Homemade mini cinnamon rolls

This isn't the first time I've posted this recipe as I love my homemade cinnamon rolls. This time around, I made the cinnamon rolls in mini-size and added walnuts and shaved coconut - perfect for snacking and yumming. Enjoy!

Easy-to-make Cinnamon Rolls

Ingredients

Dough:

• 2 cups all purpose flour
• 2 tbsp white sugar
• 2 tsp baking powder
• 1 tsp salt
• 3 tbsp butter (softened)
• 3/4 cup milk
• 1 egg

Filling:

• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1 tbsp ground cinnamon
• 1/4 cup shaved coconut
• 1/3 cup chopped walnuts
  (Use as much/little of the filling as you'd like)

Directions:

1. Preheat oven to 400 degrees F. Brush a 9-inch square baking dish with melted butter (or cooking spray).
2. Whisk together flour, sugar, baking powder and salt in a large bowl.
3. Work in 3 tbsp softened butter into the flour mixture using your hands.
4. Beat milk and egg together in another bowl.
5. Pour into flour mixture and stir with a rubber spatula until a soft dough forms.
6. Turn dough onto a floured work surface and roll dough into two, 1/4th thick rectangles. This allows you to make mini cinnamon rolls. If you'd like large cinnamon rolls, keep as one large rectangle. 
7. Whisk together the filling ingredients. Sprinkle 1/2-3/4th the cinnamon sugar mixture over the dough (If you don't use it all, you can save the cinnamon sugar mixture in a jar to use for oatmeal and a yogurt topping). 
8. Roll the dough to form a log and cut into small rolls. Secure edges and place on to a greased baking dish. 
9. Bake for 22-25 minutes (check around 18 minutes - when cinnamon rolls begin to brown and become firm, remove from oven). 
10. Remove from oven and enjoy. Don't forget to yum!

Cinnamon Quinoa Bowl

With all the focus on my 2nd book "The 365-day Running Journal" I feel I am overdue on posting a recipe from my first book "Essential Sports Nutrition."

Enjoy! 

Cinnamon Quinoa Bowl
Vegetarian, Gluten-Free
Yield: 1 serving / Prep Time: ~5 minutes / Cook Time: ~10 minutes

Quinoa (pronounced KEEN-wah) is often called an “ancient grain” when in actuality, it’s a seed. Rich in iron, manganese, magnesium, B-vitamins and fiber, quinoa is also complete protein which means it contains all essential amino acids. This delicious cinnamon quinoa bowl is sure to give you a feel-good boost before your upcoming competition or workout. And because cinnamon may help reduce inflammation and ease muscle soreness, I suggest to make an extra serving or two to enjoy as a post-workout snack.

Ingredients

• 2 tablespoons chopped raw pecans
• 1½ teaspoons butter
• ½ teaspoon ground cinnamon, plus more for sprinkling on top
• Pinch salt
• 1 cup cooked quinoa
• 1½ tablespoons maple syrup
• 1 tablespoon dried cranberries, chopped
• ¼ teaspoon chia seeds (optional)

Instructions

1. In a medium saucepan, toast the pecans over medium heat stirring often until the pecans are fragrant and browned (about 5 minutes).
2. Add the butter, cinnamon and salt to the pan and stir until well combined. 
3. Add the quinoa to the pan and stir to combine. Cook, stirring constantly, until the quinoa is warmed through. Remove the pan from heat and stir in the maple syrup. 
4. Transfer the mixture to a bowl and top with dried cranberries and chia seeds. 
5. Serve immediately. 

Meal prep tip:
One half cup dry quinoa plus 1 cup water will yield about 2 cups cooked quinoa. This recipe is easy to double or triple for multiple meals.

More recipes like this can be found in my book Essential Sports Nutrition.