Name: Protein Cinnamon Roll Bread
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 3 large eggs (A great source of protein and moisture.); 1 cup cottage cheese or Greek yogurt (Adds creaminess and extra protein.); 1/2 cup pure maple syrup (Acts as a natural sweetener.); 1 tsp pure vanilla extract ((optional) For added flavor depth.); 2 cups almond flour (A gluten-free base that’s rich in nutrients.); 1/2 cup gluten-free all-purpose flour or tapioca flour (For additional structure.); 1.5 tsp baking powder (Helps the bread rise.); 1/2 tsp sea salt (Enhances flavor.); 3/4 cup raw walnuts (finely chopped to add crunch and healthy fats.); 4 Tbsp unsalted butter (melted to provide moisture and richness.); 1/4 cup coconut sugar or brown sugar (For the cinnamon filling.); 1 pinch sea salt (Balances sweetness.); 1.5 Tbsp ground cinnamon (The star of the show!)

If you’re searching for a delicious way to indulge your sweet tooth while still getting a protein boost, look no further than this Protein Cinnamon Roll Bread. This delightful twist on the traditional cinnamon roll combines the warm, comforting flavors of cinnamon and sugar with a protein-packed twist that makes it perfect for breakfast or an afternoon snack. With the richness of eggs and cottage cheese or Greek yogurt, along with the nutty flavors of almond flour and walnuts, you’ll find yourself reaching for a second slice before you even realize it!

What Makes This Recipe Special

What sets this Protein Cinnamon Roll Bread apart is not just its unique flavor profile, but also its nutritional benefits. By incorporating protein-rich ingredients like eggs and cottage cheese, this bread allows you to enjoy a sweet treat without sacrificing your health goals. The use of almond flour and gluten-free flour makes it suitable for those on a gluten-free diet, while the raw walnuts add a delightful crunch and healthy fats. Plus, the natural sweetness from pure maple syrup means you won’t need any refined sugars.

The Ingredient Lineup

3 large eggs: A great source of protein and moisture.
1 cup cottage cheese or Greek yogurt: Adds creaminess and extra protein.
1/2 cup pure maple syrup: Acts as a natural sweetener.
1 tsp pure vanilla extract (optional): For added flavor depth.
2 cups almond flour: A gluten-free base that’s rich in nutrients.
1/2 cup gluten-free all-purpose flour or tapioca flour: For additional structure.
1.5 tsp baking powder: Helps the bread rise.
1/2 tsp sea salt: Enhances flavor.
3/4 cup raw walnuts, finely chopped: Adds crunch and healthy fats.
4 Tbsp unsalted butter, melted: Provides moisture and richness.
1/4 cup coconut sugar or brown sugar: For the cinnamon filling.
Pinch sea salt: Balances sweetness.
1.5 Tbsp ground cinnamon: The star of the show!

Tools of the Trade

Mixing bowls: For combining wet and dry ingredients.
Whisk: To beat the eggs and blend the batter smoothly.
9×5 inch loaf pan: Perfect for baking the bread.
Spatula: To help incorporate ingredients and transfer batter.
Measuring cups and spoons: For accuracy in your recipe.

Cooking Protein Cinnamon Roll Bread: The Process

Step 1: Preheat the Oven

Begin by preheating your oven to 350°F (175°C). This ensures that your Protein Cinnamon Roll Bread bakes evenly.

Step 2: Prepare the Wet Ingredients

In a large mixing bowl, combine the 3 large eggs, 1 cup of cottage cheese or Greek yogurt, 1/2 cup of pure maple syrup, and 1 tsp of vanilla extract (if using). Whisk them together until the mixture is smooth and well-combined.

Step 3: Mix the Dry Ingredients

In another bowl, mix 2 cups of almond flour, 1/2 cup of gluten-free all-purpose flour or tapioca flour, 1.5 tsp of baking powder, and 1/2 tsp of sea salt. Stir these dry ingredients together until they are evenly distributed.

Step 4: Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet mixture, using a spatula to fold them together. Be careful not to overmix; just combine until you see no dry flour.

Step 5: Prepare the Cinnamon Filling

In a small bowl, mix together the 4 Tbsp of melted unsalted butter, 1/4 cup of coconut sugar or brown sugar, a pinch of sea salt, and 1.5 Tbsp of ground cinnamon. This will create a sweet and spicy filling for your bread.

Step 6: Assemble the Bread

Pour half of the batter into your greased 9×5 inch loaf pan. Spread it out evenly. Next, sprinkle half of the cinnamon filling mixture over the batter, followed by half of the chopped walnuts. Pour in the remaining batter, smoothing the top with a spatula. Finish by adding the rest of the cinnamon filling and walnuts on top.

Step 7: Bake

Place the loaf pan in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Step 8: Cool and Serve

Once baked, remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing. Enjoy your Protein Cinnamon Roll Bread warm or at room temperature!

Substitutions by Category

Dairy alternatives: Substitute cottage cheese with a plant-based yogurt for a dairy-free option.
Sweeteners: Instead of maple syrup, you can use agave nectar or honey (if not vegan).
Flours: If you don’t have almond flour, you can use sunflower seed flour for a nut-free option.
Nuts: Swap walnuts with pecans or omit them entirely for a nut-free version.

Problems & Prevention

Here are some common problems you may encounter while making Protein Cinnamon Roll Bread, along with tips to prevent them:

Dense texture: Ensure you measure your flour correctly. Too much flour can lead to a dense loaf.
Uneven baking: Rotate the loaf pan halfway through baking to promote even cooking.
Burnt top: If the top is browning too quickly, cover it loosely with aluminum foil during the last 15 minutes of baking.
Stickiness: Make sure your loaf pan is well-greased to prevent sticking. You can also line it with parchment paper for easy removal.

Freezer-Friendly Notes

This Protein Cinnamon Roll Bread is freezer-friendly! Once cooled, wrap slices tightly in plastic wrap or aluminum foil and place them in an airtight container or freezer bag. They can be frozen for up to 3 months. To enjoy, simply thaw in the refrigerator overnight or pop a slice in the microwave for a quick warm-up!

Troubleshooting Q&A

Why is my Protein Cinnamon Roll Bread too dense?

A dense texture can occur if too much flour is added or if the batter is overmixed. Make sure to spoon flour into your measuring cup and level it off without packing it down.

Can I substitute the eggs in this recipe?

Yes! You can use flax eggs as a vegan alternative. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg and let it sit for 5 minutes to thicken.

How do I know when my bread is done baking?

The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If it comes out wet with batter, it needs more time.

What can I do if my bread comes out too dry?

If the bread turns out dry, it may have been overbaked. Keep an eye on the baking time, and consider adding a tablespoon of yogurt or applesauce to the batter for added moisture next time.

Wrap-Up

This Protein Cinnamon Roll Bread offers a unique way to enjoy a classic treat while packing in some extra protein. With its lovely cinnamon flavor and moist texture, it’s perfect for breakfast, a snack, or even dessert. The combination of wholesome ingredients means you can feel good about indulging in this sweet delight.

Whether you’re sitting down with a warm slice and a cup of coffee or packing it up for a snack on the go, this bread is sure to satisfy. So gather your ingredients, follow the steps, and get ready to enjoy a slice of heaven!