Protein Cinnamon Rolls with 10g of Protein

Protein Cinnamon Rolls with 10g of Protein

from cheatdaydesign.com
35 min

These soft & fluffy cinnamon rolls are easy to make and are sure to be a crowd-pleaser! While they are packed with protein, these taste just like the real deal, and nobody would ever know that they are secretly healthy.

Ingredients

  • 60g (2 Scoops) Unflavored or Vanilla Whey/Casein Blend Protein Powder (The code "Matt" will save you 10% on PEScience brand)
  • 180g (1.5 Cups) All-Purpose Flour
  • 50g Granulated Sugar Substitute (or regular sugar)
  • 2 tsp Baking Powder
  • 42g Light Butter (I use Country Crock Original Spread)
  • 75g Plain Nonfat Greek Yogurt
  • 75g Unsweetened Applesauce
  • 1 tsp Vanilla Extract
  • Pinch of Salt
  • 36g Light Butter (I use Country Crock Original Spread)
  • 50g Brown Sugar Substitute (or regular brown sugar)
  • 2 tsp Cinnamon
  • 31g (1 Scoop) Vanilla Whey/Casein Blend Protein Powder (code "Matt" will save 10% on PEScience brand)
  • 20g Powdered Sugar Substitute
  • 50g Plain Nonfat Greek Yogurt
  • 1 Tbsp Milk of Choice

Directions

  1. 1

    Preheat your oven to 350 degrees F.

  2. 2

    Add all of your cinnamon roll dough ingredients to a large bowl and mix until it comes together to form a dough.

  3. 3

    Lay a sheet of parchment paper on the counter and generously flour the surface. Remove your dough from the bowl, add it to your parchment paper, and sprinkle a little more flour on top.------NOTE: If you don't add flour to your surface, the cinnamon roll dough will be very difficult to roll up. Don't be shy with the extra flour- at worst it will add 10 calories to each cinnamon roll, in case that is a concern, and it will make a world of difference. Reference the photos in this post to see how much I used!------

  4. 4

    Use your hands to lightly press down the dough into a 10x14 rectangle (roughly). I like to flip the dough a couple of times to make sure the entire thing has been coated in the flour and none of it is sticking.

  5. 5

    Soften the butter for the cinnamon filling in the microwave for a couple of seconds (it should be soft, not melted) then spread it over the dough. Mix up the cinnamon and brown sugar in a bowl, then sprinkle that over the top, leaving a small amount around the edges.

  6. 6

    Carefully roll the dough toward you starting from the long side of the rectangle directly across from you. I like to use the parchment paper to pull it towards me and allow the dough to roll itself, but you can use your hands to roll the dough as well- just do it nice and slowly.

  7. 7

    Use a sharp knife (I find a serrated knife works best) to slice off the edges, then cut into 10 cinnamon rolls.

  8. 8

    Place the cinnamon rolls in a round cake pan with some space in between each. They will expand into each other, but that's what we want to achieve that soft and gooey interior between the cinnamon rolls.

  9. 9

    Bake the protein cinnamon rolls at 350 degrees F for 20 minutes.

  10. 10

    While they bake, make your simple icing by mixing all of the protein icing ingredients together in a bowl, then placing it in the fridge until the cinnamon rolls are ready.

  11. 11

    Remove the baked cinnamon rolls from the oven and allow them to cool for 10 minutes. Spread your icing over the tops of the cinnamon rolls, then dig in!