Saturday, June 10, 2017

Protein Cinnamon Roll Doughnuts

I've been waiting to update the blog until I had the time to sit down to write a re-cap of Regionals and the mayhem leading up to it - illness, motorcycle accidents, hospital stays ...

But for now, I will share this delicious recipe! I'll be adding this to my weekly meal-prep. You could easily change it up with chocolate chips, various protein powders for different flavor frostings, adding peanut butter, sprinkles, dipping them in cereal, shredded coconut, etc. Whatever your macros allow, this is an awesome base recipe to build upon.


I don't know what to call these actually. If a doughnut and a cinnamon roll had a baby, a healthy baby, filled with protein, this would be it! They're easy to make, take no time to bake, and keep well in the fridge. I eat them cold, right out of the fridge.

Ingredients

  • 2 cups Kodiak Cakes mix 
  • 1/2 cup unsweetened almond milk 
  • 1/3 c water 
  • 1 egg 
  • 3 tbsp Truvia or sweetener of choice 
  • 1 tsp vanilla 
  • Dash of cinnamon

Frosting Glaze

  • 1 scoop protein powder
  • Enough almond milk to make a thick glaze 
  • Maple extract (optional)

How To
Preheat oven to 350 degrees. Mix all the ingredients together in a large bowl, then spoon the mixture into a large plastic bag. Cut one corner of the bag so that you can pipe it into a doughnut pan, mini-muffin tray, cupcake tin, etc. Bake for 10-12 minutes or until lightly golden on top.

Macros for the entire recipe: 15g fat, 120g carbs, 90g protein

Divide this by however many servings you decide to make, depending on what kind of baking vessel you use.

*I used a casein protein for the frosting, which I think lended well to a thicker frosting, but play around with all kinds and flavors!

1 comment:

  1. i was craving cinnamon rolls but it had to take the devil out of me to go and get them. so i decided to look for the recipe online. thank you for such a thorough recipe

    ReplyDelete