Cinnamon Rice Cake Protein Bars (with Dates & Maple Cream Cheese Frosting)

ByTrish Peters Published: Modified:
3 Comments

These cinnamon rice cake protein bars are a soft, chewy, no-bake treat made with nourishing ingredients like dates, rice cakes, and hemp protein. Topped with a maple cream cheese frosting, they deliver the flavor of a cinnamon roll in a simple protein-packed snack.

Cinnamon Rice Cake Protein Bars (with Dates & Cream Cheese Frosting) 3 stacked on top of each other on top of a piece of parchment paper
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QUICK LOOK: CINNAMON RICE CAKE PROTEIN BARS RECIPE

⏱️ Prep Time: 10 minutes
❄️ Chill Time: 30 minutes
🕒 Total Time: 40 minutes

🍽️ Servings: 8 bars
🔢 Calories: approximately 180 kcal per bar
💡 Difficulty: Easy, no-bake

🥣 Key Ingredients: Cinnamon rice cakes, Medjool dates, protein powder, cream cheese, maple syrup

🌿 Dietary Info: No-bake, refined sugar-free, gluten-free, high protein

✨ Great for meal prep and lunchboxes!

✨ What Makes These Different: Most rice cake bars you see online are chocolate or peanut butter based. These use a cinnamon date paste instead of refined sugar to sweeten the base, giving them a natural caramel depth that tastes way more like an actual cinnamon roll than a protein bar.

I’ve been seeing rice cake bars all over social media lately, and as someone who loves creating high-protein, allergy-friendly desserts, I had to try them. Most of the versions I came across were chocolate or peanut butter-based, but I wanted to put my own spin on the trend.

I had a pack of cinnamon rice cakes in my pantry which gave me the idea to make them cinnamon roll inspired. I used a cinnamon date paste in place of the traditional cinnamon and granulated sugar — dates are one of my favourite natural sweeteners, if you’re new to baking with them check out my Date-Sweetened Desserts Guide — then added a creamy maple syrup sweetened frosting on top to keep it refined sugar-free.

These bars are no-bake, kid-friendly, and made with nourishing ingredients you can feel good about. You could also make them with my Protein Cream Cheese Yogurt Frosting to add extra protein!

For more easy protein bars you can make ahead, check out my Kind‑style energy bars, Snickers Protein Bars and Protein Sugar Cookie Bars. Looking for a non-protein option? My Healthy Twix Bars with Date Caramel are a reader favorite.

You might also love my Pumpkin Spice Protein Energy Balls, SunButter Oat Cups with Puffed Quinoa or Carrot Cake Biscoff Energy Balls — all no-bake, kid-friendly, and packed with wholesome ingredients.

Why You’ll Love These Cinnamon Rice Cake Protein Bars

  • No-bake and super easy to make
  • Family-Approved: Kids love the taste, parents love the clean ingredients.
  • High in protein and refined sugar-free.
  • Cozy cinnamon flavor—like a cinnamon roll in bar form!
  • Gluten-free and allergy-friendly

Ingredients

Cinnamon Rice Cake Protein Bars (with Dates & Cream Cheese Frosting) ingredients on a white speckled background
  • 5 large plain or cinnamon rice cakes – I used brown rice cinnamon organic rice cakes
  • 4 tbsp protein powder (I used unflavored hemp protein)
  • 12 Medjool dates, pitted
  • 1/3 cup warm water
  • 2 tbsp coconut oil, melted
  • 1 tsp cinnamon
  • 1/2 tsp vanilla extract
  • Pinch of salt

Maple Cream Cheese Frosting:

  • 1/3 cup cream cheese (use dairy-free if needed)
  • 1 tbsp maple syrup
  • Splash oat milk
  • 1/2 tsp vanilla extract

You might also like my Protein Cream Cheese Yogurt Frosting with these bars to add extra protein!

