Protein Cinnamon Rolls

Protein Cinnamon Rolls

When 1stPhorm first came out with the new protein flavor “Cinnamon Cookie Batter” my first thought was: Snickerdoodle Cookies (I’ll share those soon with you guys!) and second..Cinnamon rolls!  Those delicious, warm little spirals of cinnamon swirling around in a yummy dough…heaven!  If you have looked at a cinnamon roll nutrition label lately it’s pretty scary!    I haven’t indulged in a cinnamon roll is so many years because as tasty as they are, the didn’t have a lot to offer except a boatload of carbs and enough sugar to put Willy Wonka in a coma!

So I took to the kitchen and began working on these yummy little babies.   I will tell you this-these guys were stubborn. haha.  I tried coconut flour, almond flour, oat flour and gluten-free flour in all varieties, mixes, etc and the one that made the cut after several trial & lessons classic Gluten Free Baking flour.  So with that being said no, you can’t substitute the flour. haha. It was a sticky mess with the others due to their texture.  When I say sticky I mean imagine Nickelodeon Gak texture.  If you don’t know what that is because you’re too young..consider yourself lucky. That shit ruined all kinds of clothes, carpets, etc. haha!

Anyway– now I’m rambling.  I just want to save you a little headache (and money) by not trying to make it with a different flour.  Also, by using the different flour the instant yeast didn’t activate either.

These are super easy to make and taste delicious warm from the oven.  I recommend warming them 10-15 seconds before eating them after they cool.  Also, I’ll mention they make a wonderful little treat topped with some Halo Top or Arctic Zero ice cream. (wink wink!)

Just for fun (you guys know I like to go head to head with the “classic” treat) so here are the nutrition numbers of my cinnamon rolls VS the “evil” cinnamon rolls 🙂

FHH      VS        THEIRS

219      Calories    440

6g         Fat            20g

30g      Carbs       62g

10g       Protein    5g

0.6g      Sugar       33g

Yes, you are seeing that right…less than 1g of sugar in these little breakfast treats! 🙂

 

Ingredients

2-3/4C Gluten Free baking flour

1 envelope of instant yeast

2 scoops Level-1 Cinnamon Cookie Batter protein powder available HERE

3T Stevia sugar subsitutie

1t salt

1/2C unsweetened almond milk

3/4C water

1 egg

2T organic butter unsalted

For filling:

2T coconut oil- 3/4 melted

2T ground cinnamon

1/4C Stevia brown sugar subsitute

1/2 scoop Level-1 Cinnamon Cookie Batter protein powder

 

 

 

Directions:

Preheat oven to 200*

Lightly spray a 9×13 baking pan with nonstick cooking spray.

In a large bowl mix the flour, protein, salt, stevia and yeast packet together.  Set aside.

In a small bowl that is microwave save, heat the butter, milk and water together until the butter is melted.

Stir in the butter mixture to the dry ingredients. Once well mixed, add in the egg and knead into dough.

Next, llightly grease a small bowl and place prepared dough in the bowl and allow it to rest 5-7 min.

Now it’s time to make the filling:

In a small bowl mix together the cinnamon, protein and brown sugar stevia until well combined.

Melt coconut oil in a small dish and set aside.

Roll out the dough on a lightly floured surface into a 9×13 size rectangle.

Next, using a pastry brush, lightly brush the entire surface of the dough with the meltd coconut oil.  Then sprinkle generously with the filling mixture.

Now you are ready to roll!!  Roll the dough tightly and evenly together. Slice into 10 rolls and place in the prepared baking dish.

Cover rolls with foil and turn over OFF and place the rolls in the oven and allow rolls to warm and rise for 20 mins.  Then, remove the foil and turn oven to 375* and bake for 15-17 mins or until very lightly golden brown.

Remove from oven and allow to cool 3-4 mins before enjoying. 🙂

Makes 10 cinnamon rolls

Nutrition Facts

Serving Size 1 cinnamon roll
Calories 219
Fat 6g
Carbohydrate 30g
Sugar 0.6g
Protein 10g

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4 thoughts on “Protein Cinnamon Rolls

    1. I’ve never made them with ctc. If you use it, you’ll need to cut back on the amount of flour about 1/4C. Level-1 bakes better so if you have Vanilla Ice Cream flavor I would use that and add cinnamon in it. Phormula-1 can be tricky to bake with at times.

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