protein cinnamon rolls

Ginormous frosted cinnamon rolls for just 190 calories and 2g of fat! These cinnamon rolls are insanely delicious and so fun to make. Even better - they are lightened up from traditional cinnamon rolls and packed with protein!

Protein Cinnamon Rolls

fat-free cream cheese (170 grams)

tsp vanilla extract

almond milk

vanilla protein powder (10 grams)

tsp sweetener

vanilla protein powder (96 grams)

tbsp sugar

active fast rising yeast (10 grams)

tbsp light butter (30 mL)

cinnamon

tbsp zero-calorie sweetener

In a large mixing bowl, add warm water....

In a large mixing bowl, add warm water. You are going for a bath water temperature – around 100-110 degrees Fahrenheit. Getting the right temperature is important because it will effect the rising capability of the yeast.

Stir in 1 tbsp sugar and the fast...

Stir in 1 tbsp sugar and the fast rise yeast packet until dissolved. Let sit for 10 minutes.

Slowly pour in 200g all-purpose flour and stir...

Slowly pour in 200g all-purpose flour and stir as you go. Repeat with the protein powder after the flour is added. Now is where you need to keep track of how much flour you are adding until you get the dough in its final form. Continue to slowly add in flour until dough is completely formed. You’ll want it just slightly sticky.

Sprinkle extra flour on a surface and knead...

Sprinkle extra flour on a surface and knead the dough for 5 minutes.

Place ball into separate greased bowl and cover...

Place ball into separate greased bowl and cover with towel. Let sit in a warm place for up to an hour. During the time, the dough should rise and double in size. (TIP: you can always microwave a bowl of water until boiling and leave in microwave with bowl of dough to create an enclosed space for the dough to rise.)

After dough has risen, roll out again on...

After dough has risen, roll out again on a floured surface. Flatten into a rectangular shape.

Melt the butter and spread on top of...

Melt the butter and spread on top of the dough. Add the cinnamon and sweetener. You will want to add more than you think is necessary and a lot of it will absorb in the dough.

Starting at one end, roll up the dough....

Starting at one end, roll up the dough. Using a serrated knife, cut dough every 1.5 inches or so. Place in a sprayed round or square pan.

Preheat oven to 350 °F. Let dough rise...

Preheat oven to 350 °F. Let dough rise some more in pan while oven gets warm.

Bake for 10-12 minutes. Check frequently towards the...

Bake for 10-12 minutes. Check frequently towards the end. You will want the dough to be soft, but still cooked throughout.

While rolls are baking, cream the cream cheese...

While rolls are baking, cream the cream cheese using a hand mixer. Add in the vanilla, sweetener, protein powder, and milk, and mix until combined.

When rolls are done, apply icing and enjoy!

These amazing protein cinnamon rolls are puffy, soft, and irresistibly delicious. A healthier dessert that is filling and is naturally vegan and dairy-free. Topped with a luscious yogurt icing, they are a crowd-pleaser! 

Healthy Protein Cinnamon Rolls (vegan + super fluffy)

instant yeast (*)

+ 2 tablespoons warm water (add more if needed)

all purpose flour

scoop unflavored pea protein powder

granulated sweetener ((I am using erythritol)

salt

vegan butter (melted (or regular butter))

cinnamon powder

unflavored vegan yogurt ((or greek/dairy yogurt))

unflavored pea protein powder

granulated sweetener ((I am using erythritol))

plant based milk (to thin (or regular milk))

Preheat oven to 180C/350F. Grease or line a 10-inch cast-iron skillet or 9-inch pan.

Mix instant yeast into the warm water. Let it sit for 5 minutes until the yeast starts blooming.

In a large mixing bowl, combine flour, protein powder, sugar, and salt.

Pour melted butter into the water yeast mixture, then combine wet ingredients into dry. Mix until a dough forms.

Knead for 2-3 minutes, or until the dough is smooth and pliable. Cover the dough with a damp cloth and let it proof for 45 minutes to an hour, or until doubled in size.

Flour a flat surface and roll the dough to a square around 13x13 inches in size.

Brush on melted butter, then sprinkle on sugar and cinnamon powder. Tightly roll the dough up into a log.

Cut into 9 equal pieces, either using a sharp knife or a piece of dental floss. To cut dough with dental floss, slide the floss under your dough, cross it over at the top, and gently pull on both ends to form a clean cut.

Place cinnamon rolls into a 10-inch cast iron skillet or a 9-inch square pan. Bake for 22-25 minutes until lightly browned. Let them cool for 15-20 minutes before drizzling on the icing.

While your rolls are cooling, make the icing by combining all ingredients needed. It should be pretty drippy and runny, so do add more milk to thin, if needed.

Drizzle it on your protein cinnamon rolls, and it is ready to be enjoyed.

Raw vegan cinnamon rolls are all the cinnamon roll goodness without the hassle of having to make and proof dough. The most delicious dough is stuffed with a cinnamon date and pecan filling that are bursting with flavor! They&#39;re also secretly high in protein, made with healthy ingredients, &amp; are vegan and gluten-free.

Raw Vegan Cinnamon Rolls (Erewhon Copycat)

oat flour

almond flour flour

protein powder (*See notes.)

maple syrup

Cup butter

vanilla extract & pinch of sea salt

Cup milk, of choice, as needed

Medjool dates (*soaked

tbsp melted coconut oil

water

vanilla extract & good pinch sea salt

In a food processor, combine all of the dough ingredients, processing until dough forms. If for some reason the dough is too dry, add in 1-2 tbsp milk, as needed, until a uniform dough forms. It should be soft and workable without sticking to your hands.

Roll the dough out into a rectangle on a piece of parchment paper. You&#39;ll want it about 1/2&quot; thick.

Add all of the filling ingredients, besides the pecans, to the food processor.

Process a minute or two until completely smooth and no date lumps remain. You may need to stop and scrape down the processor to get things to move along. If for some reason your mixture won&#39;t blend, add another tbsp of water.

Spread the filling out over the dough, leaving about 1/2-1&quot; from the edges, so it doesn&#39;t ooze out. Sprinkle over the chopped pecans. Use the parchment paper to roll the dough up into a log. Squeeze the ends of the parchment paper, making it almost look like a tootsie roll and place the log in the freezer for 45 minutes to an hour.

Once the log is firm, cut into slices. Top with some melted white chocolate for an extra treat! Then store in an air-tight container in the fridge.

So good and so easy to make!! Made them for company and everyone loved them!

This is one of my FAVORITE desserts. I almost always have them stocked up in my freezer. I have brought them to events and people always rave about them! So so so tasty!

Literally so good. I can't put them down. 10/10 obsessed

These were so delicious. My 3 year old even loves them.

These are so incredibly delicious!!! For anyone wondering about the almond flour- I used all almond flour (can’t do oats :() and it worked beautifully!!! I did use protein powder along with it. 
We are a family of 6 and almost devoured the entire log in one sitting. Very kid approved!!! 
Between the monk fruit in my protein powder, the maple syrup, and the dates, they are very sweet. I might play around with that next time just to cut the sweetness a little. But, definitely a new sweet treat staple in our house!!!

https://content.jwplatform.com/videos/gUA7Q5XG.mp4

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