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Protein Cinnamon Rolls

Cals for Entire Batch: 747kcal

64C  84P  17F


Cals Per Roll: 373kcal

32C  42P  8.5F

Prep
20 minutes
Total
1 hour
Serves
USMetric

ingredients

Ingredients checklist
Dough:
Filling:
Icing:
  1. Preheat the oven to 180℃ and prepare your desired baking pan. (I used two 10 cm springform tins)
  2. Add warm water (just hot to touch) to a glass, then pour in yeast and sugar and stir to combine. Leave to the side for around 15 minutes and it’ll puff up a tonne.
  3. While the yeast is activating, sieve protein, flour and baking powder into a mixing bowl and whisk to combine.
  4. When the yeast is ready, pour it into the dry mix with the egg white, then stir to create your dough.
  5. Once dough is formed, pull out and begin kneading on a large piece of baking paper.
  6. After a quick knead, add to an oiled bowl and cover, leaving for 20 minutes to rise. While it’s rising, combine your filling ingredients in a bowl and melt together.
  7. Once your 20 minutes is up, punch the dough back down to remove the air and then roll out into a rectangle between two sheets of baking paper.
  8. Brush your filling onto your rolled out dough, then roll up and slice in half to make two rolls.
  9. Throw them bad bois in the oven for 10-12 minutes, and while they’re cooking combine your icing ingredients in a bowl and whisk with a fork to combine, then put in the fridge.
  10. Pull ‘em out, let ‘em cool, ice ‘em, smash ‘em, love ‘em. xx