another day in quarantine = another recipe

happy sunday :-) enjoy

what you’ll need

makes around 23 buns

for the dough

• 1 packet of yeast

• 1/2 cup + 1 tbs brown sugar

• 1 can coconut milk

• 2 cups coconut flour

• 2 cups all purpose flour

• 6 tbs coconut oil

• 1 tsp vanilla

• 2 tsp cinnamon

• 1 tsp sea salt

for the filling

• 1 cup brown sugar

• 2.5 tbs cinnamon

• 6 tbs coconut oil, melted

• 2 scoops collagen protein

• 1 scoop chocolate protein (optional, if you want choco cinnamon buns & an option with a little more protein)

what to do

make the dough

• first, warm the coconut milk and add the yeast and one tablespoon of brown sugar in a mixing bowl. let sit until foamy.

• once the mixture has proofed, add the rest of the brown sugar, flours, coconut oil and spices. mix on low/medium until a ball forms. the ball should be slightly sticky

• cover the bowl with plastic wrap and allow the dough to rise for one hour

make the filling

• combine the brown sugar, cinnamon, coconut oil and protein powder in a bowl

• mix until combined

assemble

• once the dough has nearly doubled in size (about an hour) roll it out into a rectangle

• spread the filling on the dough, leaving a little bit of space around the edges

• roll up the dough into a log

• using string, or floss cut the dough into pieces. be super careful to not mess up the shape :-)

• place buns in a baking dish

• bake @ 350 for 25-30 minutes

• for my “frosting” i used greek yogurt with some cinnamon and cookie butter)

nutrition per 1 cinnamon bun

kcals - 205

carbs 19g

protein 6g

fat 12g