Mini Cinnamon Rolls
Turning one of America's most sought after breakfast treats into something easy, delicious, and SUPER macro friendly… Mini Cinnamon Rolls!! Try out these deliciously sweet, yet macro-friendly treats for your next breakfast extravaganza :)
Cinnamon Roll Dough:
-1/4 cup of Kodiak Cakes Buttermilk Powercake Mix (can sub regular pancake mix as well)
-1/4 cup of whole wheat flour
-75g of Dannon Light and Fit vanilla greek yogurt
-1/4 tsp of baking powder
-2 tsp of cinnamon
-1 tbsp granulated stevia (or sweetener of choice)
-cashew/almond milk for consistency
Cream Cheese Frosting:
-1.5 tbsp cashew/almond milk
-1 tsp sugar-free cheesecake pudding mix
-1 tbsp Whipped Greek cream cheese
Mix Kodiak Cake mix, whole wheat flour, and 1/2 tsp of cinnamon in a mixing bowl. Add in the 75g of Greek yogurt and knead the dough. You may have to use your hands for this step! The batter will be pretty dry, so add splashes of cashew/almond milk until the consistency is dough-like. After the batter has formed nicely, roll the dough out onto a flat, greased surface. It should be about 1/4 of an inch in thickness. In a separate bowl, mix stevia and the remaining cinnamon together to form a cinnamon-sugar mixture. Sprinkle this over the batter. Once the batter is evenly coated with the cinnamon sugar filling, carefully take one side and roll the dough up to form the cinnamon roll shape. Once the dough has been rolled all the way, cut it into six even cinnamon rolls. Place into the oven at 300 degrees for about 14 minutes. You can also place into the air-fryer using the same temp, but start off at 10 min and add time as needed.
In order to make the cream cheese frosting, mix all 3 ingredients thoroughly. Mix everything together until there are no longer clumps of cream cheese in the mixture. Frost each mini cinnamon roll right upon removing them from the oven or airfryer, so the frosting melts into all of the little cracks and crevices. Sprinkle with more of the cinnamon and stevia mixture (if desired) and enjoy!