Pumpkin Protein Cinnamon Rolls
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A fall season favorite - Pumpkin Protein Cinnamon Rolls!
Total Calories: 90 |
Servings: 9 |
Serving Size: 1 Cinnamon Roll |
Ingredients:
Dough:
- 2 scoops PEScience Snickerdoodle Select Protein Powder
- 1/2 cup Almond Flour
- 1/4 cup Tapioca Flour or Flour of Choice plus more for dusting
- 1/4 cup Oat Flour
- 1/4 cup Pumpkin Puree
- 1 tbsp Flax Meal
- 1 Egg
- 1 tsp Cinnamon
- 1 tsp Baking Powder
Filling:
- 2 tbsp PEScience Snickerdoodle Select Protein Powder
- 2 tsp Pumpkin Puree
- 2 tsp Milk of Choice
- 1/2 tsp Cinnamon
Fluff:
- 1 tbsp PEScience Snickerdoodle Select Protein Powder
- 1 tbsp Greek Yogurt
- 1 tbsp Pumpkin Puree
- 1/2 tsp Cinnamon
Directions:
- Preheat oven to 350F.
- In a large bowl, mix all dry ingredients for the dough and set aside.
- In another bowl, whisk the pumpkin and egg together.
- Fold egg and pumpkin mixture into the dry ingredients until a dough forms.
- Dust your hands with flour and roll dough into one large ball and place on a sheet of parchment paper, dusted with flour. Using a rolling pin, roll dough out until its 1/4 inch thick (continue dusting as needed).
- Mix together filling ingredients and spread evenly over rolled out dough.
- Roll the dough up into a log and place it in the freezer for 20 minutes to firm up before slicing into 9 pieces.
- Place the 9 pieces on a baking sheet lined with parchment paper and bake for 9-11 minutes. While baking, mix all fluff ingredients together.
- Remove rolls from the oven and allow to cool for 5 minutes before topping with fluff and serving.
NUTRITION FACTS:
Calories: 90 Fat: 3g Carbs: 8g Protein: 10g
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