinnamon rolls?
First off, unless you have some level of self-control I don’t know about, there won’t be any leftovers. But perhaps you haven’t made them yet, and in which case, if you store them in the fridge in an airtight container, they should stay tasty for up to five days.
Can I freeze these protein cinnamon rolls?
Yes, you can freeze them in tightly wrapped plastic wrap or in an airtight container for up to 3 months. Note: this is just from research because there is no way I’m hanging onto these protein-filled cinnamon rolls for months.
What size skillet should I use for this recipe?
These cinnamon rolls fit nicely inside a 12″ cast iron skillet. If you’d rather, you can use a rectangular baking dish instead.
Storage
I suggest keeping these protein cinnamon rolls in the fridge on account of the yogurt glaze on top. If you decide to skip the glaze, they should be ok on the countertop for a couple of days.
Key takeaways
I hope that you enjoyed this protein-packed breakfast cinnamon roll recipe. I love a hearty breakfast and I think this one here takes the cake.
If you want a completely sugar-free breakfast, try this oatmeal bake!
This simple yet delicious protein cinnamon roll recipe made at home from scratch is our favorite way to enjoy a sweet treat without any guilt!
There are a number of ways you can customize this recipe, whether that’s your favorite type of protein, vegan substitution, or finding the right baking dish.
Whatever you decide, make sure it involves baking up my favorite and soon to be your favorite protein cinnamon rolls tonight.
Oh, and I want to hear how they turned out, so be sure to leave a review or comment below!
For more great breakfast ideas, try one of these next!
- How to make a ham and cheese quiche
- Easy breakfast casserole recipe (high in protein)
- How to make fried cinnamon sugar donuts
- Easy sourdough french toast casserole
- Simple yogurt bagel recipe
No Rise Protein Cinnamon Rolls
Ingredients
- 2 cups of all purpose flour plus more for kneading
- 1/2 cup of protein powder
- 1/4 cup of pure granulated sugar
- 2 teaspoons of baking soda
- 1/2 teaspoon of fine sea salt
- 1 cup of plain greek yogurt
- 6 tablespoons of butter melted
For the filling
- 3 tablespoons of butter softened
- 1/2 cup of brown sugar lightly packed
- 1 tablespoon of cinnamon
For the glaze
- 1 cup of unsweet greek yogurt
- 1 cup of powdered sugar
Instructions
- Preheat oven to 400°F
- In a large mixing bowl, whisk together the dry ingredients until they are well combined.
- Add the Greek yogurt and melted butter to the bowl and mix with a wooden spoon until a loose dough forms.
- Lightly flour your hands and gently knead the dough until it starts to hold together.
- Move the dough to a lightly floured countertop and continue kneading for an additional two or three minutes. Add more flour as needed to prevent the dough from becoming too sticky.
- Once the dough is smooth, shape it into a rectangle and roll it out to about a quarter or eighth of an inch thick.
- Gently spread softened butter over the flattened dough, allowing a bit of space around the edges to avoid any spills.
- In a small bowl, mix together the sugar and cinnamon for your filling. Evenly sprinkle this mixture over the dough, again leaving some space around the edges.
- Carefully roll the protein cinnamon roll, starting on the wide side.
- Use a sharp knife to cut the dough into individual rolls, each about 1-2 inches thick.
- Lightly grease a 12" skillet with cooking spray or oil. Place your cinnamon rolls in the skillet, standing them upright on their end, and allow them to cook for 15-20 minutes until they're golden brown and cooked through.
- Remove the skillet from the heat with oven mitts and allow the cinnamon rolls to cool for a few minutes before drizzling with the Greek yogurt glaze.
- To make the glaze, whisk the Greek yogurt and powdered sugar together until smooth.
