_Protein_Pumpkin_Cinnamon_Rolls_with_Greek_Yogurt

Protein Pumpkin Cinnamon Rolls with Greek Yogurt Frosting

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I still remember the first time I tried making pumpkin cinnamon rolls. It was a chilly autumn morning in Crete, and the smell of warm spices instantly filled the kitchen. My grandmother always said, “Food is love you can eat,” and I couldn’t agree more. I wanted a treat that was sweet, comforting, but also a little healthier for those cozy mornings when you crave indulgence without the guilt. That’s how these protein pumpkin cinnamon rolls with Greek yogurt frosting were born.

Using Greek yogurt in the frosting gives it that creamy tang, while protein powder adds a subtle boost that keeps you full longer. Every bite is soft, spiced perfectly with cinnamon, nutmeg, and a touch of pumpkin it’s like autumn wrapped up in a fluffy roll. And honestly, making them from scratch isn’t as intimidating as it seems. With a little patience and a lot of love, you can create a batch that will wow your family and friends.

I’ve shared countless recipes over the years, but there’s something magical about combining traditional flavors like pumpkin and cinnamon with a modern twist like protein-enriched dough. Whether you’re new to baking or a seasoned cook, these rolls are a joy to make. And yes, your kitchen might get messy that’s where the fun is!

The best part? You can enjoy these protein pumpkin cinnamon rolls for breakfast, a snack, or even dessert, knowing you’ve added a nutritious twist to a classic treat.

Ingredients

For the Dough:

  • 2 ½ cups whole wheat flour
  • 1 scoop (about 30g) vanilla protein powder
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp salt
  • ¾ cup canned pumpkin puree
  • ⅓ cup Greek yogurt
  • ¼ cup maple syrup or honey
  • 1 large egg
  • 1 tsp vanilla extract

For the Filling:

  • 3 tbsp coconut sugar or brown sugar
  • 2 tsp cinnamon
  • 2 tbsp softened butter
  • ¼ cup chopped walnuts or pecans (optional)

For the Greek Yogurt Frosting:

  • ½ cup Greek yogurt
  • 2 tbsp honey or maple syrup
  • 1 tsp vanilla extract

Step-by-Step Instructions

Preparing the Dough:

  1. Preheat your oven to 350°F (175°C) and line a baking dish with parchment paper.
  2. In a large bowl, whisk together flour, protein powder, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In a separate bowl, mix pumpkin puree, Greek yogurt, maple syrup, egg, and vanilla extract until smooth.
  4. Gradually combine the wet ingredients with the dry ingredients. Knead lightly until a soft dough forms. If sticky, add a little extra flour.

Making the Filling:

  1. Mix coconut sugar, cinnamon, and softened butter in a small bowl.
  2. Roll out the dough on a lightly floured surface into a rectangle (about 10×12 inches).
  3. Spread the filling evenly over the dough, leaving a small border around the edges. Sprinkle nuts if using.

Rolling & Baking:

  1. Roll the dough tightly into a log, starting from the longer side.
  2. Cut the log into 9 equal rolls and place them in the prepared baking dish.
  3. Bake for 20–25 minutes, or until golden brown and cooked through.
  4. Remove from the oven and let cool for 5–10 minutes.

Frosting & Serving:

  1. Whisk together Greek yogurt, honey, and vanilla until smooth.
  2. Drizzle the frosting generously over warm rolls.
  3. Serve immediately and enjoy the perfect blend of cozy spices, pumpkin goodness, and creamy frosting.

Tips for Perfect Rolls ✨

  • For extra softness, cover the dough and let it rest for 10–15 minutes before rolling.
  • Use a serrated knife to cut rolls to avoid squishing them.
  • These rolls freeze beautifully — just wrap individually and store in an airtight container.
  • Swap walnuts for chocolate chips for a sweeter twist.

Serving Suggestions 🍽️

  • Pair with a hot cup of coffee or chai tea.
  • Add a dollop of extra Greek yogurt on the side.
  • Serve as a festive brunch treat during fall gatherings.

Recipe Card 🥣

⏱️ Time: 40 mins prep + 25 mins baking
🍴 Servings: 9 rolls

Ingredients:

  • Dough ingredients (listed above)
  • Filling ingredients (listed above)
  • Frosting ingredients (listed above)

Instructions:

  1. Prepare dough and mix wet + dry ingredients.
  2. Roll dough, spread filling, roll into log, cut into 9 rolls.
  3. Bake at 350°F for 20–25 mins.
  4. Mix frosting and drizzle over warm rolls.

Notes:

  • Can freeze rolls individually.
  • Nut-free option: omit walnuts.

Nutrition (per roll):

  • Calories: 180 kcal
  • Protein: 10g
  • Carbs: 24g
  • Fat: 5g
  • Fiber: 3g

Short Version (100 Words)

These Protein Pumpkin Cinnamon Rolls with Greek Yogurt Frosting are soft, spiced, and perfectly sweet with a healthy twist. Made with pumpkin puree, vanilla protein powder, and Greek yogurt, they’re a cozy treat for breakfast or dessert. Mix the dough, spread a cinnamon-sugar filling, roll, cut, and bake until golden. Top with a simple Greek yogurt frosting sweetened with honey for creamy perfection. Optional nuts add crunch. Ready in under an hour, they’re an easy way to enjoy autumn flavors guilt-free. Perfect for brunch, snacks, or sharing with loved ones!

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