Cinnamon Roll Protein Scones Recipe

Introduction

These Cinnamon Roll Protein Scones offer a delightful twist on the classic breakfast treat, blending warm cinnamon flavors with added protein for a satisfying start to your day. Soft, flaky, and lightly sweetened, they make a perfect snack or morning boost.

Ingredients

• 1 egg
• 1/2 cup cottage cheese, blended (or Greek yogurt or ricotta cheese)
• 2 tsp vanilla extract (or almond extract)
• 1 1/2 cups all-purpose flour (or whole-wheat flour or gluten-free flour blend)
• 1/2 cup protein powder (plant-based if preferred)
• 1/2 tsp salt
• 1 tbsp baking powder
• 3 tbsp light brown sugar (or coconut sugar or honey)
• 1/2 cup unsalted butter, cubed (or vegan butter or coconut oil)
• 1 tbsp milk (or any non-dairy milk like almond, oat, or soy milk)

Cinnamon Filling:

• 2 tbsp unsalted butter
• 3 tbsp light brown sugar
• 1 tbsp ground cinnamon (or pumpkin pie spice or cardamom)

Instructions

1. Step 1: Preheat the oven to 400°F and line a baking sheet with parchment paper. In a small bowl, whisk together the egg, blended cottage cheese, and vanilla extract.
2. Step 2: In another bowl, mix the flour, protein powder, baking powder, salt, and light brown sugar.
3. Step 3: Add the cubed butter to the dry ingredients. Use your fingers to work the butter into the flour mixture until the butter is coated but not fully mixed.
4. Step 4: Pour the wet ingredients into the dry mixture. Combine everything using your fingers, then form the dough into a sticky ball.
5. Step 5: Lightly flour your work surface and rolling pin. Roll the dough into a 10” x 8” rectangle, adding flour as needed to prevent sticking.
6. Step 6: Melt the butter for the cinnamon filling in a microwave-safe bowl. Stir in the brown sugar and cinnamon until combined.
7. Step 7: Spread the cinnamon filling evenly over the rolled-out dough.
8. Step 8: Starting from one corner, roll the dough tightly into a cylinder. Wrap it in plastic wrap and freeze for at least one hour, preferably overnight.
9. Step 9: Remove the dough from the freezer. Trim the edges, then cut the cylinder into four equal rectangles.
10. Step 10: Cut each rectangle diagonally to create scone shapes. Place them on the prepared baking sheet, spaced apart.
11. Step 11: Brush the tops with milk. Bake for 16–18 minutes until golden and cooked through. Keep warm before serving.

Tips & Variations

• For a dairy-free version, substitute cottage cheese with blended silken tofu and use plant-based butter and milk alternatives.
• Swap the protein powder for your favorite flavor to customize your scones.
• If the dough is too sticky to handle, dust with additional flour but avoid overworking to keep the scones tender.
• Add chopped nuts or raisins to the cinnamon filling for extra texture and flavor.
• For a sweeter finish, drizzle with a simple glaze made from powdered sugar and milk once cooled.

Storage

Store leftover scones in an airtight container at room temperature for up to two days. For longer storage, freeze them wrapped individually for up to one month. Reheat in a toaster oven or microwave until warm before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these scones gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend. Ensure your protein powder is also gluten-free for the best results.

How can I make these scones vegan?

Replace the egg and cottage cheese with plant-based alternatives like flax egg and blended silken tofu. Use vegan butter and plant-based milk to keep the recipe fully vegan.

Cinnamon Roll Protein Scones Recipe

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★★★★★

4.9 from 117 reviews

These Cinnamon Roll Protein Scones are a delicious twist on classic scones, packed with protein for a satisfying breakfast or snack. Featuring a soft, tender crumb infused with a cinnamon-sugar swirl, these scones combine wholesome ingredients like cottage cheese and protein powder with a luscious cinnamon filling. Perfectly baked to golden perfection, they offer a warming and comforting treat with a boost of nutrition.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Total Time: 1 hour 33 minutes (including chilling time)
• Yield: 8 scones 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

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Wet Ingredients

• 1 Egg
• 1/2 cup Cottage cheese, blended (or Greek yogurt/ricotta cheese)
• 2 tsp Vanilla extract (or almond extract)
• 1 tbsp Milk (or almond, oat, or soy milk)

Dry Ingredients

• 1 1/2 cups All-purpose flour (or whole-wheat/gluten-free flour blend)
• 1/2 cup Protein powder (plant-based if dairy-free)
• 1/2 tsp Salt
• 1 tbsp Baking powder
• 3 tbsp Light brown sugar (or coconut sugar/honey)
• 1/2 cup Unsalted butter, cubed (or vegan butter/coconut oil)

Cinnamon Filling

• 2 tbsp Unsalted butter
• 3 tbsp Light brown sugar
• 1 tbsp Ground cinnamon (or pumpkin pie spice/cardamom)

Instructions

1. Preheat Oven and Mix Wet Ingredients: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. In a small bowl, whisk together the egg, blended cottage cheese, and vanilla extract until smooth and well combined.
2. Combine Dry Ingredients: In a separate large bowl, stir together the all-purpose flour, protein powder, baking powder, salt, and light brown sugar. Mix well to evenly distribute all the dry ingredients.
3. Incorporate Butter: Add the cubed unsalted butter to the dry ingredients. Using your fingers, rub the butter into the flour mixture until the butter is well coated but still visible in small pieces to create a crumbly texture.
4. Form Dough: Pour the wet mixture into the dry ingredients. Use your fingers to combine gently until a sticky dough forms. Roll the dough into a ball, being careful not to overwork it.
5. Roll Out Dough: Lightly flour your countertop and rolling pin. Place the dough on the floured surface and roll it into a 10” by 8” rectangle. If the dough sticks, sprinkle a little more flour as needed.
6. Prepare Cinnamon Filling: Melt the 2 tbsp of unsalted butter in a microwave-safe bowl for a few seconds. Stir in the light brown sugar and ground cinnamon until fully combined and smooth.
7. Spread Filling: Evenly spread the cinnamon butter mixture over the rolled-out dough, covering the surface as much as possible.
8. Roll and Chill Dough: Starting from the corners, carefully roll the dough into a tight cylinder. Wrap it tightly in plastic wrap and refrigerate in the freezer for at least 1 hour, preferably overnight for best results.
9. Cut Scones: Remove the chilled dough from the freezer. Trim off the edges for clean lines. Divide the dough into 4 equal rectangular sections, then cut each rectangle diagonally to form triangular scones.
10. Prepare for Baking: Place the scones onto the prepared baking sheet with space between each. Brush the tops lightly with milk to help with browning.
11. Bake: Bake in the preheated oven for 16-18 minutes or until the scones are golden brown and firm to the touch.
12. Serve Warm: Remove from the oven and allow to cool slightly. Serve the scones warm for the best taste and texture.

Notes

• You can substitute cottage cheese with Greek yogurt or ricotta cheese for a similar creamy texture.
• For a gluten-free version, replace all-purpose flour with a gluten-free flour blend and ensure your protein powder is gluten-free.
• Almond extract can be used instead of vanilla for a different flavor note.
• If the dough is too sticky while rolling, adding a bit more flour helps without compromising texture.
• Chilling the dough overnight allows flavors to meld and makes slicing easier.
• Use plant-based protein powder and vegan butter/coconut oil for a dairy-free option.

Keywords: cinnamon roll scones, protein scones, healthy breakfast, cinnamon protein scones, baked scones, easy protein recipes