healthy 1-hour protein cinnamon scrolls with peanut butter icing
- 1 c unsweetened almond milk (Can use normal milk)
- 1 and 3/4 c whole wheat pastry flour
- 1 and 3/4 c vanilla protein powder (can substitute with the whole wheat pastry flour)
- 1/4 c coconut oil
- 1/4 c Natvia natural sweetener
- 1/2 tsp salt
- 1 packet instant rise yeast (approx. 2 1/4 tsp)
- 1 egg
- 1/2 c Natvia natural sweetener
- 2 tbsp ground cinnamon
- 1/4 c coconut oil
- 1/4-1/3 c roasted peanuts
Peanut Butter Cream Cheese Icing:
- In a small pan heat the milk and the coconut oil on a low/medium heat until the milk is warm to the touch. Remove from heat, allow to cool for 10 minutes pour in the yeast and stir until the yeast dissolves. Put aside.
- In a large bowl, toss together 1 1/2 c flour (not all of the flour- leave 1/4c), 1 1/2c protein powder (not all the protein powder- leave 1/4 c), sugar and salt until combined.
- If you have an electric mixer run on low speed with the flour mix and slowly pour in the yeast and milk and the egg. Knead for about six minutes on medium speed with either a paddle attachment or dough hook. The dough should be smooth and elastic when you’re done. If you don’t have an electric mixer, knead the dough in the bowl for 5 minutes and knead in the remaining protein and flour. Cover with a damp towel for 10 minutes.
- Mix together the filling ingredients in a small bowl and set a side.
- Remove the dough from the bowl and punch dough on a lightly floured surface, or on to a large sheet of baking paper (this makes it easier to roll out). Roll out the dough into a large rectangle and lightly spray with coconut oil (I used my hands for this instead of a rolling pin). Sprinkle filling mixture on top keeping an inch free around the sides.
- Roll up dough into a log and slice into 1/2 inch slices
- Place each scroll into a 9×13” baking tray lightly sprayed with coconut oil. Recover with a moist dishcloth and allow to rise for a further 25 minutes.
- Preheat oven to 170°C. Bake for 25 minutes.
- Allow to cool for approximately 5 mins on a wire rack before icing.
- Mix the icing ingredients in a blender (I used a ninja) and pour over the top of the scrolls.
Makes 12 scrolls.
Nutrition per scroll including icing: 193 calories, 15 g protein, 13 g carbs, 9 g fat