Ask The Protein Powder Chef
Can It Be Done?"
Ask The Protein Powder Chef: 'I Want Protein Cinnamon Rolls! Can It Be Done?'
I'm a bodybuilder and a cinnamon roll aficionado. Is it possible to make a high-protein, low-calorie, low-carb cinnamon roll? Please say "yes."
You're in luck! The answer is indeed yes. The quickest and simplest way to go about making a protein cinnamon roll is to bake a cakey and "rollable" pancake, cut it into thick strips, coat each layer with frosting, and then roll them up. Before you eat one, top it with more frosting, cinnamon, and nuts. Your taste buds will sing!
Here's the recipe!
- 1/2 cup Liquid Egg Whites
- 1/2 cup Gaspari Myofusion Cinnamon Roll Protein Powder
- 1/8 cup Oat Flour or Instant Buckwheat
- 1 tsp Baking Soda
- 1 Whole Egg
- Preheat oven to 320-338 degrees F.
- Blend all ingredients for cake together.
- Pour batter into a large brownie pan. (I like to use silicone bake ware.) Bake for 10-15 minutes.
- When the cake is done, you'll notice it's pretty flat-kind of like a pancake-this is what we want. Allow cake to cool.
- While cake is cooling, mix all ingredients for frosting in a bowl.
- After cake is cooled, slice it into three or four strips and then coat each strip with frosting. Sprinkle with cinnamon. Be sure to leave some frosting for topping.
- Roll each cake strip to create the cinnamon roll.
- Top each roll with the rest of the frosting, nuts, and cinnamon.
Serving Size 1 Cinnamon Roll
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You are very creative. Thank you for sharing your knowledge.
I am new to this website and perhaps I need to "pay my dues" before I make a request. If I am out of line in doing so, please forgive me.
Back in the 70's, I think, there was a very popular cake recipe on the box of double dutch fudge frosting mix. It was called Tunnel of Fudge. It was delicious. There are different recipes of it floating around the web, but they have had to find substitutes for the boxed frosting mix. I have the original recipe and have tried to alter it to make a healthier version of it. However, I have been unable to duplicate the original cake with more healthful ingredients. Being able to make it protein based would even be more exciting. I just don't know if it is possible to get the cake to form the soft fudge center like the original did.
But if anyone can do it, it seems that you would be the one. Is this something you could work your magic on?
If so, and if you need more information about the nature of the cake and/or its ingredients, I would be glad to give you what I know.