Peanut Caramel Protein Cinnamon Roll Muffins (Gluten Free, Refined Sugar Free)

These Peanut Caramel Protein Cinnamon Roll Muffins are part of my steady descent into all things fall recipes. They combine everything you love about a classic cinnamon roll with a muffin tin twist. They’re soft, naturally sweetened, filled with a gooey peanut caramel, and topped with a simple sugar free glaze. They are made with wholesome ingredients, are gluten-free, refined sugar free, and have a solid boost of protein thanks to my all time favorite plant based protein powder.

If a muffin and a cinnamon roll had a baby… this would be the baby. Have youever wanted the flavor of a gooey cinnamon roll but turned up to like 11, plus have it in a grab-and-go muffin form, this is your recipe. These are soft and fluffy with a warm cinnamon sugar swirl, plus a peanut caramel that takes to an all time level of delicious.

Watch Me Make Peanut Caramel Protein Cinnamon Roll Muffins

The dough is super simple, no rise, and made with pantry staples. It gets its protein boost from Macro Mike’s Peanut Caramel Cinnamon Bun protein powder, which i’m not gonna lie, might just be my new favorite flavor. Plus they’re also naturally sweetened with maple syrup and coconut sugar, so no refined sugar in sight.

I’ve been making these on repeat now that the weather is getting a little cooler and rainy, it just makes a cozy weekend that much better. Plus, usually when I’m craving something cozy, I’m craving it NOW and don’t want to spend hours proofing dough. These? they bake in about 15 minutes so you can have them fast once that craving calls.

Why You’ll Love This:

• High-Protein + Delicious: Protein powder adds a boost without sacrificing flavor or texture.

• Bakery-Style Texture: Soft dough, gooey swirl, and a sweet glaze.

• Gluten-Free Option: Use your favorite gluten-free 1:1 flour blend.

• Naturally Sweetened: Maple syrup and coconut sugar instead of refined sugar.

What You’ll Need:

• Egg: Helps bind the dough and adds structure.

• Olive Oil: Keeps the muffins moist. Can swap for avocado oil or melted coconut oil.

• Maple Syrup: Adds natural sweetness and moisture.

• Almond Milk: Dairy-free milk option for the dough, caramel, and glaze.

• Macro Mike Peanut Caramel Cinnamon Bun Protein: The flavor star and protein source (Code: AMB-SARI).

• Gluten-Free 1:1 Flour: I love the one from King Arthur or Bobs Red Mill.

• Baking Powder: Gives rise and lightness.

• Salt: Balances the sweetness.

• Coconut Sugar: For the cinnamon filling. It gives a caramel-like flavor.

• Cinnamon: Adds warm spice.

• Peanut Butter: For the caramel layer, creamy and salted works best.

• Refined Sugar Free Powdered Sugar: For the glaze.

How To Make:

1. Preheat oven to 350°F and grease or line a muffin tin.

2. In a medium bowl, whisk egg, olive oil, maple syrup, and almond milk until smooth.

3. Stir in protein powder, flour, baking powder, and salt until dough forms.

4. In a small bowl, mix coconut sugar, cinnamon, and olive oil for the filling.

5. In another small bowl, mix peanut butter, maple syrup, and almond milk for the caramel layer.

6. Roll out dough into a rectangle on a lightly floured surface.

7. Spread cinnamon filling evenly over dough, then spread caramel layer on top.

8. Roll dough tightly into a log, slice into 6–8 pieces, and place each into muffin tin wells.

9. Bake for 12–15 minutes, or until golden.

10. Cool slightly, then whisk powdered sugar and almond milk for glaze and drizzle over muffins.

Recommended Tools:

• Muffin tin or use Caraway for a nontoxic option (Code: SARI)

• Glass mixing bowls

• Stainless steel measuring cups and spoons

• Silicone spatula

• Rolling pin

FAQ

• Do I have to use Macro Mike protein powder?

  No, but I recommend a flavored protein with a similar texture for best results. Using unflavored or chalky blends may change the taste and dough consistency.

• Can I make these ahead of time?

  Definitely. They’re best fresh but can be stored in an airtight container for up to 2 days at room temperature or refrigerated for up to 5 days.

• Can I skip the glaze?

  Yes! They’ll still be delicious. If skipping, you might sprinkle extra cinnamon sugar on top before baking for added sweetness.

• Can I make them without peanut butter?

  You can swap peanut butter for almond butter, cashew butter, or sunflower seed butter for a nut-free option.

• How should I serve these?

  They’re great warm from the oven or reheated for a few seconds in the microwave so the caramel softens again.

Gluten Free, Dairy Free, High Protein, Protein Powder, Fall, Peanut Butter, Caramel, Crave Worthy, Muffins

Breakfast

American

Yield: 3

Author: Sari Cano

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Protein Peanut Caramel Cinnamon Roll Muffins

Soft, high-protein cinnamon roll muffins with a peanut caramel swirl and sweet glaze. Gluten-free option included.

Prep time: 12 MinCook time: 15 MinTotal time: 27 Min

Ingredients

Dough

• 1 egg
• 1 tbsp olive oil
• 2 tbsp maple syrup
• 2 tbsp almond milk
• 1/2 cup Macro Mike Peanut Caramel Cinnamon Bun protein powder
• 1/2 cup gluten-free 1:1 flour or regular flour
• 1 tsp baking powder
• Pinch of salt

Filling

• 2 tbsp coconut sugar
• 1/2 tbsp cinnamon
• 1 tbsp olive oil

Caramel

• 2 tbsp peanut butter
• 2 tbsp maple syrup
• 1 tbsp almond milk

Glaze

• 1/2 cup refined sugar-free powdered sugar
• 1–2 tbsp almond milk

Instructions

1. Preheat oven to 350°F and grease or line a muffin tin.
2. In a medium bowl, whisk egg, olive oil, maple syrup, and almond milk.
3. Stir in protein powder, flour, baking powder, and salt until dough forms.
4. Mix filling ingredients in a small bowl.
5. Mix caramel ingredients in another small bowl.
6. Roll dough into a rectangle, spread filling, then caramel on top.
7. Roll into a log, slice, and place pieces into muffin tin.
8. Bake 12–15 minutes, cool slightly.
9. Whisk glaze ingredients, drizzle over muffins.

Notes

Store in an airtight container at room temp for up to 2 days or refrigerate up to 5 days.

Nutrition Facts

Calories

501

Fat

18 g

Carbs

54 g

Fiber

3.6 g

Sugar

46 g

Protein

12 g

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