Protein Cinnamon Bun Chaffels or Rolls

Ingredients

These “Copycat Cinnabon” Cinnamon Rolls are unbelievably delish and so easy to make, plus I added a protein twist to make them healthy!! If you have a waffle iron you can whip these up in minutes, or roll the dough out and make them the traditional way.

You can make them gluten free or dairy free version, both of which are amazingly delicious, and easy to make! Just simply swap out the ingredients with the ones in parenthesis!

I recently bought this adorable little CHAFFLE iron (mini-waffle iron) on Amazon #gadgetqueen for under $20. I have lots of recipes coming with this little gadget!

Ingredients

•3 1/2 cups Oat flour (or all purpose flour butt 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 iron on and spray lightly with cooking spray for chaffles , or 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.

Rolls: Bake for 20-25 minutes, or until lightly golden brown.

Chaffles: Place each piece in the iron and press for 30-60 seconds checking it frequently until 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.

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