SINGLE-SERVE PROTEIN CINNAMON ROLL

SINGLE-SERVE PROTEIN CINNAMON ROLL (vegan, macro-friendly, yeast-free) ✨😍 Using just 7 ingredients - save this for later!! ⁣
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Have you ever craved a cinnamon roll but didn’t want to bake an entire batch or wait for yeast to rise? Well you’ve come to the right place 🤪 I used pantry staples from @thesourcewestendbrisbane + @macr0mike protein to create this!✨ Here is the recipe ➡️⁣
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Makes: 1 (cal: 260, P: 23g, C:30g, F: 5g )⁣
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INGREDIENTS:⁣
✅2 tablespoons (30g) self-raising flour + extra for rolling ⁣
✅2 tablespoons vegan salted caramel protein powder ( I used @macr0mike - discount code “amb-chen” )⁣
✅3 tablespoons non-dairy yoghurt (I used cashew) ⁣
✅1/2 teaspoon cinnamon ⁣
✅ 2 teaspoons granulated sweetener⁣
✅ Coconut oil, melted for greasing ⁣
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Protein Icing: ⁣
✅ 1 teaspoon vegan salted caramel protein powder ⁣
✅ 1 teaspoon icing sugar ⁣
✅ Dash of water until desired consistency ⁣
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METHOD:⁣
1. Preheat the oven to 180 degrees Celsius, fan-forced. Grease the base of a small ramekin (mine was 8cm in diameter) ⁣
2. In a bowl, mix together the flour and protein powder. Add in the yoghurt and knead until a ball of dough forms.⁣
3. Transfer the dough onto a lightly floured surface. Roll the dough into a long rectangle (~3cm x 20cm) (see image 2)⁣
4. Combine the coconut sugar & cinnamon together in a small dish. Brush the surface of the dough with a thin layer of melted coconut oil. Sprinkle the cinnamon sugar mixture evenly over the dough.⁣
5. Roll the dough up into a log. Place it in the prepared ramekin (see image 3)⁣
6. Bake for 15-17 mins until golden and risen. ⁣
7. In the meantime, make the icing: in a small bowl, whisk together the ingredients until no lumps remain. Add just enough water to achieve a thick yet pourable consistency.⁣
8. Drizzle the icing over the roll and serve!⁣
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Enjoy guys!! 💓 Happy Friday friends, I hope you all have a wonderful weekend ✨ ⁣
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#run2food #cinnamonroll