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Healthy Recipes
This
recipe is a bit more involved than most of my others, but trust me,
it's worth every moment! Crunchy outer shell, warm-doughy inside,
and, hello - FROSTING!
The chai tea provides a rich flavor, and the
ground flax gives the rolls a nice crunch. Super high in fiber, these great
rolls make for a terrific clean eating, training friendly breakfast!
Protein Cinnamon Rolls
Makes 9 muffins
Ingredients
Tea:
2 spiced chai tea bags
1/2 cup boiling water
Filling:
4 oz softened fat free cream cheese
2 Tbsp coconut butter (not solid coconut oil, real coconut butter which is the
ground flesh of the coconut - I use Artisan brand)
1 tsp cinnamon
2 Tbsp Truvia Baking Blend
2 Tbsp ground flax seed
1/4 tsp sea salt
Dough:
1 cup whole wheat white, bread flour
1 cup coconut flour
1 heaping cup Protein Powder, Vanilla
2 packets Stevia
2 tsp baking powder
1 egg, plus 1 egg white
1/2 cup unsweetened applesauce
1 Tbsp vanilla
Directions
Preheat oven to 350 degrees.
Spray a muffin pan with cooking oil
In a cup, add 1/2 cup boiling water to 2 chai tea bags, let steep.
In a small bowl, combine 4 oz cream cheese, 2 Tbsp coconut butter (not oil,
actual coconut butter which is the ground flesh of the coconut), 1 tsp cinnamon
and 1 Tbsp of the tea. Set aside.
In a small bowl, combine 2 Tbsp Truvia Baking Blend with 2 Tbsp ground flax and
1/2 tsp cinnamon. Set aside.
In a large bowl, combine 1 cup whole wheat white bread flour, 1 cup coconut
flour, 1 heaping cup protein powder, 2 packets Stevia, 1/2 tsp cinnamon, 2 tsp
baking powder. Whisk together.
Add 1 egg, 1/2 cup unsweetened applesauce, 1 Tbsp vanilla extract, and the rest
of the tea (squeeze out the bags into the bowl).
Mix well. Cover and chill in refrigerator 20 minutes.
Sprinkle flour on countertop and rolling pin.
Flatten dough and roll out, sprinkling with flour as needed. When dough is about
1/3 - 1/2" thick, spread cream cheese mixture across it. Sprinkle with the flax/truvia/cinnamon
blend. Sprinkle with sea salt.
Roll up dough, short end to short end. Cut off and discard uneven ends.Mark 9
even pieces with a knife.
Slice the roll into 9 pieces, and place each into a well of the muffin tin.
Mix 1 tsp water with 1 egg white and brush over the tops and visible sides of
the rolls.
Bake at 350 for 15 minutes, then turn off oven and leave rolls inside for
another 5 minutes.
Remove to cooling rack. Serve warm, or refrigerate until needed.
**If desired, mix 4 oz cream cheese with 2 packets stevia (or 2 Tbsp pure maple
syrup), adding just enough milk or almond milk (unsweetened) to make it thin
enough to drizzle. Drizzle topping over rolls.
nutrition information per
roll
Unfrosted:
212 ccalories, 15 grams protein, 25 grams carbs, 6 grams fat, 9 grams fiber.
16 grams net carbs.
Frosted:
235 calories, 16 grams protein, 29 grams carbs, 6 grams fat, 9 grams fiber.
20 grams net carbs.
 Roll out chilled dough, spread with cream cheese mixture. |
 Sprinkle with flax mix, then with sea-salt. |
 Beginning at short end, roll up the dough. Cut off ends and discard. Cut into 9 even pieces |
 Place pieces in wells of sprayed muffin tin. Bake at 350 degrees. |
 Remove rolls to cooling rack. |
 Serve warm, with or without frosting. |
