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These High Protein Cinnamon Rolls are soft, gooey, and packed with flavor—without the hassle of yeast! Perfect for those lazy Sunday mornings, they’re better than store-bought because I know exactly what’s in them!
The recipe:
Preheat the oven 375°F
In a large bowl, mix Greek yogurt, flour, and baking powder until a dough forms.
Lightly flour a baking sheet and knead the dough until smooth- usually no longer than 3 minutes works just wine.
Roll out the dough on the baking sheet into an even rectangle.
In a small bowl, mix softened butter, cinnamon, brown sugar, granulated sugar, and vanilla extract until well combined.
Spread the filling evenly over the rolled-out dough.
Roll the dough tightly into a log.
Slice into even pieces, about 2 inches thick, for uniform cinnamon rolls.
Arrange the rolls in a greased or parchment-lined baking dish.
Pour 1/3 cup heavy cream evenly over the rolls.
Bake at 375°F for 25-30 minutes, or until golden brown and cooked through. Flip halfway through to allow the cinnamon rolls to really soak up the heavy cream.
To make the icing, in a bowl, whisk together melted butter, heavy cream, vanilla extract, and confectioners’ sugar. Adjust sugar for desired consistency.
Flip the rolls after baking to let them soak up the caramelized goodness.
Drizzle icing over warm cinnamon rolls & enjoy!
High Protein Cinnamon Rolls
These High Protein Cinnamon Rolls are soft, gooey, and packed with flavor—without the hassle of yeast! Perfect for those lazy Sunday mornings, they’re better than store-bought because I know exactly what’s in them!
Servings 6rolls, depending on how thick you slice them
Ingredients
For the Dough
1cupGreek yogurt
1cupall-purpose flourplus extra for kneading
1.5teaspoonsbaking powder
For the Filling
8tablespoonssoftened butter(1 stick)
1.5tablespoonscinnamon
1/2cuppacked brown sugar
1/3cupgranulated sugar
1teaspoonvanilla extract
For Baking
1/3cupheavy cream
For the Icing
2tablespoonsbuttermelted
2tablespoonsheavy cream
2drops vanilla extract
1/2cupconfectioners’ sugar (add more for desired thickness
Instructions
Preheat the oven 375°F
In a large bowl, mix Greek yogurt, flour, and baking powder until a dough forms.
Lightly flour a baking sheet and knead the dough until smooth.
Roll out the dough on the baking sheet into an even rectangle.
In a small bowl, mix softened butter, cinnamon, brown sugar, granulated sugar, and vanilla extract until well combined.
Spread the filling evenly over the rolled-out dough.
Roll the dough tightly into a log.
Slice into even pieces, about 2 inches thick, for uniform cinnamon rolls.
Arrange the rolls in a greased or parchment-lined baking dish.
Pour 1/3 cup heavy cream evenly over the rolls.
Bake at 375°F for 25-30 minutes, or until golden brown and cooked through. Flip halfway through to allow the cinnamon rolls to really soak up the heavy cream.
To make the icing, in a bowl, whisk together melted butter, heavy cream, vanilla extract, and confectioners’ sugar. Adjust sugar for desired consistency.
Flip the rolls after baking to let them soak up the caramelized goodness.