# Components:
→ Dough
01 - 3 1/2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 2 1/4 teaspoons instant dry yeast
04 - 1/2 teaspoon salt
05 - 1 cup warm milk (110°F)
06 - 1/4 cup unsalted butter, melted
07 - 1 large egg
→ Protein Cookie Dough Filling
08 - 1 cup vanilla or chocolate protein powder
09 - 1/2 cup natural almond butter or peanut butter
10 - 1/4 cup unsalted butter, softened
11 - 1/3 cup coconut sugar or brown sugar
12 - 1/2 teaspoon vanilla extract
13 - 1/4 cup mini dark chocolate chips
→ Glaze
14 - 3/4 cup powdered sugar
15 - 2 to 3 tablespoons milk
16 - 1/2 teaspoon vanilla extract
# Directions:
01 - In a large mixing bowl, whisk together flour, sugar, yeast, and salt. Add warm milk, melted butter, and egg. Mix until a sticky dough forms, then knead by hand or with a mixer for 6 to 8 minutes until the dough is smooth and elastic.
02 - Transfer dough to a greased bowl, cover, and let rise in a warm area until doubled in size, approximately 1 hour.
03 - In a medium bowl, combine protein powder, almond or peanut butter, softened butter, coconut sugar, and vanilla extract. Mix thoroughly until smooth, then fold in mini chocolate chips.
04 - Punch down the risen dough and roll out on a floured surface to a 16 by 12-inch rectangle. Evenly spread the prepared cookie dough filling over the rolled dough, leaving a 1/2-inch border around the edges.
05 - Starting from the long edge, roll up the dough tightly and pinch the seam to seal. Slice the roll into 12 equal portions and arrange in a greased 9 by 13-inch baking dish. Cover and allow to rise for 30 minutes, until the rolls are puffy.
06 - Preheat oven to 350°F. Bake rolls for 22 to 25 minutes, or until golden brown on top.
07 - In a small bowl, whisk together powdered sugar, milk, and vanilla extract until the glaze is smooth. Drizzle over warm rolls before serving.
