Protein Cinnamon Rolls
Servings: 2 rolls
Calories: 324kcal
I have spent 3 years trying to make gluten free, yeast free, protein cinnamon rolls that had a similar texture and taste to the real thing. These are sweet, breadlike, and satisfying while using a combination of oat flour, corn starch, and vanilla casein protein.
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Ingredients
For the Dough
- ⅓ cup (40 g) oat flour
- 5 tbsp (35 g) cornstarch
- ⅔ scoop (23 g) vanilla casein protein
- ½ tsp (2 g) baking powder
- ⅓ cup (80 g) milk
- 2 tbsp (30 g) liquid egg whites
For the Filling
- 1½ tsp (6 g) butter melted
- 1½ tbsp (18 g) sugar
- 1 tsp (2 g) cinnamon
For the Frosting
- 2 tbsp (24 g) whipped cream cheese frosting buy premade, its easier and better
Instructions
Note
- This recipe was developed using a digital scale for measurements. They are far more accurate than volumetric measures and I recommend using a scale for this recipe as the hydration of the dough is crucial. If you use volumetric, and find your dough wet or dry you will have to add more liquid or casein as necessary.
For the Cinnamon Rolls
- Preheat your oven to 400°F. You can also use the air fryer.
- Mix the flours, baking powder, and protein powder together until incorporated. Add in the milk and egg whites. Stir until a dough forms. Place in the fridge for 10-15 minutes to help it set up and become less sticky.
- Spread out two large pieces of wax paper. Spray each side with oil.
- Place the dough on the wax paper and cover with the other wax paper. Roll the dough out until it is ¼" thick and in a rectangle. You don't want it so thin that it tears and so thick that it can't roll.
- Mix the sugar and cinnamon together and melt the butter.
- Spread the butter out over the dough and sprinkle in the cinnamon sugar.
- Cut the dough in half down the center of the rectangle, long ways.
- Lift up the bottom layer of wax paper to help roll the dough into a cylinder. Roll one strip first, then place that at the start of the second strip and continue rolling to create one super roll.
- Once you have rolled the dough, cut it in half to make 2 rolls.
- Spray a sheet pan, baking dish, or cast iron skillet with oil. Add the rolls to the pan.
- Bake for 8-12 minutes in the oven. Watch closely and pull them out when they have just begun to brown on top. If you use the air fryer (how I cook them) it only takes 6 minutes.
- Spread the frosting over the top of the rolls. Makes 2 large rolls.
Video
Nutrition
Calories: 324kcal | Carbohydrates: 49.2g | Protein: 14.1g | Fat: 7.9g
NUTRITIONAL INFO FOR THE Protein Cinnamon Rolls
The information in this table represents the estimate for the total nutrition of the recipe as it is written. If you wanted to split the recipe into more or less servings than what is originally listed you can use this table to determine the nutritional estimates. If you update the number of servings in the “Servings” field of the recipe above, the information in these tables are no longer accurate as you have updated the ingredients.
Servings
Carbs
98g
Protein
28g
Fat
16g
Calories
648 cals
This Post Has 15 Comments
Tried to make these but the dough comes out super runny. Followed everything to the tee – twice! 🙁 help!
Did you use casein? That sounds like what happens when you use whey
I used stevia in the raw in place of sugar and “I can’t believe it’s not butter” spray in place of the butter, shaved off some calories and was still delicious!
Beautiful, I always wondered about using a sugar substitute. I was worried it would taste off. Glad to know it worked 👍
Would a 50% casein 50% whey blend work you think? That’s what I normally get, didn’t really want to get another case of protein for just this recipe lol 🙂
I don’t think so. The casein is really necessary
Love breakdown of the recipe on the website and gave it a like on youtube, I’m about to make these, but was wondering if substituting the oat flour for regular flour w/ regular flour would yeild a bad result?
I have never tried it so i don’t know. The gluten will certainly make things different. It may require a different amount of liquid
Confused on the amount that leads to 324 KCAL. In the video you made one roll, cut into two halves. Is each halve 324 KCAL?
Each roll is 324
What brand of casein protein powder do you use? Thanks for sharing this!
I use optimum nutrition
Definitely making these for Christmas morning while my kids open their presents… YUM!!
Just tried these for the first time, came out quite nice!
Instead of milk I used whey water as I had it on hand (biproduct from making DIY greek yogurt) and 80g was a little too much causing the dough to become a little too wet. Added a little AP flour (10-15g) to counter that and it worked well. I used real butter but used Ethyrol as sweetner.
Total kcal for both rolls below 500 (frosting omitted, I didnt use any)
Will make these again for sure, would also like to try and use 40g of AP flour + yeast instead of oat flour as I am not intolerant to gluten.
Thank you for sharing!
Hello, I have a question concerning how to make this recipe in bulk with about 8 servings: how would it be cut concerning Steps 8-9? Is it possible you could explain it please or make a video? I love this recipe and that it’s gluten free! Have been subscribed for a while on youtube!