High Protein Cinnamon Roll Pull-Apart Bread
All the flavor of a cinnamon roll baked into a pull-apart loaf — buttery cinnamon layers that peel apart, topped with a vanilla protein glaze. 15g of protein in every piece.
15g protein / serving
75 min
Serves 12
Recipe from YouTube by Julian Karassowitsch
Ingredients
- Spelt flour240 g
- Coconut oil15 g
- Erythritol60 g
- Ceylon cinnamon9 g
- Skyr45 g
- Vanilla protein powder45 g
- Salta pinch
- Flavor powder1 g
- Almond milkas needed
- Unflavored cream protein powder90 g
- Baking powder8 g
- Baking soda3 g
- Erythritol50 g
- Flavor powder6 g
- Salta pinch
- Egg yolk1
- Skyr425 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 yolk 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. Cut the dough into squares and stack them upright in a greased loaf pan.
6. Bake for 50-60 minutes, tenting with foil if the top browns too quickly.
7. Mix the skyr, vanilla protein powder, salt, flavor powder and enough almond milk into a thick glaze.
8. Spread the glaze over the warm loaf, pull apart and serve.