HOW TO MAKE PROTEIN CINNAMON ROLLS
It’s fall, so you know what that means — Warm, delicious baked goods and decadent seasonal drinks are everywhere you turn.
But what if I told you that you could make the most delicious homemade cinnamon rolls while sneaking in some extra nutrition, all from the comfort of home?
Baking cinnamon rolls has been a family tradition in my household for a long time. Cool Sunday mornings paired with the sweet aroma of cinnamon and falling leaves is the ultimate cozy combo.
The best part? This yummy cinnamon roll recipe doesn't have to be a weekend-only treat! Swap in some whole wheat flour and mix in a little extra protein, and you got yourself a nourishing and satisfying weekday breakfast or a sweet post-workout snack.
This recipe uses my Custom Protein blend made with egg white protein powder, and lightly flavored (slider all the way to the left) with vanilla. I tried a couple of different types of protein before I had my "aha" moment — The egg white protein worked so well that I'll go out on a limb and say it is the perfect option to pump up the protein in all your baking projects.
Each cinnamon roll has 7 grams of protein and fiber to keep you feeling full and satisfied.
The egg white protein is amazingly easy to bake with. You seriously won’t even be able to tell that there’s protein powder in them! Unlike other protein powders, which can result in dry and dense baked goods — Egg white protein's nature makes it tolerant to heat and it blends seamlessly into the dough. So you get to enjoy the added boost of the nutrition without sacrificing any flavor.
I like to make up a batch on Sunday and keep them on hand throughout the week for an easy post-workout breakfast. These rolls have the perfect mix of protein, carbs, and BCAAs, ensuring that you get the most from your workouts each time.
You, your taste buds, and even your muscles will be thanking you for giving this recipe a try!
What You'll Need
Stand or hand mixer with whisk and dough attachment, 2 large bowls, cake pan (at least 9 x 9), rolling pin, knife or bench scraper
Serving size: 1 cinnamon roll
Yields 12 cinnamon rolls
- ¾ cup warm milk (whole milk or 2% preferred) (110 degrees F)
- 2 ¼ teaspoons quick rise or active yeast (1/4-ounce package yeast)
- 1 tbsp granulated sugar
- ¾ cup INFINIT Custom vanilla egg white protein (12 tbsp)
- 2 tbsp canola or vegetable oil
- ¼ cup butter, melted
- 2 ¾ cups bread flour, plus more for dusting
- 3/4 teaspoon salt
- 1/4 cup unsalted butter, room temp
- 1/2 cup light brown sugar, packed
- 1 tbsp cinnamon
- 4 oz cream cheese, room temp
- 1/4 cup unsalted butter, room temp
- 1 cup powdered sugar
- 2 tsp vanilla extract
- Add wet ingredients, sugar, and yeast into a large bowl or stand mixer and mix until combined. Add in flour, protein powder, and salt.
- Knead by hand, or if using a stand mixer by using a dough hook at medium speed, for about 8 minutes. Dough should be slightly sticky, but should not stick to sides or bottom of bowl.
- Place the dough ball into well-oiled bowl and cover with plastic wrap or a towel. Place in a warm area to rise for about 1 hour. Dough should double in size.
- Once the dough has risen, transfer to a well floured surface. Using a rolling pin, roll dough into a large rectangular sheet (~¼ inch thick).
- Create the filling by mixing the butter, brown sugar, and cinnamon into a paste and cover the dough sheet evenly.
- Roll dough tightly into a log and seal the edges best as possible.
- Using a bench scraper or knife, cut into 1 inch sections to create the rolls.
- Place rolls onto a greased or buttered pan. Cover again and let rise for another 30 minutes.
- Preheat oven to 350℉ and bake for 14-16 minutes until a golden crust forms.
- While cinnamon rolls are cooking prepare icing. Cream butter and cream cheese together until smooth and fluffy.
- Next, add in powdered sugar and mix until just combined. Add vanilla extract and beat for an additional 3 to 4 minutes to meet desired icing consistency.
- Once cinnamon rolls have cooled down, add icing and enjoy!