Cinnabon yeast cake rich in protein without kneading

• 30 grams of vanilla-flavored alpha protein powder

• 40 grams of erythritol ErythritolA natural, almost zero-calorie sweetener that looks and bakes much like sugar.

• 60 g of wholemeal flour

• 60 g of white flour

• 150 g of yogurt pro 0% vanilla

• 3 g of dry yeast

• 1/2 teaspoon baking soda powder

• 1 pinch of salt

• 45 g of 2% lactose-free milk

• For the cinnamon spread

• 10 g of cinnamon

• 90 grams of erythritol

• 15 grams of vanilla-flavored alpha protein powder

• 50 g of yogurt pro 0% vanilla

• For frosting

• 30 g of symphony cheese 5%

• 6 grams of vanilla pudding without sugar

• 60 g of 2% lactose-free milk

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1. 1

   Mix the dry dough ingredients: protein powder, erythritol, whole wheat flour, white flour, dry yeast, baking soda and salt.

2. 2

   Add the yogurt and milk and mix until a uniform dough is obtained.

3. 3

   Cover and let rise for an hour.

4. 4

   Mix the ingredients of the cinnamon spread: cinnamon, erythritol, protein powder and yogurt.

5. 5

   Pour the cinnamon spread on the dough and gently fold it in with wide movements, just until you get a marble pattern. Do not mix too much.

6. 6

   Bake in an oven heated to 180°C for 30 minutes.

7. 7

   Mix the frosting ingredients: symphony cheese, vanilla pudding and milk, until you get a smooth cream, and let it thicken for a few minutes.

8. 8

   Let the cake cool and spread the frosting on top.