Key Ingredients
Cinnamon Rolls
Ingredients
CINNAMON ROLL DOUGH
45g All Purpose Flour
12g Coconut Flour
23g ctcc Level-1 or Protein of Choice
3g Zero Cal Sweetener of your choice
5g Baking Powder
5g Ground Cinnamon
150g Plain Non Fat Greek Yogurt
100g Egg Whites
P R OT E I N I C I N G ( F O R A L L 6 CINNAMON ROLLS)
20g Level-1 or Protein of Choice
10g Powdered Sugar
6g Sugar Free/Fat Free White Chocolate Pudding Mix
3g Zero Cal Sweetener of your choice
60g Plain Non Fat Greek Yogurt
30-40ml Cold Water
Preparation
1. Preheat the oven to 350 degrees F. Add the dry ingredients to one bowl and the wet ingredients to another. Mix the dry and wet ingredients together, in their separate bowls, to avoid clumping. Combine the dry ingredients with the wet and mix until the two are fully mixed together.
2. Take your biggest pan (mine was 12x18 in.) and flip it over. This is if you’re using a pan with raised edges like a brownie/cake pan. Cover the flat, bottom side with parchment paper, and spread the dough out to make 3 long lines. The lines should be about 3 inches wide and the full length of the pan.
3. Place the pan in the oven for 5 minutes, keep an eye on it, and take it out once the dough is no longer wet to the touch. While it’s cooling, mix all of the dry icing ingredients in a bowl. Add 10ml of cold water, mix, and repeat (about 3-4x) until you get an icing-like consistency. Mix in the greek yogurt until you get a thick, icing-like consistency. If it’s too thick, add in 10-20ml of cold water and mix some more.
4. Flip each of the 3 long lines over, spread the icing on top, and roll each one up like a cinnamon roll. Slice the 3 rolls in half, turn each half face down, and add the pan back in the oven for 6 minutes.
5. Take the pan out of the oven and let the cinnamon rolls cool on a cooling rack, with the parchment paper still underneath. Add more icing on top, if you have any left over, and enjoy!