There are so many things to love about these cinnamon rolls: the macros, the short prep time, the oversized portion, and of course, the flavor! These beauties are less than 250 calories with 16-23 grams of protein each, depending whether you choose the sugar-free buttercream or cream cheese protein frosting. Because there's no yeast in this recipe, you can have warm cinnamon rolls on your table in 30 minutes or less. The texture is doughy with firm edges, just like you'd expect from a fresh-baked cinnamon roll, and the flavor...oh my freaking wow, the flavor! Let's just say you'll never miss the real deal again.
Roll Ingredients
- 120 g vanilla whey protein powder
- 1 cup spelt flour
- 2 tbsp Pyure organic stevia blend
- 2 tsp baking powder
- 1 tsp baking soda
- ¼ cup light butter spread
- 5 tbsp unsweetened cashew milk
- ¼ tsp table salt
Cinnamon Filling Ingredients
- 3 tbsp Pyure organic stevia blend
- 2 tbsp cinnamon
- 2 tbsp light butter spread
- 1 tbsp unsweetened cashew milk
Buttercream Frosting Ingredients
- 1 cup confectioners erythritol
- 2 tbsp tapioca flour
- 1 cup unsweetened cashew milk
- 2 tbsp light butter spread
- ½ tsp vanilla extract
Cream Cheese Frosting Ingredients
- 4 oz fat-free cream cheese
- 40 g vanilla whey protein powder
- ¼ cup unsweetened cashew milk
- ¼ cup Pyure organic stevia blend
- ½ tsp vanilla extract
Directions
Prep:
Cook:
Total:
- Preheat oven to 350 F.
- Whisk together the dry ingredients in a large mixing bowl.
- Using a fork, mix in the butter and milk using a fork until a crumbly dough forms.
- Knead the dough with your hands until it sticks to itself. If the dough still seems too crumbly after working it with your hands, add more milk a teaspoon at a time. Don't add too much, or the dough will become impossibly sticky!
- Place your ball of dough on a lightly floured surface, like a clean kitchen counter. Using a rolling pin, roll out the dough in all directions until it's about half an inch thick.
- Cut off the uneven edges to make a square, and place the dough "scraps" in the center of your square. Roll out the dough again until it is an even thickness, keeping a square-ish shape.
- Mix up your cinnamon filling, and spread it over your dough square, all the way to the edges.
- Cut your square in half, then into sixths to make long, even strips.
- One at a time, carefully roll each strip up onto itself, gently scraping the dough away from any "sticky" spots. Place finished rolls in a cake pan lightly coated with cooking spray.
- Bake for 10-15 minutes until edges are lightly browned and firm but the center is soft (mine were done at exactly 12 minutes).
- While the rolls bake, hand-mix or blend frosting ingredients until smooth in a medium bowl.
- Once the rolls are done, spread them with frosting immediately. This recipe makes plenty of extra frosting, enough to completely smother your rolls!
- Enjoy warm or slightly cooled the same day. Storing in the fridge or freezer will dry out the rolls.