This page may contain referral links for products I use and love. As an Amazon Associate, The Sprinkled Cakery earns a small commission on these links at no cost to you. Read my full disclosure here.

Equipment:

How to Make Cinnamon Rice Cake Protein Bars

Time needed: 40 minutes

  1. Make the date paste:

    Add pitted dates, cinnamon, and vanilla to a food processor. Blend until a thick paste forms. Date paste made from pitted dates, cinnamon, and vanilla in a food processor.

  2. Add protein powder, melted coconut oil & rice cakes:

    Add protein powder, warm water, salt, coconut oil and the rice cake broken up with your hands into chunks . Pulse and add 1 tbsp of water if the mixture is too dry. Make sure to pulse to keep some of the texture! Hemp protein, coconut oil and crushed rice cake pieces in food processor.

  3. Press into pan

    Line a loaf pan or small square dish with parchment paper. I like to use binder clips to keep mine in place. Press the mixture into an even layer. cinnamon rice cake protein bars base pressed into parchment lined loaf pan.

  4. Make the frosting:

    Mix cream cheese, maple syrup, vanilla and cinnamon until smooth. cream cheese, maple syrup, and cinnamon mixed until smooth

  5. Frost the bars:

    Spread the frosting evenly over the base. Sprinkle some cinnamon or cinnamon sugar on top. Chill in the fridge for 30 minutes to set. Spread the frosting evenly over the base. Sprinkle some cinnamon or cinnamon sugar on top.

  6. Slice & serve:

    Cut into 8 bars and enjoy! cinnamon rice cake protein bars sliced into 8 bars

I’d love to hear how your baking turned out!

Leave a review and star rating to let me know what you think.

Don’t forget to tag me on Instagram so I can see and share your creations @thesprinkledcakery!

Love this bar recipe? Try my Healthy No‑Bake Samoa Cookies for another perfect school-safe, date-sweetened snack.

Recipe Variations

  • Swap hemp protein for your favorite plant-based or collagen protein.
  • I used unflavored, but you could use a cinnamon-flavored protein powder for even more cinnamon roll flavor!
  • Add crushed walnuts or pecans for texture.
  • Make them dairy-free by using a dairy-free cream cheese or coconut cream

Recipe Tips for Success

  • If dates are not soft, soak them in warm water for 5–10 minutes, then drain before using in the recipe.
  • If the mixture is too dry, add a little more water or an extra date.
  • For a smoother base, pulse longer or blend in batches.
  • Make sure the frosting is chilled before slicing for cleaner cuts.
hand holding up a single cinnamon rice cake protein bar with the other bars in the background.

Macros (Per Bar – makes 8 bars)

Note: Macros may vary depending on exact protein powder and cream cheese used.

  • Calories: 180 kcal
  • Protein: 8g
  • Carbs: 20g
  • Sugar: 13g (mostly from dates)
  • Fat: 6g
  • Fiber: 3g

Storage Tips

  • Store bars in an airtight container in the fridge for up to 5–6 days.
  • Freeze for up to 2 months. Let thaw at room temp for 10 minutes before eating.

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Frequently Asked Questions

Can I use a different sweetener instead of dates?

You can swap the dates for maple syrup or honey, but keep in mind that dates add both sweetness and structure to the bars. If using a liquid sweetener, reduce the amount slightly (start with 2–3 tablespoons) and consider adding almond flour, oat flour or a nut or seed butter to help the bars hold together. The texture may be a bit softer, but the flavor will still be delicious!

What protein powder works best?

I used the Manitoba Harvest Protein & Fiber blend but you can use your favorite protein powder or collagen. I would stick to unflavored, vanilla or cinnamon to not change the flavor of the bars too much.

Can I skip the Maple Cream Cheese frosting?

Absolutely. The bars are delicious on their own, but the frosting adds a fun cinnamon roll touch.

