Frosted Cinnamon Roll Dog Treats
Your dog will love these Cinnamon Rolls with Strawberry Yogurt frosting. These are easy to make and contain healthy nutrients including coconut oil, cinnamon, and yogurt.
Cinnamon Roll Ingredients:
2 cups of Whole Wheat Flour
1 teaspoon Cinnamon
¼ cup Organic Virgin Coconut Oil Unrefined
½ cup of Skim Milk
2 large Eggs
1 tablespoon Creamy peanut butter (only ingredient is peanuts, does not have xylitol or sugars)
Frosting:
½ cup of Greek yogurt (Nonfat, Plain, No Xylitol, and free of any added sweetener)
4 Strawberries (thawed from frozen or fresh)
Directions:
Preheat oven to 350° F and line a baking sheet with parchment paper.
Combine the flour and cinnamon in a medium microwave-safe mixing bowl (we recommend a glass or ceramic mixing bowl).
In a small bowl, mix the coconut oil, milk and 1 egg until smooth.
Pour the wet ingredients into the dry ingredients and stir until fully combined. Place the medium mixing bowl in the microwave and heat for 10-15 seconds to melt the coconut oil and warm the dough.
Flour a large cutting board or flat surface and knead the dough 4-5 times, then flatten out into a large rectangle.
Using a butter knife, spread 1 tablespoon of peanut butter evenly across the rectangle. Starting at the wide end of the dough, roll the dough into a log. Slice the dough into ½ inch pieces and place each circle on the prepared baking sheet.
Whisk the remaining egg, and brush it over each cinnamon roll.
Place the cookie sheet in the oven and bake for 15-20 minutes, or until the tops of the rolls are shiny and the dough is golden brown.
Allow cinnamon rolls to cool on the baking sheet for 5 minutes, then transfer to a cooling rack to finish cooling.
While the cinnamon rolls are cooling, you can prepare the frosting. Smash strawberries with a fork until soft and juicy or puree in a blender, then mix the strawberries with the yogurt until smooth. Spoon prepared frosting into a disposable sandwich bag and cut one corner of the bag.
Seal the top of the sandwich bag and squeeze the mixture out of the cut corner to pipe the “frosting” onto the cinnamon rolls.
Refrigerate for 1 week or freeze for up to 3 months.