Name: Cinnamon Roll Protein Muffins
Prep time: 10 min
Cook time: 19 min
Total time: 29 min
Ingredients: 1.5 cups Almond flour (Use fine blanched almond flour for the best tender crumb.); 1/4 cup Vanilla protein powder (Whey, pea, or a blend works. Avoid collagen here since it behaves differently.); 1/4 cup Coconut sugar or light brown sugar (Gives that caramel note you associate with cinnamon rolls.); 3/4 cup Greek yogurt (Moisture and protein. Whole milk or 2% both work.); 2 large Eggs (For structure and lift.); 1/4 cup Milk (Dairy or unsweetened almond milk both bake well.); 2 tbsp Butter or coconut oil, melted (Adds richness without greasiness.); 1 tsp Baking powder (For gentle rise.); 1/4 tsp Baking soda (Pinch for added lift.); 2 tsp Cinnamon (Warm spice that defines the flavor.); 1 tsp Vanilla extract (For flavor.); 1/4 tsp Salt (For balance.); 2 tbsp Melted butter (For cinnamon swirl.); 2 tbsp Coconut sugar (For cinnamon swirl.); 1 tsp Cinnamon (For cinnamon swirl.); 1/2 cup Powdered sugar (For glaze.); 1-2 tbsp Milk (For glaze consistency.); 1 drop Vanilla (For glaze flavor.)

Cinnamon Roll Protein Muffins are how I turn a sleepy morning into a bright one, even when my to-do list is already staring me down. If you crave that cozy bakery smell but still want something filling and balanced, these Cinnamon Roll Protein Muffins hit the sweet spot. They taste like cinnamon rolls but have enough protein to keep you satisfied through the morning. I love easy recipes that don’t ask for fancy steps, and this is one of them. If you’re also into simple desserts that make you happy, you might like these sweet and simple classic cannoli squares too. Let’s make breakfasts that feel special without making you late.

Why you’ll love these Cinnamon Roll Protein Muffins

There’s this moment when a batch of muffins hits the oven and your kitchen smells like you lit the best candle of your life. That’s what happens here, except instead of just smelling amazing, you’re getting a portable breakfast that actually fuels you. These Cinnamon Roll Protein Muffins taste like a cinnamon roll, but they’re not sugar bombs. They’re soft, warmly spiced, and gently sweet, with a tender crumb from almond flour and a gentle lift from baking powder.

They’re also reliably quick. Stir the batter, add a simple cinnamon swirl, and bake. No fussy steps, no mixer, no stress. I make a dozen on Sunday and enjoy them all week, or stash half in the freezer for busy mornings. If you’re looking for a breakfast that feels like a treat but works like a protein snack, this is it.

What makes them special

These Cinnamon Roll Protein Muffins use vanilla protein powder and Greek yogurt to boost the protein and moisture without making the texture dry. The cinnamon swirl is just a quick stir-in, not a complicated layer. And a light glaze gives that cinnamon roll vibe without the need for a full-on frosting situation. You’ll get that classic cinnamon aroma, a soft and tender bite, and a satisfying feel that lasts.

Flavor and texture

Think warm cinnamon with a hint of vanilla, a soft center, and a light glaze that melts into every crack. The top turns lightly golden, the middle stays moist, and the swirl surprises you with a little extra sweetness here and there. They’re cozy without being heavy, and they don’t crumble when you pack them in a lunch or snack bag.

“I brought a batch to work and my coworker grabbed one, then came back for a second, asking if I had secretly bought them at a bakery. That’s when I knew these were keepers.”

Tips for Success

You can totally wing these and they’ll turn out, but a few small choices make them perfect. Here’s what I’ve learned after many batches.

Ingredients at a glance

Almond flour (1.5 cups): use fine blanched almond flour for the best tender crumb.
Vanilla protein powder (1/4 cup): whey, pea, or a blend works. Avoid collagen here since it behaves differently.
Coconut sugar or light brown sugar (1/4 cup): gives that caramel note you associate with cinnamon rolls.
Greek yogurt (3/4 cup): moisture and protein. Whole milk or 2% both work.
Eggs (2 large): for structure and lift.
Milk (1/4 cup): dairy or unsweetened almond milk both bake well.
Butter or coconut oil (2 tbsp, melted): adds richness without greasiness.
Baking powder (1 tsp) and a pinch of baking soda (1/4 tsp): gentle rise.
Cinnamon (2 tsp in batter): warm spice that defines the flavor.
Vanilla extract (1 tsp) and salt (1/4 tsp): for balance.
Quick cinnamon swirl: 2 tbsp melted butter, 2 tbsp coconut sugar, 1 tsp cinnamon.
Light glaze: 1/2 cup powdered sugar with 1 to 2 tbsp milk and a drop of vanilla. For a lighter option use powdered erythritol or skip the glaze.

