Cinnamon Rolls
⚡ KevEats Recipe
Protein Cinnamon Rolls
Soft, fluffy cinnamon rolls with collagen in the dough and frosting.
These protein cinnamon rolls keep the classic soft dough, cinnamon-sugar swirl, and cream cheese frosting, but add collagen for a protein boost. They’re still a real cinnamon roll — just built with a little more structure and intention.
390
Calories
22g
Protein
17g
Fat
35g
Carbs
Ingredients
Dough
- 3/4 cup warm milk, plant-based okay
- 2 1/4 tsp quick active yeast
- 1 egg
- 1 egg yolk
- 1/4 cup butter or vegan alternative
- 1 tbsp sugar, for yeast activation
- 3/4 tsp salt
- 3 1/4 cups bread flour, plus more as needed
- 1 cup unflavored collagen powder
Filling
- 1/4 cup brown sugar alternative, such as Swerve
- 2 tbsp cinnamon
- 1/4 cup softened butter
Frosting
- 3/4 cup powdered sweetener
- 1/4 tsp salt
- 1 tsp vanilla
- 1/3 cup collagen powder
- 4 oz cream cheese, softened
- 3 tbsp butter, softened
Kev Tip
Warm, not hot.
Use warm milk for the yeast, not hot milk. Too hot can kill the yeast and prevent the dough from rising properly.
Make It Fit Your Macros
Lower calorie: make 10 smaller rolls instead of 8 large rolls.
Higher protein: keep the collagen frosting, but pair the roll with Greek yogurt or eggs if using it as breakfast.
More indulgent: use full butter and full frosting as written.
Higher protein: keep the collagen frosting, but pair the roll with Greek yogurt or eggs if using it as breakfast.
More indulgent: use full butter and full frosting as written.
Storage Notes
Store covered in the fridge. Reheat for 10–20 seconds before eating to bring back the soft cinnamon roll texture.
Instructions
- 1Mix warm milk with sugar and yeast. Let sit for 5–10 minutes until foamy.
- 2Add egg, egg yolk, butter, flour, salt, and collagen powder. Mix until a dough forms.
- 3Knead until smooth and elastic, adding a little flour as needed if the dough is too sticky.
- 4Place dough in a lightly greased bowl, cover, and let rise for about 1 hour or until doubled.
- 5Mix brown sugar alternative and cinnamon for the filling.
- 6Roll dough into a rectangle, spread softened butter over the surface, and sprinkle cinnamon mixture evenly.
- 7Roll into a log and slice into 8 rolls.
- 8Place rolls in a baking dish, cover, and let rise another 30 minutes.
- 9Bake at 350°F for 20–25 minutes, or until lightly golden and cooked through.
- 10Beat frosting ingredients until smooth and spread over warm rolls.
Breakfast / Dessert Notes
This is still a real cinnamon roll.
The collagen helps the protein number, but this is best treated like a structured sweet breakfast or dessert — not a “free food.”
Best texture move.
Don’t overbake. Pull when just golden and soft in the center, then let carryover heat finish them.
