Iced Cinnamon Roll Pizza Cookie

Sweet bread paired with cinnamon swirls and vanilla icing – to get your cinnamon roll fix in with more protein, less fat, and more FOOD!

So the other day I woke up and was really craving a cinnamon roll! I didn’t quite have the energy (or patience) for my protein cinnamon rolls, but I STILL needed something to curve my craving. And so this iced cinnamon roll pizza was born!

To be honest, I only used a cake pan because it was my only clean baking pan at the moment. LOL. But nevertheless, I’m glad it was, because I’m really happy with how it turned out! I really enjoyed sipping my coffee and eating this “cinnamon roll” breakfast in pizza form. 😆

If you would like a fluffier pizza, I would recommend letting the batter sit and set for at least 30 minutes after mixing. But if you don’t want to wait that long, that’s okay, it still tastes delicious!

I will say, I do like to make mine in advance so that it can cool and I can refrigerate it for a while before eating. It’s good out of the oven, yes, but it is SO DANG GOOD when the flavors get the chance to come out more in the fridge (and just because cold desserts are the best, duh).

For the protein powder, I used Pescience snickerdoodle because it’s my favorite and it’s the perfect flavor for any recipe involving cinnamon! Vanilla would would work too — I would probably even add some cinnamon to the “pizza” batter if that is the route you decided to take instead!

For all Pescience products, you can use my code “LaurenFitFoodie” to save 10%.

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Yield: 1

Iced Cinnamon Roll Pizza Cookie

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Sweet bread paired with cinnamon swirls and vanilla icing - to get your cinnamon roll fix in with more protein, less fat, and more FOOD!

Ingredients

PIZZA BASE

• ⅓ cup + 1/2 tbsp quick oats (30g)
• ⅔ scoop vanilla or snickerdoodle protein powder (20g)
• 1 tbsp coconut flour (7g)
• ½ tsp baking powder
• ¼ cup unsweetened applesauce (60g)
• 1 tsp butter extract
• 2 tbsp skinny syrup (30 mL)
• ¼ cup egg whites (60g)
• 2 tbsp unsweetened almond milk (30 mL)

CINNAMON SWIRL

• ½ tsp cinnamon
• 2 tbsp sugar-free pancake syrup (30 mL)

VANILLA ICING

• ⅓ scoop vanilla protein powder (10g)
• 1 tbsp unsweetened almond milk (15-20 mL)
• ¼ cup plain nonfat greek yogurt (56g)
• Sweetener to taste
• 1-2g coconut flour or sugar free jello pudding mix (optional)

Instructions

Preheat oven to 350 F. Line an 8-inch cake pan with parchment paper or spray with cooking spray.
In a small bowl combine all dry ingredients. Add wet ingredients and mix again.
Pour batter into pan and bake for 5 minutes.
While "pizza" is in oven, combine cinnamon and syrup to make cinnamon swirl sauce. You can just do this in the same bowl your batter was in.
After baking for 5 minutes, take pizza out and add cinnamon sauce in a spiral from the center to the outside of the pan. Use a knife to trace the swirl again, pressing slightly down and into pizza more. Place back in oven for 8 minutes.
To make the icing: Combine all ingredients. Keep stored in fridge to thicken and chill before ready to use.
When done, take out, and let cool before adding icing. When cool, add icing and enjoy!

Notes

MFP ENTRY

Lauren Fit Foodie Iced Cinnamon Roll Pizza Cookie

Nutrition Information:

Yield:

1

Serving Size:

1 whole cookie
Amount Per Serving: Calories: 349Total Fat: 5gSodium: 698mgCarbohydrates: 37gFiber: 7gSugar: 10gProtein: 38g

Did you make this recipe?

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