After the success of my protein cinnamon rolls, I knew I wanted to try one newer version.
By using that same no-yeast dough, but changing up the filling we’re able to transform those cinnamon rolls into… Cookies and Cream Cinnamon Rolls!
Technically speaking, these aren’t “cinnamon” rolls, as I’m not using cinnamon filling. To be honest, I tried it with my first trial, but I really didn’t enjoy the combination of flavors.
But, we’re still going to call these cinnamon rolls, because it still makes sense.
Each Oreo cinnamon roll has 11g of protein, so you can feel good about eating Oreos for breakfast.
Oh yeah, that’ll do. That’ll do just fine.
How to make
To make the cinnamon roll dough, we simply have to mix everything together in a bowl. We’ll start with the liquid ingredients, then add the dry ingredients to that to bring it all together.
The one thing to note here is that we’ll be adding the protein powder as the very last ingredient. Since protein powder can get sticky, adding it last (once the liquid has been soaked up) helps eliminate that issue.
The protein powder I use is a blend of whey & casein , and I highly recommend you use the same if you can.
You can use 100% , but tends to be stickier and leads to baked goods that are drier (check out my Substitution Guide to see the differences). If you want to use the same I use, the code “Matt” will save you 15% on PEScience brand .
I ended up using vanilla, but they sell a cookies & cream flavor that I’m sure would compliment this dough perfectly.
Add the dough to a floured surface, either on a sheet of parchment paper or directly onto the counter. You can also use as I did with my Oreo sushi .
Using a rolling pin, the out flat. It’s not going to look very pretty yet, as evident by this photo…
Use a pizza cutter or butter knife to trim pieces off and move them around, then roll it out some more to bring it all together.
Once you have a rectangle, trim the edges with the pizza cutter (or knife) to straighten the edges as much as possible.
Now it’s time for the best part: the cookies and cream filling!
Spread the butter over the entire dough. Since I used light butter, it was very easy to spread, but if you’re using regular butter, you’ll want to soften it first.
Mix up black cocoa powder in a bowl with sugar, then sprinkle that over the top to completely over the butter. Crush up some Oreo cookies and add the cookie crumbs right over the top as well.
Roll the dough towards you, doing your best to keep it nice and tight. This will leave you with a long log dough.
Use a serrated knife to cut 6 cookies and cream cinnamon rolls. I like to score the dough before cutting so I can visualize how large each one will be and make sure they will be similar in size. We don’t need perfection, but we want them to be close.
Spray an 8″ cake pan and add the. If you don’t have a pan, you can bake these on a regular baking sheet as well. I recommend keeping them close together on the sheet if you go that route so they can expand into each other as they bake.
Bake at 350 degrees F for 15 minutes.
I wanted to keep the calories lower, so I made a simple icing of substitute & . If you want that tastes like authentic Oreo filling, check out my Oreo Protein Brownies or Oreo Protein Cupcakes.
Any type of will work great on these if calories are not a concern, and you can find a great made with in my Funfetti Cupcake .
Drizzle your icing right over the top, or spread the frosting on top of the rolls, then dig in!
More recipes for Oreo lovers
It’s no secret that I love Oreos. If it’s cookies & cream flavored, I’m all over it. As you’ll see by this long list, it’s one of my go-to flavors for dessert recipes…
- High-Protein Oreo Sushi Roll
- Healthy High-Protein Oreos
- Oreo Protein Brownies
- Oreo Protein Cupcakes
- High-Protein Oreo Parfait
- Protein Oreo Cheesecake Bites
- High-Protein Oreo Waffles
- Microwave Cookies and Cream Fudge
High-Protein Cookies & Cream Cinnamon Rolls
If you've ever wanted Oreos for breakfast, here is the perfect chance. We're rolling up delicious high-protein cinnamon rolls with an Oreo cookie filling to take these to the next level!
Ingredients
CInnamon Roll Dough
- 62g (2 Scoops) Vanilla Whey/Casein Blend Protein Powder (The code "Matt" will save you 15% on PEScience brand)
- 120g (1 Cup) All-Purpose Flour
- 25g Granular Sugar Substitute (or regular sugar)
- 2 tsp Baking Powder
- 42g Light Butter (I use Country Crock Original Spread)
- 50g Plain Nonfat Greek Yogurt
- 50g Unsweetened Applesauce
- 1 tsp Vanilla Extract
Oreo Cookie Filling
- 42g Light Butter (I use Country Crock Original Spread)
- 35g Sugar Substitute
- 4g Black Cocoa Powder (the secret ingredient for authentic Oreo flavor)
- 9 Mini Oreos (or 3 Regular Oreos)
Icing
- 25g Powdered Sugar Substitute (or regular powdered sugar)
- Splash of Milk
Instructions
- Preheat your oven to 350 degrees F.
- In a large bowl, mix up all of the liquid ingredients for the cinnamon roll dough (butter, Greek yogurt, applesauce, and vanilla extract).
- Add the flour, baking powder, and sugar substitute to the bowl and mix it up. The mixture will start to resemble dough, but will not be quite thick enough yet.
- Add the 2 scoops of protein powder, then mix the dough with your hands until it all comes together to form a ball of dough.
- Generously flour a sheet of parchment paper and add your dough onto it. Don't worry about excess flour- we don't want the dough sticking as we roll it out.
- Use a rolling pin to roll the cinnamon roll dough out into a square. Trim pieces off and move them to patch up uneven areas, then roll it out so it out into a rectangle.
- Use a pizza cutter or butter knife to form straight edges around your dough.
- In a small bowl, mix together the sugar and black cocoa powder. Spread the butter for the filling over the dough (if you're using full-fat butter, you'll need make sure it is softened butter) then sprinkle the sugar mixture to completely cover. Break up your Oreo cookies into crumbs and add half of them, saving the other half for topping at the end.
- Tightly roll the dough towards you. You want the rectangular dough to be "portrait" so it's taller than it is wide, then you'll roll the furthest side towards you.
- Use a serrated knife to slice the dough into 6 rolls.
- Spray an 8" round cake pan with nonstick cooking spray and add the cookies & cream cinnamon rolls.
- Bake the cookies and cream cinnamon rolls at 350 degrees F for 15 minutes.
- Remove from the oven and allow the cinnamon rolls to cool for 10 minutes. Combine powdered sugar with a small amount of milk in a bowl to form a thick icing, drizzle over the top of your cinnamon rolls, and enjoy!
Notes
Recommended Products
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Nutrition Information
Yield 6 Serving Size 1 Cookies & Cream RollAmount Per Serving Calories 195Total Fat 8gCarbohydrates 21gProtein 11g
Mahdiyah
Friday 15th of July 2022
I've pretty much tried most of the protein dessert recipes you have and this is literally my favourite. It doesn't taste like there's protein in it at all! And its crazy how its practically sugar-free (except the oreos). I used everything you used but instead of the PEScience vanilla flavour, i used the cookies & cream flavour and i also added a bit extra granular sugar sub. to the filling to make it a bit sweeter.