There’s something magical about the smell of cinnamon and vanilla wafting through the kitchen on a weekend morning. These cinnamon roll protein pancake muffins bring all that cozy bakery goodness right to your breakfast table, but with a wholesome twist that actually fuels your day instead of leaving you in a sugar crash an hour later.

They’re fluffy and tender like your favorite pancakes, swirled with that irresistible cinnamon-sugar mixture that makes them taste like dessert, and packed with enough protein to keep you satisfied until lunch. The best part? They come together in one bowl with ingredients you probably already have, and they’re perfect for busy mornings when you want something special but don’t have time to stand over the stove flipping pancakes.

Jump to Recipe

This post may contain affiliate links, please read our privacy policy for details.

Shop the Tools

*You can use this gallery to link affiliate products or replace it with LTK or Shop Style widgets.

why you’ll love this recipe:

Tastes like cinnamon rolls but with 15+ grams of protein per muffin
Perfect for meal prep – make a batch and you’re set for the week
Kid-friendly without them knowing they’re eating something nutritious
Uses simple pantry ingredients you likely already have
No standing over the stove flipping pancakes one by one

Recipe Tips

Don’t overmix the batter: Stir just until the ingredients come together, even if it looks a little lumpy. This keeps the muffins light and fluffy.

Create beautiful swirls: Drop the cinnamon mixture on top and use a toothpick to gently swirl through. Don’t worry about making them perfect – rustic swirls taste amazing too.

Check for doneness: They’re ready when they’re golden brown and spring back lightly when touched, or a toothpick comes out with just a few moist crumbs.

Make them extra special: The Greek yogurt glaze is optional but highly recommended – it adds that authentic cinnamon roll finish.

Ingredient Swaps:

No vanilla protein powder ? Try unflavored or substitute with an extra ¼ cup pancake mix
Dairy-free ? Use coconut yogurt and your favorite plant milk
Gluten-free ? Swap for your favorite gluten-free pancake mix
Lower sugar ? Reduce maple syrup to 1 tablespoon or use sugar-free syrup
Want mix-ins ? Try mini chocolate chips, chopped apples, or blueberries

Meal Prep Tip: These muffins are meal prep champions. Bake a batch on Sunday and store them in airtight containers for grab-and-go breakfasts all week. They keep at room temperature for 3 days, in the fridge for a week, or in the freezer for up to 3 months. I love doubling the recipe and freezing half for those extra busy mornings when I need something quick but satisfying.

Storage: Leftovers (if there are any!) stay fresh in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to a week. To reheat, just pop them in the microwave for 15-20 seconds, or wrap in a slightly damp paper towel if they seem dry. From frozen, microwave for 45-60 seconds or let them thaw overnight first.

Kid-Friendly Option: Kids absolutely love these because they taste like a treat but are actually breakfast. If your little ones are picky about texture, you can skip the cinnamon swirl and just mix the cinnamon sugar right into the batter. They’re also perfect for little hands to grab and go, making busy school mornings so much easier.

Troubleshooting:

The muffins turned out dense: This usually means the batter was overmixed. Next time, stir just until the wet and dry ingredients come together.

They’re not sweet enough: Add an extra tablespoon of maple syrup to the batter, or drizzle extra glaze on top.

The centers are gummy: Make sure your oven is fully preheated to 375°F and bake until a toothpick comes out clean or with just a few crumbs.

The tops didn’t brown: Move your oven rack to the upper third of the oven for the last 5 minutes of baking.

try these recipes next:

Print Recipe Remove Ads