Protein Cinnamon Rolls & Cream Cheese Icing
Protein Cinnamon Rolls & Cream Cheese Icing
Protein Cinnamon Rolls
- ⅔ Cup warm water
- 1 Tbsp sugar or sweetener of choice
- 1 Packet active fast-rise yeast
- 4 Cups All purpose flour (You’ll need extra for rolling out your dough!)
- 3 Scoops whey vanilla protein powder
- 2 Tbsps Butter
- 1-2 Tbsps Cinnamon
- 2 – 3 Tbsp Sugar
Protein Cream Cheese Icing
- 6 oz Cream Cheese (Fat Free Optional)
- 1/4 Scoop Whey vanilla protein powder
- ½ tsp Vanilla extract
- 2 Tbsps Oatmilk *More or less depends on thickening preference.
- 2 Tsps Maple Syrup
Directions:
- Preheat oven to 350
- In a large mixing bowl, add warm water
- Mix in 1 Tbsp Sugar and yeast packet until dissolved
- Let sit for 10 minutes
- Gradually add flour, mixing as you add
- Mix in Protein Powder after all flour has been added
- Mix well until dough has been formed, slightly sticky.
- Take extra flour and sprinkle on the surface for kneading, about 5 minutes of kneading
- Take your dough ball and place it into a separate butter greased bowl and cover with a towel
- Let it sit in a warm place for up to an hour. (the dough will rise and should double in size)
- After dough has risen, roll out on a floured surface and flatten into a rectangular shape
- Melt butter and spread on top of the dough. Add the cinnamon and sugar. Add a good amount, since it will be absorbed into the dough
- Starting at one end, roll the dough. Using a serrated knife (bread knife), cut dough every 1.5 inches.
- Place in a sprayed/greased pan. Place in the oven and bake for 12-15 minutes.
Icing Instructions:
- Cream cheese should be at room temperature
- Whip cream cheese to make it lighter and easier to spread
- Add in the vanilla, maple syrup, protein powder, and milk
- Whip until every ingredient is mixed together, light and fluffy!
- Once the rolls are out, apply your icing and enjoy!
