Protein Pecan Roll Skillet

The Dough Base:

• 1.5 cups (180g) All-Purpose Flour
• 3 scoops (90g) Vanilla Protein Powder
• 3/4 cup Non-fat Greek Yogurt
• 1 tbsp Baking Powder
• 1 tsp Cinnamon
• 3–5 tbsp Milk of choice (add slowly)

The Filling:

• 1/2 cup American Pecans, finely chopped
• 2 tbsp Coconut Sugar or Brown Sugar
• 1 tbsp Cinnamon
• 1 tbsp Melted Butter or Coconut Oil 

The Topping:

• 1/4 cup Pure Maple Syrup

• Any Additional Pecans

How to make it:

1. Mix dry ingredients, fold in Greek yogurt, and add milk slowly until you can knead it into a smooth ball.
2. On a floured surface, roll the dough into one long, narrow rectangle (about 4 inches wide and as long as your counter allows).
3. Spread your cinnamon filling across the entire strip.
4. Roll the strip up tightly along the long edge so you have one long “dough snake.”
5. Starting in the center of your greased 10″ skillet, coil the dough around itself like a giant lollipop until it reaches the edges of the pan.
6. Take your chopped American Pecans and tuck them generously into all the “crevices” and gaps between the dough. Press them in slightly.
7. Bake at 350°F (175°C) for 22–25 minutes until golden brown.
8. While baking, simmer maple syrup over low heat until bubbly. Toss in the whole pecans to coat.
9. Pour the warm maple-pecan glaze over the skillet immediately after removing it from the oven. Serve warm.