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Protein Pumpkin Spice Cinnamon Rolls on a warm neutral surface

Protein Pumpkin Spice Cinnamon Rolls

Roll pumpkin spice protein dough with cinnamon and finish with black sesame cream cheese frosting.

From my kitchen

Cooking notes

1

Storage

Unfrosted rolls keep 2 days at room temperature or 3 months frozen. Frosted rolls keep 5 days in the fridge. Reheat 15 to 20 seconds in the microwave.

What you need

Ingredients

Dough

  • 1 1/4 cups
  • 1 scoop
  • 2 1/2 tsp
  • 1/4 tsp
  • 7.8 oz

Filling

  • 2 tbsp
  • 1/4 cup
  • Generous

Black sesame frosting

  • 4 oz
  • 1 scoop
  • 2 tbsp

How to make it

Method

  1. Mix the dough for Protein Pumpkin Spice Cinnamon Rolls

    Mix the dough

    Whisk the flour, baking powder and salt in a large bowl. Mix in the Greek yogurt and pumpkin spice protein. It starts crumbly; if it stays crumbly, add more yogurt 1 tbsp at a time until it forms a slightly sticky ball.

  2. Roll it out for Protein Pumpkin Spice Cinnamon Rolls

    Roll it out

    Flour the counter generously and flatten the dough to about 1/4 inch, keeping it as rectangular as you can.

  3. Fill for Protein Pumpkin Spice Cinnamon Rolls

    Fill

    Brush the melted butter or coconut oil over the dough, leaving a small border. Sprinkle the sweetener evenly, then be generous with the cinnamon.

  5. Roll and cut for Protein Pumpkin Spice Cinnamon Rolls

    Roll and cut

    Starting from the long edge, roll slowly and tightly. Cut into 8 equal pieces with a sharp knife or dental floss.

  6. Bake

    Place on a lined baking sheet with space between each. Bake at 350°F for about 15 minutes, until golden on top.

  7. Frost for Protein Pumpkin Spice Cinnamon Rolls

    Frost

    Beat the cream cheese, black sesame protein and milk with a hand mixer until smooth. Cool the rolls at least 10 minutes, then spread or pipe the frosting on generously.

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