If you are on the hunt for a lower calorie oreo cinnamon roll that actually taste like it’s straight from the bakery, this recipe is for you! These oreo cinnamon rolls are super fluffy, flavourful and perfectly sweet, you won’t be stopping at one.
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Why you will love these Oreo Cinnamon Rolls
While most bakery cinnamon rolls are packed with sugar and butter, these cinnamon rolls use a natural sweetener alternative and a reduced amount of butter! It also only uses only 5 oreos in this whole recipe, that’s less than 1 oreo per roll! Additionally this recipe uses yogurt in the dough to create perfectly fluffy yeast dough that doesn’t require additional oil or butter. That means you can eat them all day everyday, and with an added 10g protein per scroll, it’ll contribute to those gains.
This recipe is super straightforward and fool proof, so trust me you need to try it!
Macros per Roll
170 Calories
20.5 Carbs
10g Protein
4.2g Fat
More Healthy Dessert Recipes to try
If you love easy + healthy dessert recipes, you’ll love these:
- The Best Healthy Cinnamon Rolls (Low calorie, high protein & super fluffy)
- 1 Minute Microwave Cookies & Cream Cheesecake- High Protein, Low calorie
- 100 Calorie Caramilk Protein Slice
- Lemon White Chocolate Protein Slice Recipe
Ingredients for Oreo Cinnamon Rolls
- All purpose/high protein flour
- Protein Powder- vanilla/cookies & cream
- Instant yeast
- Zero calorie Sweetener
- Sugar
- Salt
- Baking Powder
- 1 egg yolk
- Plant milk
- Yogurt
- Oreos
- Cocoa Powder
- Light Butter
- Cinnamon
For this dough I use a high protein flour but this can be subbed for AP, bread flour or any gluten based flour you have on hand (given the macros may change slightly, however there won’t be a drastic change in calories- give or take 10+/-
I use the Australian Brand Vetta’s smart flour which has double the protein of normal flour:
Smart Protein Plain Flour | Vetta Pasta
If using normal flour I would recommend using slightly less liquid than what I call for in this recipe as this flour has a higher fibre content and tends to soak up more water than regular flour.
Additionally, this recipe calls for protein powder, I use a plant based protein powder as I find it works super well! The protein powder I use is:
I have also tested the recipe with Macro Mike Cookies and Cream Plant Protein Pudding and it works so well! I actually prefer it as it has little pieces of cookies in it as well.
If choosing to use whey, use less liquid once again, or if using no protein powder, do the same (this recipe doesn’t require protein powder, but I love it and it works so well!)
Substitutions for Oreo Cinnamon Rolls
Egg yolk- This recipe calls for 1 egg yolk, it adds a source of protein, fat and richness that helps binds the gluten together. This results in a fluffier, enriched dough. You can sub the egg yolk for 1 tbsp oil/butter or omit completely and replace with extra liquid (around 50mls)
Protein flour- This recipe uses a high protein flour however you can use any gluten based flour; AP, bread flour, wholegrain, spelt etc. I have tested this recipe using both bread flour and AP, and both worked super well.
Protein Powder- you can omit the protein powder completely and just replace with equal amounts of flour. In this case I would use slightly less liquid (around 15-30mls). This also goes if you choose to use a whey powder, use less liquid.
Yogurt- This is one of the main ingredients and I would not omit this with anything, however if you are vegan/plant based or diary free, a plant based yogurt will work just as fine.
Zero calorie granulated sweetener- I love using natvia in my baking recipes as it works super well and reduces the calories and grams of sugar in my recipes. However feel free to use any sweetener/sugar. If using a liquid sugar such as honey, maple syrup, use less liquid.
Sugar- I would not replace regular granulated sugar for a zero calorie alternative in this recipe as the yeast needs to feed on it. It is only a small amount (less than 5g used). If you don’t use refined sugars feel free to sub with a more natural sugar such as honey or maple syrup.
Yeast- This is a yeast based dough and there is no sub or replacement
Baking Powder- Even though this is a yeast based dough, I found the best result came from adding a tsp of baking powder. However, feel free to omit.
Butter- If wanting to go oil free for the filling, butter can be replaced by applesauce. You can also sub butter for oil.
Soy milk- I use soy milk as it is my favourite dairy free milk alternative, however feel free to use any sort of milk (normal milk, almond, etc). I would not use water as you want a richer, creamier liquid in this sweet based dough.
FAQ
What kind of yogurt should I use?
I always recommend a higher protein option, the one I use is Yopro High Protein Vanilla Greek yogurt, but I would also recommend Chobani or even Chobani Fit for extra added protein.
What zero calorie sweetener do you recommend?
My go to is Natvia, an Australian brand, ive been using it for years and it is my absolute go to. However you could use any natural sweetener, such as; Lakanto Monkfruit (also I brand I use frequently), or even just plain old Stevia. Feel free to use ANY granulated sweetener you like, normal white sugar, brown sugar, etc.
Why are my cinnamon rolls tough?