Love quick protein treats? Try my fudgy protein brownie mug cake.

explore all high protein snacks & dessert recipes

More Cinnamon-Inspired Treats You’ll Love:

Cinnamon Rice Cake Protein Bars (with Dates & Cream Cheese Frosting) 3 stacked on top of each other on top of a piece of parchment paper

Cinnamon Rice Cake Protein Bars (with Dates & Maple Cream Cheese Frosting)

These no-bake cinnamon rice cake bars are made with a cinnamon date paste, protein powder, and rice cakes for a chewy base, then topped with maple cream cheese frosting. A healthy, high-protein snack that tastes like a cinnamon roll!
Prep Time 10 minutes
Cook Time 0 minutes
Chilling Time 30 minutes
Total Time 40 minutes
Serving Size 8 Bars

Equipment

  • 1 Food Processor
  • Measuring Cups & Spoons
  • Mixing bowls
  • loaf pan
  • Parchment Paper

Ingredients

Rice Cake Bars:

  • 5 large plain or cinnamon rice cakes gluten-free if needed – I used brown rice cinnamon organic rice cakes
  • 4 tbsp protein powder I used unflavored hemp protein
  • 12 Medjool dates pitted
  • 1/3 cup warm water
  • 2 tbsp coconut oil melted
  • 1 tsp cinnamon
  • 1/2 tsp vanilla extract
  • Pinch of salt

Maple Cream Cheese Frosting:

  • 1/3 cup cream cheese use dairy-free if needed
  • 1 tbsp maple syrup
  • Splash oat milk
  • 1/2 tsp vanilla extract

Instructions

  • Make the date paste: Add pitted dates, cinnamon, and vanilla to a food processor. Blend until a thick paste forms.
    12 Medjool dates, 1 tsp cinnamon, 1/2 tsp vanilla extract
    Date paste made from pitted dates, cinnamon, and vanilla in a food processor.
  • Add protein powder, melted coconut oil & rice cakes: Add protein powder, warm water, coconut oil, pinch of salt, and the rice cake broken up with your hands into chunks . Pulse and add 1 tbsp of water if the mixture is too dry. Make sure to pulse to keep some of the texture!
    5 large plain or cinnamon rice cakes, 4 tbsp protein powder, 2 tbsp coconut oil, Pinch of salt, 1/3 cup warm water
    Hemp protein, coconut oil and crushed rice cake pieces in food processor.
  • Press into pan: Line a loaf pan or small square dish with parchment paper. I like to use binder clips to keep mine in place. Press the mixture into an even layer.
    cinnamon rice cake protein bars base pressed into parchment lined loaf pan.
  • Make the frosting: Mix cream cheese, maple syrup, oat milk, vanilla and cinnamon until smooth.
    1 tsp cinnamon, 1/3 cup cream cheese, 1 tbsp maple syrup, Splash oat milk, 1/2 tsp vanilla extract
    cream cheese, maple syrup, and cinnamon mixed until smooth
  • Frost the bars: Spread the frosting evenly over the base. Chill in the fridge for 30 minutes to set.
    Spread the frosting evenly over the base. Sprinkle some cinnamon or cinnamon sugar on top.
  • Slice & serve: Cut into 6-8 bars and enjoy!
    cinnamon rice cake protein bars sliced into 8 bars

Video

Notes

Macros (Per Bar – makes 8 bars)
  • Calories: 180 kcal
  • Protein: 8g
  • Carbs: 20g
  • Sugar: 13g (mostly from dates)
  • Fat: 6g
  • Fiber: 3g (Note: Macros may vary depending on exact protein powder and cream cheese used.)
Storage Tips
  • Store bars in an airtight container in the fridge for up to 5–6 days.
  • Freeze for up to 2 months. Let thaw at room temp for 10 minutes before eating.
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Recipe Rating




3 Comments

  1. These sound amazing! The cinnamon, dates, and maple cream cheese combo feels like autumn in a bite, and I love that they pack in protein too. Perfect for a cozy snack that’s both delicious and a little bit healthy.

    Reply