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Protein Cinnamon Rolls
Ryan Hayes
over 2 years ago
![](https://images.ctfassets.net/cwo5cwn0btvr/1Oo18dDzW4HzTXfBgtljnf/6d326a78a715db9eae3e54097c0e2608/protein-cinnamon-rolls_1.jpg)
![](https://images.ctfassets.net/cwo5cwn0btvr/6tSWKk0QUqziXYeGjLrWRI/2e935ed6b144aa285782aef89ff5459b/protein-cinnamon-rolls_2.jpg)
DOUGH
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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
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in a saucepan heat 2/3c cashew milk and 1T coconut oil.
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Pour into protein mixture in a mixer, add 1 egg, and combine well. The dough should become sticky but pliable.
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Knead with the hook attachment (or your hands).
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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
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Spread 1/4c melted coconut all over the dough.
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Next, mix 1/4c coconut sugar with 2T cinnamon.
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Sprinkle all over the dough on top of the coconut oil.
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Tightly roll the dough into a ‘log’ and then cut into 2-3” cinnamon rolls.
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Place into 9” pan. Bake at 350F for 20 minutes.
FROSTING
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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.
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Enjoy!