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!
