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This recipe combines the warm, comforting flavors of cinnamon and vanilla with a hint of sweetness of a treat. It is packed with protein, gluten-free and has just the right amount of creamy icing.
I am a big fan of cinnamon rolls but for multiple years I couldn’t eat any flour at all. Which lead to creating this recipe.
I’ve improved it a little and added some protein in the form of cottage cheese. Now that’s the kind treat that’s both healthy and delicious.
And the kids absolutely love it too! Show me a kid that doesn’t love cinnamon rolls, I haven’t found one.
So, when they’re asking for a treat, make this instead as it’s packed with nutrition. You can use the same trick on your husbands too. 😉
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Pin ItEach serving has around 18g of protein and I’ve added collagen powder in addition to the cottage cheese to do that.
Partly because collagen does improve your skin over time, and because it tastes much better than your regular protein powder (in my humble opinion at least!).
Ingredients and Substitutes
Egg (1) – If you want a plant-based option, you can substitute with flax eggs.
Cottage cheese (1/4 cup) – Plan Greek yogurt is a great alternative.
Milk (1/3 cup): You can use any milk you like, such as almond milk, oat milk, or regular milk.
Maple syrup (1 tsp) – Swap for honey or agave, or a sugar-free syrup to reduce the sugar and carb content.
Oat flour (1/2 cup) – For a low-carb option, substitute with almond flour.
Hydrolysed collagen (2 tbsp) – You can replace with protein powder.
Baking powder (1/2 tsp)
Cinnamon (a pinch) – Try using pumpkin spice for a different flavor.
CINNAMON SWIRL
Batter (2 tbsp)
Butter (1 tbsp) – You can use ghee or coconut oil.
Brown sugar (1 tbsp) – Replace with coconut sugar if you don’t have brown sugar.
Cinnamon (1 tsp)
CREAM CHEESE FROSTING
Full-fat cream cheese (1 tbsp) – Use vegan cream cheese for a plant-based option.
Milk (1 tsp) – Choose the milk you prefer.
Vanilla extract (1/4 tsp)
Maple syrup (1 tbsp) – You can also use honey or agave.
How to Make Cinnamon Roll Pancake Bowl
Step 1. Heat your oven to 360°F. Grab a meal prep container (that’s oven-safe) and whisk the egg.
Add the milk, cottage cheese, and maple syrup. Give everything a good mix.
Step 2. Add the oat flour, collagen, baking powder, and cinnamon. Combine all the ingredients thoroughly to create the batter.
Step 3. Take out two tablespoons of the batter and place them in another bowl. Mix it with butter, brown sugar, and cinnamon.
Grab a Ziplock bag and fill it with the cinnamon swirl mix. Cut the edge of the Ziploc bag and create a swirl on the batter.
Step 4. Place it in the oven and bake for 20-22 minutes.
Step 5. While the batter is baking, add cream cheese, milk, vanilla extract, and maple syrup to another bowl. This is going to be the icing.
Step 6. Combine everything until it’s a smooth mix.
Step 7. Grab the cream cheese frosting and cover the cinnamon roll when the bowl is ready.
Step 8. Serve it immediately while it’s hot.
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Pin ItHow I Modify This Bowl
- Boost The Protein: Add an extra tablespoon of hydrolyzed collagen or use whey protein to replace some of the oat flour.
- Keto-Friendly Version: Use almond flour instead of oat flour and erythritol or monk fruit sweetener in the cinnamon swirl and icing.
- Vegan Option: Replace the egg with flaxseed or chia seed egg, swap the cottage cheese with dairy-free yogurt, and use vegan cream cheese for the topping.
- Add Some Crunch: Add some texture by including crushed almonds, walnuts, or cacao nibs.
My Personal Tips
- Don’t Overmix: Make sure you mix only to combine the ingredients and maintain the fluffy texture.
- The Perfect Swirl: Make sure your cinnamon swirl mixture is thick enough to pipe easily. If it’s too thin, place it in the fridge for a couple of minutes until it thickens.
