Description
There’s something magical about the smell of cinnamon rolls baking in the oven. The warmth, the sweetness, the nostalgia—it’s like being transported back to family breakfasts on lazy weekends or festive holiday mornings. Cinnamon rolls hold a special place in so many hearts, but what if I told you that you could recreate that same comforting experience with a recipe that’s not only delicious but also packed with protein?
These protein cinnamon rolls are a game-changer. They’re soft, fluffy, and filled with all the cinnamon-sugar goodness you love, but with a nutritious twist. Imagine biting into a warm roll that tastes indulgent, yet fuels your body with wholesome ingredients like Greek yogurt and protein powder. Whether you’re looking for a healthier way to enjoy a favorite treat or simply want to try something new, this recipe is bound to become a staple in your kitchen.
A Recipe with Roots and a Modern Twist
The cinnamon roll, or “kanelbulle” as it’s known in Sweden, has been a cherished pastry for centuries. Traditionally rich and decadent, it’s often associated with celebrations and gatherings. But modern food trends have inspired creative reinventions of this classic, making it accessible to health-conscious bakers without sacrificing flavor.
That’s where this recipe shines. By swapping heavy ingredients like cream cheese frosting and refined flour for lighter, protein-rich alternatives, these rolls maintain all the elements of a cinnamon roll you crave: the fluffy texture, the gooey filling, and the sweet glaze. Whether you’re prepping breakfast for the week, hosting a cozy brunch, or treating yourself after a workout, these rolls strike the perfect balance between indulgence and nutrition.
Ingredients
For the Dough
- 1½ cups full-fat Greek yogurt
- 1½ cups self-rising flour
- 1 scoop (about 25–30 grams) plant-based vanilla protein powder
For the Filling
- 2 tablespoons melted butter
- 2 tablespoons coconut sugar
- 1 teaspoon ground cinnamon
For the Glaze
- ½ cup powdered sugar
- 2–3 teaspoons almond milk
- 2 tablespoons full-fat Greek yogurt
Instructions
Step 1: Gather Your Ingredients
Before you start, lay out all your ingredients and tools. A large mixing bowl, a rolling pin, and a sharp serrated knife are essential. Preheat your oven to 350°F (175°C) and line a baking dish with parchment paper or lightly grease it.
Step 2: Make the Dough
In a large bowl, combine the full-fat Greek yogurt, self-rising flour, and protein powder. Stir with a spoon or spatula until the mixture begins to form a shaggy dough. Don’t worry if it looks a little messy—it’s supposed to! Transfer the dough onto a lightly floured surface and knead gently for about 2-3 minutes until it’s smooth and elastic. If the dough feels too sticky, add a tablespoon of flour at a time until it’s manageable.
Step 3: Let the Dough Rest
Cover the dough with a clean kitchen towel and let it rest for 20-30 minutes. This resting period helps the dough relax, making it easier to roll out later.
Step 4: Prepare the Filling
While the dough is resting, mix up the filling. Melt the butter and stir in the coconut sugar and cinnamon until you have a thick, grainy mixture. The coconut sugar adds a caramel-like flavor that complements the cinnamon beautifully.
Step 5: Roll Out the Dough
Once the dough has rested, roll it out on a floured surface into a rectangle about 10×12 inches. Try to keep the thickness even so the rolls bake uniformly.
Step 6: Spread the Filling
Brush the melted butter mixture evenly over the dough, making sure to cover every inch. The more even the filling, the better each bite will be.
Step 7: Roll and Cut
Starting from the long side of the rectangle, carefully roll the dough into a tight log. Use a serrated knife or a piece of dental floss to cut the log into 9 equal rolls.
Step 8: Arrange and Bake
Place the rolls in your prepared baking dish, spacing them slightly apart. Bake in the preheated oven for 20-25 minutes or until the tops are golden and the rolls feel firm to the touch.
Step 9: Add the Glaze
While the rolls cool slightly, whisk together the powdered sugar, almond milk, and Greek yogurt until smooth. Drizzle the glaze generously over the warm rolls and let it set for a few minutes.
Notes
- Flour Swap: No self-rising flour? Mix 1½ cups all-purpose flour with 2¼ teaspoons baking powder and ½ teaspoon salt.
- Protein Powder: Choose a flavor you enjoy, as it impacts the final taste. Vanilla works best.
- Dough Tip: If sticky, add a little extra flour, one tablespoon at a time, but don’t overdo it to avoid dense rolls.
- Cutting Hack: Use dental floss for clean cuts without squishing the dough.
- Glaze Adjustment: Add almond milk slowly to control the glaze’s thickness.