Quick Cinnamon Rolls

1 1/2 cups plus 1-2 Tbsp light Biscuit Mix
1 scoop vanilla protein powder
1/2 cup nonfat milk
2 Tbsp butter, melted
3 Tbsp brown sugar
1/2 teaspoon cinnamon
1/4 cup finely chopped nuts, optional (I used walnut)
1/4 cup sugar free maple syrup

In a large bowl combine the biscuit mix, protein powder and milk. Mix the milk and biscuit mix together until you have a soft dough. Turn the dough out onto a large sheet of waxed paper. Knead the dough gently for few seconds. Pat the dough into a rectangular shape. Using a rolling pin or a heavy jar or glass, roll the dough out so that it is about half an inch thick. Try to keep it in a rectangular shape as you roll it out, this is a little challenging at first, but becomes very easy with practice.

Brush the melted butter over the dough. Sprinkle on the brown sugar, breaking up any large lumps as you come across them. Scatter the cinnamon over the brown sugar. If you are using nuts, then sprinkle them on now too.

Now comes the part that takes a little skill. Lift up one side of the waxed paper and use it to help you roll up the dough like a jellyroll, with the filling on the inside of the roll. Pull back the waxed paper as you go so it doesnt get inadvertently wrapped up in the roll. When the roll is nicely formed, use a sharp knife to cut it into about a dozen slices. I cut in the center first and then I cut each half in half again,

Arrange the cinnamon rolls in well-greased muffin cups, or side by side in a well-greased 9 by 13-inch rectangular pan. Pour a teaspoon of Maple Syrup in the center of each cinnamon roll for flavor and stickiness. Bake the rolls at 400° for about 20 minutes. Remove from the oven and allow to cool for at least 15 minutes before eating.