Prep Time: 1 hour (not including time for proofing)

Cook Time: 30-35 minutes

Yield: 9 cinnamon rolls                   

Ingredients: For the Dough

• 1-1/4 cups milk
• 1/4 ounce envelope active dry yeast, (2-1/4 tsp)
• 1/4 granulated sugar, plus 1 teaspoon, divided 
• 4 cups all-purpose flour (510g)
• 2 scoops Ascent Unflavored Whey Protein Powder (50g)
• 1-1/2 tsp kosher salt
• 1 large egg
• 1/2 cup unsalted butter (1 stick), melted, plus more for pan and proofing bowl

Ingredients: For the Filling

• 1/2 cup unsalted butter, melted
• 1-1/4 cups light brown sugar
• 2 tbsp ground cinnamon 
• 1/2 tsp kosher salt
• 1/2 cup heavy cream, from drizzling on rolls before baking

Ingredients: For the Icing

• 4 ounces cream cheese, room temperature 
• 1/4 cup unsalted butter, room temperature 
• 1/2 cup heavy cream or milk
• 1 cup powdered sugar
• 1 tsp vanilla extract

Directions: High Protein Cinnamon Rolls  

• In a large bowl, microwave the milk for 20-30 seconds until it it warm to the touch, around 98°F to 112°, but not any hotter. Add the Active Dry Yeast and 1 tsp granulated sugar to the warm milk, set aside for about 5-10 minutes to bloom until foamy and bubbling. 
• In a separate large bowl or in the bowl of a stand mixer, whisk together the remaining sugar, flour, Ascent Unflavored Whey Protein Powder, baking powder and salt. 
• Once the yeast has activated, temper the melted butter into the yeast and milk mixture, whisk in the egg. Then using a large wooden spoon, or the paddle attachment of the stand mixer, fold or stir the wet ingredients into the dry, until a shaggy dough forms.
• Transfer dough to a clean work surface and knead by hand for about 8 to 10 minutes. Alternatively switch the stand mixer attachment to the dough hook and knead for about 5 minutes. The dough will feel sticky but continue kneading until until it becomes more elastic and smooth. If it remains especially sticky, give it a light dusting of flour. Form dough into a ball and lightly grease a large bowl with non-stick spray or butter. Set dough inside the bowl and cover with plastic wrap to proof and rise in a warm are for about 1 hour, until nearly doubled in size.
• Once doubled in size, punch down the dough to release any air pockets, cover again with plastic wrap and set in the refrigerator for at least 45 minutes and up to overnight. 
• When getting close to being ready to roll out the dough, make the filling. In a small bowl, stir in the brown sugar, cinnamon and salt together. Prepare a 9x13 baking dish by lightly greasing with non-stick spray or room temperature butter. 
• Turn dough out onto a lightly floured work surface. Roll out into a 16 x 10-inch rectangle that is about 1/4-inch thick. Brush with half of the melted butter and sprinkle the rectangle from end to end with brown sugar and cinnamon mixture, patting down to ensure everything sticks to the dough. Drizzle with the remaining butter. 
• Starting with the longer side, that is closest to you (the 16-inch side), roll the rectangle tightly up on to itself into a coil. Then, use a sharp knife to cut the log into 9 equal pieces, at about 1-3/4 inch thick. Place rolls into the prepared baking dish cut side up. Cover with plastic wrap and set aside to proof in a warn draft free place for about another hour. Alternatively, at this point the rolls can be set in the refrigerator overnight, and proofed at room temperature for 1-2 hours before ready to bake. 
• Meanwhile, preheat the oven to 375°F. Once fully proofed, drizzle the rolls with the heavy cream. Bake the rolls for 30-35 minutes, until golden brown and fluffy. 
• While the cinnamon rolls bake, make the icing. In a medium bowl, whisk together the cream cheese, softened butter, heavy cream, and powdered sugar. Spread generously onto the warm rolls and serve.