High Protein Cinnamon Rolls

Add warm water or milk to a medium mixing bowl — aim for around 49-54°C, similar to bath water temperature. Getting the right temperature is important as it affects the rising capability of the yeast.

Stir in 1 tablespoon of sugar and the yeast and whisk until dissolved. Let sit for 10 minutes.

Slowly pour in the flour, stirring as you go. Add one tablespoon of melted butter and the Dukes Cinnamon Donut Shake and mix until combined. Add more flour if needed until the dough is fully formed — it should be just slightly sticky.

Sprinkle extra flour on a surface and knead the dough for 5 minutes.

Place the dough ball into a separate greased bowl, cover with a towel and let sit in a warm place for 10-20 minutes or until doubled in size.

Once risen, briefly knead the dough again then roll out into a 35x20cm rectangle using a rolling pin.

Brush the remaining 2 tablespoons of butter onto the dough. Sprinkle over the cinnamon and remaining sugar — be generous as a lot will absorb into the dough.

Roll the dough up lengthways and gently press the seam to seal. Using a serrated knife, cut the log into rolls approximately 4cm thick. Place into a greased 23cm round or square baking pan.

Preheat oven to 165°C. Allow the rolls to rise a little more in the pan while the oven heats up.

Bake for 8-10 minutes, checking frequently towards the end. Be careful not to overbake — the rolls will continue to cook in the hot pan once removed from the oven.

While the rolls are baking, mix together the frosting ingredients in a bowl

Spread frosting over warm rolls and enjoy immediately.