Pumpkin Spice Cinnamon Rolls (no bake/ gluten & dairy free) (Edit recipe)

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I have never been to erewhon but I have fomo when it comes to those cinnamon rolls that everyone talks about so I decided I needed to make my own but with a pumpkin spice twist with collagen! Higher in protein, lower in sugar these are nutrient dense lil snacks that can be made in just 30 min 🙂

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PREP TIME

15 minutes

COOK TIME

—

INGREDIENTS

11

Serves: 12

Ingredients

Dough

.25 cup Almond Butter
2 Tbsp Pure Maple Syrup
1 tsp Vanilla Extract
1 cup Almond Flour
.25 cup Vanilla Plant-Based Protein - Further Food
2 - 4 Tbsp Pumpkin Spice Collagen Peptides Powder - Further Food
1 tsp Pumpkin Pie Spice

Filling

.5 cup Date Paste
1 tsp Cinnamon, Ground

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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

Make the dough: add almond butter, maple syrup, and vanilla to a bowl.
Add almond flour, pumpkin spice collagen, protein powder and a pinch of salt
Stir until dough forms
Place dough between two sheets of parchment and roll into a rectangle, about ¼-inch thick.
Spread date paste evenly over the dough and sprinkle with cinnamon
Starting from the long edge, tightly roll the dough into a log. Chill for 20–30 minutes to make slicing easier.
Cut into 8–10 cinnamon rolls.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	158
Fat:	8 g
Carbohydrates:	37 g
Protein:	8 g
Cholesterol:	0 g
Sodium:	77 mg
Fiber:	2 g
Sugars:	7 g
Sugar Alcohol:	0 g
Calculated per serving.