- serves 8
- prep time 20 minutes
- cooking time 20 minutes
Ingredients
| 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 | |
Macros
per serving
- protein 11g
- fat 3g
- carbs 21g
- calories 151.7
Created by: @_torieats_
This recipe is for the cinnamon scroll lovers! The perfect bunny treat for Easter morning! Any of our Easter Protein Powders would be delicious or our classic Vanilla Buttercream Almond Protein.
Steps
-
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.
