Soft, buttery, warmly spiced, and swirled just like a classic cinnamon roll, these Cinnamon Roll Protein Scones deliver incredible flavor with 12 grams of protein per serving. They feel indulgent enough for a weekend treat, yet balanced enough for everyday breakfast or meal prep. One bite and you would never guess they are protein-packed.

Why You’ll Love This Recipe

12 grams of protein per serving to keep you full longer
Soft, tender bakery-style texture
Classic cinnamon roll flavor with a lighter feel
Easy to make in under 40 minutes
Perfect for meal prep and busy mornings
Balanced sweetness that works for breakfast or snack
Kid- and partner-approved
Freezer-friendly
Made with simple pantry ingredients
Feels indulgent without being heavy

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Protein Scone Dough
1½ cups (190g) all-purpose flour
½ cup (60g) vanilla protein powder (whey or plant-based)
¼ cup (50g) granulated sugar or coconut sugar
2 teaspoons baking powder
½ teaspoon salt
½ cup (120g) plain thick Greek yogurt
1 large egg, room temperature
¼ cup (60ml) milk or unsweetened almond milk
3 tablespoons (42g) unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract

Cinnamon Swirl Filling
3 tablespoons (36g) brown sugar
1½ teaspoons ground cinnamon
1 tablespoon (14g) unsalted butter, melted

Optional Glaze
½ cup (60g) powdered sugar
1–2 tablespoons milk
½ teaspoon vanilla extract

Directions

Step 1: Preheat and Prepare
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, protein powder, sugar, baking powder, and salt until evenly combined.

Step 3: Mix the Wet Ingredients
In a separate bowl, whisk the Greek yogurt, egg, milk, melted butter, and vanilla extract until smooth.

Step 4: Form the Dough
Pour the wet ingredients into the dry ingredients. Gently mix with a spatula or spoon until a soft dough forms. Do not overmix, as this can make the scones dense.

Step 5: Create the Cinnamon Swirl
Lightly flour a clean surface. Turn the dough out and gently press or roll it into a rectangle about ¾ inch thick. Brush the surface with the melted butter for the filling. In a small bowl, mix the brown sugar and cinnamon, then sprinkle evenly over the dough. Roll the dough up loosely from the long side, then gently flatten it into a thick round disk.

Step 6: Cut and Bake
Using a sharp knife or bench scraper, cut the dough into 6–8 wedges. Transfer them to the prepared baking sheet, spacing them slightly apart. Bake for 18–22 minutes, or until lightly golden on the edges and set in the center.

Step 7: Glaze and Serve
Allow the scones to cool for 5–10 minutes. Whisk together the glaze ingredients and drizzle lightly over the tops. Serve warm or at room temperature.

Servings and timing

Servings: 8 scones
Prep Time: 15 minutes
Cook Time: 18–22 minutes
Total Time: Approximately 35–40 minutes
Calories per serving: Approximately 210
Protein per serving: 12g

Variations

For extra richness, add 2 tablespoons softened cream cheese inside the cinnamon swirl before rolling.
For a lower-sugar option, reduce the sugar in the dough to 2 tablespoons and skip the glaze.
For added texture, sprinkle chopped pecans or walnuts over the cinnamon filling.
For a dairy-free version, use plant-based yogurt, almond milk, and dairy-free butter.
For extra protein, replace 2 tablespoons of flour with additional protein powder.

Storage/Reheating

Store scones in an airtight container at room temperature for up to 2 days.

Refrigerate in a sealed container for up to 5 days. Allow to come to room temperature or warm slightly before serving.

To freeze, wrap each scone individually and store in a freezer-safe bag for up to 2 months.

Reheat in the microwave for 15–20 seconds or in a 300°F oven for 5–7 minutes for a fresh-baked texture.

FAQs

Do these really taste like cinnamon rolls?

Yes. The cinnamon-sugar swirl and light glaze give them that classic cinnamon roll flavor, while the texture is slightly denser like a traditional scone.

What type of protein powder works best?

Vanilla whey protein gives the softest texture, but plant-based protein powder also works well. Choose one you enjoy the flavor of.

Can I skip the glaze?

Absolutely. They are flavorful on their own, and the glaze is simply an optional finishing touch.

Why is my dough too sticky?

Protein powders vary in absorbency. If your dough feels too sticky, add 1 tablespoon of flour at a time until manageable.

Can I make them ahead of time?

Yes. Bake them fully, then store or freeze. Reheat briefly before serving for best texture.

Can I use flavored Greek yogurt?

You can, but reduce the sugar slightly to balance the sweetness.

How do I keep my scones soft?

Avoid overmixing and do not overbake. Remove them from the oven once the edges are lightly golden.

Can I make these gluten-free?

Yes. Substitute a 1:1 gluten-free all-purpose flour blend designed for baking.

Are these overly sweet?

No. They are moderately sweet and balanced, making them suitable for breakfast.

Can I double the recipe?

Yes. Simply double all ingredients and bake in batches if needed.

Conclusion

These Cinnamon Roll Protein Scones prove that high-protein baking can taste just as comforting and indulgent as your favorite bakery treat. Soft, warmly spiced, and perfectly swirled, they make mornings easier and more satisfying. Whether you enjoy them fresh from the oven or meal-prepped for the week ahead, this recipe is one you will come back to again and again.

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