TOO. MUCH. FLOUR. It’s okay if your dough is quite sticky as a wetter flour will result in a more fluffier texture. When kneading the dough, make sure to use no more than 10g of flour for dusting. Trust the process, keep kneading until its smooth and easy to work with. Additionally, be careful to not over knead the dough, I recommend 10-15 minutes max (however I usually lean towards 5-10).
Can I make these gluten free?
I have not tried this recipe using a gluten free flour, so I am unsure of the results.
I don’t like cream cheese, do I need to add it to my frosting?
These don’t even need frosting they are that good, however I find it adds a nice balance to the final product. If you don’t like cream cheese you can always frost them with a basic icing mixture using icing sugar (or monkfruit icing sugar alternative), milk and some vanilla extract. I have used this icing on a few batches of my rolls using monkfruit icing sugar alternative and it worked so well.
Do I need to proof my yeast before adding it to my flour?
This recipe requires instant yeast, and so proofing or activating the yeast is not really necessary and you can add the yeast dry into the mixture. However sometimes I like to proof my dry yeast before using it to basically “prove” that the yeast is alive and active. If you have had yeast laying around in the fridge for a while and want to check if it is still alive or active, just dissolve it into the warm milk and the 4g of sugar used in this recipe. After 5-10 minutes the mixture should be foamy like this:
If not, the yeast is dead and should be thrown out.
Why is my dough too sticky?
It is okay if the dough is sticky, it actually creates a better end result. Before I start kneading my dough looks like this:
After kneading the dough for 10 minutes, it looks like this:
How can I make the rising time’s faster?
My simple trick is to either use a microwave or airfryer/oven method.
Microwave- add a small bowl of water to the microwave, microwave for 3 minutes, add the covered dough to the microwave with the water still in there and close.
Airfryer/oven method– add a large bowl/baking dish of boiling water to the bottom of the airfryer or oven, add the covered dough on a rack just above the boiling water and close.
How to store them?
Store them in an airtight container or wrap them tightly with plastic wrap at room temp for up to 2 days, in the fridge for up to a week, and in the freezer for up to 2 months.
To reheat them: I personally like to microwave them for 15 seconds
Cinnamon rolls have a great shelf live. They stay good at room-temperature for up to 2 days, in the fridge for up to a week, and in the freezer for up to 2 months if stored properly. What is this? Store them in an airtight container or wrap them tightly with plastic wrap
Oreo Cinnamon Rolls- Low Calorie, High Protein
Ingredients
Dough
- 260 grams High Protein Flour/AP/Bread flour extra 10g for kneading
- 40 grams Protein Powder Vanilla/oreo/cookies and cream
- 30 grams zero calorie sweetener
- 3 grams sugar 1/2 tsp
- 4 grams instant yeast 1 tsp
- 1 gram salt 1/4 tsp
- 4 grams Baking Powder 1 tsp
- 1 egg yolk
- 100 grams yogurt vanilla/greek yogurt
- 100-130 mls plant milk
- 1/2 tsp oil for oiling bowl
- 2 oreos crushed
Filling
- 3 oreos crushed
- 30-40 grams zero calorie sweetener
- 2 grams cinnamon 1/2 tsp
- 10 grams cocoa powder 2 heaped tsp
- 25 grams light butter
Frosting
- 10 grams light cream cheese
- 40 grams icing sugar or zero calorie icing sugar monkfruit etc
- plant milk until desired consistency
Instructions
- Mix dry ingredients in a bowl (minus crushed oreos), make sure to separate salt and yeast as salt kills yeast
- Microwave milk for 30 seconds until slightly warm and add to the dry ingredients- add 100ml at first, and gradually add 15mls at a time once all other wet ingredients are added until you get a nice sticky dough
- Mix 1 egg yolk with the yogurt until properly combined and add to the rest of the ingredients
- Mix well (using hands or a stand mixer) until a sticky dough forms
- Optional: Cover the dough with a cloth/cling wrap or shower cap and let it rest for 10 minutes. This allows the dough to relax and strengthens the gluten so that kneading will be easier and take less time. Makes the dough much easier to work with
- Dust surface with flour and knead for 5-10 mins or use a stand mixer on medium speed
- Half way through kneading, add crushed oreos and continue to knead
- Once dough is nice and soft and passes the windowpane test (can be stretched out without breaking and allows light to pass through), add to an oiled bowl, cover and let it rise in a warm spot for 1 hour until doubled in size
- Once doubled in size, punch the air out and add to a lightly floured surface and roll into an even rectangle (not too thin or thick)
- Mix the softened butter (not melted- 5 seconds in microwave), sweetener, cocoa powder and cinnamon spread evenly over the dough
- Sprinkle crushed oreos on top
- Roll tightly and cut into 10 rolls OR cut the dough separately and roll each roll individually
- Cover and let the rolls sit in a warm spot for around 30-45 minutes or until doubled in size
- Half way through the rise preheat oven to 180 degrees celsius (or 350F)
- Bake rolls for 17-22 minutes (keep an eye on them as every oven is different)
- Or airfryer at 160 degrees celsius for 12-15 minutes
- Let rolls rest for 5-10 minutes before adding cream cheese frosting
Cream Cheese Frosting
- Soften cream cheese in microwave for no more than 10 seconds, add the rest of the ingredients and whisk until desired consistency is reached
