These mouthwatering Banana Bread Cinnamon Rolls are not only filled with irresistible banana bread flavours, but they’re also packed with protein, fibre and are completely yeast-free. Packed with 12g protein per roll, they are super fluffy, and have a perfect peanut butter drizzle on top. Despite being sugar free, they taste like they are fresh out of the bakery!
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Why you will love my Yeast Free Banana Bread Cinnamon Rolls Recipe
While most bakery cinnamon rolls are packed with sugar and butter, these cinnamon rolls use are free from refined sugars, and use a reduced amount of butter.
Packed with 12g protein each, these rolls provide a satisfying energy boost that will keep you feeling fueled throughout the day. Plus, the absence of yeast means they are incredibly easy to make and require minimal waiting time.
Whether you’re seeking a nourishing breakfast or a delightful afternoon snack, my Banana Bread Cinnamon Rolls are bound to become a cherished favorite in your kitchen.
Macros for Banana Bread Cinnamon Rolls
Per roll (8):
Calories: 157
Carbohydrates: 19g
Protein: 12g
Fat: 3g
More Healthy Cinnamon Roll Recipes to try
The Best Healthy Cinnamon Rolls (Low calorie, high protein & super fluffy)
Oreo Cinnamon Rolls- Low Calorie, high Protein
Healthy Pumpkin Cinnamon Rolls
Ingredients and Substitutions for Banana Bread Cinnamon Rolls
Flour- Self-raising, all purpose or bread flour will work. I use the Australian Brand Vetta’s smart flour which has double the protein of normal flour
Protein Powder- I use the Vanilla Buttercream Protein from MacroMike. My affiliate code for Macromike is AMB-ELIYEATS (saves you 10%!). Can use whey or any other flavours
Baking Powder- if using self-raising flour there is no need for baking powder
Zero Calorie Granulated Sweetener– I use a zero calorie natural sweetener from Natvia, sub for normal granulated brown or white sugar
Greek Yogurt/Protein Yogurt- I use YoPRO Vanilla Protein Yogurt, plain yogurt will work
Banana- needed for the banana bread flavour and texture
Vanilla- for flavour
Light Butter- Can substitute with normal butter or vegan butter
Cinnamon- essential, do not skip
Peanut Butter Powder- I use powdered peanut butter from MacroMike. Can use normal peanut butter
Icing/Powdered Sugar- I use a monkfruit alternative, but you can use normal powdered sugar
Milk-for the drizzle, I use soy but any milk will work
Tips
- Moisture is key: Since these cinnamon rolls are yeast-free, ensuring the dough has the right moisture content is crucial. If the dough is too dry, add 1 tsp of extra yogurt at a time. If it is too wet, add 1 tsp of extra flour at a time
- Don’t skip the resting time: Although yeast isn’t involved, allowing the dough to rest for a short period can improve the texture and flavor of your cinnamon rolls. After preparing the dough, let it rest for about 10-20 minutes before rolling it out.
- Use parchment paper: To prevent the cinnamon rolls from sticking to the baking pan, line it with parchment paper. This will make it easier to remove the rolls once they’re baked, and it also helps with cleanup.
- Properly space the rolls: Allow some room between each cinnamon roll on the baking pan. As they bake, they will expand, and giving them space will ensure they bake evenly and don’t stick together.
How to store Banana Bread Cinnamon Rolls
Room temp: Store in ziplock bags or an airtight container for up to 2 days
Refrigerator: Store in ziplock bags or an airtight container for up to 5 days
How to reheat: in the microwave for a few seconds, or in the airfryer at 160c for 5-10 minutes. Adjust times based on whether they are stored at room temperature or in the refrigerator
Yeast-Free Banana Bread Cinnamon Rolls
Ingredients
- 210 g flour higher protein flour, AP flour, or bread flour
- 40 g protein powder Vanilla works best
- 2 tsp flour Omit if using self-raising flour
- 20-30 g zero calorie granulated sweetener Natvia, stevia, monkfruit etc or substitute for normal white or brown sugar
- 130-150 g yogurt Protein yogurt or greek yogurt, vanilla or plain
- 1 ripe banana mashed
- 1 tsp vanilla extract
Cinnamon Filling
- 25 g light butter sub for normal or vegan butter
- 30-40 g zero calorie granulated sweetener Natvia, stevia, monkfruit etc or substitute for normal white or brown sugar
- 2-3 tsp cinnamon
Peanut Butter Drizzle
- 15 g peanut butter powder or normal smooth peanut butter
- 15 g powdered sugar use monkfruit to keep it refined sugar free
- 1-2 tbsp milk soy, almond, etc
Instructions
- Preheat the oven to 180°C (350°F).
- In a medium bowl, combine the flour, protein powder, baking powder, and granulated sweetener.
- Add the yogurt, mashed banana, and vanilla extract to the dry ingredients. Mix well until a dough forms.
- Once the dough is well combined, knead it for 1-3 minutes to develop the gluten.
- Cover the dough and let it rest for 5-10 minutes to allow it to relax.
- Roll out the dough into a large rectangle on a lightly floured surface. Aim for a thickness of about 1/4 inch.
- In a small bowl, mix together the light butter, granulated sweetener, and cinnamon to create the filling. Spread the cinnamon sugar filling evenly over the rolled-out dough.
- Cut the dough into 7-8 strips vertically. Roll up each strip tightly to form cinnamon rolls. Slightly flatten each roll with your hands or a spatula
- Place the cinnamon rolls in a greased baking dish or on a lined baking sheet. Bake in the preheated oven for 22-25 minutes, or until the rolls are golden brown and cooked through.
- In a bowl, mix together the peanut butter powder, icing sugar, and milk until smooth and creamy. Adjust the milk quantity for desired consistency.
- Once the cinnamon rolls are done, remove them from the oven and let them cool for a few minutes. Drizzle the peanut butter mixture over the cinnamon rolls. Optionally, sprinkle with chopped peanuts for added texture.
- Allow the rolls to cool for an additional 5-10 minutes, then serve and enjoy!
