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High Protein Cinnamon Rolls

High Protein Cinnamon Rolls Recipe

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Calories: 300
Ingredients Method Notes

Ingredients
  

  • 1 cup (125g) all-purpose flour
  • 2/3 cup (80g) vanilla whey protein powder
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup (227g) plain non-fat Greek yogurt, room temp
  • 1 large egg, room temp
  • 2 tbsp (28g) unsalted butter, melted and cooled
  • 1 scoop (10g) unflavored collagen peptides (optional)
  • 3–4 tbsp milk
  • 3 tbsp dark brown sugar, packed
  • 1 tbsp ground cinnamon
  • 2 tbsp unsalted butter, very soft
  • 2 oz (56g) cream cheese, softened
  • 1/4 cup (60g) plain non-fat Greek yogurt
  • 2 tbsp vanilla protein powder
  • 2–3 tbsp powdered sugar

Method
 

  1. Heat oven to 375°F. Whisk flour, protein powder, baking powder, and salt. In another bowl, combine yogurt, egg, melted butter, and collagen. Stir wet into dry to form a shaggy dough, then knead briefly on a floured surface, adding milk if dry.
  2. Roll dough to a 12x8-inch rectangle. Spread 2 tbsp soft butter, edge to edge. Top with brown sugar and cinnamon, roll up tightly, slice into 6 rolls, and place in a parchment-lined 8x8-inch pan.
  3. Bake 18–22 minutes until golden and set. Tent with foil if the tops brown too fast.
  4. Cool 10 minutes. Beat cream cheese, 1/4 cup yogurt, and 2 tbsp protein powder until smooth, then stir in powdered sugar to taste. Frost the warm rolls and serve.

Notes

For the fluffiest rolls, let the shaped rolls rest 10 minutes before baking. Collagen is optional but nudges the protein count. The dough can be made ahead, wrapped, and refrigerated overnight; bring to room temperature before rolling.