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
1/2C unsweetened almond milk
2T organic butter unsalted
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
1/3C Cinnamon Cookie Batter Protein
2-3T melted coconut oil
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. 🙂
If you’re adding icing: simply mix the 2 ingredients together and dip or drizzle over cinnamon rolls
Makes 10 cinnamon rolls