Mixing method

Preheat to 350°F (175°C) and line a 12-cup muffin tin. Whisk dry ingredients in a bowl. In another bowl, whisk wet ingredients until smooth. Stir wet into dry until combined. The batter will be thick and scoopable, which is perfect for this recipe. Divide among cups, then spoon on a little cinnamon swirl and gently drag a toothpick through a few times. Bake 17 to 19 minutes until the tops are set and a toothpick comes out with just a few moist crumbs. Cool in the pan for 5 minutes, move to a rack, and drizzle glaze once they’re barely warm.

If your protein powder absorbs a lot of liquid, add a splash more milk to loosen the batter. If it looks runny, rest the batter for 5 minutes to thicken.

These Cinnamon Roll Protein Muffins usually land around 9 to 11 grams of protein per muffin depending on your powder and yogurt. If you want more, swap in skyr, use a higher-protein powder, or add one extra tablespoon of protein powder and a tiny splash of milk to keep the texture soft.

Serving suggestions for Cinnamon Roll Protein Muffins

There’s no wrong way to eat a warm muffin, but here are some favorites that make mornings feel extra good.

Coffee buddy: Warm a muffin for 10 to 12 seconds and enjoy with your morning coffee. The glaze turns melty and the whole kitchen smells amazing.
Protein boost: Pair with a small bowl of yogurt or a hard-boiled egg for a balanced breakfast that sticks with you.
Kid-friendly snack: Slice in half and spread with a tiny bit of almond butter. Sweet meets nutty and it’s surprisingly filling.
Pre-workout bite: One muffin about 45 minutes before you move your body gives a nice lift without weighing you down.
Weekend treat plate: Serve with fruit and a drizzle of warm honey for brunch vibes at home.

If you’re packing these for later, tuck into a reusable bag with a square of parchment so the glaze doesn’t stick.

Storing and reheating

Once cooled, store Cinnamon Roll Protein Muffins in a sealed container at room temp for 24 hours, then move to the fridge for up to 5 days. They reheat well and keep their texture.

Freezer tips

For longer storage, freeze in a single layer until solid, then move to a freezer-safe bag. They’ll keep for up to 2 months. Reheat straight from the freezer in the microwave for 20 to 30 seconds or in a 300°F oven for 8 to 10 minutes. If you plan to freeze most of the batch, glaze only the muffins you’ll eat now and glaze the rest after reheating so it looks fresh and glossy.

One more note: if you know you’ll reheat often, underbake by 1 minute. That way reheating brings them to perfection without drying them out.

More almond flour recipes you’ll enjoy

If almond flour is already living in your pantry, you know how tender and moist it makes baked goods. I love using it in muffins, quick breads, soft cookies, and snack cakes. It’s easy to swap into recipes where you want a naturally gluten-free base with a soft crumb and gentle sweetness.

Try almond flour in blueberry muffins with lemon zest, a carrot cake snack loaf with raisins, or soft snickerdoodle cookies rolled in cinnamon sugar. You can even do weekend pancakes: almond flour, a spoon of yogurt, an egg, a splash of milk, and a pinch of cinnamon for a cozy breakfast stack. It keeps your baking simple and satisfying without feeling heavy. And if you’re craving another bakery-style sweet for a party tray, these Cinnamon Roll Protein Muffins look great next to brownies and fruit skewers.

Common Questions

Q: Can I use a different protein powder?
A: Yes. Whey, pea, or a whey-casein blend all work. If your batter seems too thick, add a splash of milk. If it’s thin, rest it for 5 minutes.

Q: Can I make these dairy-free?
A: Use coconut oil instead of butter, dairy-free yogurt, and a non-dairy milk. They’ll still be moist and tender.

Q: What if I don’t have almond flour?
A: You can try a half-and-half mix of oat flour and a gluten-free blend, but the texture will be a bit different. Almond flour makes them extra soft.

Q: How do I reduce the sugar?
A: Use a 1:1 granulated sweetener like allulose or erythritol for the batter and a powdered version for the glaze. The flavor stays warm and cinnamon-forward.

Q: Can I make mini muffins?
A: Totally. Bake 10 to 12 minutes, checking early. Mini versions are great for snack boxes or sharing.

Ready to bake and smile

Breakfast should feel doable and delicious, and these Cinnamon Roll Protein Muffins are exactly that. They come together fast, taste like the café version, and keep you full without the sugar crash. If you want more ideas or a different spin, I love the take from All Day I Dream About Food on Cinnamon Roll Protein Muffins for extra inspiration. Now grab a bowl, preheat the oven, and let that cinnamon scent do its thing. I can’t wait to hear how you make them your own.