Protein Cinnamon Rolls

Protein Cinnamon Rolls

Another insanely delicious @bubsnaturals collagen protein creation to share with you all: PROTEIN CINNAMON ROLLS!!! Packed with about 10g @bubsnaturals collagen protein per roll and filled with cinnamon sugar deliciousness… these are the perfect breakfast treat (ok, anytime treat)! There are a few steps to these, but they’re very easy to create and packed w/ protein (aka worth the assembly line)!  DOUGH: Stir together 10 scoops (1 cup) @bubsnaturals collagen protein, 3 cups whole wheat flour, 1/3c coconut sugar, pinch of salt, and a packet of instant yeast.  Next, in a saucepan heat 2/3c cashew milk and 1T coconut oil. Pour into protein mixture in a mixer, add 1 egg, and combine well. The dough should become sticky but pliable. Knead with the hook attachment (or your hands). Form dough into a ball and place in a bowl to let rise for 30 minutes. Once dough has risen, roll out 1/4” thick.  FILLING: Spread 1/4c melted coconut all over the dough. Next, mix 1/4c coconut sugar with 2T cinnamon. Sprinkle all over the dough on top of the coconut oil. Tightly roll the dough into a ‘log’ and then cut into 2-3” cinnamon rolls. Place into 9” pan. Bake at 350F for 20 minutes.  FROSTING: In a saucepan bring 2/3c coconut cream to a boil with 2 scoops @bubsnaturals collagen protein, 1/4c maple syrup, 1/2t vanilla, and a pinch of salt. Drizzle onto cinnamon rolls and serve warm. Enjoy!

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DOUGH

  • Stir together 10 scoops (1 cup) BUBS Naturals Collagen Protein, 3 cups whole wheat flour, 1/3c coconut sugar, pinch of salt, and a packet of instant yeast.

NEXT

  • in a saucepan heat 2/3c cashew milk and 1T coconut oil.
  • Pour into protein mixture in a mixer, add 1 egg, and combine well. The dough should become sticky but pliable.
  • Knead with the hook attachment (or your hands).
  • Form dough into a ball and place in a bowl to let rise for 30 minutes. Once dough has risen, roll out 1/4” thick.

FILLING

  • Spread 1/4c melted coconut all over the dough.
  • Next, mix 1/4c coconut sugar with 2T cinnamon.
  • Sprinkle all over the dough on top of the coconut oil.
  • Tightly roll the dough into a ‘log’ and then cut into 2-3” cinnamon rolls.
  • Place into 9” pan. Bake at 350F for 20 minutes.

FROSTING

  • In a saucepan bring 2/3c coconut cream to a boil with 2 scoops BUBS Naturals Collagen Protein, 1/4c maple syrup, 1/2t vanilla, and a pinch of salt. Drizzle onto cinnamon rolls and serve warm.
  • Enjoy!