Raspberry Cinnamon Rolls

A Nuzest twist on a classic cinnamon roll. Soft, fluffy and packed with protein. These raspberry cinnamon rolls are super simple to make and make for the perfect summertime snack.

Serves 2
Prep Time: 10 minutes
Cooking Time: 15 minutes

Kcal: 234
Protein: 9.3g
Carbohydrates: 27.3g
Fat: 9.6g

Ingredients

• 40g Self raising flour
• 4 tbsp Thick coconut yoghurt
• 15g Smooth Vanilla Clean Lean Protein
• 1 tsp Coconut oil, melted
• 20g Raspberries (fresh or frozen)
• 5g Granulated sugar
• ½ tsp Cinnamon
• 1tbsp Icing sugar

Method

1. Preheat an oven to 180^oc.
2. Place the self-raising flour, protein powder and yoghurt in a bowl and using your hands bring the ingredients together to form a dough.
3. Dust a clean dry surface with flour and roll out into a rectangle approx. 10cm x 20cm.
4. In a small bowl, combine the raspberries, granulated sugar and cinnamon.
5. Using a pastry brush, brush one side of the dough with melted coconut oil. Sprinkle on the raspberry cinnamon mixture. From the short end of the dough, slowly roll it up into a tight sausage shape. Make sure the end is firmly sealed.
6. Cut the rolled up cylinder into two pieces. Take a greased muffin tin and pop each piece into one of the holes. Brush the outside with the remaining coconut oil.
7. Bake for 15 minutes or until golden on the outside.
8. Allow to cool slightly before drizzling with an icing mixture that is made from combining 1 tbsp icing sugar with 1 tsp water.