Protein Cinnamon Rolls

Course: Breakfast

Cuisine: American

Prep Time: 30

Cook Time: 10

Additional Time: 20

Total Time: 50

Servings:

Calories: 272kcal

Author: Lauren

Ginormous frosted Protein Cinnamon Rolls! These cinnamon rolls are insanely delicious and so fun to make. Even better, they are lightened up from traditional cinnamon rolls and packed with protein!

Print Recipe

Equipment

Instant read thermometer
Kitchen Scale optional

Ingredients

Cinnamon Rolls:

2 cups all-purpose flour (210g)
1/2 cup vanilla protein powder (60g)
1/2 cup + 2 Tbsp warm water or milk (150g) 120-130°F
3 Tbsp sugar divided
1 (0.25-oz.) fast-acting yeast
3 Tbsp unsalted butter melted & divided
1 Tbsp cinnamon

Cream Cheese Frosting:

2 oz. light cream cheese
2 Tbsp unsalted butter softened
2-3 tsp milk start with 2 tsp and add more as needed
1/2 tsp vanilla extract
1/8 tsp salt
1/2 cup powdered sugar

Instructions

Add the warm water (or milk) to a medium mixing bowl. You are going for a bath water temperature – around 120℉ Getting the right temperature is important because it will effect the rising capability of the yeast.
Stir in 1 tablespoon sugar and the yeast and whisk until dissolved. Let sit for 10 minutes.
Slowly pour in the all-purpose flour, stirring it in as you go. Then add in one tablespoon melted butter and the protein powder and mix together until combined. Add more flour if needed until dough is completely formed. You’ll want it just slightly sticky.
Sprinkle extra flour on a surface and knead the dough for 5 minutes.
Place ball into separate greased bowl and cover with towel. Let sit in a warm place for 10-20 minutes, or until the dough has doubled in size. (TIP: you can always microwave a bowl of water until boiling and leave in microwave with bowl of dough to create an enclosed space for the dough to rise.)
After the dough has risen some, briefly knead the dough again then roll out into a 14×8 inch large rectangle using a rolling pin.
Brush the remaining 2 tablespoons of butter onto the dough. Add the cinnamon and sugar. You will want to add more than you think is necessary as a lot of it will absorb in the dough.
Roll the dough up hot-dog style and gently press the end of the dough into the log to seal. Using a serrated knife, cut dough every 1.5 inches or so. Place in a greased 9-inch round or square pan.
Preheat oven to 325°F. Let dough rise some more in the pan while oven gets warm.
Bake for 8-10 minutes. Check frequently towards the end because we want to make sure we don't over bake them (this is especially important with recipes that have protein powder). The rolls will still bake in the hot pan once you remove them from the oven.
While rolls are baking, cream the cream cheese, butter, vanilla and salt together using a hand mixer. Add in the powdered sugar and mix until smooth.
Spread frosting over rolls and enjoy warm!

Notes

To make gluten-free: use gluten-free 1:1 flour like Bob's Red Mill or King Arthur.

To store: keep Cinnamon Rolls stored in the fridge in an air tight container. Any loose air will cause the outer layer of the roll to harden.

Helpful Tips

These took a a little bit more time and effort than most of my recipes, but still easy to follow along! There are just a couple of parts of this recipe I want to highlight and emphasize the importance of:

Appropriate water temperature: An important key to this recipe is making sure the water is the right temperature to optimally allow the yeast to let dough rise. If the water is too hot, it will kill the yeast. If it is not warm enough, the yeast will not be activated to rise. The goal is between 120-130°F, but if you don't have a thermometer, just aim for warm water (not scalding) that feels like bath water temperature.
Mixing the dough: Initially, it will seem like there is too much flour and protein powder for it to be too dry to mix. Keep stirring, the flour will mix in and a ball of dough will form.
Kneading the dough: You want to make sure you knead the dough for 5 minutes before flattening it out.
Letting dough rise too long: Letting the dough sit too long can make the rolls too dense. For best results, check dough frequently and don’t let it sit for more than an hour.

Nutrition