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
Recipe created by Laura Davies
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.
Method
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Preheat an oven to 180oc.
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Place the self-raising flour, protein powder and yoghurt in a bowl and using your hands bring the ingredients together to form a dough.
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Dust a clean dry surface with flour and roll out into a rectangle approx. 10cm x 20cm.
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In a small bowl, combine the raspberries, granulated sugar and cinnamon.
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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.
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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.
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Bake for 15 minutes or until golden on the outside.
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Allow to cool slightly before drizzling with an icing mixture that is made from combining 1 tbsp icing sugar with 1 tsp water.
