Protein Packed Cinnamon Rolls
Yield: 12 Pieces
- 1 tbsp. of dry active yeast
- 12 tbsp. of stevia
- 1 cup of water (roughly 100 degrees)
- 2 scoops of MD Ana Vanilla Concentrate
- 2.25 cups of flour
- 2 tbsp. of olive oil
- 2 tbsp. of vanilla extract
- ½ tsp. of salt
- ½ cup of cinnamon
- ¾ cup of butter (½ cup softened, ¼ cup melted)
- ¼ cup of powdered cream cheese
- 1 cup of water (room temp)
1. Add the yeast and 6 tbsp. of stevia to a mixing bowl for a stand mixer. Whisk in the hot water until combined. Let it sit for 10 minutes.
2. Using the dough arm attachment, turn the mixer to medium speed and add the oil, vanilla, and salt. Turn the mixer down to medium low, and slowly add the protein and flour. Mix until a dough forms.
3. Transfer to a mixing bowl and plastic wrap. Set aside at room temperature for 30 minutes to proof.
4. In the meantime, to make the cinnamon filling, mix together the cinnamon, the rest of the stevia, and the melted butter. To make the icing, whisk together the room temperature water and the powdered cream cheese until well combined.
5. Once the dough has proofed, place the dough on a floured silicone mat. Roll the dough into a long rectangle with the dough roughly one centimeter tall. Rub the top of the dough with the softened butter until the entire top is coated. Press the cinnamon mixture on top of the butter. Roll the dough tightly. The dough should now look like a long cylinder with cinnamon swirls throughout the middle.
6. Cut the dough into cinnamon rolls that are 1.5 inches thick. Place the cinnamon rolls on a sheet pan lined with parchment paper. Let them sit for another 30 minutes to proof again.
7. Bake at 350 degrees for 12-14 minutes depending on your desired consistency. Cinnamon rolls that you want to bake later can be frozen. Frozen cinnamon rolls will take 15-17 minutes in the oven at 350 degrees. Finally, drizzle the icing on the cinnamon rolls.