Imagine the sweet-cinni flave of a delicious, freshly baked cinnamon roll in the form of protein powder. Cinnamon Roll is packed with 20g of protein because that’s how we roll. Enjoy our favorite drool-worthy recipes featuring Cinnamon Roll Protein Powder! 

CINNAMON ROLL’D SUSHI

Makes 1 serving
355 calories / 13F / 37C / 26.5P

1 Joseph’s Lavash Bread
¼ cup nonfat, plain Greek yogurt, divided
1 Tbs. CSE Cinnamon Bun Butter
or natural almond butter
⅔ serving (21g) CSE Cinnamon Roll Protein Powder
Vanilla stevia drops, optional
1 Tbs. raw honey
1 Tbs. (7g) chopped pecans


1. Add three tablespoons of Greek yogurt, nut butter and protein powder to a small bowl. Mix until smooth.

2. Lay the Lavash out flat on a plate. Add the yogurt mixture to the center and spread out evenly to cover the wrap.

3. Roll the wrap up tight, lengthwise, and cut into one-inch slices to create your “sushi.”

4. Add the honey, remaining one tablespoon of Greek yogurt and stevia (if desired) to a small bowl. Mix until smooth. Drizzle over the top of the sushi rolls and garnish with chopped pecans. Enjoy!

CINNAMON BUN SHAKE

Makes 1 serving
340 calories / 13F / 34.5C / 27P

1 cup unsweetened almond milk
¼ cup low-fat cottage cheese
¾ serving (25g) CSE Cinnamon Roll Protein Powder
50g frozen banana slices
2 Tbs. old-fashioned rolled oats
1 Tbs. CSE Cinnamon Bun Butter or natural almond butter
½ tsp. cinnamon
6-8 (120g) ice cubes

1. Add all of the ingredients to a high-powered blender. Blend on high until smooth.

2. Pour into a cup. Enjoy!

CINNAMON ROLL COOKIES

Makes 16 cookies
200 calories / 8F / 28C / 4P / per cookie

½ cup grass-fed butter
¼ cup organic cane sugar
½ cup coconut sugar
1 large egg
½ tsp. vanilla extract
1 ½ cups (180g) whole wheat pastry flour
1 serving CSE Cinnamon Roll Protein Powder
½ tsp. baking soda
¼ tsp. sea salt
Filling:
¼ cup (56g) CSE Cinnamon Bun Butter
Icing:
½ cup organic powdered sugar
1 Tbs. liquid egg whites

1. Preheat the oven to 350 degrees.

2. Add the softened butter, cane sugar and coconut sugar to a mixing bowl. Mix together until smooth. Add the egg and vanilla, beat together until smooth.

3. In a separate bowl, add the flour, protein powder, baking soda and sea salt. Stir until incorporated. Add the dry to the wet ingredients and mix until just combined.

4. Lay a large piece of parchment paper out on the counter. Sprinkle a little flour over the top. Place the large ball of dough on the parchment paper. Using a floured rolling pin, roll the dough out into a large rectangle. Spread the nut butter evenly over the dough. Carefully roll the dough up lengthwise like a cinnamon roll. Once completely rolled up, gently slice into 16 equal-sized cookies. Place each cookie on a baking sheet lined with parchment paper and bake for 8-9 minutes. Let cool for a few minutes and then transfer to a cooling rack.

5. Make the icing by adding the powdered sugar and egg whites to a small bowl. Whisk together until well combined and smooth. Drizzle over the cooled cookies.

CINNAMON ROLL FRENCH TOAST

Makes 4 servings
305 calories / 11F / 35C / 21P / per serving

¼ cup fat-free milk
1 serving CSE Cinnamon Roll Protein Powder
2 large eggs
½ cup liquid egg whites
8 slices thin-sliced wheat bread (70-80 calories each)
Cinnamon, to taste
Cream Cheese Glaze:
¼ cup (2 oz.) organic cream cheese
1 ½ Tbs. pure maple syrup
8g CSE Cinnamon Roll Protein Powder
1 Tbs. fat-free milk
Topping:
Zero calorie syrup of choice, optional

1. Make the Cream Cheese Glaze first by adding the cream cheese to a mixing bowl. Beat on high until smooth. Add the pure maple syrup, protein powder and milk. Mix together until well incorporated and smooth. Weigh the glaze and divide the total weight by four to get the amount needed to fill one serving. Set aside or store in the fridge until ready to use.

2. Heat griddle to medium heat.

3. Add the milk and the protein powder to a mixing bowl. Whisk together until smooth. Add the eggs and egg whites. Beat together until well combined.

4. Spray the griddle with cooking spray. Dip each slice of the bread into the mixture and then add to the griddle. Sprinkle cinnamon over the top of each slice of bread. Flip and cook to your liking on the other side.

5. Enjoy one serving (two slices) of the Cinnamon Roll French Toast warm, topped with one serving of the Cream Cheese Glaze and syrup.

PB CINNA-BOMB SHAKE

Makes 1 serving
235 calories / 8F / 22C / 19P

1 cup unsweetened almond milk
¾ serving (25g) CSE Cinnamon Roll Protein Powder
60g frozen banana slices
2 tsp. (10g) CSE Sweet Classic Peanut Butter
or natural peanut butter
½ tsp. chia seeds
6-8 (120g) ice cubes

1. Add all of the ingredients to a high-powered blender. Blend on high until smooth.

2. Pour into a cup. Enjoy!

STICKY BUN MINUTE CAKE

Makes 1 serving
245 calories / 9F / 20C / 17.5P

1 Tbs. unsweetened almond milk
¼ tsp. baking powder
1 large egg
1 Tbs. pure maple syrup
½ serving (17g) CSE Cinnamon Roll Protein Powder
½ Tbs. CSE Cinnamon Bun Butter or natural almond butter
Topping:
2 Tbs. spray whipped cream

1. Dissolve the baking powder into the almond milk in a small bowl. Beat in the egg, maple syrup and protein powder until well combined.

2. Spray a microwave-safe bowl with cooking spray. Pour the mixture into the bowl, then fold in the nut butter. Place the bowl in the microwave and cook for 60-90 seconds. Enjoy warm topped with whipped cream.