Protein Cinnamon Rolls

Ingredients

• 180 g Bread flour (Plus a very thin layer for dusting the work surface.)
• 150 g 0% Greek yogurt or skyr (For the dough.)
• 80 g Egg whites
• 20 g Vanilla protein powder (For the dough.)
• 5 g Dried baker’s yeast
• 20 g Erythritol or equivalent sweetener (The specified amount is 20–25 g.)
• 1 tsp Vanilla (For the dough; an unspecified amount is also used in the frosting.)
• 2 g Salt (For the dough.)
• 10 g Light butter (Melted, for brushing the dough.)
• 20 g Erythritol (The specified amount is 20–30 g, for the filling.)
• 8 g Ground cinnamon (The specified amount is 8–10 g.)
• Salt (A pinch, for the filling.)
• 80 g Light cream cheese (For the frosting.)
• 80 g Skyr or 0% Greek yogurt (For the frosting.)
• 10 g Vanilla protein powder (The specified amount is 10–15 g, for the frosting.)
• Vanilla (For the frosting, to taste.)
• Sweetener (To taste, for the frosting.)
• 20 ml Skim milk (Pour between the rolls before baking; the specified amount is 20–30 ml. An additional splash may be added to the frosting if needed to adjust the consistency.)

Steps

1. 1

   In a bowl, mix the yogurt, egg whites, vanilla, and sweetener for the dough.

2. 2

   In another bowl, mix the bread flour, vanilla protein powder, dried yeast, and 2 g of salt.

3. 3

   Add the dry ingredients to the yogurt and egg-white mixture. Knead for 6–8 minutes, until you have a smooth, slightly sticky dough.

4. 4

   Shape the dough into a ball, cover it, and let it rest for 60–90 minutes, until it has clearly increased in volume.

5. 5

   Dust the work surface with a very thin layer of flour and roll out the dough into a rectangle approximately 30 × 25 cm.

6. 6

   Brush the entire surface of the dough with the melted light butter.

7. 7

   Sprinkle the filling erythritol, cinnamon, and a pinch of salt over the butter.

8. 8

   Roll the dough up from the long side to form a cylinder. Cut it into 6 rolls; dental floss makes cleaner cuts than a knife.

9. 9

   Place the 6 rolls close together in a small baking dish, cover them, and let them rest for another 25–40 minutes.

10. 10

    Before baking, pour 20–30 ml of skim milk between the rolls so they turn out even more tender.

11. 11

    Bake at 175 °C, using conventional top-and-bottom heat without a fan, for 16–20 minutes.

12. 12

    While the rolls are baking or once they are done, mix the light cream cheese, skyr or yogurt, vanilla protein powder, vanilla, and sweetener until smooth. Add a splash of milk if you need to adjust the consistency.

13. 13

    Let the rolls rest for approximately 5 minutes after removing them from the oven. Add the frosting while they are still warm.

Notes

Amounts expressed as ranges have been preserved in the notes for each ingredient. The published nutritional information indicates approximately 180 kcal, 12–13 g of protein, 25 g of carbohydrates, and 3 g of fat per roll. The source does not specify storage instructions.

Nutrition per serving

• dessert
• breakfast
• high-protein
• low-sugar
• baked
• cinnamon
• vegetarian