My love for cinnamon rolls runs deep. But so does my desire for a dessert recipe that packs in extra protein! Like my protein hostess cupcakes, protein banana bread, or most famously, my protein chocolate chip cookies. It always feels like cheating when I can enjoy a sweet treat while sneaking extra protein into my day. And these protein cinnamon rolls are the ultimate version of that! They’re just as delicious and indulgent as a classic cinnamon roll, but with 10 grams of protein a piece and a gluten-free option, too. And because no cinnamon roll is complete without some type of cream cheese frosting, I topped these with a protein Greek yogurt cream cheese frosting that seriously takes ’em over the top!
Why You’ll Love These Protein Cinnamon Rolls
- Only six core ingredients for the dough – no complicated steps or long rise times required!
- Each roll delivers around 10 grams of protein thanks to the Greek yogurt and protein-rich base.
- Perfect for breakfast or dessert – soft, indulgent, but also balanced for macro-minded eaters.
Frequently Asked Questions
How much protein does each cinnamon roll have?
About 10 g per roll when split into eight or nine servings, thanks to the Greek yogurt and protein-enhanced dough.
Can I replace the sugar with a sugar-free sweetener?
Yes – use a granulated monk fruit or erythritol blend in place of the sugar for a lower-sugar version (just check how your dough handles the change).
How do I store these cinnamon rolls?
Keep in an airtight container in the fridge for up to 3 days; warm gently before serving. You can also freeze un-iced rolls, then add the icing after reheating.
Sam’s Recipe Tips
- Use room-temperature yogurt for smoother mixing and fluffier frosting.
- If the dough seems too dry, add 1–2 tablespoons extra Greek yogurt – the goal is a workable ball.
- Roll the dough to a rectangle before spreading the butter and sugar-cinnamon mixture for even swirls.
- Let the rolls cool slightly before icing so the glaze doesn’t melt into puddles.
6-Ingredient Protein Cinnamon Rolls with Greek Yogurt Frosting
Equipment
- 1 large bowl
- 1 9×4-inch loaf pan
Ingredients
- 3 cups all purpose flour I used gluten-free all purpose flour
- 2 teaspoons baking powder
- 1 1/2 cups plain Greek yogurt plus more if needed
- 1/4 cup butter softened
- 1/2 cup plus 2 tablespoons sugar divided, or your favorite sugar-free sweetener
- 1 tablespoon cinnamon
For the frosting:
- 1/2 cup plain Greek yogurt
- 1/4 cup cream cheese softened
- 2 tablespoons maple syrup
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350° Fahrenheit and lightly grease a 9×4-inch loaf pan.
- Add the all purpose flour, plain Greek yogurt, and 2 tablespoons of sugar to a large bowl. Mix together until a dough forms. If the dough seems dry, add an additional 1-2 tablespoons of Greek yogurt. The dough might seem dry, but just use enough Greek yogurt until it can be formed into a ball (you’ll have to get your hands dirty here!).
- Lightly flour a kitchen surface and roll the dough out into a 9×13-inch rectangle. Spread the softened butter on top of the dough, then sprinkle the dough evenly with ½ cup sugar and the cinnamon.
- Carefully take the long end of the dough and roll it into a tight log. Slice the log into 8-9 cinnamon rolls, each about 2 inches thick.
- Then, place the cinnamon rolls into your prepared baking pan and bake for 30-35 minutes, or until lightly golden brown on top.
- Remove the protein cinnamon rolls from the oven and let them cool for a few minutes while you make the frosting.
- Add all frosting ingredients to a bowl and use either a hand or stand mixer to whip everything together until smooth. Top the cooled cinnamon rolls with the protein frosting and enjoy!
13 Comments
Can coconut yogurt be used instead?
The Real Person!
While I haven’t tested using coconut yogurt myself, I can imagine it will work in this recipe!
Can I use cotrage cheese for the frosting instead of plain Greek yogurt?
The Real Person!
Yes, definitely! I recommend blending the cottage cheese until completely smooth before adding it to the frosting recipe. Hope you love these cinnamon rolls!
Cottage*
Which GF flour do you use?
The Real Person!
I alternate between the King Arthur Gluten-Free Flour and the Bob’s Red Mill 1:1 Gluten-Free Flour – both are great!
The ingredient list states all purpose flour, but the instructions state self-rising flour. Could you please clarify which to use?
The Real Person!
So sorry about that, Erica – it should be all purpose flour. Just fixed it!
Are the calories per roll or the whole recipe?
The Real Person!
Nutrition info listed is per cinnamon roll. 🙂
Hi, you mention that the dough is “protein enriched” but how? I don’t see protein powder in the recipe. Is it all coming from the yogurt? I have a hard time finding non dairy yogurt with protein. I’d love for this to be high protein. Thank you!
The Real Person!
Hi Stephanie, great question! Yes, the protein in this recipe comes mainly from the Greek yogurt and the little bit of cream cheese in the frosting. Each cinnamon roll contains about 10 grams of protein. I actually tested this recipe with protein powder in the dough and the result was chalky and crumbly, so I decided to leave it out. I hope you give these cinnamon rolls a try and love them! 🙂