# The Ingredients You'll Need:
→ 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
# Step-by-Step Instructions:
01 - In a large mixing bowl, whisk together all-purpose flour, granulated sugar, instant dry yeast, and salt. Add the warm milk, melted unsalted butter, and egg, and mix until a sticky dough forms. Knead by hand or stand mixer for 6 to 8 minutes, until dough is smooth and elastic.
02 - Transfer dough to a greased mixing bowl, cover, and set in a warm location until doubled in volume, about 1 hour.
03 - In a medium bowl, blend protein powder, almond or peanut butter, softened unsalted butter, coconut or brown sugar, and vanilla extract until smooth. Fold in mini dark chocolate chips.
04 - Punch down the dough and roll out on a floured surface to form a 16x12-inch rectangle. Evenly spread the cookie dough filling over the surface, leaving a 1/2-inch border.
05 - Roll the dough tightly from the long side and seal the seam. Slice into 12 equal rolls. Arrange in a greased 9x13-inch baking dish, cover, and let rise for 30 minutes until rolls puff up.
06 - Preheat oven to 350°F. Bake rolls for 22 to 25 minutes until golden brown.
07 - Whisk powdered sugar, milk, and vanilla extract in a small bowl until smooth. Drizzle the glaze over warm rolls just before serving.
