Protein-Packed Almond Flour Cinnamon Rolls

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein-Packed Almond Flour Cinnamon Rolls

YOUR SOLIN GENERATED RECIPE

Protein-Packed Almond Flour Cinnamon Rolls

Enjoy a guilt-free twist on a classic cinnamon roll with a protein-packed almond flour base enhanced by whey protein isolate and egg whites. These rolls offer a moist, tender texture with a warm cinnamon filling and a light, tangy Greek yogurt glaze. Perfect for any time of day, they provide sustained energy and a balanced macro profile to support your fitness goals.

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NUTRITION

500kcal
Protein
49.1g
Fat
29.2g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

50 grams Almond Flour

66 grams Egg Whites (from 2 large eggs)

30 grams Whey Protein Isolate

60 ml Unsweetened Almond Milk

0.25 teaspoon Baking Soda

1 tablespoon Erythritol

1 teaspoon Cinnamon (plus extra pinch for glaze)

1 teaspoon Coconut Oil

30 grams Nonfat Greek Yogurt

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and lightly grease a small round or square baking pan.

  • 2

    In a bowl, combine the almond flour, whey protein isolate, erythritol, baking soda, and cinnamon. Mix well.

  • 3

    In a separate bowl, whisk together the egg whites and unsweetened almond milk until frothy. Pour the wet ingredients into the dry mixture and stir until a smooth dough forms. If the dough is too thick, add a splash more almond milk.

  • 4

    Turn the dough onto a lightly floured surface (using a bit more almond flour if desired) and knead gently until it comes together. Roll the dough into a rectangle of even thickness.

  • 5

    Spread the melted coconut oil over the surface of the dough. Sprinkle an additional pinch of cinnamon evenly over the top for a robust flavor.

  • 6

    Carefully roll the dough into a tight log. Using a sharp knife, slice the roll into 4 even pieces.

  • 7

    Place the cinnamon roll slices into the prepared baking pan, spacing them slightly apart. Bake for 12-15 minutes or until the edges are golden and the center is set.

  • 8

    While the rolls are baking, prepare the glaze by stirring the nonfat Greek yogurt with a pinch of cinnamon until smooth.

  • 9

    Once baked, remove the rolls from the oven and allow them to cool for a couple of minutes. Drizzle the yogurt glaze over the warm rolls and serve immediately.

Protein-Packed Almond Flour Cinnamon Rolls

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein-Packed Almond Flour Cinnamon Rolls

YOUR SOLIN GENERATED RECIPE

Protein-Packed Almond Flour Cinnamon Rolls

Enjoy a guilt-free twist on a classic cinnamon roll with a protein-packed almond flour base enhanced by whey protein isolate and egg whites. These rolls offer a moist, tender texture with a warm cinnamon filling and a light, tangy Greek yogurt glaze. Perfect for any time of day, they provide sustained energy and a balanced macro profile to support your fitness goals.

NUTRITION

500kcal
Protein
49.1g
Fat
29.2g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

50 grams Almond Flour

66 grams Egg Whites (from 2 large eggs)

30 grams Whey Protein Isolate

60 ml Unsweetened Almond Milk

0.25 teaspoon Baking Soda

1 tablespoon Erythritol

1 teaspoon Cinnamon (plus extra pinch for glaze)

1 teaspoon Coconut Oil

30 grams Nonfat Greek Yogurt

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and lightly grease a small round or square baking pan.

  • 2

    In a bowl, combine the almond flour, whey protein isolate, erythritol, baking soda, and cinnamon. Mix well.

  • 3

    In a separate bowl, whisk together the egg whites and unsweetened almond milk until frothy. Pour the wet ingredients into the dry mixture and stir until a smooth dough forms. If the dough is too thick, add a splash more almond milk.

  • 4

    Turn the dough onto a lightly floured surface (using a bit more almond flour if desired) and knead gently until it comes together. Roll the dough into a rectangle of even thickness.

  • 5

    Spread the melted coconut oil over the surface of the dough. Sprinkle an additional pinch of cinnamon evenly over the top for a robust flavor.

  • 6

    Carefully roll the dough into a tight log. Using a sharp knife, slice the roll into 4 even pieces.

  • 7

    Place the cinnamon roll slices into the prepared baking pan, spacing them slightly apart. Bake for 12-15 minutes or until the edges are golden and the center is set.

  • 8

    While the rolls are baking, prepare the glaze by stirring the nonfat Greek yogurt with a pinch of cinnamon until smooth.

  • 9

    Once baked, remove the rolls from the oven and allow them to cool for a couple of minutes. Drizzle the yogurt glaze over the warm rolls and serve immediately.