Step 1

Preheat oven to 180C/350F. Grease or line a 10-inch cast-iron skillet or 9-inch pan.

Step 2

Mix instant yeast into the warm water. Let it sit for 5 minutes until the yeast starts blooming.

Step 3

In a large mixing bowl, combine flour, protein powder, sugar, and salt.

Step 4

Pour melted butter into the water yeast mixture, then combine wet ingredients into dry. Mix until a dough forms.

Step 5

Knead for 2-3 minutes, or until the dough is smooth and pliable. Cover the dough with a damp cloth and let it proof for 45 minutes to an hour, or until doubled in size.

Step 6

Flour a flat surface and roll the dough to a square around 13x13 inches in size.

Step 7

Brush on melted butter, then sprinkle on sugar and cinnamon powder. Tightly roll the dough up into a log.

Step 8

Cut into 9 equal pieces, either using a sharp knife or a piece of dental floss. To cut dough with dental floss, slide the floss under your dough, cross it over at the top, and gently pull on both ends to form a clean cut.

Step 9

Place cinnamon rolls into a 10-inch cast iron skillet or a 9-inch square pan. Bake for 22-25 minutes until lightly browned. Let them cool for 15-20 minutes before drizzling on the icing.

Step 10

While your rolls are cooling, make the icing by combining all ingredients needed. It should be pretty drippy and runny, so do add more milk to thin, if needed.

Step 11

Drizzle it on your protein cinnamon rolls, and it is ready to be enjoyed.