Description

These Protein Cinnamon Rolls combine the classic, sweet cinnamon roll experience with a boost of protein, making them a deliciously satisfying treat perfect for breakfast or a snack. Made with vanilla protein powder and enhanced with a creamy protein-packed frosting, these rolls offer a fluffy texture with a rich cinnamon-sugar filling and a smooth cream cheese glaze.

Ingredients

Scale

Dough

2 cups all purpose flour
1/3 cup flax meal (optional)
3/4 cup vanilla protein powder
1/4 cup granulated sugar
1 teaspoon salt
3/4 cup whole milk
3 tablespoons unsalted butter (cubed)
2 1/4 teaspoons instant yeast (1 standard packet)
1 large egg (whisked, room temperature)

Filling

6 tablespoons unsalted butter (very soft)
1/2 cup light brown sugar (packed)
1 tablespoon cinnamon

Frosting

8 ounces cream cheese (room temperature)
1/2 cup vanilla protein powder
1/4 cup powdered sugar
1/4 cup milk

Instructions

Prepare dry ingredients: Whisk together the all purpose flour, vanilla protein powder, granulated sugar, and salt in a large bowl until evenly combined.
Activate yeast: In a microwave-safe bowl, pour the milk and add the cubed butter. Microwave for 45 seconds until the butter mostly melts and the mixture is warm to the touch, about 110°F but not hotter. Whisk in the instant yeast until dissolved.
Combine dough: Pour the warm milk and butter mixture over the flour mixture. Add the whisked egg. Stir with a wooden spoon or spatula until a shaggy dough forms and stirring becomes difficult. Turn the dough onto a floured surface and knead for 3-4 minutes, adding flour if sticky. Place dough in a lightly greased bowl, cover, and let rise for 15 minutes in a warm spot.
Roll out dough: After the initial rise, turn dough onto a generously floured surface and roll into a 9 by 14-inch rectangle using a rolling pin.
Add filling: Spread the softened butter evenly over the dough, leaving a 1/2 inch border free around the edges. Sprinkle the brown sugar and cinnamon evenly over the butter, then gently press to adhere.
Form roll: Starting from the long edge, carefully roll the dough into a log shape. Squeeze gently at both ends to compact the roll slightly.
Slice rolls: Cut the rolled dough into 10 to 12 even pieces using unflavored dental floss for a clean cut, or a serrated knife used carefully to avoid squashing the rolls.
Second rise: Place the rolls cut side up into a greased 9×13-inch baking dish. Cover with a towel and let rise in a warm place for 60 to 90 minutes until doubled in size. Preheating the oven to the lowest setting and turning it off creates a warm environment for proofing.
Bake: Preheat oven to 350°F (175°C). Bake the rolls for 25 to 30 minutes until the tops are light golden brown and internal temperature reaches 190-200°F. Remove and allow to cool slightly.
Make frosting and finish: In a medium bowl, combine room temperature cream cheese, vanilla protein powder, powdered sugar, and milk. Mash with a fork then whisk until smooth. Spread the frosting evenly over the warm cinnamon rolls and serve.

Notes

If flax meal is not available or preferred, it can be omitted without significantly affecting texture.
Make sure the milk-butter mixture is warm but not too hot to prevent killing the yeast.
Using dental floss to slice the rolls produces cleaner, neater cuts.
Allowing the rolls to rise completely before baking ensures fluffier texture.
Room temperature cream cheese is essential for smooth frosting without lumps.
These protein cinnamon rolls are best enjoyed fresh but can be stored covered at room temperature for 1-2 days or refrigerated for up to 4 days.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Keywords: protein cinnamon rolls, protein breakfast, vanilla cinnamon rolls, healthy cinnamon rolls, protein baked goods