Small-Batch Peanut Butter Chocolate Chip Protein Cinnamon Rolls

Protein lovers, here’s another delicious protein-packed cinnamon roll recipe! These Peanut Butter Chocolate Chip Protein Cinnamon Rolls use simple ingredients, require no rise time, and sneak in extra protein thanks to PB2 powdered peanut butter and blended cottage cheese.

This small-batch recipe yields six rolls (I prefer to bake them in a muffin tin— they rise beautifully), with about 10g of protein per roll. They have a rich peanut-butter flavor and pockets of melted chocolate chips. If you want a comforting, protein-forward treat that’s quick to prepare, this recipe is perfect.

Why I Love This Recipe

• About 10g of protein per roll: PB2 and blended cottage cheese boost protein without changing the classic flavor.
• No rise time: Unlike traditional cinnamon rolls, these are quick and simple—no yeast or proofing required.
• Small batch: Makes six rolls, ideal for a household or small gathering. Easy to halve or double depending on your needs.
• Perfect flavor pairing: Peanut butter and chocolate chips are a natural combination and work wonderfully with cinnamon and brown sugar.

Featured Ingredients

• All-purpose flour: Forms the base of the dough and contributes to a tender, slightly chewy texture.
• Blended cottage cheese: Use full-fat (4% or 5%) cottage cheese and blend until completely smooth for the best texture in both dough and frosting.
• PB2 powdered peanut butter: Adds peanut flavor and protein with minimal fat. Used in the dough, filling, and frosting.
• Chocolate chips: Folded into the dough so they melt into the rolls while baking. Regular or mini chips both work.
• Maple syrup: Adds sweetness and helps bind the dough while complementing the cinnamon and peanut butter flavors.
• Brown sugar: Mixed with PB2 and cinnamon to make a sticky, flavorful filling.

Bake in a Muffin Tin

Because this recipe yields six rolls, baking in a 6-count muffin tin creates perfectly shaped, evenly baked buns with tall, fluffy sides. If you prefer fewer, larger rolls, you can shape four rolls and bake them in a loaf pan. To make more, double the recipe for 12 muffin-sized rolls. Be sure to spray the tin well with cooking spray or line it for easy removal.

Tip

Frost the rolls immediately before serving. Waiting to frost prevents the icing from melting into the rolls and keeps the topping creamy rather than runny.

Freeze for Later

These rolls freeze well for meal prep. After rolling, place the log on a cutting board and slice into rolls. Freeze the individual rolls for about 2 hours until firm, then wrap tightly in plastic wrap and store in the freezer for up to 3 months. Thaw fully before baking to ensure even cooking.

Storage & Shelf Life

Store baked rolls in an airtight container in the refrigerator for up to one week. Reheat briefly in the microwave and add a touch more frosting before serving to refresh the texture and flavor.

Ingredients

Dough

• 1 cup 4% cottage cheese, blended until smooth
• 2 tablespoons PB2 powdered peanut butter
• 2 tablespoons maple syrup
• 1 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon sea salt
• 1/4 cup semi-sweet chocolate chips

Filling

• 1/4 cup light brown sugar
• 1 tablespoon PB2 powdered peanut butter
• 1/2 teaspoon ground cinnamon

Frosting

• 1/3 cup 4% cottage cheese, blended until smooth
• 1 tablespoon PB2 powdered peanut butter
• 1/2 teaspoon vanilla extract
• 1 tablespoon maple syrup

Instructions

1. Preheat the oven to 350°F (175°C). Spray a 6-count muffin tin with cooking spray and set aside.
2. Blend the cottage cheese until very smooth. In a large bowl, combine the blended cottage cheese, PB2, and maple syrup and stir until lump-free.
3. Add the flour, baking powder, sea salt, and chocolate chips to the wet mixture. Stir with a spatula or wooden spoon until a dough ball forms.
4. Turn the dough onto a lightly floured surface and roll out to a rectangle about 6 × 10 inches.
5. Make the filling by mixing brown sugar, PB2, and cinnamon in a small bowl. Spread the filling evenly over the rolled dough, then roll tightly lengthwise to form a log.
6. Slice the log into six pieces and place each slice into the prepared muffin tin.
7. Bake for 15–18 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes in the pan.
8. While the rolls bake, whisk together the frosting ingredients until smooth. Once the rolls are cool, spread the frosting on top and serve warm or at room temperature.

Tips & Notes

• Frost right before serving for the best texture.
• Store leftovers in an airtight container in the refrigerator and reheat briefly before serving.
• If rolls begin to unroll while baking, use a bit of water to wet and seal the end before placing in the tin.
• If dough is too sticky, add flour a tablespoon at a time until manageable.
• You can make four larger rolls in a loaf pan instead of six muffin-size rolls.

Nutrition (approx. per roll)

Calories: 263 kcal · Carbohydrates: 43 g · Protein: 10 g · Fat: 6 g · Fiber: 2 g · Sugar: 19 g

Nutrition information is an estimate and should be used as a guideline only.