Homemade Protein Cinnamon Rolls {with Greek Yogurt}
Servings 12 cinnamon rolls
This classic cinnamon roll recipe has added protein from protein powder and Greek yogurt, and lower sugar content, but all of the yummy texture and flavor you crave from a cinnamon roll. Protein cinnamon rolls are completely customizable to fit your nutritional needs. This protein cinnamon roll recipe also has instructions for making them with just one rise, and an overnight option too!
Ingredients
For the dough
- 3/4 cup 2% milk *see notes for substitutes
- 5.6 ounces plain Greek yogurt
- 1 teaspoon sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 3 cups bread flour, spooned and leveled *see notes for substitutions
- 1/2 teaspoon salt
- 3 tablespoons high quality vanilla or plain protein powder
- 1 large egg, room temperature
- 2 tablespoons salted butter or coconut oil, melted
For the filling
- 4 tablespoons salted butter, softened
- 3 tablespoons light brown, or monk fruit brown sugar
- 3 teaspoons ground cinnamon
For the frosting
- 6 ounces neufchatel cheese (light cream cheese)
- 2 tablespoons powdered sugar, or monk fruit powdered sugar
- 2 tablespoons honey
- 1/2 teaspoon vanilla extract
Instructions
- In a heat-proof measuring cup, whisk together the milk, yogurt and sugar, microwave about 30 seconds, or until it reaches 110℉. If it becomes too hot, cool to 110℉. Add yeast and stir, let sit 10 minutes.
- In the bowl of a stand mixer fitted with the paddle attachment, add the flour, salt and protein powder. Mix briefly.
- Add in the milk mixture, egg, and melted butter. Mix on medium speed until a soft dough forms. Switch to the hook attachment and beat on medium speed, about 5 minutes, until dough becomes completely smooth and elastic. It’s ok if it’s a little tacky, but we don’t want a dry dough, or one that’s overly sticky. If you don’t have a stand mixer, use a wooden spoon and bring dough together in a large glass mixing bowl, turn out onto a floured work surface and knead by hand vigorously for about 5 minutes until dough becomes smooth and elastic. Cover and let the dough rise in a warm place in your kitchen until dough is puffy and almost doubled in size, about 40-60 minutes.
- Make the frosting: In a medium bowl, beat the neufchatel cheese with an electric hand mixer until smooth. Add remaining ingredients and beat until combined. Taste and adjust sweetness level if desired.
- Mix the brown sugar and cinnamon for the filling together in a small bowl.
- Lightly grease a 13”x9” baking dish. Once dough has risen, punch down and place on a floured work surface. Roll out into a rectangle approximately 16”x10”. Spread the butter over the dough, followed by the brown sugar and cinnamon, leaving a ½” bare edge on one long side. Roll tightly toward the bare edge side to form a log, seal by pinching the seam,
- Cut into 12 uniform slices using dental floss or a serrated knife. Place rolls into prepared baking dish. Cover with plastic wrap and let them rise until puffy, about 30-45 minutes.
- Preheat oven to 350℉. Once preheat, place rolls in oven and bake 20-25 minutes, or until golden brown and cooked through. Do not overcook. Cool 15 minutes, frost, and serve.
For one rise cinnamon rolls
- Follow recipe through step 3 using INSTANT YEAST, but let dough rest covered for just 10-15 minutes until it becomes workable. If you can’t roll the dough out after 10 minutes (it springs back when you roll it), the proteins in the dough need more time to relax, cover and try again in 5 minutes.
- Roll out and fill cinnamon rolls as directed, cut and place in the baking dish. Cover with plastic wrap and let the rolls rise in a warm area of your kitchen until the rolls are nearly doubled in size. Bake as directed.
For overnight cinnamon rolls
- Follow recipe as directed. After placing the rolls in the baking dish, cover tightly with plastic wrap and place in the fridge overnight.
- In the morning, place them on the counter to come to room temperature and rise slightly, about 45-60 minutes. Bake as directed.
Notes
-
- My favorite protein powder to use in these cinnamon rolls is this vegan Good Protein powder. It's so delicious and comes in lots of different flavors. My favorite flavors to use in this recipe are Vanilla Milkshake and Salted Caramel! Use the discount code ELYSIAC30 for 30% off your first order!
- Use any milk you like, including almond or oat. The higher the fat content, the richer the rolls will be.
- Bread flour has a high protein content, which gives the rolls that chewy and stretchy texture. You can use all purpose flour instead if preferred.
- I did not test this using whole wheat or gluten free flours, but the recipe should work. Keep in mind that whole wheat flour will yield a tough, dense roll with a strong wheat flavor.
- Do not skip the 1 teaspoon of sugar in the yeast blooming process. The sugar feeds the yeast and helps it bloom, which makes your cinnamon rolls puffy! All other sugar in the recipe can be substituted for measure for measure alternatives that fit your lifestyle.
- A tacky dough will stick to your fingers, but release clean when you pull your fingers away. A sticky dough will leave chunks of dough on your fingers. A dry dough will not stick at all to your fingers.
- If your dough is too dry, add a teaspoon of milk and beat briefly, then do the tacky test.
- If your dough is too sticky, add a teaspoon or two of flour and beat briefly.
- For even slicing, use a very sharp serrated knife or, even better, a granton-edge knife. Gently saw through the log of cinnamon roll dough, being careful not to compress them too much.
Nutrition
Calories: 268kcalCarbohydrates: 33gProtein: 10gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 43mgSodium: 202mgPotassium: 126mgFiber: 1gSugar: 9gVitamin A: 273IUVitamin C: 0.1mgCalcium: 83mgIron: 0.5mg
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