High Protein Cinnamon Rolls

Instructions

In a microwave safe dish, heat up the soy milk. I only microwave it for about 60 seconds. It should be around 105 - 115 F (40-46 C).
Add 1/4 cup brown sugar and 1/4 oz (one packet) of instant yeast to the warm milk. Cover with a towel and let rest for 5 minutes. You should see the yeast begin the foam on top; this confirms that we are working with good yeast.
In a separate microwave safe dish, melt the butter.
Add the melted butter, salt and cinnamon to the yeast and milk mixture and stir well.
Measure out the flour and vital wheat gluten (I highly recommend using a kitchen scale to ensure you have the right amount), and add to the milk mixture.
Mix together well until it forms a dough ball.
Knead the dough for 3-4 minutes on a floured surface.
Cover with a damp paper towel and a kitchen towel and allow to rest for 1 hour.
Set out the butter that will be used for the filling so that it gets to room temperature.
Once 1 hour has passed, remove the dough from the bowl, and roll out as thinly as possible.
Pre-heat the oven to 375 F (190 C).
Thinly spread out the butter across the rolled dough.
Evenly distribute the brown sugar and cinnamon (listed under the filling ingredients).
Tightly roll the dough.
Cut into 9 even pieces.
Place the pieces into an oil-sprayed square baking dish.
Bake for 22 - 25 minutes or until golden brown.
Allow to cool for a bit and enjoy. You can make an icing for them (check out the detailed recipe steps below), but I actually think that they are great on their own.
These will stay fresh for 3 - 5 days in the fridge.

Nutrition

Ingredients

Dough

Filling

Instructions

Equipment

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Notes