Soft, fluffy but Healthy Protein Cinnamon Rolls topped with protein powder Cream Cheese Icing! These protein powder cinnamon rolls are made with whole wheat flour, sugar free filling and icing and only a little butter - the perfect easy, skinny, low calorie cinnamon buns to satisfy your cravings!
Ingredients
¾cupWarm Almond Milk, or other, 180ml
2¼teaspoonsQuick/Rapid Rise or Active Yeast, a 7g or ¼ ounce package
1TbspSugar, or other normal sweetener, see post for how it’s sugar-free
1Egg
2TbspMelted Butter, Light butter recommended
1cupWhole Wheat Pastry Flour, 120g
1cupGluten Free All-Purpose Flour, 120-160g depending on flour, or regular AP
⅔cupUnflavored Protein Powder, 60g, about 2 scoops
⅓cupVanilla Protein Powder, 30g, 1 scoop
½tspSalt
Filling:
1½TbspSoftened Butter, Light butter recommended
¼cup1:1 Brown Sugar Substitute, or regular Brown/Coconut Sugar
1½TbspCinnamon
Glaze:
2ozReduced Fat Cream Cheese
2TbspAlmond Milk, or other
2TbspVanilla Protein Powder, 11g
Instructions
In a large bowl, warm the milk in the microwave for about 40-45 seconds to about 110°F - it should be like warm bath water, not hot to touch. Warm milk is needed for the yeast to rise.
Stir in yeast and sugar, until dissolved and let rest for 10 minutes until frothy.
In a small bowl whisk egg and melted butter.
Add egg-butter mixture, whole wheat pasty flour, gluten free flour, unflavored protein powder, vanilla protein power and salt to milk-yeast mixture and mix with a large spoon to form a shaggy dough.
Transfer to a lightly floured work surface and use hands to knead into a ball of dough, about 3-4 minutes. Use slightly wet hands to prevent sticking.
Grease a large bowl and place ball of dough inside. Cover with plastic wrap and a warm towel and let rest 1-1½ hours until doubled in size.
Transfer to a lightly floured surface, use fingers to spread, and then roll (flour the rolling pin) into a large rectangle about 9”x 13” size and ⅓” thick.
Spread softened butter over dough. Combine brown sugar and cinnamon in a small bowl and sprinkle mixture evenly over butter.
Use fingers to rub mixture into dough.
Gently but tightly roll up dough from the short 9” end until it meets the other end.
Cut log into 9 pieces (about 1” thick each) using a sharp knife.
Line an 8”x8” baking pan with parchment paper and place each roll (cut side up) in pan.
Cover pan with plastic wrap and warm towel, and let rolls rise another 30-45 minutes.
Preheat oven to 325°F.
Bake for 25 minutes until edges puff up and are lightly browned.
Let cool for about 10 minutes.
For frosting: In a small bowl whisk together softened cream cheese, almond milk and protein powder until smooth. Or use a hand mixer.