Protein-Packed Almond Flour Cinnamon Roll Breakfast

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

Protein-Packed Almond Flour Cinnamon Roll Breakfast

YOUR SOLIN GENERATED RECIPE

Protein-Packed Almond Flour Cinnamon Roll Breakfast

Enjoy a unique twist on a classic cinnamon roll using nutrient-dense almond flour and a scoop of whey protein isolate to pack a protein punch. This simple, clean recipe is lightly sweetened and spiced with cinnamon, offering a delicious and satisfying start (or boost) to your day.

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NUTRITION

475kcal
Protein
41.4g
Fat
30.1g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Almond Flour (48g)

1 scoop Whey Protein Isolate (30g)

1 large Egg (50g)

1/4 cup Unsweetened Almond Milk (60g)

1/2 tsp Baking Powder (2g)

1 tsp Cinnamon (2.6g)

1 tbsp Erythritol (9g)

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

  • 2

    In a medium bowl, whisk together the almond flour, whey protein isolate, baking powder, cinnamon, and erythritol.

  • 3

    In a separate bowl, beat the egg and mix in the unsweetened almond milk.

  • 4

    Slowly combine the wet ingredients into the dry mixture, stirring until a smooth dough forms. If the dough is too thick, add a splash more almond milk.

  • 5

    Place the dough between two sheets of parchment paper and roll it out into a rectangular shape about 1/4-inch thick.

  • 6

    Carefully lift the top parchment paper and sprinkle a light dusting of cinnamon and erythritol over the surface. Starting from one of the short ends, gently roll the dough into a tight log.

  • 7

    Slice the roll into 6 even pieces and arrange them on the prepared baking sheet.

  • 8

    Bake for 12-15 minutes until the cinnamon rolls are set and lightly golden on the edges.

  • 9

    Allow to cool for a few minutes before serving. Enjoy warm for a protein-packed, satisfying treat.

Protein-Packed Almond Flour Cinnamon Roll Breakfast

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

Protein-Packed Almond Flour Cinnamon Roll Breakfast

YOUR SOLIN GENERATED RECIPE

Protein-Packed Almond Flour Cinnamon Roll Breakfast

Enjoy a unique twist on a classic cinnamon roll using nutrient-dense almond flour and a scoop of whey protein isolate to pack a protein punch. This simple, clean recipe is lightly sweetened and spiced with cinnamon, offering a delicious and satisfying start (or boost) to your day.

NUTRITION

475kcal
Protein
41.4g
Fat
30.1g
Carbs
15.4g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Almond Flour (48g)

1 scoop Whey Protein Isolate (30g)

1 large Egg (50g)

1/4 cup Unsweetened Almond Milk (60g)

1/2 tsp Baking Powder (2g)

1 tsp Cinnamon (2.6g)

1 tbsp Erythritol (9g)

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

  • 2

    In a medium bowl, whisk together the almond flour, whey protein isolate, baking powder, cinnamon, and erythritol.

  • 3

    In a separate bowl, beat the egg and mix in the unsweetened almond milk.

  • 4

    Slowly combine the wet ingredients into the dry mixture, stirring until a smooth dough forms. If the dough is too thick, add a splash more almond milk.

  • 5

    Place the dough between two sheets of parchment paper and roll it out into a rectangular shape about 1/4-inch thick.

  • 6

    Carefully lift the top parchment paper and sprinkle a light dusting of cinnamon and erythritol over the surface. Starting from one of the short ends, gently roll the dough into a tight log.

  • 7

    Slice the roll into 6 even pieces and arrange them on the prepared baking sheet.

  • 8

    Bake for 12-15 minutes until the cinnamon rolls are set and lightly golden on the edges.

  • 9

    Allow to cool for a few minutes before serving. Enjoy warm for a protein-packed, satisfying treat.