Step 1

This recipe was developed using a digital scale for measurements. They are far more accurate than volumetric measures and I recommend using a scale for this recipe as the hydration of the dough is crucial. If you use volumetric, and find your dough wet or dry you will have to add more liquid or casein as necessary.

Step 2

Preheat your oven to 400°F. You can also use the air fryer.

Step 3

Mix the flours, baking powder, and protein powder together until incorporated. Add in the milk and egg whites. Stir until a dough forms. Place in the fridge for 10-15 minutes to help it set up and become less sticky.

Step 4

Spread out two large pieces of wax paper. Spray each side with oil.

Step 5

Place the dough on the wax paper and cover with the other wax paper. Roll the dough out until it is ¼" thick and in a rectangle. You don't want it so thin that it tears and so thick that it can't roll.

Step 6

Mix the sugar and cinnamon together and melt the butter.

Step 7

Spread the butter out over the dough and sprinkle in the cinnamon sugar.

Step 8

Cut the dough in half down the center of the rectangle, long ways.

Step 9

Lift up the bottom layer of wax paper to help roll the dough into a cylinder. Roll one strip first, then place that at the start of the second strip and continue rolling to create one super roll.

Step 10

Once you have rolled the dough, cut it in half to make 2 rolls.

Step 11

Spray a sheet pan, baking dish, or cast iron skillet with oil. Add the rolls to the pan.

Step 12

Bake for 8-12 minutes in the oven. Watch closely and pull them out when they have just begun to brown on top. If you use the air fryer (how I cook them) it only takes 6 minutes.

Step 13

Spread the frosting over the top of the rolls. Makes 2 large rolls.