Gooey Protein Cinnamon Rolls - 20 grams of protein per roll!

Gooey Protein Cinnamon Rolls - 20 grams of protein per roll!

4.89 from 9 votes

Sweets and protein are not mutually exclusive and these Protein Cinnamon Rolls prove that! They are fluffy, tender, and packed with 20 grams of protein PER ROLL!

Prep Time: 20

Total Time: 40

Protein: 20g

Serves: 9

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Ingredients

Dough

¾ cup warm milk (any kind, including plant based)
2 ¼ teaspoon quick active yeast
2 eggs (1 full egg and 1 egg yolk)
¼ cup butter (vegan works)
1 tablespoon white sugar
¾ teaspoon salt
3 ¼ cup bread flour (additional ½ cup as needed)
1 cup collagen (unflavored, 3 scoops of Orgain)

Filing

¼ cup brown sugar (use more as desired for the filling)
2 tablespoon cinnamon powder
¼ cup butter

Frosting

¾ cup powdered sugar
¼ teaspoon salt
½ teaspoon vanilla
⅓ cup collagen (unflavored, 2 scoops of Orgain)
4 oz cream cheese (softened)
3 tablespoon butter (softened, vegan works)

Before you start!

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Instructions

Please read through the entire instructions prior to starting!
Start the dough: Make the ¾ cup warm milk by heating it in the microwave for 45 seconds until the bowl is like a warm bath. You can also warm it on the stovetop. Transfer the warm milk to a large bowl and sprinkle the 2 ¼ teaspoon quick active yeast on top. Add the 2 eggs, ¼ cup butter (melted), and 1 tablespoon white sugarMix until well combined with a wooden spoon. It's important to use a wooden spoon to not kill the yeast. Then, slowly add in the 3 ¼ cup bread flour, ¾ teaspoon salt, and 1 cup collagen and continue to mix until a rough dough forms.
Knead the dough: Now it's time to knead the dough. You can either use the dough hook on your electric mixer for 3-4 minutes (just until a smooth ball forms) or transfer the dough onto a smooth and flour-dusted surface to knead it into a smooth ball by hand (about 5-7 minutes). If it's too sticky, add 2 tablespoons of flour at a time.
Let the dough rise (1 of 2): Transfer the now stiff dough ball to a well-oiled metal or glass bowl. Roll the dough in the oil to help it not harden while it rises and cover it with a light towel. Place this bowl into the oven (it needs to be in a warm place) and turn the oven light on. Allow the dough to rise for 3-4 hours or until it doubles in size.
While the dough rises, make the cinnamon sugar filling by mixing the ¼ cup brown sugar and 2 tablespoon cinnamon powder. Also, set out the ¼ cup butter for the filling to soften.
Expert tip for overnight rise: If you want to leave the dough to rise overnight, let it rise in the fridge for at least 12 hours.
Make the rolls: After the dough has doubled, transfer it to a well-floured surface (enough flour to not stick) and roll it into a 14x9-inch rectangle. Spread the softened butter over the dough, leaving a ¼ inch margin at the far edge of the dough.
Sprinkle with the cinnamon sugar filling. Roll the dough tightly starting from the 9” side and ending seam side down.
Let the rolls rise (2 of 2): Use a serrated knife to cut 9 even-sized rolls and place them into a greased 9x9 pan or 9" round pan (you can also line the pan with parchment paper instead of greasing). Cover rolls with a towel and place them back in the oven with the light on to rise for another 30 minutes. Or, you can leave them in the sun to rise.
Bake: Next, remove cinnamon rolls from the oven and preheat the oven to 350 degrees.
Remove the towel from the rolls and bake for 20-25 minutes until just golden brown. We want them gooey because they'll continue to cook after being removed from the oven. hile the bake, take the cream cheese and butter out to soften for the frosting.
Allow cooling for 10 minutes before frosting.
Frost: Make the frosting by mixing together the ¾ cup powdered sugar, ¼ teaspoon salt, ½ teaspoon vanilla, ⅓ cup collagen, 4 oz cream cheese (softened), and 3 tablespoon butter (softened). Spread or drizzle this over the top of the rolls. Enjoy!

Video

Notes

To Store:

Fridge: These will keep for up to a week in the fridge. We recommend storing in an airtight container or in the pan you baked then in with plastic wrap on top. The frosting will keep in the fridge for 2 weeks. Just leave it on the counter to soften before using it again (just like you would with Pillsbury cinnamon roll icing!).

Freezer: These will keep for 3 months sealed in the freezer and stored separately from the frosting. When ready to eat, let them thaw overnight in the fridge the night before and make fresh frosting.

Reheating: To reheat, microwave for 45 seconds to 1 minute, and then carefully mix the frosting with your fork to recombine it if it separates. For more ways on how to reheat cinnamon rolls, check out our post on it!

Want center only cinnamon rolls?

Use the edge discards (after you roll the dough up)) to gently wrap around the outside of the cinnamon rolls in the pan. Let them rise and bake normally. Once done, remove these strips of dough (they will be crunchy) and walla! Center only cinnamon rolls!

Looking for more information?

Additional substitution information can be found above in the substitution section of this post.

Nutrition Disclaimer

Nutritional information is an estimate and for informational purposes only.

Course: Breakfast

Cuisine: American

Keyword: breakfast, cinnamon, high protein, no yeast, protein, protein powder, self-rising

Nutrition

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