High Protein Cinnamon Bun
Cinnamon Buns are such a treat! Especially if you love to bake. Why not make your favorite Cinnamon Bun recipe even healthier! This recipe has one scoop Transformation protein vanilla and 1 scoop of collagen giving you tons of protein! And feel better about those cinnamony delicious pastry cravings. This Recipe makes 12 Rolls the serving size for the macronutrients are for one Cinnamon Bun
- 1 Scoop Transformation Protein Vanilla
- 1 Scoop Collagen
- 2 Cups Whole Wheat Flour
- 2 Tsp Baking Powder
- ½ Tsp Salt
- ¾ Cup warm nonfat Milk
- 1 Tbsp unsalted butter, melted
- 6 Tbsp Coconut sugar
- 2 Tsp Ground Cinnamon
- 2 ¼ Tsp dry Yeast
STEP BY STEP
Preheat the oven to 350° coat pan with nonstick cooking spray.
To prepare the dough, whisk 1 cup of flour, yeast, baking powder, and salt in a medium bowl. In a large bowl, stir together the milk, butter, and sugar. Mix in the prepared flour mixture. Continue to mix in the remaining flour.
Set up a floured surface for the dough and knead until the dough is firm like pizza dough comparison.
For the filling, mix together coconut sugar and cinnamon in a small bowl.
for the dough, roll the dough out into a 16x10” rectangle. Brush with the melted 1/2 Tsp butter leaving a 1” border on the two longer sides. Sprinkle with the cinnamon sugar, leaving a 1” border on the two longer sides again. Carefully roll up the dough into a log, starting at one long edge and rolling towards the other one. Pinch the free end onto the roll to seal. You can use water to help pinch the seal.
Slice the log into 12 pieces using a sharp serrated knife. Place the rolls into the prepared pan. Bake the cinnamon rolls for 17-20 minutes or until the filling is bubbling and the sides feel firm. Cool in the pan for at least 10 minutes before serving.