High-Protein Cookies & Cream Cinnamon Rolls
After the success of my protein cinnamon rolls, I knew I wanted to try one different version.
Cinnamon rolls are incredible, but what if we can combine them with Oreos? I present to you: cookies & cream cinnamon rolls.
Technically speaking, these aren’t “cinnamon” rolls, as I’m not using a traditional cinnamon filling. To be honest, I tried using some cinnamon in my first attempt, but the flavor clashed with the Oreo.
But, we’re still going to call these cinnamon rolls, because it just makes sense.
Each cookies & cream cinnamon roll contains 190 calories with 12 grams of protein, making it a great dessert or breakfast option. Plus, with no yeast required, there is no advanced prep needed.
Oh yeah, that’ll do. That’ll do just fine.
How to Make Cookies & Cream Cinnamon Rolls
Making the cinnamon roll dough is as simple as adding everything to a large bowl and mixing. The cinnamon roll dough is a play on the 2-ingredient dough made with self-rising flour and Greek yogurt, but with a few changes.
First, we’re adding some protein powder to the dough to bump up the protein content. 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 10% on PEScience brand .
Other than that, we’ll also be adding some light butter & applesauce to the dough. Butter is necessary to add some fat and moisture to the dough, and applesauce helps keep these light & airy.
Add the dough to a floured surface, either on a sheet of parchment paper or directly onto the counter. Don’t be shy with extra flour; high-protein dough can be sticky, so extra flour helps a ton.
Using a rolling pin, the dough out into a rectangle. It certainly doesn’t have to be perfect.
As you roll out the dough, flip it over a few times to make sure it is not sticking. If it is, simply add some additional flour and continue. Since we are going to roll this dough up, it’s very important that it is not too sticky.
Any excess flour will get baked right into the rolls, so you don’t have to worry about that.
Once the dough is rolled out, spread the butter across to cover the entire thing. 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.
Crush up your Oreos (I do this in a sandwich bag), mix with sugar and black cocoa, then sprinkle over the top of the butter.
Orient the dough exactly as you see in the above photo, then 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 8 cookies and cream cinnamon rolls. I like to trim the edges and score the dough before cutting so I can visualize how large each one will be. We don’t need perfection, but we want them to be similar so they bake evenly.
Add the cookies and cream cinnamon rolls to a round pan, leaving some space in between each to allow them to expand. If you don’t have a round pan, you can bake these on a regular baking sheet as well.
Bake the cookies & cream cinnamon rolls at 350 degrees F for 20 minutes.
While the rolls bake, make your protein icing. This is a very simple mixture of vanilla protein powder, sugar, milk, and crushed Oreo for added flavor.
Since this icing is made mainly from protein powder, make sure you use protein powder that you actually like. If you don’t like the flavor of your protein powder, you surely will not enjoy icing made from that powder.
After 20 minutes, remove the cookies & cream cinnamon rolls from the oven and allow them to cool for 10-15 minutes.
You can drizzle your icing right over the top of the cinnamon rolls (or completely cover them like I did with my Protein Cinnamon Rolls), but I actually prefer to plate these individually and then add my icing over the top of each.
I love having control over how much icing I use, and it even works great as a dip for each roll.
And for extra flavor, sprinkle some Oreo crumbs over the top as well. Nobody is ever going to complain about having extra Oreos.
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 Cupcakes
- High-Protein Oreo Parfait
- Protein Oreo Cheesecake Bites
- High-Protein Oreo Waffles
- Microwave Cookies and Cream Fudge
Cookies & Cream Cinnamon Rolls (With 12g Protein)
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 create delicious cookies & cream cinnamon rolls.
Ingredients
CInnamon Roll Dough
- 60g (2 Scoops) Unflavored or Vanilla Whey/Casein Blend Protein Powder (I recommend PEScience brand)
- 180g (1.5 Cups) Self-Rising Flour (or the same amount of all-purpose flour + 2 teaspoons of baking powder)
- 60g Granulated Sugar Substitute (or regular sugar)
- 42g Light Butter (I use Country Crock Original Spread)
- 75g Plain Nonfat Greek Yogurt
- 75g Unsweetened Applesauce
- 1 tsp Vanilla Extract
Oreo Cookie Filling
- 36g Light Butter (I use Country Crock Original Spread)
- 50g Brown Sugar Substitute (or regular brown sugar)
- 4g Black Cocoa Powder (the secret ingredient for authentic Oreo flavor)
- 1-2 Crushed Oreos (I technically used 5 mini Oreos)
Protein Icing
- 31g (1 Scoop) Vanilla Whey/Casein Blend Protein Powder (I recommend PEScience brand)
- 30g Powdered Sugar Substitute
- 3 Tbsp Milk of Choice
- 1 Crushed Oreo (or 3 mini Oreos)
Instructions
- Preheat your oven to 350 degrees F.
- Add all of the dough ingredients to a large bowl and mix until it forms a dough.
- Lay a sheet of parchment paper on the counter and generously flour the surface. Remove your dough from the bowl, add it to your parchment paper, and sprinkle more flour over the top. The extra flour will make it significantly easier to work with this high-protein dough.
- Roll out the dough into a large rectangle (roughly 10x14). I like to flip the dough a couple of times while rolling it out to make sure it is not sticking. If it is, simply add some additional flour.
- Soften the butter for the filling in the microwave for a couple of seconds (it should be soft, not melted) then use a spoon or spatula to spread it over the dough.
- Crush up your Oreos (I do this in a small sandwich bag), then mix it in a bowl with the brown sugar and cocoa powder. Sprinkle over the dough so all the butter is covered.
- Position the dough so the short side of the rectangle is furthest away from you. Carefully roll the dough towards you, starting from the farthest short edge away from you.
- Use a sharp knife (A serrated knife works best) to square off the edges of the roll, then slice the roll into 8 cinnamon rolls.
- Place the cookies & cream cinnamon rolls in a round pan. They will expand when baked, so leave a little bit of room in between each.
- Bake the protein cinnamon rolls at 350 degrees F for 20 minutes.
- While the cinnamon rolls are baking, make a simple icing by mixing protein powder, sugar, crushed oreo, and milk until smooth and thick. Place in the fridge while the rolls finish baking.
- Remove the cookies & cream rolls from the oven and allow them to cool for 10-15 minutes in the pan.
- Drizzle your icing over the top, or plate the cookies & cream cinnamon rolls individually and add icing to each roll as needed.
Notes
Recommended Products
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Nutrition Information
Yield 8 Serving Size 1 Cookies & Cream RollAmount Per Serving Calories 190Total Fat 6gCarbohydrates 22gProtein 12g
I really want to make your recipes but grams are just too difficult.
I am very sorry you feel that way! I use grams for precise measurements because high-protein baking is very technical, so I always recommend using a food scale and following the weight measurements. But I understand if you don’t want to do that.
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.