Peanut Butter Chocolate Chip Protein Cinnamon Rolls (Small Batch)

Close-up of cinnamon rolls topped with icing and sprinkled with brown sugar, with chocolate chips scattered on a white plate.

Peanut Butter Chocolate Chip Protein Cinnamon Rolls (Small Batch)

This peanut butter chocolate chip protein cinnamon roll recipe makes 6 yummy rolls that pack 10g of protein each. No rise time required! I can't wait for you to make these for your family ❤️.

Prep Time20

Cook Time18

Total Time38

Course: Dessert

Cuisine: American

Keyword: peanut butter chocolate chip protein cinnamon rolls

Servings:

Author: Lee Funke

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 6x10 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.

Video

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.

Nutrition