Original Protein Cinnamon Rolls

by Aubrey Kozer March 22, 2021

[[ recipeID=recipe-8kmkoae5v, title=Original Protein Cinnamon Rolls ]]

150 g All Purpose Flour (can use Self Rising Flour and omit baking powder)
30 g FLEX Brands Slow Churn Vanilla Ice Cream or Whey/Casein Vanilla Protein of Your Choice
30 g Frosted Cinnamon Roll Protein Cookie Butter Powder
4 g Ground Cinnamon
8 g Baking Powder
227 g Plain Non Fat Greek Yogurt
28 g Light Butter
6 g Zero Calorie Sweetener

220 g Fat Free Cream Cheese
227 g Plain Non Fat Greek Yogurt
60 g Flex Brands Slow Churn Vanilla Ice Cream or Whey/Casein Blend Vanilla Protein Powder

Preheat your oven to 350 degrees F. Add all your cinnamon roll dough ingredients into your food processor and pulse till all is combined. Add to a bowl and add to fridge for 20 minutes to cool.
While dough is cooling, make your filling/frosting by add all your ingredients into your food processor and process till you have smooth consistency. You’ll probably have to stop and scrape the sides a few times to make sure all is combined. Add to fridge to cool and thicken up.
Now that your dough has cooled, lightly flour your rolling surface (I use an extra large one!), add your dough and then sprinkle a little bit more flour on top.
Now roll out your dough into a rectangle about 0.5in thick.
Add your your frosting into onto your roll cover it all. This does not have to be too thick of a layer.
Carefully roll your cinnamon roll. I use a bread scraper to help with the rolling. They are like $6 and are a life saver for making anything with dough.
Once your cinnamon roll is formed, slice into 9 equal size cinnamon rolls.
Spray your 6.5 cast iron skillet with non stick cooking spray and then evenly add your rolls to it. Add to the oven for 22 minutes.
Once done, let cool for 10 minutes. Then add your frosting on top and then enjoy!

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: