[Low Pro] Cinnabons

Just because you must follow a low protein diet does not mean you should not experience the magic that is Cinnabon Cinnamon Rolls. These are outstanding and worth every calorie. The good news? They are as close to zero phe as I could get while still maintaining the delicious flavor. If you compare to Cook for Love, these cinnamon buns are 10 mg of phe less and about the same calories per bun These are indulgent, filling and now my new favorite breakfast food.

Make whatever low protein yeast-based white dough is your favorite. I used my favorite dough recipe that I posted on the blog in December 2017. It is a bread machine recipe, which I suggest for the dough. It is definitely an easier recipe if it rises once in the bread machine.

Once you've got the dough, roll it out. Paint on some butter. Load it up with the cinnamon and brown sugar combo. Roll it up and separate with dental floss. Arrange in the pan. I ended splitting up my dough recipe into two because the entire amount was too large for my counter. By the time I rolled it up, the end started to fall apart. No need to fear. Do your best to arrange it in the pan to resemble a roll. Half of mine looked more like rosettes. Once it rises, you won't even notice the difference.

Pictured below after rising the second time. It didn't matter that the buns fell apart as I was organizing them. You couldn't even tell.

The frosting. Oh my word, the frosting. It is unlike anything I have ever tasted before. I am now obsessed with cream cheese frosting. Place a dollop on each cinnamon bun when they are hot and fresh out of the oven. It will melt and that is what makes these buns gooey and glorious.

The best thing about this recipe is wrapping up the cooked and cooled buns individually in foil and placing in the freezer. Then, you can just grab one when you are running short on time. No preparation needed. Nuke it for thirty seconds and you've got a delicious, melty, gooey low pro treat for a meal.

Low Protein Cinnabons:

Makes 16 buns

Each bun has 18 mg of phe, 308 calories and 0.4 gm of protein

• 1 recipe of low protein bread dough

Filling:

• ½ cup butter, softened

• 1 ½ cups light brown sugar, packed

• 2 tablespoons ground cinnamon

• 1 teaspoon cornstarch

Frosting:

• 4 ounces low protein cream cheese, softened (Daiya is lowest in phe)

• ¼ cup unsalted butter, softened

• 1 cups powdered sugar

• ½ tablespoon fresh lemon juice

• 1 teaspoon vanilla extract

• ½ teaspoon kosher salt

1. Make the dough.

2. Combine light brown sugar, cinnamon and cornstarch in a medium bowl. Stir with as fork until well combined. Set aside.

3. Turn dough out onto a lightly floured surface. Knead the dough a few turns, then using a rolling pin, roll out into two separate rectangles.

4. Spread softened butter around dough, leaving bottom 1" without butter.

5. Sprinkle buttered dough with brown sugar mixture, leaving bottom 1" without sugar. Use your rolling pin to gently press sugar mixture into the dough (so it doesn't fall out as you roll it).

6. Starting at the top, tightly roll dough toward you, using the last 1” to seal roll. Cut dough roll with unflavored dental floss for each one

7. Grease one 9” x 13” baking dish. Place rolls in pan evenly spaced out. Loosely cover with a damp towel. Set in a warm place and allow rolls to rise another 60-90 minutes until rolls have doubled in size.

8. Preheat oven 350°F.

9. Bake for approximately 20 minutes until golden brown and cooked through. Halfway through baking time rotate the pans.

10. In the meantime prepare frosting; add cream cheese and butter in a large mixing bowl. Beat with an electric mixer (or stand mixer) until light and fluffy. Add remaining ingredients. Beat until mixture is light and fluffy, about 3-5 minutes. Set aside.

11. Remove rolls from oven. Spread one spoonful of frosting over each roll. Allow to cool slightly and repeat. Serve and enjoy!

12. Once cooled, wrap the buns individually in foil and freeze for easy meal prep.