Pumpkin Protein Cinnamon Rolls - Gluten & Sugar Free, No Yeast
Serves 9
10 mins prep
32 mins cook
42 mins total
Beautiful Pumpkin Protein Cinnamon Rolls with a Cream Cheese Icing for a great high protein breakfast! These pumpkin protein powder cinnamon rolls are gluten free, sugar free and need no yeast either!
Filling:
Frosting:
Preheat oven to 350°F and lightly grease 8” round pan.
Process dry ingredients in food processor - flour, unflavored protein powder, vanilla protein powder, pumpkin pie spince and baking powder.
Add Greek Yogurt and pumpkin puree and process to form dough ball - about 15-20 seconds; Stop as soon as ball forms.
Transfer to lightly floured surface and knead about 30 sec to form a smooth dough.
Place in a bowl, cover with plastic wrap and place in fridge for about 20 min to chill.
Make and Bake:
Transfer dough to lightly floured work surface and roll out a long rectangle ⅓-½” thick. (about 18”x 5-6”).
Flour rolling pin to avoid sticking.
Spread softened butter over dough.
Combine brown sugar and cinnamon in a small bowl and sprinkle mixture evenly over butter.
Use fingers to rub mixture into dough.
Gently but tightly roll up dough from the long 18” end until it meets the other end.
Cut log into 9 pieces (about 2” thick each) using a sharp knife or pizza cutter.
Place rolls in pan, leaving a little gap if you like.
Bake for 30-32 minutes until edges puff up and are lightly browned.
Let cool for about 10 minutes.
Frosting:
In a small bowl mix softened cream cheese, protein powder and milk until smooth.
Spread over rolls and serve!
