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Homemade Protein Cinnamon Roll Bread photo

Protein Cinnamon Roll Bread

This Protein Cinnamon Roll Bread is a deliciously sweet, protein-packed treat perfect for breakfast or a snack!
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Breakfast, Snack
Cuisine: American
Ingredients Equipment Method Notes

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!

Equipment

  • Mixing bowls
  • Whisk
  • 9x5-inch loaf pan
  • Spatula
  • Measuring cups and spoons

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C).
  2. Step 2: In a large mixing bowl, whisk together the eggs, cottage cheese or Greek yogurt, maple syrup, and vanilla extract until smooth.
  3. Step 3: In another bowl, mix the almond flour, gluten-free flour, baking powder, and sea salt until evenly distributed.
  4. Step 4: Gradually add the dry mixture to the wet mixture, folding gently until just combined.
  5. Step 5: In a small bowl, prepare the cinnamon filling by combining the melted butter, coconut sugar, pinch of sea salt, and ground cinnamon.
  6. Step 6: Pour half of the batter into a greased loaf pan, sprinkle with half of the cinnamon filling and walnuts, then top with remaining batter and filling.
  7. Step 7: Bake for 45-50 minutes, or until a toothpick comes out clean.
  8. Step 8: Allow to cool for 10 minutes in the pan before transferring to a wire rack to cool completely.

Notes

  • This bread is freezer-friendly; wrap slices tightly and store for up to 3 months.
  • For a nut-free version, substitute almond flour with sunflower seed flour.
  • Consider using flax eggs for a vegan alternative to the eggs.