Peanut Butter Chocolate Chip Protein Cinnamon Rolls (Small Batch)
9/20/2025
This post may contain affiliate links. Please read our disclosure policy.
Protein girlies, I’m back with another protein cinnamon roll recipe! These absolutely delicious Peanut Butter Chocolate Chip Protein Cinnamon Rolls are made with simple ingredients, have no rise time, and contain some sneaky added protein thanks to PB2 and blended cottage cheese!
These yummy protein cinnamon rolls make 6 rolls (I love making mine in a muffin tin! The rolls fluff up so perfectly when baked), AND pack 10g of protein per roll! They’re perfectly peanut butter-y, and the chocolate chips melt into the dough when it bakes — it’s truly a match made in cinnamon roll heaven. I hope you love this recipe as much as I do!
why i love this recipe ⤵️
- 10g of protein per cinnamon roll! This is all thanks to PB2 and blended cottage cheese.
- No rise time! Traditional cinnamon rolls are a labor of love, and this small batch protein cinnamon roll recipe takes all the fuss of traditional rolls away.
- Small batch! I love that this recipe only makes 6 rolls, it’s perfect for serving a small group or my kiddos and their friends 🥰.
- Peanut butter + chocolate chip is a flavor combo that was just meant to be together!
Featured Ingredients
- All-purpose flour: The base of the dough, all-purpose flour gives these peanut butter chocolate chip cinnamon rolls the perfect texture.
- Blended cottage cheese: Choose 4% or 5% cottage cheese, and make sure you blend your cottage cheese before mixing it with the dough and the frosting. This will ensure a smooth consistency throughout.
- PB2 powdered peanut butter: You’ll need PB2 for the dough, the filling AND the frosting. It adds great peanut butter-y flavor + a great boost of protein.
- Chocolate chips: The chocolate chips get folded right into the dough. I’ve tested this with standard size chocolate chips as well as mini chips, and both work great!
- Maple syrup: Maple syrup and cinnamon are a match made in sticky roll heaven.
- Brown sugar: For the filling, you’ll mix brown sugar with PB2 and ground cinnamon.
Bake in a Muffin Tin
Since this recipe yields 6 rolls, I love baking them in a muffin tin! The rolls fluff up perfectly when baked, and look just like these gorgeous photos! If you prefer to make 4 larger rolls instead, I recommend baking them 4×1 in a loaf pan. You can also double this recipe to make 12 muffin tin sized rolls.
here’s a tip!
Wait to frost these peanut butter chocolate chip protein cinnamon rolls until right before serving. This will prevent the frosting from melting into the rolls and becoming too runny.
Freeze Them for Later
Feel free to prep and freeze these ahead of time. After you roll your cinnamon rolls, place them onto a cutting board or baking sheet. Freeze them individually for 2 hours. Once they are partially frozen, tightly wrap them in plastic wrap and freeze them for up to 3 months.
Make sure to fully thaw them before baking.
How long do these protein cinnamon rolls last?
Store these cinnamon rolls in an airtight container in the refrigerator for up to a week. I like to warm mine up in the microwave and add a little more frosting to the tops before serving these as leftovers 🥰🥰.
Peanut Butter Chocolate Chip Protein Cinnamon Rolls (Small Batch)
Ingredients
Dough
- 1 cup 4% cottage cheese, blended
- 2 tablespoons PB2 powder
- 2 tablespoons maple syrup
- 1.25 cups all-purpose flour
- 1.5 teaspoons baking powder
- ¼ teaspoon sea salt
- ¼ cup semi-sweet chocolate chips
Filling
- ¼ cup light brown sugar
- 1 tablespoon PB2 powder
- ½ teaspoon ground cinnamon
Frosting
- ⅓ cup 4% cottage cheese, blended
- 1 tablespoon PB2 powder
- ½ teaspoon vanilla extract
- 1 tablespoon maple syrup
Instructions
- Preheat the oven to 350℉ and spray a 6-count muffin tin with cooking spray. Set aside.
- Make the dough. Begin by blending the cottage cheese until smooth. Then add the blended cottage cheese, PB2, and maple syrup into a large bowl and stir to combine. Make sure there are no lumps.
- Add the flour, baking powder, sea salt, and chocolate chips to the PB2 mixture. Use a silicone spatula or wooden spoon to combine.
- Once a ball has mostly formed, turn the dough out onto a lightly floured surface. Roll the dough into a rectangle about 6×10 inches.
- Make the filling. Mix together the brown sugar, PB2, and cinnamon in a small bowl. Spread it on top of the rolled-out dough. Then tightly roll the dough lengthwise into a log.
- Cut into 6 pieces and place in the muffin tin.
- Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean. Cool for 10 minutes.
- While the rolls are baking, make the frosting. Add all of the frosting ingredients to a bowl and whisk to combine.
- Frost the cooled cinnamon rolls and serve.
Tips & Notes
- I recommend frosting the cinnamon rolls right before serving. Leftover frosting can be stored in the refrigerator.
- Leftover cinnamon rolls can be stored in an airtight container.
- If the cinnamon rolls are unrolling before baking, use a little bit of water to seal the end shut.
- If the dough is too sticky, add more flour 1 tablespoon at a time.
- You can cut the dough into 4 larger-sized rolls or 6 small cinnamon rolls. I like to bake the 6 small cinnamon rolls in a muffin tin. Make sure to spray your muffin tin liberally with cooking spray.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Don’t forget to tag your posts on social media with the hashtag #fitfoodiefinds, we’d love to see what you’re up to!
Photography: photos taken in this post are by Erin from The Wooden Skillet.
