Craving the warm, gooey goodness of a cinnamon roll but don’t want to derail your health goals? You’ve come to the right place. These Cinnamon Roll Protein Muffins deliver all the decadent flavor of the classic sweet treat in a high-protein, perfectly portioned package. They’re fluffy, moist, and swirled with a rich cinnamon filling, then topped with a dreamy cream cheese glaze. This is the macro-friendly recipe you’ll be making on repeat.
Why These Cinnamon Roll Protein Muffins Are a Game-Changer
Forget dry, tasteless protein snacks. This recipe is meticulously crafted to ensure a tender, bakery-quality crumb that satisfies your sweet tooth while fueling your body. They are the perfect solution for a quick breakfast, a post-workout refuel, or a guilt-free dessert. Plus, they make your kitchen smell absolutely divine.
Fresh out of the oven and cooling. The whole kitchen smells amazing!
The Secret to Moist & Flavorful Protein Muffins
The biggest challenge in protein baking is avoiding a dry, rubbery texture. We conquer this with a few key ingredients. Greek yogurt provides moisture and a slight tang, while a touch of applesauce ensures a soft, tender crumb without adding excess fat. These ingredients work together to create a muffin that stays delicious for days.
Ingredients You’ll Need
For the Muffins
Kodiak Cakes Buttermilk Power Cakes Mix: 2 cups
Vanilla Whey Protein Powder: 1/2 cup (or casein/blend)
Granulated Sweetener (e.g., Monk Fruit): 1/2 cup
Baking Powder: 1 teaspoon
Ground Cinnamon: 1 teaspoon
Salt: 1/4 teaspoon
Unsweetened Almond Milk: 1 cup
Plain Non-Fat Greek Yogurt: 1/2 cup
Unsweetened Applesauce: 1/4 cup
Large Egg: 1
Melted Coconut Oil or Butter: 2 tablespoons
Vanilla Extract: 1 teaspoon
For the Cinnamon Swirl
Melted Butter: 2 tablespoons
Brown Sugar Alternative (e.g., Swerve Brown): 1/4 cup
Ground Cinnamon: 1 tablespoon
For the Protein Cream Cheese Glaze
Light Cream Cheese: 4 oz, softened
Vanilla Whey Protein Powder: 2 tablespoons
Powdered Sweetener: 1/4 cup
Unsweetened Almond Milk: 1-2 tablespoons, as needed
How to Make Cinnamon Roll Protein Muffins: A Step-by-Step Guide
Preheat and Prep: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well.
Combine Dry Ingredients: In a large bowl, whisk together the Kodiak Cakes mix, protein powder, granulated sweetener, baking powder, cinnamon, and salt.
Combine Wet Ingredients: In a separate medium bowl, whisk together the almond milk, Greek yogurt, applesauce, egg, melted coconut oil, and vanilla extract until smooth.
Mix the Batter: Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are perfectly fine. Overmixing can lead to tough muffins.
Prepare the Swirl: In a small bowl, mix the melted butter, brown sugar alternative, and 1 tablespoon of cinnamon until it forms a paste.
Assemble the Muffins: Spoon half of the muffin batter evenly into the 12 muffin cups. Add a small dollop (about 1/2 teaspoon) of the cinnamon swirl mixture on top of the batter in each cup. Use a toothpick to gently swirl it into the batter. Top with the remaining muffin batter.
Bake to Perfection: Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let them cool in the pan for a few minutes before transferring to a wire rack to cool completely. For a truly decadent treat, you might also enjoy these Praline Crunch toppings.
Make the Glaze: While the muffins cool, beat the softened cream cheese, vanilla protein powder, and powdered sweetener in a bowl with an electric mixer until smooth. Add almond milk, one tablespoon at a time, until you reach your desired drizzling consistency.
Garnish and Serve: Once the muffins are cool, drizzle the protein cream cheese glaze over the top. Enjoy immediately!
Look at that perfect swirl! The secret to moist protein muffins is using Greek yogurt.
Expert Tips for Muffin Perfection
Don’t Overmix: This is the golden rule of muffin making. Mix the batter until the ingredients are just combined to ensure a light and fluffy texture.
Protein Powder Choice: A whey/casein blend often yields the best results for baking, but a quality whey protein will also work well. Plant-based powders can be more absorbent, so you may need to add a splash more milk.
Room Temperature Ingredients: Using room temperature eggs and Greek yogurt helps the ingredients mix together more evenly, creating a better batter.
Cool Completely: Wait until the muffins are completely cool before adding the glaze, otherwise it will melt and slide right off.
Storage and Meal Prep
These Cinnamon Roll Protein Muffins are perfect for meal prep. Store them in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, you can freeze them (unglazed is best) for up to 3 months. Just thaw and glaze before serving. If you’re planning a big baking day, consider making a batch of Cinnamon Streusel Bread too.
