Apple Cinnamon Roll

Ingredients

• 30 gsalted caramel soy isolate protein
• 10 gvital wheat gluten flour
• 5 gokara powder (or bread flour)
• 15 gbread flour
• Half flax egg (5 g flax meal and 20 g water)flax egg (or yoghurt, apple purée or egg white)
• 4 gactive dry yeast
• 1 gbaking powder
• 6 gground cinnamon
• 8 gerythritol
• 60 gwater
• A bitsalt
• To tastelemon juice
• ½apple (optional)
• To tasteyoghurt or cream cheese (optional, for topping)

Instructions

1. 1

   Mix the flax

   Stir 5 g ground flaxseed, 1 g baking powder and 20 g water together.

2. 2

   Rest the flax

   Leave the mixture to sit for 15 minutes.

3. 3

   Activate the yeast

   Mix the yeast with water and leave it to sit for 15 minutes.

4. 4

   Combine dry ingredients

   Mix the protein powder, wheat gluten, bread flour, okara powder and a pinch of salt.

5. 5

   Make the dough

   Add the flax mixture and yeast water to the dry ingredients and combine.

6. 6

   Shape and rise

   Form the mixture into a dough and put it in a greased bowl. Leave it for 20–30 minutes, until it has risen a little.

7. 7

   Soften the apple

   Meanwhile, cut the apple into thin slices and put them on a microwave-safe plate. Add lemon juice and a little water, then microwave for about 2 minutes, until softened.

8. 8

   Dry the slices

   Gently pat the softened apple slices dry with kitchen paper.

9. 9

   Heat the oven

   Preheat the oven to 180°C for the upper heat and 200°C for the lower heat.

10. 10

    Divide the dough

    Split the dough into three portions.

11. 11

    Roll a portion

    Lightly flour the work surface and roll one portion into a long triangle.

12. 12

    Add the filling

    Brush the dough lightly with water and sprinkle over the cinnamon and erythritol mixture.

13. 13

    Layer the apple

    Place apple slices on top and fold the dough over them as shown in the original recipe.

14. 14

    Repeat the shaping

    Roll up one of the rolls, then repeat the previous three steps with another portion.

15. 15

    Join the rolls

    Connect the rolls end to end and roll two of them together into one roll.

16. 16

    Form the final roll

    Roll all three portions up together.

17. 17

    Bake and serve

    Bake for about 22–25 minutes. Leave to cool, then serve with cream cheese or yoghurt on top.

What is an apple cinnamon roll?

A cinnamon roll is a sweet, rolled bake traditionally made with yeasted dough and a spiced filling. This version adds apple and uses soy protein, wheat gluten and okara alongside bread flour.

The method combines familiar roll-making steps with a lighter, more protein-focused dough. The softened apple brings moisture and sweetness to the cinnamon filling.

Nutrition and macros by portion

The nutrition label shows one serving as written: 78 calories, 10g protein, 8g carbs, 2g fat.

The flours, protein powder, flax and apple contribute most of the carbohydrates, while the soy isolate and wheat gluten provide much of the protein. Fat comes mainly from the flax and any cream cheese topping; serving it with plain yoghurt and fresh fruit can make a more balanced plate.

Building the dough

Dry ingredients: protein powder, gluten, okara and bread flour make up the dough base, with salt for seasoning. The recipe suggests using extra bread flour in place of some protein powder and okara for a more bread-like result.

Flax egg: the flax and water mixture needs its 15-minute rest before it goes into the dough. This gives it time to thicken and helps it bind the dry ingredients.

Preparing the apple

Thin slices: cut the apple as evenly as you can so it softens at a similar rate. The brief microwave step makes the slices more pliable for folding into the roll.

Drying: pat the apple lightly with kitchen paper after heating. This removes excess surface moisture before it goes onto the dough.

Shaping the roll

Triangle: roll each portion into a long triangle on a lightly floured surface. Brush it with water before adding the cinnamon and sweetener so the filling can cling.

Joining: the recipe's instructions for folding and connecting the rolls are approximate, so focus on keeping the apple enclosed and the portions joined. Handle the dough gently, as the protein-rich mixture may feel less elastic than standard bread dough.

Checking for doneness

Timing: bake for 22–25 minutes at the stated upper and lower oven settings. The recipe does not give a separate visual cue, so check the roll as it approaches the shorter end of the baking range.

Cooling: let the roll cool before topping and serving. This gives the baked dough a chance to settle after it comes out of the oven.

Serving ideas

Toppings: serve with yoghurt or cream cheese, as suggested, for a creamy contrast to the cinnamon and apple. Add the topping after baking rather than before it goes into the oven.

On the side: pair a portion with fresh fruit or plain yoghurt if you want a more filling breakfast or snack. The roll can also be served on its own while still slightly warm.

Recipe notes & tips

• Weigh the small quantities carefully, especially the yeast and baking powder.
• Leave the flax mixture for the full 15 minutes so it has time to thicken.
• Use only a little water on the apple plate and pat the slices dry before filling.
• Flour the work surface lightly to make the dough easier to roll.
• Keep the oven settings at 180°C upper heat and 200°C lower heat, as specified.
• Let the baked roll cool before adding yoghurt or cream cheese.

Variations

• Use bread flour: replace some of the protein powder and okara with bread flour for a more bread-like texture.
• Swap the flax egg: use yoghurt, apple purée or egg white as suggested in the ingredient notes.
• Change the topping: serve with yoghurt instead of cream cheese for a tangier finish.
• Add more apple: use extra thin slices if you want a fruitier filling.
• Adjust the sweetness: change the erythritol to suit your preference.

Common mistakes to avoid

• Skipping the flax rest: give the mixture 15 minutes to thicken before combining it with the dough.
• Leaving apple wet: pat the slices dry so excess moisture does not seep into the filling.
• Rolling on an unfloured surface: dust the worktop lightly to help prevent sticking.
• Overfilling the dough: use a modest layer of apple so the portions can still be folded and joined.
• Serving straight from the oven: allow the roll to cool before slicing or adding the topping.

How to store

Keep leftovers covered in the fridge and eat within 2–3 days. Reheat briefly in the microwave or in a low oven, and add yoghurt or cream cheese after warming.

Frequently asked questions