Protein Cinnamon Rolls
Here’s a protein-packed cinnamon roll recipe that combines the classic flavor and texture you love with an impressive boost of nutrition! Each roll delivers approximately 20 grams of protein, making these rolls an excellent choice for those looking to enjoy a delicious treat while staying mindful of their protein intake. The addition of unflavored collagen powder and Greek yogurt not only helps elevate the protein content but also contributes to a fluffy, moist dough that’s perfect for holding together the sweet, spiced filling.
Ideal for a satisfying treat or post-workout snack, these cinnamon rolls redefine indulgence with a health-conscious twist!
Ingredients:
For the Dough:
3 ¾ cups bread flour (add more as needed)
1/2 cup collagen powder (unflavored, such as Naked)
2 ¼ tsp instant yeast
2 tbsp sugar
1 tsp salt
1 cup Greek yogurt (plain, unsweetened, excess liquid drained)
½ cup warm water/milk (around 110°F/43°C)
1 large egg + 1 egg yolk (room temperature)
¼ cup butter
For the Filling:
½ cup coconut sugar ( or brown sugar)
2 tbsp cinnamon
¼ cup softened butter
For the Glaze (optional):
¼ cup powdered sugar
¼ teaspoon salt
½ teaspoon vanilla
⅓ cup collagen (unflavored Naked)
4 oz cream cheese (softened)
3 tablespoon butter
Instructions:
Activate the yeast: In a small bowl, combine the warm water (½ cup) with 1 tablespoon of sugar and instant yeast. Stir with a wooden spoon and let it sit for 5-10 minutes until it becomes frothy. Ensure the water temperature is not too hot, as this can kill the yeast.
Prepare the dough: In a large mixing bowl, whisk together 3 ½ cups of the bread flour (reserve ¼ cup), ½ cup collagen powder, 1 tbsp of sugar, and a pinch of salt. In another bowl, whisk the 1 cup of Greek yogurt, 1 egg, and egg yolk.
Mix wet and dry ingredients: Add the yeast mixture and the Greek yogurt mixture into the dry ingredients. Stir until a sticky dough forms. Add more of the reserved flour as necessary to create a manageable dough.
Knead the dough: Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. The dough should not be too sticky but still slightly tacky. Add more flour if necessary, but avoid over-flouring.
Let it rise: Place the kneaded dough in a greased bowl, cover with a damp towel or plastic wrap, and allow it to rise in a warm place for about 1 to 1 ½ hours until it doubles in size.
Prepare the filling: Mix together the brown sugar and cinnamon in a small bowl.
Roll out the dough: After the dough has risen, punch it down and roll the dough into a rectangle about 12x18 inches. Spread the softened butter over the dough and sprinkle the cinnamon-sugar mixture evenly over the top.
Shape the rolls: Tightly roll the dough from the long edge into a log. Slice the log into 12-15 equal rolls and place them in a greased baking dish. Cover and let them rise for another 30-45 minutes.
Bake the cinnamon rolls: Preheat the oven to 350°F (175°C). Bake the cinnamon rolls for 25-30 minutes until golden brown.
Make the Glaze: In a bowl, beat together 4 oz softened cream cheese, 3 tablespoons softened butter, ¼ cup powdered sugar, ¼ teaspoon salt, ½ teaspoon vanilla extract, and ⅓ cup unflavored collagen powder until smooth and creamy.
Glaze the Rolls: Once the rolls are out of the oven, let them cool slightly, then drizzle the cream cheese glaze over the warm rolls.
Notes for Success:
Kneading: The dough should feel soft and elastic, not too sticky. Kneading helps develop the gluten structure for a fluffier texture.
Second rise: Don't skip this rise, as it allows the rolls to become soft and pillowy in texture.
Collagen: Adding collagen gives an extra boost of protein and doesn’t interfere with the texture of the dough. Just make sure you don’t over-flour the dough during kneading.
Disclaimer: This recipe is intended for general informational purposes only. Always check for allergens and consult a healthcare professional for any dietary concerns. I am not legally accountable for any adverse reactions.
