Protein Cinnamon Rolls

Protein Cinnamon Rolls

Posted by Matt Grimm on

For the dough:

  • 1 cup warm almond milk 
  • 2 1/2 teaspoons instant dry yeast
  • 1 egg 
  • 6 tbsp melted vegan butter 
  • 1/4 cup pumpkin purée 
  • 1/2 cup granulated sugar
  • 1 teaspoon salt
  • 4 cups all-purpose flour 
  • 2 scoops @designerprotein collagen powder

For the Filling:

  • 1/2 cup vegan butter, softened 
  • 1 cup packed brown sugar
  • 2 tablespoons pumpkin pie spice 
  • 1/4 cup vegan heavy cream

For the Frosting:

  • fav dairy free store bought frosting / homemade cream cheese frosting 

Here’s how:

  • To a bowl, add your almond milk, yeast, egg, melted butter, pumpkin, and sugar. Whisk to combine.
  • Add in flour, salt, and collagen. Whisk until dough comes together a bit, and let sit for 5 minutes. 
  • Beat the dough on medium speed until dough ball forms. Knead for 5-7 minutes. 
  • Add dough to a greased bowl & cover. Let rise for 30+ minutes in a warm spot. 
  • Make your filling by beating together those ingredients while dough rises. 
  • Sprinkle your working surface with flour then add dough. Roll out to a 1/4 inch thick rectangle 
  • Add filling to the dough then roll up the long way. Cut into 12 slices using floss and place in greased 9x13 pan. Let rolls rise another 30 minutes. 
  • Add your vegan heavy cream over top after they rise, then bake at 375°F for 22 minutes.
  • Frost after a few minutes of cooking and enjoy!

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