Sourdough Protein Cinnamon Rolls

Course: Breakfast, Snack

Cuisine: American

Keyword: cinnabon, greek yogurt cinnamon rolls, high protein sourdough dessert, high protein sourdough recipes, overnight sourdough recipes, protein cream cheese icing, sourdough protein cinnamon rolls

Prep Time: 50

Cook Time: 20

Bulk Fermentation and proofing: 10

Total Time: 11 10

Servings: Cinnamon Rolls

Calories: 235kcal

These Sourdough Protein Cinnamon Rolls are soft, fluffy, and fermented overnight for the best flavor and texture. Made with Greek yogurt, Fairlife milk, and Ghost Cinnabon protein powder, they’re a lighter, protein-packed twist on the classic cinnamon roll. Perfect for breakfast, meal prep, or a sweet treat that fits into a high-protein lifestyle.

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Equipment

1 Medium/Large bowl
1 Kitchen Scale
1 Bowl cover
2 small bowls for filling and icing
2 forks or whisks
1 Rolling Pin
1 Pizza Cutter
1 Muffin Tin or 9x13 pan
1 Muffin tin liners
1 Paper towel
1 plastic dough scraper
1 Measuring Tape

Ingredients

Dough

100 g active sourdough starter
100 g 0% thick Greek yogurt I use Fage brand
60 g warm milk Fairlife for higher protein
1 large egg
50 g honey
28 g softened butter
250 g unbleached bread flour
50 g whole wheat flour
5 g salt

Filling Ingredients

50 g Ghost Cinnabon protein powder or similar flavored whey protein powder
50 g milk warmed
4 tbsp softened butter
50 g brown sugar Swerve or brown sugar
2 tsp 4g cinnamon – adjust to taste

Protein Icing

100 g vanilla Greek yogurt (you can also add vanilla to plain yogurt)
70 g cream cheese softened
30 g powdered sugar or powdered monk fruit sweetener sifted

Instructions

Before You Start

Feed your sourdough starter 4–6 hours before mixing so it’s bubbly, active, and at its peak. This ensures your dough rises properly and gives you that fluffy texture we’re after.
Set out 28g (2 tbsp) butter to soften for your dough this evening.

Instructions

Mix the Dough (Before Bed): In a large bowl, whisk together 100g active sourdough starter, 100g 0% thick Greek yogurt (Fage), 60g warm Fairlife milk, 1 large egg, 50g honey, and 28g (2tbsp) softened butter until smooth.
Add 250g bread flour, 50g whole wheat flour, and 5g salt. Mix with a dough whisk until mostly combined. The dough will seem a little dry at first, switch to hand kneading in the bowl and work it for about 5 minutes until it comes together into a stiff, smooth ball. You can also use a stand mixer here if you prefer.
Cover and bulk ferment at room temperature for about 8–10 hours (overnight).
To make life easier- Leave 56g (4 tbsp) butter out to soften next to your bowl during the ferment—this will be used for the filling tomorrow.
Make the Protein Filling (Next Morning): In a small bowl, whisk 45-50g warm Fairlife milk with 50g Ghost Cinnabon protein powder until it becomes a thick paste.
Stir in 4 tbsp softened butter, 50g Swerve brown sugar, and 2 tsp cinnamon (4g).
The filling will have more of a frosting-like texture rather than a crumbly mixture.
Note: If not using a cinnamon-flavored protein powder like Ghost Cinnabon, add an extra 2 tsp cinnamon (total 4 tsp/9g).
Thinking forward to icing- take out 70g cream cheese to soften for later.
Roll and Fill the Dough: Lightly flour your countertop and rolling pin. Roll the fermented dough into a rectangle about 10×14 inches. Using a dough scraper, spread the filling evenly along to dough.
Slice into Rolls: Use a pizza cutter to trim about 1 inch off each end of the dough to remove the parts with less filling. Then slice the dough into 12 even strips (about 1 inch each).
The filling will have more of a frosting-like texture rather than a crumbly mixture. It spreads easily over the dough but can get a bit messy when you’re rolling each strip. I like to keep a paper towel nearby to quickly wipe my hands between rolls, it makes the process much smoother!
Roll each strip up individually and place them into a 12-cup muffin tin with liners for a more on-the-go option or a greased 9×13 pan for a more traditional roll.
Any leftover filling? Spread it over the top of the rolls for extra gooeyness!
Proof: Cover the muffin tin and place in a warm spot on the counter for the final proof. Rolls will puff up in 1–2 hours and be ready to bake.
Bake: Bake at 350°F (175°C) for 19-22 minutes, or until the tops are lightly golden or the internal temperature reaches 190–195°F.
Make the Icing: While the rolls bake or cool, whisk together 100g vanilla Greek yogurt, 70g softened cream cheese, and 30g sifted powdered sugar or powdered monk fruit sweetener.
Ice and Enjoy: Drizzle the icing over rolls and enjoy immediately.

Video

Notes

Rebekah noted that adding a splash of heavy cream over the top of each roll before baking made the roll extra soft and rich. I left it out to keep the macros lighter, but if you don’t mind the extra calories, it would be a delicious addition!

Nutrition