serves
8
prep time
20 minutes
cooking time
20 minutes
protein
11g
fat
3g
carbs
21g
calories
151.7
| For the Rolls | |
|---|---|
| 50g | Macro Mike Vanilla Buttercream Almond Protein (or any Easter Flavours) |
| 200g | Self Raising Flour (or plain flour with a tsp of baking powder) |
| 250g | Vanilla Yoghurt |
| Optional sprinkle of cinnamon or pinch of salt | |
| For the Filling | |
|---|---|
| 15g | Dairy Free Butter (Nuttelex) |
| 1-2 Tsp | Cinnamon |
| For the Topping | |
|---|---|
| 3 Tbsp | Icing Sugar |
| 20g | White Chocolate (melted) or Cream Cheese |
| 40ml | Milk of choice |
| Optional add more icing sugar for a thicker consistency | |
-
Place protein and flour into a bowl and stir.
-
Add yoghurt and mix until combined. Turn bowl over onto chopping board or floured bench and knead then roll with rolling pin.
-
Melt butter and mix with cinnamon and spread across the dough.
-
Cut 2cm strips out of the dough. And roll one then cut the next one in half and folded over to use as ears. Repeat.
-
Preheat oven to 180 degrees Celsius, place on oven tray, brush almond milk onto each scroll. Bake in oven for 20minutes.
-
Combine icing ingredients, let rolls sit for 5-10minutes, ice each one. Store in an air right container.
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Vanilla Buttercream Premium Almond Protein (800g Bag)
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Vanilla Buttercream Premium Almond Protein (400g Bag)
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