High Protein Kanelsnegl (Danish Cinnamon Rolls)
Indulge in a delightful twist on a classic treat with these High Protein Kanelsnegl, or Danish Cinnamon Rolls! This recipe transforms the traditional Scandinavian favorite into a protein-packed delight by incorporating whey protein powder and whole wheat flour, making it a perfect option for a post-workout snack or a guilt-free indulgence. The rolls are irresistibly soft and fluffy, infused with the warm, aromatic flavors of cinnamon and brown sugar. A touch of skimmed milk and unsalted butter ensures a tender dough, while an egg wash gives them a beautifully golden finish. With just 30 minutes of prep time and simple steps, these high-protein cinnamon rolls are ideal for anyone looking to enjoy a healthier version of a bakery classic. Serve them warm, fresh out of the oven, for a comforting treat that’s as nourishing as it is delicious!
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Ingredients
- 300 g All-purpose flour
- 100 g Whole wheat flour
- 50 g Whey protein powder
- 7 g Active dry yeast
- 250 ml Skimmed milk
- 50 g Unsalted butter
- 50 g Granulated sugar
- 1 tsp Salt
- 1 large Egg
- 100 g Brown sugar
- 2 tbsp Ground cinnamon
- 1 egg Egg wash (1 egg beaten with 1 tbsp water)
Directions
Step 1
Start by warming the milk slightly in a small saucepan or microwave until it is lukewarm.
Step 2
In a large mixing bowl, combine the lukewarm milk and active dry yeast. Let it sit for about 5 minutes until it becomes frothy, indicating that the yeast is activated.
Step 3
Add the granulated sugar, egg, and melted unsalted butter to the yeast mixture. Stir well until combined.
Step 4
In another bowl, mix together the all-purpose flour, whole wheat flour, whey protein powder, and salt.
Step 5
Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or using a stand mixer fitted with a dough hook, until the dough comes together.
Step 6
Knead the dough on a lightly floured surface for about 10 minutes until it becomes smooth and elastic. Alternatively, knead with a stand mixer on medium speed for 6-8 minutes.
Step 7
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.
Step 8
Once the dough has risen, punch it down gently and roll it out on a floured surface into a large rectangle, approximately 30x40 cm.
Step 9
Prepare the filling by mixing the brown sugar and ground cinnamon in a bowl.
Step 10
Spread softened butter evenly over the rolled-out dough, leaving a small border on one of the long edges.
Step 11
Sprinkle the cinnamon sugar filling evenly over the buttered dough.
Step 12
Starting from the long side without a border, roll the dough tightly into a log, sealing the seam by pinching it together.
Step 13
Cut the log into 12 equal pieces and place them cut side up on a baking tray lined with parchment paper, leaving space between each roll.
Step 14
Cover the tray with a cloth and let the rolls rise for an additional 30 minutes.
Step 15
Preheat your oven to 180°C (350°F).
Step 16
Brush the top of each roll with the egg wash.
Step 17
Bake the kanelsnegls in the preheated oven for 18-20 minutes or until golden brown.
Step 18
Let them cool slightly before serving. Enjoy these high protein cinnamon rolls as a delightful treat!
Nutrition Facts
| Serving size | (1043.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2874.2 |
| Total Fat 61.9g | 0% |
| Saturated Fat 30.2g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 520.9mg | 0% |
| Sodium 2769.2mg | 0% |
| Total Carbohydrate 483.5g | 0% |
| Dietary Fiber 30.0g | 0% |
| Total Sugars 163.4g | |
| Protein 108.8g | 0% |
| Vitamin D 195.2IU | 0% |
| Calcium 860.8mg | 0% |
| Iron 21.7mg | 0% |
| Potassium 1880.6mg | 0% |
Source of Calories