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High Protein Cinnamon Roll Bites

Mini cinnamon-roll flavored bites boosted with protein powder and oats — perfect for a grab-and-go breakfast or sweet snack. Soft, lightly spiced, and finished with a tangy vanilla cream glaze.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Servings: 12

Ingredients

Dry base

  • 1 cup old-fashioned rolled oats (to be ground into oat flour)
  • 3/4 cup vanilla whey protein powder
  • 1 tsp baking powder
  • 1/4 tsp fine sea salt
  • 1 tsp ground cinnamon (for batter)

Wet base

  • 1/2 cup plain Greek yogurt room temperature
  • 1 large egg
  • 2 tbsp pure maple syrup
  • 1 tsp pure vanilla extract

Cinnamon swirl

  • 2 tbsp light brown sugar (packed)
  • 2 tsp ground cinnamon (for swirl)
  • 1 tbsp melted coconut oil
  • 1/8 tsp ground nutmeg optional, adds warm depth

Vanilla cream glaze

  • 2 oz cream cheese, softened
  • 1 tbsp Greek yogurt
  • 2 tbsp powdered sugar or use a powdered sugar substitute
  • 1/2 tsp vanilla extract

Instructions

Preparation Steps

  • Preheat the oven to 350°F (175°C). Lightly grease a 12-cup mini muffin tin or use silicone liners and set aside.
  • Place the rolled oats in a blender or food processor and pulse until they form a fine oat flour (about 30–45 seconds). Transfer the oat flour to a medium bowl.
  • Whisk the protein powder, baking powder, salt, and 1 teaspoon ground cinnamon into the oat flour so the dry ingredients are evenly combined.
  • In a separate bowl, whisk together the Greek yogurt, egg, maple syrup and vanilla until smooth. Pour the wet mix into the dry ingredients and stir until a slightly thick batter forms. Let the batter rest 8–10 minutes so the oat flour hydrates — it should be scoopable but not runny.
  • While the batter rests, make the cinnamon swirl: stir the brown sugar, 2 teaspoons cinnamon, melted coconut oil and nutmeg in a small bowl until it reaches a spreadable paste.
  • Fill each mini muffin cup about one-third full with batter (roughly 1 tablespoon). Dot the center of each with about 1/2 teaspoon of the cinnamon swirl, then cover with another tablespoon of batter to enclose the filling. Use a toothpick or skewer to drag a gentle spiral through the batter so each bite has a swirl of filling.
  • Bake for 13–15 minutes, until edges are set and a toothpick inserted in the outer batter comes out mostly clean. Avoid overbaking to keep the centers tender.
  • Let the bites cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. While they cool, beat the glaze ingredients together until smooth and spreadable.
  • When the bites are cool, drizzle or dollop about 1 teaspoon of glaze on each. Serve immediately or chill briefly to set the glaze.

Notes

Make-ahead: store cooled bites in an airtight container in the fridge up to 4 days; warm briefly in the microwave before serving. For a firmer bite, refrigerate 20–30 minutes to let the glaze set.
This recipe is an original creation inspired by classic High Protein Cinnamon Roll Bites flavors. All ingredient ratios and instructions are independently developed.