There are certain smells that make me stop in my tracks.

 

Pleasant smells… the other kind make me RUN.

I spend a good deal of time in the airport.  The Atlanta airport, like many others in the US, has a Cinnabon.  I can walk away from the waffle cone smell at Ben & Jerry, the pizza from Sabrro, the Chick-fil-a chicken biscuits… but the smell of that cinnamon laced sugar bomb makes me pause.

Rather than having a 730 calorie bomb, I decided to make my own.  And one-up them by adding peanut butter and apples.

 

It takes a couple of steps, but they are steps you’ll be glad you took as soon as you bit into this gooey-chewy cinnamon-laced roll.  Plus, you can make a few to reheat for a quick breakfast throughout the week!

The pic above starts out with the uncooked, apple lined rolls in a ramekin.  Then I baked the egg and cinnamon soaked bread into a hot roll oozing with baked apple deliciousness.  After dumping neatly turning it on to a plate, I topped with peanut sauce.

 

A note on the bread and peanut sauce: I used P28 High Protein Bread to make this a super-high protein treat.  You could use any bread, but know that P28 slices are huge so you may need an additional slice if you use a smaller bread.  For the sauce, I used my beloved peanut flour.  You could easily sub in peanut butter (or any nut/seed butter), or use a vanilla protein powder in the same proportions to make a glaze.

This would be good without the apples too… but it’s fall.  Be festive!  It adds a fresh sweetness to the decadent roll.  And that’s pretty marvelous.

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Peanut Butter Apple Cinnamon Roll

For the Roll

• 1/4 C egg whites (or flax egg)
• 2 tsp sugar-free syrup
• 1/2 tsp cinnamon
• 1/4 tsp butter extract
• 1 slice P28 High Protein Bread*
• 1/4 apple, sliced very thin (plus more, to top)

 

For the Glaze

• 1 T unsweetened vanilla almond milk
•  1 T peanut flour (or peanut butter)*
• 1 tsp sugar-free syrup
• 1/4 tsp cinnamon
• 1/4 tsp butter extract

 

Instructions for the Roll

Preheat oven to 375.

In a bowl, beat together eggs, syrup, cinnamon, and extract.

Slice the bread into 3 long strips, gently flattening and stretching out.  Soak strips in the egg mixture, as if you were making french toast.  

Line strips with the thin apple slice, roll up like a cinnamon roll, and place in a prepared ramekin.

Bake for 10 mins (until lightly browned).  Allow to cool slightly.  Turn ramekin over onto you plate to remove the roll.  You may need to loosen the edge first.

 

Instructions for the Glaze:

Mixing together milk, peanut flour (or butter), syrup, cinnamon, and extract.  

Slather across your cinnamon rolls.

 

Take a bite.  Have a moment of silence.  Continue to inhale the roll.

Approximate nutritionals: 223 calories, 4.6g fat, 328g sodium, 22.5g carbohydrates, 4.1g fiber, 8.2g sugar, 24.8g protein

 

*Notes:

• You can use any type of bread.  P28 bread slices are huge – if you use another brand, you may need to use 1/5-2 slices
• Vanilla protein powder can be used in place of the peanut flour for a more “traditional” glaze. I like using Growing Naturals.

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Thank you all SO MUCH for the kind comments and participation in blogiversary week!  Check back at the Growing Naturals and Favorite Things posts for the last 2 winners!  I’ll have a discount code from the Growing Natural folks tomorrow! 

Is there a “treat” you always have when you travel?  I’m a sucker for Coke Zero and pretzels on the plane.

Have you ever re-created a favorite restaurant meal in a healthier way?  What was it?  Feel free to link up – sharing is caring!