Sugar-Free Protein Monkey Bread – Pull-Apart & Naturally Sweet.

Merry Christmas! Today is Thursday, December 25, 2025. Here in Agadir, the Christmas morning sun is likely rising over the Atlantic, bringing a mild, salty breeze to start the day. While traditional holiday mornings are often fueled by sugar-laden pastries that lead to a mid-day crash, this Protein Monkey Bread offers a better way to celebrate.

This recipe reimagines the classic pull-apart treat. Instead of yeast-risen white flour and refined sugar, we use a Greek yogurt-based “power dough” and a protein-infused cinnamon coating. The result is a soft, gooey, and deeply satisfying bread that packs over 10g of protein per serving and keeps your energy steady for a day of festivities.

Why This Works: The “Magic” Dough

The secret to this recipe is the 2-Ingredient Dough method, modified for sweetness. By combining Greek yogurt and flour, you create a natural rise and a sourdough-like tang that stays moist even after baking with protein powder.

Component	Substitute	Benefit
Greek Yogurt	Skyr or High-Protein Plain Yogurt	Adds moisture, tang, and protein.
Self-Rising Flour	Oat Flour + Baking Powder	Provides the “loft” and structure.
Vanilla Protein	Whey/Casein Blend	Adds sweetness and muscle-repairing fuel.
Monk Fruit/Erythritol	Stevia or Allulose	Zero-calorie sweetness that caramelizes.

Ingredients

The Power Dough

1.5 cups Self-Rising Flour: (Or 1.5 cups AP flour + 2 tsp baking powder + 1/2 tsp salt).
1 cup Non-Fat Plain Greek Yogurt.
1 scoop (30g) Vanilla Protein Powder: (Whey/Casein blends work best for texture).
1 tsp Vanilla Extract.

The Cinnamon Coating

1/2 cup Granulated Sweetener: (Monk fruit or Erythritol).
1.5 tbsp Ground Cinnamon.
3 tbsp Melted Light Butter or Coconut Oil.

The Protein Glaze

1/2 scoop Vanilla Protein Powder.
1-2 tbsp Unsweetened Almond Milk.
1 tsp Powdered Sweetener: (Optional, for extra sweetness).

Instructions: The Roll and Coat

Since we aren’t using yeast, there is no “rise time.” You can go from counter to oven in ten minutes.

1. The Prep

Preheat your oven to 350°F (175°C). Grease a small bundt pan or a standard loaf pan thoroughly with non-stick spray or coconut oil.

2. Build the Dough

In a large bowl, whisk together the flour and protein powder. Add the Greek yogurt and vanilla extract.

Use a spatula to bring it together, then use your hands to knead it gently on a floured surface for 1–2 minutes. It should be slightly tacky but not stick to your fingers.

3. The “Monkey” Balls

Pinch off small pieces of dough (about 1 inch in diameter) and roll them into roughly 20–24 small balls.

Chef’s Tip: Keep the balls small! Smaller balls mean more surface area for the cinnamon “syrup” to cling to, resulting in a gooier final product.

4. The Coating Station

In one small bowl, place the melted butter/oil. In another, mix the granulated sweetener and cinnamon.

Dip each ball into the butter, then roll it in the cinnamon sugar.
Place the coated balls into your prepared pan, layering them randomly.

5. The Bake

Slide the pan into the oven and bake for 22–26 minutes.

You are looking for the dough to feel firm to the touch and the cinnamon coating to be bubbling and caramelized. Avoid overbaking, as protein powder can become dry if left too long.

6. The Glaze and Serve

While the bread cools for 5 minutes, whisk the glaze ingredients together until a “drizzlable” icing forms. Invert the pan onto a plate and drizzle the glaze over the warm bread. Serve immediately while pull-apart fresh.

Flavor & Texture Notes

The texture is dense and chewy, similar to a soft biscuit or a thick doughnut hole. The Greek yogurt provides a subtle tartness that balances the warm, wood-fired sweetness of the cinnamon and vanilla. Because we used a granulated sweetener, you still get those slightly “crunchy” caramelized bits on the exterior that make monkey bread so addictive.

FAQ

Can I make this Gluten-Free?

Yes! Use a 1-to-1 Gluten-Free baking flour. You will need to add 2 teaspoons of baking powder and 1/2 teaspoon of xanthan gum if your blend doesn’t already include it.

My dough is too sticky to roll. What do I do?

Greek yogurt brands vary in moisture. If the dough is too wet to handle, add more flour one tablespoon at a time until it is manageable.

Can I make this ahead of time?

While it’s best warm, you can store it in an airtight container for up to 3 days. Reheat in the microwave for 15 seconds to soften the proteins and melt the cinnamon coating back to its gooey state.

A Healthier Christmas Morning

As you celebrate Christmas Day 2025 in Agadir, let this recipe be a bridge between the joy of holiday tradition and the benefits of modern nutrition. It’s a warm, pull-apart reminder that you can indulge in the spirit of the season without compromising your health goals.

Would you like me to find a recipe for a “Sugar-Free Gingerbread Latte” or a “Peppermint Protein Hot Cocoa” to serve alongside this bread?