Description
These High Protein Banana Bread Cinnamon Rolls offer a nutritious twist on a classic treat by incorporating protein powder and whole wheat flour, making them perfect for a wholesome breakfast or post-workout snack. Soft, flavorful, and packed with cinnamon and bananas, these rolls are both delicious and satisfying.
Ingredients
Scale
Banana Bread Cinnamon Roll Dough
- 2 ripe bananas
- 1 cup protein powder
- 1 cup whole wheat flour
- 1/4 cup honey
- 1/4 cup almond milk
- 1/4 cup Greek yogurt
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right baking temperature for even cooking.
- Mash the bananas: In a bowl, mash the ripe bananas thoroughly until smooth to serve as the natural sweetener and base for the dough.
- Mix the dough: Add protein powder, whole wheat flour, honey, almond milk, Greek yogurt, baking powder, cinnamon, and salt to the mashed bananas. Mix until all ingredients are well combined into a consistent dough.
- Shape the dough: Spread the dough onto a greased baking sheet evenly and then roll it into a log shape carefully.
- Slice the rolls: Cut the rolled dough into evenly sized slices to create the individual cinnamon rolls.
- Arrange on tray: Place the slices on a baking tray spaced apart to allow for expansion during baking.
- Bake: Bake the rolls in the preheated oven for 20-25 minutes until they are cooked through and lightly golden on top.
- Cool before serving: Remove from the oven and let the cinnamon rolls cool completely to allow flavors to set and to handle easily.
Notes
- Use very ripe bananas for a sweeter and smoother dough.
- For a dairy-free option, substitute Greek yogurt with a plant-based yogurt.
- Make sure not to overbake to maintain softness.
- Optional: drizzle with a light glaze of honey or yogurt before serving.
- Store leftover rolls in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
