High Protein Oreo Cinnamon Rolls
Soft-baked cinnamon rolls stuffed with crushed Oreo pieces and crowned with a black cocoa Oreo frosting. A cookies-and-cream take on cinnamon rolls with a massive 29g of protein per roll.
29g protein / serving
55 min
Serves 6
Recipe from YouTube by Julian Karassowitsch
Ingredients
- Whole-grain spelt flour230 g
- Coconut oil15 g
- Erythritol50 g
- Ceylon cinnamon9 g
- Oreo cookies2, crushed
- Skyr45 g
- Protein powder45 g
- Salta pinch
- Black cocoa powder5 g
- Almond milkas needed
- Oreo cookies2, for topping
- Unflavored cream protein powder80 g
- Baking powder8 g
- Baking soda3 g
- Erythritol50 g
- Flavor powder6 g
- Salta pinch
- Egg yolk1
- 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 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, cinnamon and the crushed Oreos.
5. Cut into 6 strips and roll each strip into a cinnamon roll; place snugly in a greased baking dish.
6. Bake for 35-40 minutes, covering with foil after 20 minutes so the tops do not brown too fast.
7. Mix the skyr, protein powder, salt, black cocoa and enough almond milk into a thick frosting.
8. Spread the frosting over the warm rolls, top with crushed Oreo pieces and serve warm.