Soft & Fluffy High-Protein Cinnamon Rolls (Low-Carb Recipe)

Nothing beats the aroma of sweet cinnamon and melted butter drifting from the oven on a quiet morning. These warm cinnamon rolls deliver the pillowy,

Equipment

• Parchment Paper: Prevents the sticky low-carb dough from tearing and allows clean, tight rolling.
• Microwave-Safe Mixing Bowl: Evenly melts the mozzarella and cream cheese into a smooth, workable base.
• Unflavored Dental Floss: Cuts clean, round rolls without crushing the delicate spiral layers.
• 8-inch Round Cake Pan or Cast-Iron Skillet: Keeps rolls snug against each other so they bake upward rather than spreading outward.
• Hand Mixer: Whips the cream cheese and protein powder into a lump-free, silky glaze.

Ingredients

• 2 cups (225g) low-moisture part-skim mozzarella cheese, freshly shredded (Note: avoid pre-bagged varieties)
• 2 tbsp (30g) full-fat cream cheese, softened
• 1 1/4 cups (125g) superfine blanched almond flour
• 1/2 cup (50g) unflavored or vanilla whey protein isolate (Note: isolate yields a fluffier texture than whey concentrate)
• 1 large egg, room temperature, lightly beaten
• 1 tsp aluminum-free baking powder
• 1/2 tsp ground cinnamon

• 3 tbsp (42g) unsalted butter, softened to room temperature
• 1/3 cup (65g) brown sugar monk fruit or erythritol sweetener
• 1 1/2 tbsp ground Ceylon cinnamon

• 3 oz (85g) 1/3-less-fat cream cheese (Neufchâtel), room temperature
• 1/4 cup (25g) vanilla whey protein isolate
• 2 tbsp unsweetened almond milk (or splash more to achieve desired consistency)
• 2 tbsp powdered monk fruit sweetener
• 1/2 tsp pure vanilla extract

Instructions

1. Preheat and Prep: Preheat your oven to 175°C (350°F). Lightly grease an 8-inch round baking dish or line it with parchment paper.
2. Melt the Base: Place the shredded mozzarella and 2 tbsp cream cheese into a microwave-safe bowl. Microwave on medium-high heat in 30-second bursts, stirring between each, until completely melted and uniform (about 60–90 seconds total).
3. Form the Dough: Immediately add the almond flour, whey protein isolate, baking powder, ground cinnamon, and the beaten egg to the melted cheese. Knead by hand or with a sturdy spatula until a unified dough forms. Tip: If the cheese begins to separate or stiffen before fully incorporating the dry ingredients, microwave the entire mixture for 10 seconds to restore stretch.
4. Roll Out: Place the warm dough ball between two large sheets of parchment paper. Roll out evenly using a rolling pin until it forms a rectangle roughly 12 inches long by 8 inches wide and 1/4-inch thick.
5. Add the Filling: Gently peel off the top parchment sheet. Spread the softened butter evenly across the surface, leaving a 1/2-inch border along the edges. Evenly sprinkle the brown monk fruit sweetener and ground cinnamon over the butter layer, patting it down gently with your fingers to anchor it.
6. Slice and Shape: Starting from the long edge, roll the dough tightly into a uniform log using the bottom parchment paper to guide it forward. Trim the uneven ends, then cut the log into 8 equal rounds using unflavored dental floss slid underneath and crossed over the top to slice cleanly without flattening.
7. Bake: Place the cut rolls cut-side up into the prepared 8-inch dish, leaving a small space between each to allow for expansion. Bake at 175°C (350°F) for 20–24 minutes until the tops are golden brown and the centers spring back slightly when touched.
8. Glaze and Serve: While the rolls bake, whisk together the cream cheese, vanilla protein isolate, powdered sweetener, vanilla extract, and almond milk in a small bowl until silky smooth. Spread half the glaze over the rolls immediately upon removing them from the oven so it melts into the layers, then drizzle the remaining half after 5 minutes before serving warm.

Nutrition

Calories: 245 kcal · Protein: 18g · Fat: s: 16g Cholesterol: 52mg · Carbohydrates: 7g · Fiber: 3g · Sugar: 1g · Sodium: 210mg