ingredients:
for the dough:
- 4 cups all-purpose flour
- 2 scoops simply tera’s organic lactose free bourbon vanilla whey protein powder
- 1/3 cup coconut sugar or stevia (refer to stevia package for equivalent measurement)
- 1 1/4 cups milk
- 1/3 cup Carrington Farms Organic Ghee
- 1 package active dry yeast (2 1/4 tsp)
- 1 tsp vanilla extract
for the filling:
- 1/3 cup Carrington Farms Organic Ghee, softened
- 1-2 tbsp brown sugar or stevia, to taste
- 1 tbsp ground cinnamon
for the cream cheese icing:
- 8 oz cream cheese
- 1 tsp vanilla extract
directions:
- prepare the dough: In a large mixing bowl, combine the all-purpose flour, simply tera’s organic lactose free bourbon vanilla whey protein powder, coconut sugar (or stevia), and active dry yeast. stir until the dry ingredients are evenly distributed.
- heat the wet ingredients: in a small saucepan, gently heat the milk and Carrington Farms Organic Ghee on low heat until lukewarm. be careful not to overheat—if it’s too hot, it may kill the yeast.
- combine wet and dry ingredients: while your electric mixer (fitted with the paddle attachment or dough hook) runs on low, slowly pour the lukewarm milk and ghee mixture into the dry ingredients. add the vanilla extract. mix on low speed for 2 minutes until combined, then increase to medium-high speed and knead for about 5 minutes until the dough is smooth and elastic. if the dough feels too dry, add an extra tablespoon of milk at a time until it comes together.
- first rise: shape the dough into a ball and place it in a lightly greased bowl. cover with a cloth or plastic wrap and let it rise in a warm, draft-free place for about 1 hour, or until it doubles in size.
- form the cinnamon rolls: once the dough has risen, punch it down to release air and turn it out onto a lightly floured surface. roll it into a 12-14 inch rectangle.
- prepare the filling: in a small bowl, mix the softened Carrington Farms Organic Ghee, brown sugar (or stevia), and ground cinnamon until smooth. spread the mixture evenly over the rolled-out dough.
- roll the dough: starting from one long edge, roll the dough up tightly to form a log. pinch the seams to seal the log.
- slice into rolls: slice the rolled dough into 12-15 even pieces, depending on your preferred size. place the rolls on a greased or parchment-lined baking pan, leaving a little space between each for expansion.
- second rise: cover the pan with a cloth or plastic wrap and let the rolls rise again for 30-45 minutes, or until they’ve puffed up and nearly doubled in size.
- bake: preheat your oven to 355°F. once the rolls have risen, bake for 30-35 minutes, or until they’re golden brown and cooked through. If the tops brown too quickly, cover them with foil to prevent burning. remove the foil during the last 3-5 minutes to allow the tops to crisp up.
- prepare the cream cheese icing: while the rolls are baking, beat the cream cheese and vanilla extract until smooth. if you prefer a sweeter icing, you can add a small amount of powdered sugar or stevia. if the icing is too thick, add a splash of milk to thin it out.
- ice and serve: allow the rolls to cool slightly before spreading or drizzling the cream cheese icing over the top. serve warm and enjoy!