Oreo Cinnamon Rolls- Low Calorie, High Protein
If you are on the hunt for a lower calorie oreo cinnamon roll that actually taste like it's straight from the bakery, this recipe is for you! These oreo cinnamon rolls are super fluffy, flavourful and perfectly sweet, you won't be stopping at one.
Ingredients
Dough
- 260 grams High Protein Flour/AP/Bread flour extra 10g for kneading
- 40 grams Protein Powder Vanilla/oreo/cookies and cream
- 30 grams zero calorie sweetener
- 3 grams sugar 1/2 tsp
- 4 grams instant yeast 1 tsp
- 1 gram salt 1/4 tsp
- 4 grams Baking Powder 1 tsp
- 1 egg yolk
- 100 grams yogurt vanilla/greek yogurt
- 100-130 mls plant milk
- 1/2 tsp oil for oiling bowl
- 2 oreos crushed
Filling
- 3 oreos crushed
- 30-40 grams zero calorie sweetener
- 2 grams cinnamon 1/2 tsp
- 10 grams cocoa powder 2 heaped tsp
- 25 grams light butter
Frosting
- 10 grams light cream cheese
- 40 grams icing sugar or zero calorie icing sugar monkfruit etc
- plant milk until desired consistency
Instructions
- Mix dry ingredients in a bowl (minus crushed oreos), make sure to separate salt and yeast as salt kills yeast
- Microwave milk for 30 seconds until slightly warm and add to the dry ingredients- add 100ml at first, and gradually add 15mls at a time once all other wet ingredients are added until you get a nice sticky dough
- Mix 1 egg yolk with the yogurt until properly combined and add to the rest of the ingredients
- Mix well (using hands or a stand mixer) until a sticky dough forms
- Optional: Cover the dough with a cloth/cling wrap or shower cap and let it rest for 10 minutes. This allows the dough to relax and strengthens the gluten so that kneading will be easier and take less time. Makes the dough much easier to work with
- Dust surface with flour and knead for 5-10 mins or use a stand mixer on medium speed
- Half way through kneading, add crushed oreos and continue to knead
- Once dough is nice and soft and passes the windowpane test (can be stretched out without breaking and allows light to pass through), add to an oiled bowl, cover and let it rise in a warm spot for 1 hour until doubled in size
- Once doubled in size, punch the air out and add to a lightly floured surface and roll into an even rectangle (not too thin or thick)
- Mix the softened butter (not melted- 5 seconds in microwave), sweetener, cocoa powder and cinnamon spread evenly over the dough
- Sprinkle crushed oreos on top
- Roll tightly and cut into 10 rolls OR cut the dough separately and roll each roll individually
- Cover and let the rolls sit in a warm spot for around 30-45 minutes or until doubled in size
- Half way through the rise preheat oven to 180 degrees celsius (or 350F)
- Bake rolls for 17-22 minutes (keep an eye on them as every oven is different)
- Or airfryer at 160 degrees celsius for 12-15 minutes
- Let rolls rest for 5-10 minutes before adding cream cheese frosting
Cream Cheese Frosting
- Soften cream cheese in microwave for no more than 10 seconds, add the rest of the ingredients and whisk until desired consistency is reached
Notes
Macros:
170 Calories
C: 20.5
P: 10
F: 4.2