Tender. Gooey. Buttery. Decadent.
The very best cinnamon rolls are defined by these words. They should be rich, no-holds-barred indulgences, dripping with liquefied cinnamon sugar and redolent of the eponymous spice. One bite should be enough to sustain an athlete for a day, and yet that seductive sweetness makes it impossible to leave a single crumb, no matter the size of the bun. The inevitable sugar rush and crash that follows is always worth the pain, but does it truly have to be that way? After one such an experience, head reeling and fingers still sticky, I couldn’t help but seek out a better option.
Clearly, I’m not the only one looking for that sweet satisfaction without such a deleterious impact. Pro(Zero), makers of my current favorite protein powders, have just unleashed a new Cinnamon Roll flavor, proving that you really can have your cake and eat it, too- Or, cinnamon roll, as it were. Naturally, I still had to take it one step further and craft a true baked rendition to bring the cinnamon-spiced concept full circle.
I’m not usually one to toot my own horn, but it needs to be said: These exceeded my wildest sugar-encrusted dreams. Soft, supple, and impossibly rich, these treats can roll with the big boys. They’re not sad imposters of the real that would necessitate a warning label of being “healthier” alternatives, but wholly gratifying desserts in their own rights. In sum: Toot!
Why reach for another dry, shrink-wrapped protein bar when you can have a luscious cinnamon roll instead? As far as I’m concerned, baked goods are the new health foods now.
Protein Cinnamon Rolls
1 Cup Plain Non-Dairy Milk
1 Packet (2 1/4 Teaspoons) Active Dry Yeast
3 Tablespoons Olive Oil
2 Tablespoons Light Agave Nectar
3 – 3 1/2 Cups White Whole Wheat Flour
1/2 Cup Pro(Zero) Cinnamon Roll Protein Powder
3/4 Teaspoon Salt
1 Tablespoon Coconut Oil, Melted
1/3 Cup Coconut Sugar or Dark Brown Sugar, Firmly Packed
2 Teaspoons Ground Cinnamon
Cream Cheese Protein Icing:
1/4 Cup Vegan Cream Cheese
1/4 Cup Pro(Zero) Cinnamon Bun Protein Powder
2 Tablespoons Light Agave Nectar
1 – 3 Tablespoons Water
Heat your non-dairy milk in a microwave safe bowl for just a minute to warm, but do not bring it to a boil. Stir in the yeast and let is sit for about 5 minutes until frothy and active. Once re-awakened, pour the yeast mixture into your stand mixer, along with the olive oil and agave. Mix to combine.
In a separate bowl, whisk together the first 3 cups of flour, protein powder, and salt. Make sure that all the dry goods are thoroughly distributed before adding them into the liquid mixture. Beginning at the lowest speed, use the dough hook to slowly combine. Scrape down the sides of the bowl as needed to keep everything incorporated, until the dough forms a cohesive ball. If it still seems excessively wet, add up to 1/2 cup of flour. Bear in mind that the protein powder will continue to absorb liquid, so give it some time to fully hydrate.
Let the mixer continue to knead the dough for about 10 minutes, until smooth and elastic. You could also knead it by hand; just take 15 – 20 minutes to do so instead. Place the dough into a lightly greased bowl, cover with plastic, and let rest in a warm area for about 1 1/2 hours, until doubled in size.
Punch down the dough and turn it out onto a well-floured surface. Roll it out into a rectangle of about 14 x 18 inches. Brush evenly with the melted coconut oil. Combine the sugar and cinnamon in a small bowl before sprinkling the mixture over the entire surface. Starting from one of the shorter ends, roll the rectangle up as tightly as possible, pinching the seam shut when you reach the other end.
Use a very sharp knife to cut the roll into approximately 1 1/2-inch pieces. You can either bake them individually in lightly greased muffin tins or together in two 8-inch round cake pans. If baking them in groups, try spacing them as evenly as possible. You can begin preheating your oven to 350 degrees at this point, and allow the rolls to rise for 45 – 60 minutes before baking.
Bake for 25 – 35 minutes, until golden brown all over. Let cool completely before icing.
To make the icing, simply mix all of the ingredients together, stirring until completely smooth, adding more or less water depending on how thick you want the mixture. Less will give you something closer to a pipeable frosting, while more will create a thinner type of glaze. Bear in mind that the mixture will continue to thicken as it sits.
Makes About 12 Cinnamon Rolls
This post was is sponsored by HPN Supplements, but all content and opinions are entirely my own.