High Protein Blueberry Yogurt Rolls

Prep Time	20 minutes
Cook Time	25 minutes
Cooling & Glazing Time	15 minutes
Total Time	1 hour
Skill Level / Intensity	Intermediate (Moderate kneading, easy rolling)
Yield	8 large rolls
Primary Protein Sources	Non-fat Greek yogurt, Whey/Casein protein powder

Table of Contents

Equipment Required

Understanding cooking intensity helps ensure clean execution when preparing quick-dough baked goods:

Stage 1: Blueberry Reduction (Low-to-Medium Intensity, 10 Mins)

Simmering the berries extracts excess moisture so the dough does not turn soggy during baking. Keep the heat controlled to avoid burning the natural sugars.
Stage 2: Dough Formation & Kneading (Medium Intensity, 10 Mins)

Combining Greek yogurt, flour, and protein powder requires brief, focused kneading to build moderate gluten structure. Over-kneading will result in dense rolls, while under-kneading leaves the dough sticky and fragile.
Stage 3: Rolling, Filling & Shaping (High-Precision Intensity, 10 Mins)

Rolling the dough evenly into an 10×14-inch rectangle and rolling it tight keeps the filling centered during oven expansion.
Stage 4: Baking & Heat Management (Passive Intensity, 25 Mins)

Baking at 350°F (175°C) ensures the internal dough cooks completely while preventing the blueberry sugars from scorching.
Stage 5: Glazing & Assembly (Low Intensity, 5 Mins)

Applying glaze while the rolls are warm (not hot) allows the topping to sink into the crevices without turning completely runny.

Set a medium saucepan over medium heat. Combine the blueberries, lemon juice, lemon zest, and sweetener.
Cook for 5–6 minutes until the blueberries breakdown and release their liquid.
Stir in the cornstarch slurry. Reduce heat to low and stir constantly for 2 minutes until the mixture thickens into a jam-like consistency.
Remove from heat and transfer to a bowl. Place in the refrigerator to cool completely while making the dough.

Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish or line it with parchment paper.
In a large bowl, whisk together the self-rising flour, vanilla protein powder, sweetener, ground cinnamon, and pinch of salt.
Add the Greek yogurt and vanilla extract to the dry ingredients. Stir with a rigid spatula until a shaggy dough begins to form.

Dust a clean surface or Silpat mat with 1–2 tablespoons of self-rising flour. Turn the dough out onto the surface.
Gently knead the dough for 1–2 minutes until smooth and cohesive. If the dough feels too sticky, sprinkle a small amount of extra flour; if too dry, add a teaspoon of Greek yogurt.
Using a lightly floured rolling pin, roll the dough into a uniform rectangle roughly 10 inches wide by 14 inches long and ¼-inch thick.

Spread the cooled blueberry reduction evenly across the rolled dough, leaving a ½-inch border along the top edge.
Starting from the long edge closest to you, roll the dough tightly upward into a 14-inch log.
Trim the rough ends. Using unflavored dental floss slid underneath the log (or a sharp serrated knife), cross the ends over the top and pull through cleanly to slice into 8 equal rolls.

Place the sliced rolls cut-side up in the prepared baking dish, fitting them close together.
Bake at 350°F (175°C) for 22–25 minutes until the tops are golden brown and the center of the rolls is cooked through.
Remove from the oven and allow to cool in the pan for 10–15 minutes.

While the rolls are cooling, whisk the Greek yogurt, softened light cream cheese, protein powder, vanilla, and almond milk in a small bowl until smooth and glossy.
Drizzle the glaze evenly over the warm rolls. Serve immediately while warm.

The values below are calculated per serving based on a total yield of 8 rolls using non-fat Greek yogurt and a standard whey-casein protein powder.

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