Peanut Butter Chocolate Chip Protein Cinnamon Rolls

Protein girlies, I’m again with one other protein cinnamon roll recipe! These completely scrumptious Peanut Butter Chocolate Chip Protein Cinnamon Rolls are made with easy elements, don’t have any rise time, and include some sneaky added protein due to PB2 and blended cottage cheese!

These yummy protein cinnamon rolls make 6 rolls (I like making mine in a muffin tin! The rolls fluff up so completely when baked), AND pack 10g of protein per roll! They’re completely peanut butter-y, and the chocolate chips soften into the dough when it bakes — it’s really a match made in cinnamon roll heaven. I hope you’re keen on this recipe as a lot as I do!

Close-up of cinnamon rolls topped with icing on a decorative white plate, with several chocolate chips scattered nearby.

10g of protein per cinnamon roll! That is all due to PB2 and blended cottage cheese.
No rise time! Conventional cinnamon rolls are a labor of affection, and this small batch protein cinnamon roll recipe takes all of the fuss of conventional rolls away.
Small batch! I like that this recipe solely makes 6 rolls, it’s excellent for serving a small group or my kiddos and their mates 🥰.
Peanut butter + chocolate chip is a taste combo that was simply meant to be collectively!

Featured Elements

All-purpose flour: The bottom of the dough, all-purpose flour offers these peanut butter chocolate chip cinnamon rolls the right texture.
Blended cottage cheese: Select 4% or 5% cottage cheese, and ensure you mix your cottage cheese earlier than mixing it with the dough and the frosting. It will guarantee a easy consistency all through.
PB2 powdered peanut butter: You’ll want PB2 for the dough, the filling AND the frosting. It provides nice peanut butter-y taste + an incredible increase of protein.
Chocolate chips: The chocolate chips get folded proper into the dough. I’ve examined this with customary dimension chocolate chips in addition to mini chips, and each work nice!
Maple syrup: Maple syrup and cinnamon are a match made in sticky roll heaven.
Brown sugar: For the filling, you’ll combine brown sugar with PB2 and floor cinnamon.

Step-by-step process of making chocolate chip cinnamon rolls, from mixing ingredients to rolling dough, filling, placing in a muffin tin, baking, and topping with icing.

Bake in a Muffin Tin

Since this recipe yields 6 rolls, I like baking them in a muffin tin! The rolls fluff up completely when baked, and look similar to these beautiful pictures! Should you choose to make 4 bigger rolls as a substitute, I like to recommend baking them 4×1 in a loaf pan. You can even double this recipe to make 12 muffin tin sized rolls.

right here’s a tip!

Wait to frost these peanut butter chocolate chip protein cinnamon rolls till proper earlier than serving. It will stop the frosting from melting into the rolls and turning into too runny.

Be happy to prep and freeze these forward of time. After you roll your cinnamon rolls, place them onto a chopping board or baking sheet. Freeze them individually for two hours. As soon as they’re partially frozen, tightly wrap them in plastic wrap and freeze them for as much as 3 months.

Be certain to completely thaw them earlier than baking.

Retailer these cinnamon rolls in an hermetic container within the fridge for as much as per week. I wish to heat mine up within the microwave and add a bit extra frosting to the tops earlier than serving these as leftovers 🥰🥰.

Six unbaked cinnamon rolls with chocolate chips in a metal muffin tin, with a bowl of chocolate chips and a spoon with peanut butter nearby.

Preheat the oven to 350℉ and spray a 6-count muffin tin with cooking spray. Put aside.
Make the dough. Start by mixing the cottage cheese till easy. Then add the blended cottage cheese, PB2, and maple syrup into a big bowl and stir to mix. Be certain there aren’t any lumps.
Add the flour, baking powder, sea salt, and chocolate chips to the PB2 combination. Use a silicone spatula or wood spoon to mix.
As soon as a ball has largely fashioned, flip the dough out onto a frivolously floured floor. Roll the dough right into a rectangle about 6×10 inches.
Make the filling. Combine collectively the brown sugar, PB2, and cinnamon in a small bowl. Unfold it on high of the rolled-out dough. Then tightly roll the dough lengthwise right into a log.
Minimize into 6 items and place within the muffin tin.
Bake for 15-18 minutes or till a toothpick inserted into the middle comes out clear. Cool for 10 minutes.
Whereas the rolls are baking, make the frosting. Add the entire frosting elements to a bowl and whisk to mix.
Frost the cooled cinnamon rolls and serve.

I like to recommend frosting the cinnamon rolls proper earlier than serving. Leftover frosting may be saved within the fridge.
Leftover cinnamon rolls may be saved in an hermetic container.
If the cinnamon rolls are unrolling earlier than baking, use a bit little bit of water to seal the tip shut.
If the dough is simply too sticky, add extra flour 1 tablespoon at a time.
You possibly can lower the dough into 4 larger-sized rolls or 6 small cinnamon rolls. I wish to bake the 6 small cinnamon rolls in a muffin tin. Be certain to spray your muffin tin liberally with cooking spray.

Energy: 263 kcal, Carbohydrates: 43 g, Protein: 10 g, Fats: 6 g, Fiber: 2 g, Sugar: 19 g