High Protein Biscoff Cinnamon Rolls
Pillowy protein cinnamon rolls with a gooey cinnamon filling and a creamy Lotus Biscoff frosting. All the caramelized biscuit flavor you love, with nearly 30g of protein per roll.
60 min
Serves 6
Recipe from YouTube by Julian Karassowitsch
Ingredients
- Whole-grain spelt flour230 g
- Coconut oil15 g
- Erythritol50-60 g
- Ceylon cinnamon9 g
- Skyr45 g
- Protein powder45 g
- Salta pinch
- Lotus Biscoff spread20 g
- Lotus Biscoff biscuitsfor topping
- Almond milkas needed
- Unflavored cream protein powder80 g
- Baking powder8 g
- Baking soda3 g
- Erythritol50 g
- Flavor powder6 g
- Salt1/2 tsp
- Egg1
- Skyr400 g
Method
1. Preheat the oven to 180°C (350°F).
2. Knead the spelt flour, protein powder, baking powder, baking soda, erythritol, flavor powder and salt with the egg and skyr into a smooth dough.
3. Melt the coconut oil and roll the dough out into a rectangle.
4. Brush the dough with the melted coconut oil, then sprinkle evenly with erythritol and cinnamon.
5. Shape into 6 cinnamon rolls and place snugly in a greased baking dish.
6. Bake for 40-45 minutes, covering with foil if the tops brown too quickly.
7. Mix the skyr, protein powder, salt, Biscoff spread and enough almond milk into a thick, creamy frosting.
8. Spread the frosting over the warm rolls, top with crumbled Biscoff biscuits and serve.