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- Macros For One Cinnamon Roll
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Calories:
128 -
Carbs:
15g -
Fat:
1.75g -
Protein:
13g
Ingredients
Ingredients for Birthday Cake Roll Dough:
150g Self rising Flour
30g Flex Vanilla Whey Protein Powder (or protein of your choice) Code “FDL” saves you 15% on proteincookiebutter.com
30g Birthday Cake Batter Vegan Protein Cookie Butter Powder
6g Zero Cal Sweetener of your choice
227g Plain Non Fat Greek Yogurt
28g Light Butter
Ingredients for Filling & Frosting (makes 16 servings)
220g Fat Free Cream Cheese
227g Plain Non Fat Greek Yogurt
60g Flex Vanilla Whey Protein Powder (or protein of your choice) Code “FDL” saves you 15% on proteincookiebutter.com
8g Zero Cal Sweetener of your choice
Directions
1. Preheat your oven to 350 degrees F. Add all your cinnamon roll dough ingredients into your food processor and pulse till all is combined. Add to a bowl and add to fridge for 20 minutes to cool.
2. While dough is cooling, make your filling/frosting by add all your ingredients into your food processor and process till you have smooth consistency. You’ll probably have to stop and scrape the sides a few times to make sure all is combined. Add to fridge to cool and thicken up.
3. Now that your dough has cooled, lightly flour your rolling surface (I use an extra large one!), add your dough and then sprinkle a little bit more flour on top.
4. Now roll out your dough into a rectangle about 0.5in thick.
5. Add your your frosting into onto your roll cover it all. This does not have to be too thick of a layer.
6. Carefully roll your cinnamon roll. I use a bread scraper to help with the rolling. They are like $6 and are a life saver for making anything with dough.
7. Once your cinnamon roll is formed, slice into 9 equal size cinnamon rolls.
8. Spray your 6.5 cast iron skillet with non stick cooking spray and then evenly add your rolls to it. Add to the oven for 22 minutes.
9. Once done, let cool for 10 minutes. Then add your melted white chocolate on top (optional!) and enjoy!