Prime Protein Cinnamon Roll Recipe

Bloom yeast

Combine warm water (3 tbs) and active dry yeast (1 tsp) in a small bowl. Let sit 5–7 minutes until foamy. If it doesn't foam, yeast may be inactive—start over with fresh yeast.

In a separate bowl whisk the egg and warmed milk (3 tbs) together, then mix in Greek yogurt (1 tbs), melted cooled butter (2 tbs) and the vanilla protein powder (1 cup) until smooth.

In a large mixing bowl combine whole wheat pastry flour (1 cup), all-purpose flour (1 cup), granulated erythritol (2 tbs), salt (1 tsp) and ground cinnamon (1 tsp). Stir to combine.

Pour the yeast mixture into the wet mix, then add wet ingredients to the dry ingredients. Using a wooden spoon or stand mixer with dough hook, mix until a soft dough forms. If dough is very sticky, add up to 1–2 tbsp more all-purpose flour (not listed) sparingly; if too dry add 1 tsp warm water. Dough should be soft and slightly tacky.

Knead the dough on a lightly floured surface for 3–4 minutes (or 2 minutes in mixer) until smooth and elastic. Shape into a ball.

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel and let rise in a warm place for 45–60 minutes, or until roughly doubled in size.

While dough is rising, prepare the filling: beat softened butter (2 tbs) with brown sugar substitute (3 tbs), ground cinnamon (1 tsp) and optional vanilla protein powder (2 tbs) until well combined and spreadable. Stir in chopped nuts (2 tbs) if using.

After dough has doubled, gently deflate and turn it out onto a lightly floured surface. Roll dough into a rectangle approximately 10 x 12 inches and about 1/4 inch thick.

Spread the filling evenly over the dough, leaving a 1/2-inch border along one long edge. Press filling gently so it adheres.

Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch seam to seal. Using a sharp knife or unflavored dental floss, cut the log into 8 equal slices (~1–1.25 inches each).

Place rolls cut-side up in a greased 8-inch square or similar-sized round baking pan, leaving a little space between rolls. Cover loosely with plastic wrap and let rise for 20–30 minutes until puffy.

Preheat oven to 350°F (175°C) while rolls are undergoing second rise (or right after).

Bake the rolls in the preheated oven for 18–22 minutes, until golden brown on top and cooked through. If tops brown too quickly, tent loosely with foil for the last 5 minutes.

Remove from oven and let cool in pan 5 minutes while preparing the glaze.

For the glaze: in a small bowl beat softened low-fat cream cheese (2 tbs) with Greek yogurt (1 tsp), powdered erythritol (2 tbs) and vanilla extract (1 tsp). Add milk (1 tsp) a little at a time to reach pourable consistency.

Drizzle the glaze over warm rolls, spreading slightly with the back of a spoon to coat each roll. Sprinkle with coarse chopped nuts (1 tbsp) if desired. Serve warm.