YOUR SOLIN GENERATED RECIPE
High-Protein Cinnamon Swirl Buns
Soft oat and Greek yogurt dough rolled with aromatic cinnamon and ghee, then baked until golden and drizzled with a creamy, sweet vanilla glaze.
INGREDIENTS
0.5 cup Non-fat Greek yogurt
0.5 cup Oat flour
30 gram Vanilla whey protein powder
0.5 tsp Baking powder
1 tsp Ghee
1 tbsp Ground cinnamon
1 tbsp Monk fruit sweetener
2 tbsp Non-fat Greek yogurt
1 tsp Maple syrup
0.06 tsp Sea salt
PREPARATION
Preheat your oven to 350°F and line a small baking sheet with parchment paper.
In a medium mixing bowl, stir together the 0.5 cup Greek yogurt, oat flour, vanilla protein powder, baking powder, and sea salt until a thick dough forms.
Place the dough on a piece of parchment paper and roll it out into a rectangle approximately 1/4 inch thick.
In a small bowl, combine the ghee, ground cinnamon, and monk fruit sweetener to create a paste.
Spread the cinnamon paste evenly over the dough rectangle, leaving a small margin at the edges.
Carefully roll the dough into a tight log and slice into two large individual buns.
Place the buns on the prepared baking sheet and bake for 12 to 15 minutes until they are firm and slightly golden.
While the buns bake, whisk together the remaining 2 tablespoons of Greek yogurt and maple syrup to create the glaze.
Remove the buns from the oven and drizzle with the glaze while they are still warm.