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Healthy High-Protein Cinnamon Rolls

Healthy High-Protein Cinnamon Rolls

Sprout Living
Soft, fluffy and packed with nutrients, these High-Protein Cinnamon Rolls are a better-for-you spin on the classic comfort bake. Made with Epic Protein Vanilla Lucuma blended right into both the dough and the cream cheese frosting, each roll delivers warm cinnamon-sugar flavor with an extra boost of plant-based protein, without sacrificing texture or indulgence. The result? Pillowy rolls, rich swirls and a lightly sweet, creamy frosting that feels bakery-worthy but fits seamlessly into a more balanced routine. Perfect for weekend baking, holiday mornings or anytime you want a nostalgic treat with real ingredients doing more.

DOUGH INGREDIENTS

  • 2 cups all-purpose flour
  • 3/4 cup Epic Protein Vanilla Lucuma
  • 1/4 cup granulated sugar
  • 1 tsp salt
  • 3/4 cup whole milk
  • 3 tbsp unsalted butter, cubed
  • 2 1/4 tsp instant yeast (1 packet)
  • 1 large egg, whisked and at room temperature 

    FILLING INGREDIENTS

    • 6 tbsp unsalted butter, very soft
    • 1/2 cup packed light brown sugar
    • 1 tbsp cinnamon 

      FROSTING INGREDIENTS

        DIRECTIONS
        1. In a large mixing bowl, whisk together the flour, Epic Protein powder, sugar and salt until everything is evenly blended.
        2. Add the milk and cubed butter to a microwave-safe bowl and heat for about 45 seconds, until the butter is nearly melted and the mixture is warm but not hot—around 110°F. Stir in the instant yeast until it dissolves completely.
        3. Pour the warm milk mixture into the bowl of dry ingredients. Add the whisked egg and mix with a wooden spoon or spatula until the dough starts to come together—it will look shaggy at this stage. Turn the dough out onto a lightly floured surface and knead for 3–4 minutes, adding a little extra flour as needed to keep it from sticking. Transfer the dough to a lightly greased bowl, cover, and let it rest for about 15 minutes. It should look slightly puffed but won’t fully double.
        4. On a well-floured countertop, roll the dough into a rectangle about 9 × 14 inches. Spread the softened butter evenly across the dough, leaving a small border around the edges.
        5. Sprinkle the brown sugar and cinnamon over the butter, then use your hands to gently press the filling into an even layer.
        6. Starting along the long side of the rectangle, roll the dough into a tight log. Once rolled, lightly press the ends inward to help compact the swirl.
        7. Cut the log into 10–12 rolls. A piece of unflavored dental floss or a serrated knife will give the cleanest slices without squishing the dough.
        8. Arrange the slices in a greased 9×13-inch baking dish. Cover the dish with a towel and let the rolls rise for 60–90 minutes, or until they’ve doubled in size. A barely-warm oven (preheated to the lowest setting, then turned off) makes a great proofing spot.
        9. Heat the oven to 350°F. Bake the rolls for 25–30 minutes, until lightly golden on top and the centers register 190–200°F. Let them cool slightly.
        10. In a medium bowl, combine the cream cheese, Epic Protein powder, powdered sugar and milk. Mash with a fork, then whisk until completely smooth and creamy.
        11. Spread the warm rolls generously with frosting and enjoy while they’re soft and fluffy!
        High Protein Cinnamon Roll on plate
        Protein Cinnamon Rolls with Epic Protein Vanilla Lucuma
        High-Protein Cinnamon Rolls with icing
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