Pumpkin Spice Milk Tea Cinnamon Rolls w/ Black Sesame Icing

Ingredients

Pumpkin Spice Milk Tea Cinnamon Rolls

• 1 1/4 Cup All Purpose Flour
• 1 scoop Boba Tea Protein Pumpkin Spice Milk Tea Whey Protein
• 7.8 oz Non Fat Greek Yogurt
• 2 1/2 Teaspoons Baking Powder (omit if using Self-Rising Flour)
• ¼ Teaspoon Salt (omit if using Self-Rising Flour)
• 2 Tablespoons Butter (or Coconut Oil/Nut Butter)
• ¼ Cup Brown Sugar Substitute (or Brown Sugar of your choice)
• Ground Cinnamon (generous amount) 

Black Sesame Milk Frosting

• 4 Ounces Cream Cheese (Fat Free or Reduced Fat)
• 1 Scoop Black Sesame Milk Protein Powder
• 2 Tablespoons of milk

 Pumpkin Spice Milk Tea Cinnamon Rolls

1. Make Dough: Mix together your Flour, Baking Powder, and Salt. (If you have self rising flour, no need for this step, just mix the flour with the ingredients in the next step.)
2. Mix in your Greek Yogurt and Boba Tea Protein Pumpkin Spice Milk Tea Whey Protein.
3. Adjust Consistency (Crucial Step): The protein powder will absorb a lot of liquid. If the dough is crumbly, slowly add the extra Greek Yogurt (1 Tbsp at a time) until the dough forms a ball and is slightly sticky to the touch.
4. Roll Out: Flour a surface and flatten out the dough. Should be about 1/4 inch thick.
5. Add Filling: Brush on the Butter, distribute the Brown Sugar Substitute, and sprinkle on a generous amount of Ground Cinnamon.
6. Shape & Bake: Roll up the dough slowly, cut into 8 pieces, place on a baking sheet, and bake at 350°F / 176°C for around 15 minutes.

Black Sesame Milk Icing 

1. Mix: Combine all of your Frosting ingredients together until smooth (a hand mixer works best here).
2. Finish: Once the cinnamon rolls are cooled, top them generously with your frosting.

With love and all things boba,