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 Smooth 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 WheySmooth Vanilla
- 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 (100-110 Degrees). 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 surface for kneading, about 5 minutes of kneading. Take your dough ball
place it into separate butter greased bowl and cover with towel. Let it sit in a warm place for up to an hour. During this time, 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 oven and bake for 12-15 minutes. Stick a toothpick in the middle of a bun to make sure they are cooked all the way!
Icing Instructions:
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!