Protein Cinnamon Rolls

A white square baking dish filled with 9 baked cinnamon rolls that are topped with a glaze.

4.50 from 2 votes

These easy healthy protein cinnamon rolls are made with Greek yogurt and protein powder and have no yeast. They're still soft, fluffy and absolutely delicious!

Prep Time50

Cook Time30

Total Time1 20

Course: Breakfast

Cuisine: American

Diet: Vegetarian

Servings:

Author: Brittany Mullins

Ingredients

Dough

1 ½ cups full fat Greek yogurt I used Wallaby
1 ½ cups self rising flour plus more as needed*
1 scoop plant-based vanilla protein powder I used Truvani

Filling

2 Tablespoons butter melted
2 Tablespoons coconut sugar
1 teaspoon cinnamon

Glaze

½ cup powdered sugar
2-3 teaspoons almond milk
2 Tablespoons full fat Greek yogurt

Instructions

Preheat your oven to 350°F. Lightly grease or line an 8x8 square baking dish with parchment paper.
In a mixing bowl, combine the Greek yogurt, self-rising flour and protein powder. Mix until the dough becomes shaggy and starts to come together.
Knead the dough with your hands until smooth and no longer sticky, forming it into a ball. If the dough is too sticky, add a little more flour as needed.
Cover the dough with a kitchen towel and let it rest for about 30 minutes on the counter.
Flour your work surface and rolling pin. Roll the dough into a rectangle about 10 x 12 inches, approximately ¼ inch thick.
Brush the melted butter evenly over the surface of the dough. Sprinkle the dough with sugar and cinnamon, ensuring an even layer.
Starting from the long edge, tightly roll the dough into a log. Cut the log into 9 equal pieces, about 1.5 inches wide each.
Arrange the rolls in the prepared baking dish, leaving a little space between them. Bake for 30-32 minutes, or until a toothpick inserted into the center of a roll comes out clean.
While the rolls are cooling, whisk together the powdered sugar, Greek yogurt, and almond milk in a small bowl until smooth. Adjust the almond milk for your desired consistency.
Let the cinnamon rolls cool for 5-10 minutes before drizzling the glaze over the top. Serve warm and enjoy!

Notes

Self-rising flour: If you don’t have or can’t find self-rising flour you can make your own by combining 2 cups all-purpose flour with 3 teaspoons baking powder and ½ teaspoon of salt. Once you have the mixture, measure out 1 ½ cups for the recipe. Just remember this might tweak the protein content slightly.

Nutrition