• 3 1/2 cups oat flour (or all purpose flour but oat works great!)
• 1/4 cup vanilla protein powder
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 2 cups Greek yogurt (or yogurt alternative such as soy or almond milk yogurt)
• 1 egg
• 1 teaspoon vanilla extract
Filling:
- 3 tablespoons maple syrup – sugar free optional
- 2 teaspoons cinnamon
Frosting:
- 1/4 cups almond milk (or milk of choice)
- 1/2 teaspoons vanilla extract
- 1 (8oz) package light or fat free cream cheese (DIYA brand makes a dairy free brand)
- 1/2 cups vanilla protein powder
DIRECTIONS:
- Turn oven on 350 degrees and prepare cookie sheet by spraying for rolls.
- In a large bowl, combine your dry ingredients and stir. Add wet and stir to combine. Form dough into a ball and refrigerate for 10 minutes.
- Place a piece of parchment paper onto a kitchen surface and sprinkle some flour on top and place the ball of dough on it. Sprinkle more flour on top, and place the second piece of parchment paper on it. Using a rolling pin, roll out the dough into a rectangular shape, about ¼-½ inch thick. Mix the filling together in a small bowl. Spread the ingredients for the filling over the dough.
- Begin to roll the edge of the dough away from you. Try to start a tight roll from the beginning. Continue rolling until log forms. Cut the roll into 12 slices. Shape them a bit if needed. Lay the rolls cut side down onto a parchment lined cookie sheet. They can be placed apart or connected.
- Bake for 20-25 minutes, or until lightly golden brown.
While cinnamon rolls are baking, prepare the cream cheese frosting. Combine all ingredients for the cream cheese frosting in a bowl, staring with 1 tablespoon milk, adding more depending on how thick you like it. Mix with mixer (handheld or stand mixer), until smooth frosting forms. Frost cinnamon rolls or chaffles when mostly cooled, and enjoy!
Serves 12.
