grain-free protein cinnamon rolls (Edit recipe)

216 recipes
|
513 followers

okay, real talk — these aren’t the pop-a-can, 20-minute cinnamon rolls you throw in the oven half asleep on a sunday morning 😅 but hear me out… these grain-free, sugar-free, protein- & fiber-packed cinnamon rolls still deliver ALL the cozy, ooey-gooey, soft, sweet vibes you love. think classic cinnamon rolls… just upgraded to actually fuel you. are they a little messy? yes. do they take some patience? also yes. are they 1000% worth it? ABSOLUTELY. this is a true labor-of-love recipe — perfect for slow weekends, holidays, special breakfasts, brunch spreads, or whenever you want a homemade treat that’s indulgent, comforting, and nourishing. warm, fluffy, and straight-up the best protein cinnamon rolls to ever come out of my kitchen. 🤍🥐✨

Share

Save

PREP TIME

3 hours

COOK TIME

45 minutes

INGREDIENTS

23

Serves: 10-12

Ingredients

cinnamon roll dough

1 cup Almond Flour
1.25 cup Arrowroot Flour, + 1/4 cup when rolling out dough
0.333 cup Coconut Flour
0.5 tsp Sea Salt
1.25 cups Water
2 tsp Pure Maple Syrup
2 tsp Active Dry Yeast
0.5 cup Plain Greek Yogurt
1 tsp Apple Cider Vinegar
2 Tbsp Psyllium Husk, Ground

protein cinnamon “sugar” filling

2 Tbsp Almond Butter, or nut butter of choice, softened
0.5 cup Vanilla Collagen Peptides Powder - Further Food, or collagen flavor of choice
0.25 cup Golden Monkfruit Sweetener (with Allulose) - Lakanto
1 Tbsp Cinnamon, Ground
0.5 tsp Sea Salt
1 - 2 Tbsp Water, as needed to reach a pasty consistency

protein frosting

0.5 cup Cottage Cheese
0.25 cup Vanilla Collagen Peptides Powder - Further Food
2-4 Tbsp Powdered Monkfruit Sweetener - Lakanto
0.5 tsp Pure Vanilla Extract

Get Recipe Ingredients

Buy Ingredients on the FoodSocial Market

Shop over 3500 products from unique and independent, creator-curated brands

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

in a large bowl, whisk together almond flour, arrowroot flour, coconut flour, & salt.
in a separate bowl, add hot water that has been heated to 105-110 degrees.
add maple syrup & active dry yeast to water; sit for 10 minutes.
whisk greek yogurt, apple cider vinegar, & psyllium husk into yeast mixture; make sure to whisk until psyllium husk is fully combined, then let sit for 1-2 minutes to thicken.
mix yeast mixture to flour mixture with a wooden spoon.
knead the dough for 8-10 minutes, then place back into a bowl & cover with a damp cloth for 1.5-2 hours.
to a bowl, combine all protein cinnamon “sugar” filling ingredients (may add a teeny bit of water as needed, but should be a thick paste-like consistency; set in the refrigerator until first rise is done.
first dust a clean surface & rolling pin with a little arrowroot starch, then roll out dough into a rectangle that is ~¼” thick.
spread an even layer of protein cinnamon “sugar” filling over dough.
using a knife or pizza cutter, cut dough into 10-12 long rectangles.
carefully roll up each rectangle into a cinnamon roll & place on a baking dish; once added to dish, i like to smash them down to spread a little bit.
cover baking dish with damp cloth & let sit another 30-60 minutes OR refrigerate overnight.
once ready to bake (allow to come to room temperature if refrigerating overnight), preheat oven to 375.
bake for 40-45 minutes (i covered with aluminum foil ~35 minute) or until starts to turn golden brown & reaches an internal temperature between 190 & 200.
in a food processor, combine all frosting ingredient.
once cinnamon rolls are cooled (~15-20 minutes), drizzle or spread frosting on top & enjoy!
to reheat, microwave for 45-75 seconds.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	209
Fat:	5 g
Carbohydrates:	25 g
Protein:	18 g
Cholesterol:	4 g
Sodium:	341 mg
Fiber:	3 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated for total recipe.