Blessed Cinnamon Scrolls


Blessed Cinnamon Scrolls

Blessed Cinnamon Scrolls

Blessed Cinnamon Scrolls

  • ½ cup warm water
  • 1 sachet dry yeast ( or ÂĽ oz )
  • â…“ cup + 1 tsp cane sugar (divided)
  • â…“ cup coconut oil (melted)
  • ½ cup unsweetened almond milk
  • 1 tsp salt
  • 2 â…” all purpose flour
  • Âľ cup Blessed Protein Cinnamon Churros

For Filling

  • ½ cup brown sugar
  • 1 ½ tbsp cinnamon

For Frosting

  • 1 ½ cup powdered sugar
  • 4 tbsp unsweetened almond milk
  • ½ tsp vanilla extract


    1. In a small bowl add warm water, dry yeast, and 1 teaspoon cane sugar, and mix well. Set aside for 5 minutes.

    2. In a large bowl, mix the melted coconut oil, almond milk, cane sugar, salt, and flour.

    3. Combine yeast mixture and mix well.

    4. Add in Blessed Protein Cinnamon Churros and mix until a firm dough forms.

    5. Knead dough until smooth and form into a ball.

    6. Leave aside in a warm place to rise for 1 hour.

    7. In a separate bowl, add together brown sugar and cinnamon and mix.

    8. After the dough has doubled in size, transfer to a well-floured surface and roll out into a 14x9inch rectangle.

    9. Sprinkle cinnamon mixture over the dough and tightly roll the dough up, starting from the 9-inch side down making sure to seal the edges of the dough as best you can.

    10. Cut into 1-inch sections with a serrated knife.

    11. Place cinnamon rolls in a 9x9 parchment paper-lined baking pan and cover with plastic and a warm towel and set aside to rise again for 1 hour.

    12. Preheat the oven to 350 degrees F. Remove plastic wrap and towel and bake for 20-25 minutes or until slightly golden brown on the edges.

    13. Set aside to cool down for 5-10 minutes before adding frosting.

    14. Pour frosting over scrolls and serve immediately. Enjoy xx

To make Frosting

    1. In a large bowl add powdered sugar, almond milk, and vanilla extract.

    2. Mix until smooth and creamy.

    3. Pour mixture onto scrolls evenly

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