Protein Cinnamon Rolls

I love cinnamon rolls. Like really love them. I used to eat them for breakfast all the time when I was a kid. I have been craving them lately and figured I’d try making them macro-friendly and healthier Protein Cinnamon Rolls.

Protein Cinnamon Rolls

If you are like me, you have probably had the cinnamon rolls out of the can. They are so easy and delicious. At first I was a little intimidated about trying to make my own cinnamon rolls. I didn’t want to have to mess with yeast, letting the dough rise, and all that. But, something I have seen a lot lately is making dough with just flour and Greek yogurt.

Protein Cinnamon Rolls Dough

Like I mentioned above, the dough is primarily flour and Greek yogurt. I also added my new, favorite protein for recipes from Macro Supps. It’s called ONE Protein and is the best out there for recipes like this. In this one I used the vanilla ice cream flavor! (you can use code “MACROCHEF” to save 10%!!!)

We also added some Swerve sweetener (sugar free) and light butter (only 4g fat per tbsp!).

Roll out the dough + add light butter

My dough doesn’t look that perfect. I actually don’t have a rolling pin so I used a can of soup! Anyway, the dough should be slightly clumpy. You don’t want to overwork it, otherwise it will get tough.

Then, add a few tbsp. of melted light butter and spread it all over the dough.

Cinnamon “sugar” mixture

For the cinnamon sugar, to keep it lower calorie, again I used Swerve sweetener. It measures 1:1 with regular sugar and has no impact on blood sugar. It is really awesome for baking!

The “roll” part of protein cinnamon rolls!

This part is kind of tough to do without the dough breaking. I actually used the foil to get it started and roll it over on itself. It would be better to use parchment paper, but I didn’t have any on hand at the time!

Last step is to cut, place in dish and bake!

I used a small round dish since this recipe only makes 4 protein cinnamon rolls. Make sure to spray it with nonstick spray to keep from sticking. They take about 30 minutes to bake at 350F.

Icing!

As every good cinnamon roll should have, I added some healthier cream cheese icing. Cream cheese icing is my favorite for cinnamon rolls, but if you don’t like cream cheese you can certainly leave it out. So, it has fat free cream cheese, plain Greek yogurt, Swerve confectioner’s sweetener, and vanilla extract.

If you want to, you could even add a little bit of the vanilla ice cream protein to the icing, which would add some delicious flavor and protein to it!

The texture of these cinnamon rolls is probably my favorite part. They are so FLUFFY! Seriously. I was surprised at how fluffy and soft they turned out without using any yeast. I used self-rising flour, so I did’t add any baking powder. But if you don’t have self-rising flour, I’d suggest trying 1 tsp baking powder. Who knows, they might turn out even more fluffy than mine!