A whey/casein blend is often considered the best for baking as it helps retain moisture. However, a high-quality whey concentrate or isolate also works very well in this recipe. Plant-based powders can be used, but they are more absorbent, so you might need to add an extra tablespoon or two of milk to get the right batter consistency.
The key is to include ingredients that add and retain moisture. In this recipe, we use both plain Greek yogurt and unsweetened applesauce. These ingredients create a soft, tender crumb. Also, be very careful not to overmix the batter, as this can develop gluten and make the muffins tough.
Yes, you can. The easiest way is to use a gluten-free version of a protein pancake mix, like Kodiak Cakes Gluten-Free mix. Alternatively, you can substitute the mix with a 1:1 gluten-free baking flour and add an extra scoop of protein powder to maintain the protein content.
Store the muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer-term storage, they freeze beautifully for up to 3 months. We recommend freezing them without the glaze and adding it fresh after thawing.
Yes, but they will no longer be ‘protein muffins’ and the nutritional information will change significantly. To make them without protein powder, you can replace the protein powder with an equal amount of pancake mix or all-purpose flour. You may also need to slightly reduce the amount of milk.
More Healthy Breakfast Ideas
If you love starting your day with a delicious and satisfying meal, you’ll want to check out our recipe for Apple Cinnamon Breakfast Quesadillas. They’re another fantastic way to enjoy classic flavors in a new and exciting way!
The Recipe
FL Recipes
Cinnamon Roll Protein Muffins (The Ultimate Healthy Treat)
Indulge in these delicious Cinnamon Roll Protein Muffins! This easy recipe delivers a moist, fluffy muffin packed with protein, a gooey cinnamon swirl, and a rich cream cheese glaze. The perfect healthy breakfast or guilt-free snack.
1/2cupVanilla Whey Protein Powdera whey/casein blend also works well
1/2cupGranulated Sweetenere.g., Monk Fruit
1teaspoonBaking Powder
1teaspoonGround Cinnamon
1/4teaspoonSalt
1cupUnsweetened Almond Milk
1/2cupPlain Non-Fat Greek Yogurt
1/4cupUnsweetened Applesauce
1Large Egg
2tablespoonsMelted Coconut Oil or Butter
1teaspoonVanilla Extract
2tablespoonsMelted Butter
1/4cupBrown Sugar Alternativee.g., Swerve Brown
1tablespoonGround Cinnamon
4ozLight Cream Cheesesoftened
2tablespoonsVanilla Whey Protein Powder
1/4cupPowdered Sweetener
1-2tablespoonsUnsweetened Almond Milkas needed
Equipment
1 12-cup muffin tin
3 Mixing Bowls
1 Whisk
Method
Preheat and Prep: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well.
Combine Dry Ingredients: In a large bowl, whisk together the Kodiak Cakes mix, protein powder, granulated sweetener, baking powder, cinnamon, and salt.
Combine Wet Ingredients: In a separate medium bowl, whisk together the almond milk, Greek yogurt, applesauce, egg, melted coconut oil, and vanilla extract until smooth.
Mix the Batter: Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Be careful not to overmix.
Prepare the Swirl: In a small bowl, mix the melted butter, brown sugar alternative, and 1 tablespoon of cinnamon until it forms a paste.
Assemble the Muffins: Spoon half of the muffin batter evenly into the 12 muffin cups. Add a small dollop (about 1/2 teaspoon) of the cinnamon swirl mixture on top of the batter in each cup. Use a toothpick to gently swirl it into the batter. Top with the remaining muffin batter.
Bake to Perfection: Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let them cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Make the Glaze: While the muffins cool, beat the softened cream cheese, vanilla protein powder, and powdered sweetener in a bowl with an electric mixer until smooth. Add almond milk, one tablespoon at a time, until you reach your desired drizzling consistency.
Garnish and Serve: Once the muffins are cool, drizzle the protein cream cheese glaze over the top. Enjoy immediately!
Nutrition
Calories: 165kcalProtein: 13gFat: 6gFiber: 3g
Notes
Don't Overmix: Mix batter until just combined for a light, fluffy texture. Protein Powder Choice: A whey/casein blend often works best, but whey is also great. Plant-based powders may require more liquid. Cool Completely: Ensure muffins are fully cooled before glazing to prevent it from melting off.
Keyword cinnamon roll protein muffins,healthy muffins,protein powder recipe
We are certain you’ll love these Cinnamon Roll Protein Muffins! If you make them, please feel free to leave a comment below. We love hearing from you. Don’t forget to save this recipe to your favorite board on Pinterest!
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Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
