Cinnamon Roll Protein Hearts

Why You’ll Love Cinnamon Roll Protein Hearts Recipe

I keep making this recipe because it blends comfort and nourishment so naturally. I like that it satisfies a sweet craving while still offering protein that keeps me full. I also enjoy how special they look without requiring complicated techniques, making them ideal for Valentine’s Day or any morning I want to feel a little extra love.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Dough:
1/2 cup oat flour
1 scoop (30g) vanilla protein powder
1/4 tsp baking powder
1/4 tsp cinnamon
2–3 tbsp plain Greek yogurt
1–2 tbsp almond milk

For the Filling:
1 tbsp almond butter or light cream cheese
1 tsp cinnamon
1 tsp maple syrup or honey

For the Icing:
1 tbsp Greek yogurt
1 tsp powdered sweetener or maple syrup
Splash of vanilla extract

Directions

I begin by mixing the oat flour, protein powder, baking powder, and cinnamon in a bowl until well combined. I add the Greek yogurt and slowly work in the almond milk until a soft, pliable dough forms.

I roll the dough between parchment paper into a thin rectangle. In a small bowl, I mix the almond butter or cream cheese with cinnamon and maple syrup, then spread it evenly over the dough.

I roll both long sides inward until they meet in the center, slice the roll into pieces, and gently shape each piece into a heart by pinching the bottom and shaping the top. I bake them in the oven at 350°F (175°C) for 10–12 minutes or air fry at 325°F (160°C) for 6–8 minutes until lightly golden.

While they cool slightly, I mix the icing ingredients and drizzle it over the warm hearts before serving.

Servings and Timing

I usually get about 3–4 hearts from this recipe. Prep time takes me around 10 minutes, and cooking time ranges from 8–12 minutes depending on the method, making the total time about 20 minutes.

Variations

I sometimes add cocoa powder to the dough for a chocolate version or diced apples to the filling for an apple-cinnamon twist. When I want a dairy-free option, I use plant-based yogurt and protein powder with almond butter in the filling.

Storage/Reheating

I store leftover protein hearts in an airtight container in the refrigerator for up to 3 days. When reheating, I warm them briefly in the microwave or air fryer until just heated through, which keeps them soft and comforting.

FAQs

Can I make these ahead of time?

I often prepare them a day in advance and reheat gently before serving.

What protein powder works best?

I prefer vanilla protein powder that tastes good on its own and blends smoothly.

Is oat flour required?

I like oat flour best for texture, but I can substitute all-purpose flour if needed.

Can I make these gluten-free?

I keep them gluten-free by using certified gluten-free oat flour.

Do these taste like regular cinnamon rolls?

I find they have the same cozy cinnamon flavor, just lighter and less sweet.

Can I skip the icing?

I sometimes enjoy them plain, but the icing adds a lovely finishing touch.

How do I keep the dough from sticking?

I always roll the dough between parchment paper, which makes it easy to handle.

Can kids help make these?

I love letting kids help shape the hearts since it’s fun and simple.

Are these freezer-friendly?

I freeze them without icing and add the drizzle after reheating.

Can I make them vegan?

I swap in plant-based yogurt, protein powder, and maple syrup to keep them fully vegan.

Conclusion

I think these cinnamon roll protein hearts are a perfect way to show love through food while still feeling good afterward. They’re warm, comforting, and thoughtfully balanced, making them a recipe I turn to whenever I want breakfast to feel special.