A healthier twist to the classic treat, these protein cinnamon roll muffins are a must-try! They are higher in protein and lower in sugar than a classic cinnamon roll, while not skimping on that ooey gooey, fluffy goodness. Top these cinnamon rolls with your favorite cream cheese frosting or glaze and you have the most delicious gluten-free, vegan and dairy-free breakfast, brunch, or dessert!
Why you’ll love this recipe
- Easy to make – cinnamon rolls can sometimes be a headache and feel very time consuming. These rolls come together quickly in one bowl!
- Protein cinnamon rolls are gluten-free, can be made vegan and dairy-free, and refined sugar-free.
- They are higher in protein and lower in sugar than a typical cinnamon roll – no sugar coma over here!
- They store and freeze well for reheating.
- Makes a great on the go snack, fun addition to breakfast or brunch, or healthy dessert.
- No yeast required! Unlike typical cinnamon rolls, these require no yeast, kneading, or proofing!
Cinnamon roll muffin recipe video
How to make cinnamon roll Muffins
Full measurements & instructions are in the recipe card at the bottom of this post!
Ingredients & substitutions
- Protein powder: I have not tried substituting the protein powder but more almond flour may also work!
- Almond flour: Cashew flour or Tiger nut flour work as a 1:1 substitute!
- Maple syrup: Honey also works!
- Coconut oil: Grass-fed butter, vegan butter, or ghee also work.
- Egg: 1 egg is needed for this recipe.1 flax egg can be used as a vegan option!
- Medjool dates
- Pecans
- Baking staples: Vanilla extract, cinnamon, sea salt
equipment Needed
- Mixing bowl
- Spatula
- Muffin pan
- Rolling pin (or your hands, but a rolling pin is always helpful!)
- Parchment paper
Steps to make cinnamon roll muffins
- Step 1: Combine all of the ingredients in a large bowl or food processor, mixing until dough forms. Place the dough onto a piece of parchment paper and roll it into a rectangle about 1/4″ thick.
- Step 2: For the filling, drizzle over the maple syrup. Then sprinkle over the cinnamon, chopped dates, and pecans.
- Step 3: Roll the dough from one of the long ends up, using the parchment paper to help, into a log. Cut the log into pieces then place each piece in the muffin pan.
- Step 4: Bake! Drizzle the frosting/glaze over the cinnamon rolls and serve warm!
Helpful Tips & FAQ’s
- Can I use regular all-purpose flour? Unfortunately all-purpose flour cannot be subbed for the mix of flours here.
- How to store/reheat protein cinnamon rolls: Place cooled protein cinnamon roll muffins into an airtight container in the fridge for 4-5 days. Reheat rolls in the microwave for 15-30 seconds or until the rolls are warmed through and enjoy!
- Can you freeze protein cinnamon rolls? Store them in an air-tight container in the freezer for up to 3 months. Let them thaw overnight before enjoying or re-heat them in an air fryer oven.
- To glaze or frost cinnamon rolls: You can drizzle a powdered sugar glaze over top of the cinnamon rolls or frost them with cream cheese frosting or buttercream frosting.
More healthy Cinnamon roll recipes to try
- Cinnamon Roll banana coffee cake
- Paleo almond flour cinnamon rolls (without yeast)
- Healthy flourless sweet potato cinnamon rolls
- Cinnamon roll baked oats
- Cinnamon roll energy bites
- Cinnamon roll smoothie/protein shake
- Vegan banana cinnamon rolls
If you try this recipe and love, it’d mean the world to me if you left a star rating below & tagged me in your creations on Instagram @danishealthyeats!
Cinnamon Roll Muffins
A healthier twist to the classic treat, these protein cinnamon roll muffins are a must-try! They are higher in protein and lower in sugar than a classic cinnamon roll, while not skimping on that ooey gooey, fluffy goodness. Top these cinnamon rolls with your favorite cream cheese frosting or glaze and you have the most delicious gluten-free, vegan and dairy-free breakfast, brunch, or dessert!
Ingredients
Dough
- 1 1/4 cups almond flour
- 1 egg, room temp (or flax egg for vegan! 1 tbsp ground flax mixed with 2.5 tbsp water)
- 2 tbsp melted coconut oil
- 62g Protein powder *about 1/2 cup
- 2 tbsp maple syrup `
- 1/2 tsp cinnamon
- 1 tsp baking soda
- 1 tsp vanilla extract & sea salt
Filling
- 1/3 cup pitted medjool dates, chopped into small bits
- 2 tbsp maple syrup or honey
- 1 tsp cinnamon
- 1/4-1/3 cup chopped pecans
Cashew frosting
- 3/4 cups raw cashews
- 2-3 tbsp maple syrup
- 1 tbsp lemon juice
- 1 tbsp coconut oil, melted
- 1 tsp vanilla extract & good pinch sea salt
- 1-2 tbsp milk, of choice, as needed
Instructions
- To make the frosting, simply blend all of the ingredients in a high powered blender, starting with 1 tbsp of milk and adding more, if needed. You will need to stop to scrape down the sides and blend again to make sure there are no lumps! You want the frosting to be thick, so if be careful not to add too much milk. Place the frosting in the fridge to firm up.
- Preheat oven to 325F. In a large bowl. Combine all of the dough ingredients until well combined. Note: if using a flax egg, let the flax egg sit for 10 minutes or so to thicken to an egg-like consistency, then use.
- Drop the dough onto a piece of parchment paper and roll it out into a rectangle about 1/4” thick. For the filling, drizzle over the maple syrup. Then sprinkle over the cinnamon, chopped dates, and pecans.
- Using one end of the parchment paper, carefully roll the Dough up into a tight log. Place the log into the freezer for 10-15 minutes to firm up a bit.
- When ready to bake, cut the log into slices. Grease your muffin tin and add a roll into each one. Bake for 10 minutes, until golden around the edges, then remove from the oven. Let cool completely before frosting. Enjoy!
I think the glaze recipe is missing
Hi Christine! I’m so sorry, I just updated it!