Cinnamon Roll Protein Scones
Cinnamon Roll Protein Scones are a delicious way to satisfy your sweet tooth while sneaking in some extra protein. These scones capture the classic cinnamon roll flavors—warm cinnamon, buttery layers, and lightly sweet dough—but in a faster, more compact form. With protein powder and cottage cheese in the dough, they’re a slightly healthier option that still feels indulgent. Perfect for breakfast, post-workout snacks, or an afternoon treat, these scones combine the comfort of cinnamon rolls with the convenience of handheld pastries.
They bake up tender and slightly crumbly, with a swirl of cinnamon-sugar filling in the center. The cottage cheese keeps them moist without relying on heavy cream or excess butter, while the protein powder adds a subtle richness and makes them more satisfying. Whether you enjoy them fresh from the oven or warmed the next day, they’re a perfect blend of sweet, soft, and protein-packed.
Prep time: 15 minutes
Bake time: 18–22 minutes
Total time: 35–40 minutes
Yield: 6 scones
Ingredients
For the Scones
Egg: 1 large
Cottage cheese: 1/2 cup, blended until smooth
Vanilla extract: 2 teaspoons
All-purpose flour: 1/2 cup
Protein powder: 1/2 cup
Salt: 1/2 teaspoon
Baking powder: 1 tablespoon
Light brown sugar: 3 tablespoons
Unsalted butter: 1/2 cup, cubed and cold
- Milk: 1 tablespoon
For the Cinnamon Filling
Unsalted butter: 2 tablespoons, melted
Light brown sugar: 3 tablespoons
Ground cinnamon: 1 tablespoon
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the egg, blended cottage cheese, and vanilla extract until smooth.
In a separate large bowl, mix all-purpose flour, protein powder, salt, baking powder, and 3 tablespoons light brown sugar.
Cut the cold cubed butter into the dry ingredients using a pastry cutter or fork until the mixture resembles coarse crumbs.
Pour the wet ingredients into the dry ingredients and stir gently until a dough forms. If it’s too dry, add the milk tablespoon by tablespoon until just combined.
On a lightly floured surface, roll the dough into a rectangle about 1/2-inch thick.
Spread the melted butter evenly over the dough, then sprinkle the cinnamon-sugar mixture (light brown sugar + cinnamon) over the top.
Roll the dough tightly into a log along the longer side. Slice into 6 equal pieces and place them cut-side down on the prepared baking sheet.
Bake for 18–22 minutes, until the scones are golden on the edges and firm to the touch.
Allow scones to cool for 5 minutes before serving. Optional: drizzle with a little extra milk or honey for added sweetness.
Tips
Keep butter cold for a flakier scone texture.
Blend cottage cheese until smooth to avoid lumps in the dough.
Don’t overmix once the wet and dry ingredients combine; overmixing makes scones dense.
Use a serrated knife for cutting the log to avoid squashing the dough.
Adjust protein powder type for flavor: vanilla works best, chocolate adds richness.
Chill dough for 10 minutes if it feels too sticky to handle.
Spread cinnamon filling evenly for consistent swirl in every scone.
Bake on the middle rack for even browning.
Let scones cool slightly before slicing to hold their shape.
Serve warm for the best texture; refrigerate and reheat gently if storing.
Variations
Use almond flour in place of some all-purpose flour for a nutty flavor.
Add chopped nuts (walnuts or pecans) into the filling for crunch.
Top with a light cream cheese glaze for extra indulgence.
Add a pinch of cardamom to the cinnamon-sugar filling for warmth.
Swap light brown sugar with coconut sugar for a lower glycemic option.
Mix in mini chocolate chips for a sweet twist.
Use Greek yogurt instead of cottage cheese for tangier scones.
Add a teaspoon of espresso powder to the dough for mocha flavor.
Make bite-sized scones for easier portion control or serving.
Incorporate freeze-dried berries into the filling for fruity bursts.
Q & A
Can I make these ahead of time?
Yes, you can assemble the scones and store them in the fridge for up to 24 hours before baking.
Can I freeze the dough?
Yes, roll, wrap tightly, and freeze. Thaw in the fridge before baking.
Can I use flavored protein powder?
Vanilla or mild flavors work best; chocolate may overpower the cinnamon.
Can I make them dairy-free?
Yes, use a plant-based protein powder, dairy-free butter, and a cottage cheese substitute.
Are these very sweet?
No, they’re lightly sweet with the cinnamon-sugar filling, perfect for breakfast or snacks.
Can I make mini scones?
Yes, cut smaller slices from the rolled dough for bite-sized portions.
Can I add more cinnamon?
Absolutely, adjust the cinnamon in the filling to your taste.
How do I store leftovers?
Keep in an airtight container at room temperature for 1–2 days or refrigerate for up to 4 days.
Can I reheat them?
Yes, warm in the oven or microwave until heated through.
Can I use oat flour instead of all-purpose?
Yes, but scones may be slightly denser; increase baking powder slightly for rise.
Nutrition
(Approximate, per scone)
Calories: 200
Protein: 12 g
Fat: 10 g
Carbohydrates: 18 g
Fiber: 1–2 g
Sugar: 6 g
Conclusion
Cinnamon Roll Protein Scones are the perfect balance of indulgent and functional. They offer the warm, comforting flavors of cinnamon rolls while adding protein and staying lighter than traditional pastries. Quick to mix, easy to assemble, and ideal for breakfast or snacks, they are a satisfying treat that can be enjoyed fresh from the oven or reheated later. With the tender, slightly sweet interior and cinnamon-sugar swirls, these scones are sure to become a favorite for both protein enthusiasts and cinnamon roll lovers alike.