High-Protein Cinnamon Roll
High-Protein Cinnamon Roll
Ingredients
For the Dough
- 15 grams whey protein powder
- 90 grams cottage cheese, blended
- 45 grams all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- as needed all purpose flour, for dusting
For the Interior Filling
- 20 grams swerve brown sugar, or any sugar-free sugar substitute
- 1 teaspoon cinnamon
For the Frosting
- 1 tablespoon lite cream cheese
- 5 grams vanilla whey protein powder
- 15 grams powdered monk fruit, or any sugar-free powdered sugar
- as needed water or milk, for consistency
Instructions
- 1
Preheat your oven to 350°F (175°C).
⏱️ 10 min•🌡️ 350
- 2
In a medium bowl, combine the dry dough ingredients: 15 grams whey protein powder, 45 grams all purpose flour, and 1 teaspoon baking powder.
⏱️ 2 min
- 3
Add the wet dough ingredients to the dry mixture: 90 grams blended cottage cheese and 1/2 teaspoon vanilla extract. Mix until a combined dough forms.
⏱️ 3 min
- 4
Separate the dough into two equal balls. Lightly flour a clean, flat surface.
⏱️ 1 min
- 5
On the floured surface, pat each dough ball into a long strip, resembling large pasta noodles, approximately 2 inches thick. The dough will be sticky, so sprinkle additional flour on the surface of the dough as you work to prevent sticking.
⏱️ 5 min
- 6
Cut the dough into nice strips. If there is any remaining dough, you can use it to form a third strip.
⏱️ 2 min
- 7
In a small bowl, combine 20 grams swerve brown sugar and 1 teaspoon cinnamon. Coat each dough strip generously with this cinnamon and brown sugar mixture.
⏱️ 2 min
- 8
Take the first coated dough strip and carefully roll it up tightly.
⏱️ 1 min
- 9
Place the second coated dough strip onto the end of the first rolled strip and continue to roll, extending the size of the cinnamon roll.
⏱️ 1 min
- 10
If you made a third strip, place it onto the end of the continuously rolled strip and finish rolling to create a large, single cinnamon roll.
⏱️ 1 min
- 11
Carefully transfer the assembled cinnamon roll into an oven-safe dish.
⏱️ 1 min
- 12
Bake in the preheated oven for 35-40 minutes, or until the roll is slightly golden brown and firm to the touch.
⏱️ 40 min•🌡️ 350
- 13
While the cinnamon roll is cooling, prepare the icing. In a small bowl, whisk together 1 tablespoon lite cream cheese, 5 grams vanilla whey protein powder, and 15 grams powdered monk fruit.
⏱️ 3 min
- 14
To achieve your desired icing consistency, add small splashes of water or milk, a little at a time, mixing well after each addition. Be cautious, as you will likely need less liquid than you anticipate.
⏱️ 2 min
- 15
Once the cinnamon roll has cooled, generously drizzle or 'drown' it with the prepared icing. Serve and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
High-Protein Cinnamon Roll
For the Dough
- 15 grams whey protein powder
- 90 grams cottage cheese, blended
- 45 grams all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- as needed all purpose flour, for dusting
For the Interior Filling
- 20 grams swerve brown sugar, or any sugar-free sugar substitute
- 1 teaspoon cinnamon
For the Frosting
- 1 tablespoon lite cream cheese
- 5 grams vanilla whey protein powder
- 15 grams powdered monk fruit, or any sugar-free powdered sugar
- as needed water or milk, for consistency
Instructions
- 1
Preheat your oven to 350°F (175°C).
⏱️ 10 min•🌡️ 350 - 2
In a medium bowl, combine the dry dough ingredients: 15 grams whey protein powder, 45 grams all purpose flour, and 1 teaspoon baking powder.
⏱️ 2 min - 3
Add the wet dough ingredients to the dry mixture: 90 grams blended cottage cheese and 1/2 teaspoon vanilla extract. Mix until a combined dough forms.
⏱️ 3 min - 4
Separate the dough into two equal balls. Lightly flour a clean, flat surface.
⏱️ 1 min - 5
On the floured surface, pat each dough ball into a long strip, resembling large pasta noodles, approximately 2 inches thick. The dough will be sticky, so sprinkle additional flour on the surface of the dough as you work to prevent sticking.
⏱️ 5 min - 6
Cut the dough into nice strips. If there is any remaining dough, you can use it to form a third strip.
⏱️ 2 min - 7
In a small bowl, combine 20 grams swerve brown sugar and 1 teaspoon cinnamon. Coat each dough strip generously with this cinnamon and brown sugar mixture.
⏱️ 2 min - 8
Take the first coated dough strip and carefully roll it up tightly.
⏱️ 1 min - 9
Place the second coated dough strip onto the end of the first rolled strip and continue to roll, extending the size of the cinnamon roll.
⏱️ 1 min - 10
If you made a third strip, place it onto the end of the continuously rolled strip and finish rolling to create a large, single cinnamon roll.
⏱️ 1 min - 11
Carefully transfer the assembled cinnamon roll into an oven-safe dish.
⏱️ 1 min - 12
Bake in the preheated oven for 35-40 minutes, or until the roll is slightly golden brown and firm to the touch.
⏱️ 40 min•🌡️ 350 - 13
While the cinnamon roll is cooling, prepare the icing. In a small bowl, whisk together 1 tablespoon lite cream cheese, 5 grams vanilla whey protein powder, and 15 grams powdered monk fruit.
⏱️ 3 min - 14
To achieve your desired icing consistency, add small splashes of water or milk, a little at a time, mixing well after each addition. Be cautious, as you will likely need less liquid than you anticipate.
⏱️ 2 min - 15
Once the cinnamon roll has cooled, generously drizzle or 'drown' it with the prepared icing. Serve and enjoy!
⏱️ 1 min