Protein Cookie Dough Sweet Rolls

Protein Cookie Dough Sweet Rolls are perfect for anyone craving indulgence with a boost of nutrition. Imagine soft rolls wrapped around gooey protein cookie dough and finished with a dreamy vanilla glaze. I make these when I want something sweet that also packs in protein for a more satisfying treat. They are my favorite for lazy weekend brunches or as a post-workout snack that still feels special.

I first tried making a protein version of my favorite cinnamon roll recipe when my family wanted healthier sweets. Now everyone requests these for birthday breakfasts and after-school snacks. The chocolate chip cookie dough swirl makes every bite tempting.

Ingredients

• All-purpose flour: gives structure and airy softness to the rolls look for unbleached for best texture
• Granulated sugar: ensures the right sweetness level for the dough avoid using all brown sugar in the dough to prevent heaviness
• Instant dry yeast: helps the rolls rise reliably and stay fluffy check the expiration for freshness
• Salt: deepens flavor and balances the sweetness
• Warm milk: activates the yeast ensure it is just warm not hot for best results
• Unsalted butter: enriches both dough and filling use high quality for flavor
• Large egg: binds the dough and adds moisture choose free-range if possible
• Vanilla or chocolate protein powder: bumps up protein without overwhelming flavor pick a blend that tastes good on its own
• Almond butter or peanut butter: makes the filling rich and creamy opt for natural no-stir if you want richer flavor
• Coconut sugar or brown sugar: provides a caramel note to the filling coconut sugar gives a rustic touch
• Mini dark chocolate chips: create that classic cookie dough effect look for a brand with simple ingredients
• Powdered sugar: ensures a smooth creamy glaze always sift if yours is clumpy
• Milk: helps the glaze drizzle elegantly over warm rolls dairy or plant-based both work
• Vanilla extract: blends the glaze flavors together pure vanilla is worth it for the glaze

Instructions

Prepare the Dough:

Whisk together flour sugar yeast and salt in a large mixing bowl to blend everything evenly. Pour in warm milk melted butter and egg. Mix with a wooden spoon or mixer paddle until a sticky dough forms then knead by hand or with a dough hook for about six to eight minutes. The dough should be smooth elastic and slightly tacky not dry.

First Rise:

Transfer your dough to a greased bowl then cover with plastic wrap or a damp towel. Let sit in a warm area until it doubles in size which takes about one hour. A little longer is fine if your kitchen is chilly.

Make the Cookie Dough Filling:

In a medium bowl combine your protein powder almond or peanut butter softened butter coconut sugar and vanilla extract. Stir until completely smooth and cohesive. Gently fold in the mini chocolate chips so they are evenly distributed.

Assemble Rolls:

Punch down the dough on a clean floured surface. Roll out to a large rectangle about sixteen by twelve inches. Spread the cookie dough filling evenly all the way to the edges except for a thin border so it does not spill out.

Shape and Second Rise:

Starting at the long edge roll the dough up tightly so you get plenty of swirls. Pinch the seam firmly to seal. Using a sharp knife or dental floss slice into twelve even rolls. Arrange rolls in a greased nine-by-thirteen inch baking dish with a bit of space between them. Cover and let rise for thirty minutes so they get puffy.

Bake:

Set your oven to three hundred fifty degrees Fahrenheit. When the rolls are puffy bake for about twenty two to twenty five minutes until the tops are golden and the kitchen smells sweet. Do not overbake for the softest texture.

Glaze:

Whisk together powdered sugar milk and vanilla until silky smooth. Spoon or drizzle over the warm rolls right after baking so the glaze melts a little into the cracks.

Save It

Adding almond butter in the filling gives a rich nutty flavor that pairs beautifully with chocolate chips. One time my nephew sneaked a taste straight from the pan before baking because he could not resist the cookie dough. Now it is our family tradition to let everyone sample a bite before the rolls go in the oven.

Storage Tips

Store any leftover rolls in an airtight container at room temperature for up to two days. They can be refrigerated for up to five days but let them come to room temp or warm briefly before eating for best texture. To freeze wrap unglazed rolls tightly and store in a freezer bag for up to two months. Thaw overnight in the fridge then warm gently before glazing.

Ingredient Substitutions

Swap up to half a cup of flour for an equal amount of vanilla protein powder if you want even more protein in the dough. For nut-free rolls use sunflower seed butter in the filling and check your protein powder ingredients. Swap coconut sugar and brown sugar freely the flavor will be slightly different but both options work great.

Serving Suggestions

These sweet rolls shine with a cup of cold milk or alongside a warm coffee. Sometimes I serve them at brunch topped with extra glaze and a sprinkle of chopped nuts for crunch. For a dessert feel add a scoop of vanilla yogurt or a drizzle of chocolate sauce on top.

Save It

Finish your Protein Cookie Dough Sweet Rolls with a drizzle of glaze and enjoy them fresh and warm. They are a delight for breakfast or as a nourishing sweet treat anytime.

Common Questions About Recipes

→ What type of protein powder works best in the filling?

Vanilla or chocolate protein powder both work well; choose your favorite flavor and ensure it's suitable for baking. Plant-based or whey options are both effective.

→ Can I prepare the dough ahead of time?

Yes, the dough can be prepared in advance and refrigerated overnight after the first rise. Allow it to come to room temperature before assembling and baking.

→ Are these sweet rolls suitable for vegetarians?

Yes, these rolls are vegetarian, using eggs and dairy. For strict vegetarian diets, ensure your protein powder and chocolate chips do not contain animal-based ingredients.

→ How do I make these rolls gluten-free?

Swap all-purpose flour for gluten-free flour blends or oat flour, and check all ingredient labels for compliance. Adjust liquid amounts as needed for consistency.

→ How do I store leftover sweet rolls?

Store leftover rolls in an airtight container at room temperature for up to three days or refrigerate for up to a week. Reheat gently before serving.

→ Can I add nuts or other mix-ins?

Absolutely, chopped nuts, dried fruit, or extra chocolate chips can be added to the filling for texture and flavor variations.