Protein Cookie Dough Sweet Rolls

Soft pillowy Protein Cookie Dough Sweet Rolls are made for those mornings when you crave something indulgent without the sugar hangover These rolls swirl together a high-protein cookie dough filling inside fluffy yeasted dough and finish with just the right drizzle of vanilla glaze Every bite is laced with chocolate chips and a irresistible hint of nostalgia making these as welcome at breakfast as they are for a late-night snack

When my kids had friends sleep over these rolls saved the day because they satisfied a sweet tooth and still packed in a good bit of protein The fact that the dough is easy to handle means I can whip these up even half-asleep on Sunday mornings

Ingredients

• All-purpose flour: gives the classic tender structure Choose unbleached flour for best rise
• Granulated sugar: brings a hint of sweetness and helps activate the yeast Use organic sugar if you like a clean flavor
• Instant dry yeast: ensures your dough rises fast and reliably Always check freshness with the date on the packet
• Salt: deepens the flavor and balances the sweetness Fine sea salt works perfectly
• Warm milk: adds richness and soft crumb Opt for whole milk for the plushest texture
• Unsalted butter: boosts flavor and tenderness Be sure it is fully melted and slightly cooled
• Egg: creates a supple dough and beautiful golden color Use large and fresh eggs for best results
• Vanilla or chocolate protein powder: transforms the filling into a satisfying treat Look for brands that dissolve easily and have a balanced flavor
• Natural almond butter or peanut butter: lends creaminess and extra protein Avoid those with added sugar or excess oil for best texture
• Softened butter: brings a melt-in-your-mouth texture to the filling Be sure it is at room temperature before mixing
• Coconut sugar or brown sugar: gives the filling caramel notes Choose a deep golden brown sugar for extra richness
• Mini dark chocolate chips: dot the filling with melty chocolate Pictured are 72 percent dark mini chips but any dark chocolate works
• Powdered sugar: whips up a silky glaze Sift before using for a lump-free finish
• Milk: makes the glaze pourable Any kind works but whole milk gives dreamiest results
• Vanilla extract: finishes the rolls with a mellow sweet scent Use pure vanilla extract for best flavor

Instructions

Prepare the Dough:

Whisk flour sugar yeast and salt in a large bowl Add warm milk melted butter and egg Mix into a sticky dough with a spoon or spatula Knead by hand or with a dough hook for about eight minutes until the dough is silky and stretches without tearing This step sets up the soft fluffy texture

First Rise:

Transfer the kneaded dough to a greased bowl Cover tightly with plastic wrap or a damp towel Let rest in a warm spot for one hour or until doubled in size A slow gentle rise creates beautiful air pockets

Make the Cookie Dough Filling:

In a medium bowl stir together protein powder nut butter softened butter coconut or brown sugar and vanilla until smooth and thick Fold in mini chocolate chips so they are evenly dispersed throughout the mixture

Assemble Rolls:

Punch down the risen dough and tip it onto a floured surface Roll into a sixteen by twelve inch rectangle Spread the cookie dough filling right to the edges but leave a slim border to prevent overflow When spreading use a gentle hand for an even layer

Shape and Second Rise:

Roll the dough up firmly starting from the long side Pinch the seam all along the edge Slice into twelve rounds using a sharp knife or dental floss Arrange them in a greased nine by thirteen inch baking dish Cover and let rest for thirty minutes until the rolls puff and nearly double again This second rise gives you that iconic light swirl

Bake:

Preheat your oven to three hundred fifty degrees Fahrenheit Bake the rolls on the center rack for twenty two to twenty five minutes until the tops are golden and the centers sound hollow when tapped Watch closely at the end to avoid overbaking

Glaze:

Stir together powdered sugar milk and vanilla in a bowl until perfectly smooth The glaze should be pourable but not runny Drizzle over warm rolls allowing it to soak into the swirls Serve when the glaze is slightly set but the rolls are still just barely warm

Pin

My favorite part is always the filling swirl—those spots where the chocolate chips melt just a little and merge into the lightly sweet dough My youngest always tries to claim the center roll which is extra gooey from the filling pooling as it bakes Every time I pull these from the oven the kitchen smells like a sweet shop and everyone gathers for the first pull apart piece

Storage Tips

If you have leftovers store rolls in an airtight container at room temperature for one day To keep longer place in the fridge sealed well so they stay moist Reheat gently in the microwave or oven until just warm and the glaze melts again

Ingredient Substitutions

Experiment with oat flour for a gluten-free version or swap the nut butter for sunflower seed butter if allergies are a concern Chocolate protein powder is just as delicious as vanilla and if you prefer less sweetness you can use half the sugar in the filling

Serving Suggestions

Serve warm with a cold glass of milk cold brew coffee or alongside fresh fruit These rolls are right at home on a brunch table with yogurt and berries or as a fun lunchbox treat since they travel well wrapped in parchment

Cultural and Historical Context

Sweet rolls have roots in many traditions from American cinnamon rolls to Swedish cardamom buns Here the cookie dough filling is a modern twist blending the nostalgia of snacks with the heartiness of breakfast breads The trend of high-protein baking is all about making treats feel nourishing and satisfying

Seasonal Adaptations

In the fall try adding cinnamon or pumpkin spice to the cookie dough layer Around the holidays sprinkle chopped toasted nuts like pecans or walnuts for extra crunch For summer work in mini peanut butter cups or dried cherries in the swirl for a sundae like feel

Success Stories

Many readers say these rolls were their first try at working with yeasted dough and they now make them every other weekend One friend preps the whole tray and brings to kids soccer games where parents ask for the secret behind their chewy fluffy crumb It is always the extra protein in the filling

Freezer Meal Conversion

To freeze bake the rolls and cool completely before glazing Wrap tightly and freeze for up to two months Reheat rolls covered in foil at three hundred degrees Fahrenheit then glaze just before serving They taste freshly baked every time

Pin

Let the aroma of these rolls fill your kitchen and enjoy every chocolate-studded bite from breakfast to midnight snack

Recipe Q&A

→ How do I achieve fluffy sweet rolls?

Proper kneading and letting the dough rise until doubled in size creates a soft, airy texture for the rolls.

→ Can I use different protein powders?

Yes, both vanilla and chocolate protein powder work well. Choose your favorite for varying flavor profiles.

→ Is there a gluten-free alternative for the dough?

Oat flour may be substituted for all-purpose flour to make gluten-free rolls, as noted in the tips.

→ What tools will I need to make these?

You'll need a mixing bowl, rolling pin, baking dish, spatula, and measuring cups. A stand mixer is optional.

→ Can I add extra mix-ins?

Chopped nuts provide added crunch, and swapping out sugars or nut butters can personalize both flavor and texture.

→ What's the best way to serve these sweet rolls?

These rolls are delicious served warm, freshly glazed, alongside cold milk or coffee for a satisfying treat.

→ Are there allergens present in this dish?

It contains gluten, dairy, eggs, nuts, and possibly soy from certain ingredients, so always check your labels carefully.