There is something magical about the smell of cinnamon on a crisp autumn evening. It fills your home with warmth and makes everything feel cozy. You deserve a treat that tastes indulgent but keeps you on track.
This High Protein No Sugar Monkey Bread is the answer to your cravings. It is soft, sweet, and perfectly tender in every bite. You can enjoy this with your family without any stress. It is the ultimate comfort food for a healthy lifestyle.
What Makes This Recipe Special
This recipe is a total game-changer for your weekend baking. It uses a simple Greek yogurt base to boost the protein. This means you stay full and satisfied for much longer. It is perfect for a healthy reset when you want something sweet.
You do not need any fancy equipment or hours of time. Most of these ingredients are likely in your pantry right now. Your kids will love pulling the golden brown pieces apart. It is a fun, hands-on recipe that brings everyone together. Making healthy choices has never tasted this good!
Simple Method
Creating this pull-apart bread is surprisingly simple and fun. You start by making a quick two-ingredient style dough. Even if you have never baked bread, you can do this. There is no yeast and no waiting for dough to rise. You simply roll, coat, and bake for fast results.
Ingredients You’ll Need
These simple ingredients create a nutrient-dense treat you can feel good about.
- 2 cups self-rising flour
- 2 cups non-fat plain Greek yogurt
- 3/4 scoop (approx 24g) vanilla whey protein isolate
- 1/2 cup granulated erythritol
- 2 tablespoons ground cinnamon
- 2 tablespoons melted unsalted butter
- 1 teaspoon vanilla extract
Step-by-Step Directions
- Preheat oven to 350°F (175°C) and lightly grease a standard loaf pan or 6-inch bundt pan.
- In a large mixing bowl, whisk together the self-rising flour and the vanilla protein powder.
- Add the non-fat Greek yogurt to the dry ingredients and stir until a shaggy dough forms.
- Transfer dough to a lightly floured surface and knead for 1-2 minutes until smooth and elastic.
- In a separate small bowl, combine the granulated erythritol and ground cinnamon.
- Pinch off pieces of dough and roll into approximately 30 small, bite-sized balls.
- Roll each ball individually in the cinnamon-sweetener mixture until thoroughly coated.
- Layer the coated dough balls into the prepared pan.
- Whisk the vanilla extract into the melted butter and drizzle evenly over the top of the dough balls.
- Bake for 25 minutes or until the bread has risen and the surface is golden brown.
- Let rest in the pan for 5 minutes before inverting onto a plate to serve.
Best Ways to Enjoy It
Serve this bread warm while the cinnamon coating is creamy and soft. It pairs beautifully with a hot cup of coffee or tea. You can even serve it for a special weekend brunch. Set the table, pour some drinks, and enjoy a slow morning. It is a wonderful way to start your day with protein.
Storage & Reheating
Keep your leftovers in an airtight container in the fridge. They will stay fresh for up to three days. To enjoy them later, reheat a piece in the microwave. Just 15 seconds will make it soft and warm again. You can also freeze individual portions for a quick snack. This makes it great for busy weeks!
Tips for Best Results
- Do not skip the kneading step to ensure a soft texture.
- Use a high-quality vanilla whey isolate for the best flavor.
- Make sure your Greek yogurt is thick and not watery.
- Grease your pan well so the pieces slide out easily.
- Add a pinch of salt to the cinnamon mix for depth.
- Prepare the dough balls the night before to save time.
- Drizzle a little extra melted butter if you want more richness.
- Check the bread at 20 minutes to avoid over-baking.
Ways to Switch It Up
- Add chopped pecans between layers for a crunchy harvest twist.
- Sprinkle in some sugar-free chocolate chips for extra indulgence.
- Use pumpkin pie spice instead of cinnamon for a fall vibe.
- Drizzle with a simple Greek yogurt and stevia glaze.
Common Questions
Can I use regular flour instead of self-rising?
Yes, you can make your own self-rising flour easily. Just add 3 teaspoons of baking powder and a pinch of salt. Mix it into your 2 cups of all-purpose flour.
What kind of protein powder works best?
Whey protein isolate works best for this specific dough texture. Avoid using casein as it can make the bread too dry. Vanilla flavor adds a lovely sweetness to the base.
I hope this warm cinnamon treat brings a little joy to your kitchen today. It is the perfect way to enjoy the season while feeling your best.
— Katie Wood
Ingredients
- 2 cups self -rising flour
- 2 cups non -fat plain Greek yogurt
- 3/4 scoop (approx 24g) vanilla whey protein isolate
- 1/2 cup granulated erythritol
- 2 tablespoons ground cinnamon
- 2 tablespoons melted unsalted butter
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a standard loaf pan or 6-inch bundt pan.
- In a large mixing bowl, whisk together the self-rising flour and the vanilla protein powder.
- Add the non-fat Greek yogurt to the dry ingredients and stir until a shaggy dough forms.
- Transfer dough to a lightly floured surface and knead for 1-2 minutes until smooth and elastic.
- In a separate small bowl, combine the granulated erythritol and ground cinnamon.
- Pinch off pieces of dough and roll into approximately 30 small, bite-sized balls.
- Roll each ball individually in the cinnamon-sweetener mixture until thoroughly coated.
- Layer the coated dough balls into the prepared pan.
- Whisk the vanilla extract into the melted butter and drizzle evenly over the top of the dough balls.
- Bake for 25 minutes or until the bread has risen and the surface is golden brown.
- Let rest in the pan for 5 minutes before inverting onto a plate to serve.