My Storage Tips
If you happen to have leftovers (although I doubt it), you can place them in an airtight container. You can keep them in the fridge for up to 3-4 days.
Want to keep them for longer?
Wrap them in individual portions in plastic wrap (or foil) and place them in a freezer-safe bag. As a tip, make sure you freeze them without the cream cheese icing. You can add the icing after reheating them.
When you are ready to have them, you can reheat them in the microwave for 30-45 seconds or place them in the oven at 300°F for a couple of minutes.
My Other Breakfast Ideas
Cinnamon Roll Pancake Bowl with Cottage Cheese
Cals: 347 Protein: 18 Carbs: 36 Fat: 15
Recipe Video
Ingredients
Batter
- 1 egg
- 1/4 cup cottage cheese
- 1/3 cup milk
- 1 tsp maple syrup
- 1/2 cup oat flour
- 2 tbsp hydrolysed collagen
- 1/2 tsp baking powder
- a pinch of cinnamon
Cinnamon Swirl
- 2 tbsp batter
- 1 tbsp butter
- 1 tbsp brown sugar
- 1 tsp cinnamon
Cream Cheese Icing
- 1 tbsp full-fat cream cheese
- 1 tsp milk
- 1/4 tsp vanilla extract
- 1 tbsp maple syrup
Instructions
- Heat up the oven to 360F.
- In a glass meal prep container that’s oven-safe, whisk an egg.
- Add in milk cottage cheese, milk, and maple syrup. Combine all of the wet ingredients.
- Now add in oat flour, collagen, baking powder and cinnamon. Combine all of the ingredients to form a batter.
- Take out 2 tablespoons of the batter and mix it with butter, brown sugar, and cinnamon in a separate small bowl or cup.
- Take a Ziplock bag and fill it up with the cinnamon swirl mixture. Cut an edge of the Ziploc bag and swirl the mixture all over the batter inside the container.
- Bake in the oven for 20-22 minutes.
- While it’s baking, combine cream cheese, milk, vanilla extract, and maple syrup to make the icing.
- When the bowl is ready, cover it with cream cheese icing and serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
It was good! But it was basically a cinnamon flavored oatmeal. But the taste was really good. I’d make it again.
Hello, this is very flavorful, however I have had issues. Made this 2x’s as written with the sub of almond flour and my own monk fruit sweetner ( per your notes). Each time, I have doubled the recipe for my family needs. It ends up having to cook for at least an hr and afterward, I have hungry people waiting for breakfast, so I pull it out and we eat it, but it is very much like mush. The flavor is really good. What am I doing wrong? Please help. Thks.
Hello Tammy! It sounds like you’re not making them in glass meal prep containers! If you’re making double or triple the batch, it’s not a problem, but the dough still needs to go to separate smaller containers. To me, it sounds that you’re using a bigger casserole dish to do it, it won’t hold in such a big container.
You can still bake them all together all at once, so timing shouldn’t be an issue, it’s a container issue.
What kind of batter do you use? We do not have that at home…?
Sorry for the misunderstanding, Irene! The batter is just the batter you’ve made during this recipe. I’ve made some adjustments to the recipe card so the directions are a bit clearer.
Can I use either coconut or almond flour? I don’t have oat flour.
You can use almond flour.
Looks delicious, but i know that Celiacs cannot have oats, well not in Aust anyway. Apparently there is an ingredient in oats called Avenin that can be found even in pure oats, that acts like gluten in those affected, ….so what other flour could be used ?
Almond flour, gluten-free all-purpose flour, brown rice flour, or even buckwheat flour will work here. Almond flour and gluten-free all-purpose flour are probably the safest options.
Did you use a 2 cup bowl for this? Looks delicious but dint know if I coud stop at just a half of it….
Just use a regular square glass meal prep container. If stopping is difficult, which I understand 😀, you can do 2 smaller ones.
what if I do not have the collegan?
I find it to expensive for my budget
No problem, protein powder will do! If you dont’ have any, you can skip it. 🙂