« Back to recipes

Protein Cinnamon Buns
2.5 Hours
Protein cinnamon buns! That's right- we took this favorite indulgent breakfast and made it a bit more healthy. Now, you don't have to feel as guilty since these protein cinnamon buns are made with half the amount of sugar and flour you would normally use- plus the protein content helps you stay fuller, longer. Treat yourself, you deserve it!



  • 1 Scoop MRM Cinnamon Bun Veggie Elite Protein Powder
  • 2 ½ Cups All-Purpose Flour, plus extra for dusting
  • 1 Egg, beaten
  • 1 4oz Stick Unsalted Butter, softened
  • 2 tsp Ground Cardamon
  • 1/4 Cup Dark Brown Sugar (Coconut sugar may work as an alternative)
  • 1 Cup Low-Fat Milk
  • 1 Pkt Fast Action Yeast (7g Pkt)
  • Pinch of salt


  • 1 Tbsp Ground Cinnamon
  • 3 Tbsp Softened Unsalted Butter
  • ¼ Cup Light Brown Sugar


  1. Warm the milk to a simmer and remove from heat to cool slightly.
  2. In a large bowl, mix the egg, sugar, cardamom, and a pinch of salt together.
  3. Add the yeast and the slightly cooled milk to the bowl and mix again.
  4. Sift 2/3rds of the flour into the bowl and mix together.
  5. Add the protein powder, the softened butter, and the remaining flour to the bowl and mix together using your hands until a dough forms.
  6. Return dough to a clean bowl and cover with cling wrap and allow to proof (sit and rise) for 1 hour, or until doubled in size.
  7. Once doubled in size, dust flour over the surface where you will be working the dough. Take the dough out of the bowl and begin to gently knock the air out of it.
  8. Flip the dough continuously while knocking the air out and add a light dusting of flour over your surface when needed.
  9. Preheat the oven to 350°F.
  10. Using a rolling pin, roll the dough into a rectangle shape roughly ¼" thick.
  11. For the filling, spread the butter evenly over the dough.
  12. Sprinkle the sugar and cinnamon over the top of the butter.
  13. Roll the dough into a log shape and cut into 15 roughly 1” thick buns.
  14. Lay parchment paper over a baking pan. Evenly space out the buns leaving 1"-2" gaps between each bun.
  15. Cover with more clink wrap and let the buns proof for another 25 minutes.
  16. Take off the cling wrap and transfer the pan into the oven.
  17. Bake for 20-25 minutes.
  18. Enjoy!

Nutrition Information


Subscribe to MRM Newsletter for the latest news, events. recipes, and much more
Meet the MRM Ambassadors

2665 Vista Pacific Dr.
Oceanside, CA 92056
Copyrights 2018 MRM-USA.COM
* These statements have not been evaluated by the food and drug administration this product is not intended to diagnose, treat, cure, or prevent any disease.

You are now leaving MRM 

You'll be redirected to https://www.iherb.com/c/mrm

iHerb is a trusted authorized dealer of MRM products

Do you wish to continue?