Protein Cinnamon Rolls

Feb 19, 2013

Here is one of the recipes I have been working on. I'm trying to make a bariatric cookbook that will have all recipes we can have, that have less than 300 calories, low sugar, and more than 20 grams of protein. Here's what I have so far for the Rolls:

Cinnamon Rolls

Calories: 289.6; fat: 2.7; protein: 20.8;

Carbohydrate: 46.9; sugar: 3.2

Yields: 16 rolls

2 roll per serving

Dough:

¼ ounce packet dry yeast

½ cup warm (105 to 115 degrees) water

½ cup scalded skim milk (cooled)

¼ cup Splenda

1/3 cup vanilla Greek yogurt

1 teaspoon salt

2 eggs

3 ½ cups whole-wheat flour

2 scoops (1/2 cup) protein powder

Canola oil spray

Filling:

¾ cup Splenda

2 tablespoons ground cinnamon

Butter “Spray”

Icing:

¼ cup fat-free cream cheese

½ cup unsweetened applesauce

2 cups Splenda

1 teaspoon vanilla extract

Preheat oven to 350 degrees.

For the dough: In a small bowl, combine yeast and warm water. Let sit for 5 minutes. In a large bowl, combine milk, Splenda, yogurt, salt, and eggs. Add 2 cups of flour and combine thoroughly. Mix in yeast, then protein powder and remaining flour (1 ½ cups). Knead dough for 10 minutes, until completely combined. Spray with canola oil spray and let sit in a warm place for 1 hour. After dough has doubled in size, punch down and then roll out. Spray top with butter spray and then cover with Splenda and cinnamon filling. Using the longest side of the dough, roll up, pinching together at the ends. Cut into 16 rolls. Spray a baking pan with Canola oil spray, and lay each roll separately on side. Let sit an additional half hour to hour, and then bake for about 20 minutes. 

For the icing: Combine the cream cheese, applesauce, Splenda, and vanilla in a bowl, mixing thoroughly. When rolls are done, cover with icing. 

PS, I'm still working on the icing! It's hard without butter. 

0 Comments