ORANGE PROTEIN CINNAMON ROLLS

February 20, 2018

ORANGE PROTEIN CINNAMON ROLLS

My favorite breakfast treat is cinnamon rolls, hands down. Which is why I’ve come up with low-sugar, protein-packed recipes for baked protein cinnamon rolls, pumpkin cinnamon rolls, caramel pecan protein cinnamon rolls, a microwave protein cinnamon roll for one, and now these refreshing orange protein cinnamon rolls! If you’ve ever had Pilsbury orange rolls that come in that scary exploding can, these are so much better. Think voluminous doughy rolls filled with buttery cinnamon “sugar” and smothered in a sweet orange icing… pure heaven. These make the perfect guilt-free weekend treat! Because there’s no yeast in this recipe, you can have warm cinnamon rolls on your table in 30 minutes or less.

Did you know? Citrus fruits are actually in season during the winter, along with apples, pears, kiwis, and kumquats.

Collagen substitutions

I used LIV Body Marine Collagen to add protein plus beauty-boosting and joint health benefits. Marine collagen is highly bioavailable and rich in Type I collagen – the type of collagen our bodies need most. You can use code NOEXCUSES for 20% off this collagen, as well all other LIV Body products here!

If you don’t have collagen peptides, you can substitute additional tablespoons of all-purpose flour or gluten free baking flour, as much as need to get a thick dough.

If you’re looking for a recipe specifically for whey, try my baked protein cinnamon rolls recipe!

Flour recommendations

For the dough, I used a combination of gluten free baking flour and coconut flour to reduce to carb content. Not all gluten free flours work for cinnamon rolls, so I really recommend this one!

You can sub out the coconut flour for twice as much (one cup) of gluten free baking flour if you want! You can also use all-purpose flour, but I cannot guarantee the result using brown rice flour, cassava flour, just coconut flour (probably won’t work), spelt flour, sorghum flour, wheat flour, or other flours. Almond flour will NOT work since it lacks the binding properties necessary to give the dough elasticity and the ability to rise.

Sweetener recommendations

To sweeten the dough without any sugar, I used Pyure Organic Stevia Blend, a calorie-free blend of stevia and erythritol that’s twice as sweet as sugar. You can also use twice as much baking stevia, granulated monk fruit, granulated erythritol… or granulated sugar if you’re not worried about the extra calories and sugar! Omit the sweetener if using a flavored protein powder.

Cinnamon sugar filling

I also used Pyure Organic Stevia Blend for the buttery cinnamon “sugar” filling, but any of the aforementioned sweeteners would also work. I like Earth Balance dairy-free buttery spread, but feel free to use unsalted butter or another buttery spread in its place.

Sweet orange icing

The sweet orange icing is sugar free and to die for! To achieve this, I used Swerve Confectioner’s Erythritol, an all-natural, sugar-free, calorie-free alternative to powdered sugar. Feel free to substitute powdered monk fruit blend, regular powdered sugar, or simply blend granulated erythritol into a powder. If using a concentrated stevia blend (like Pyure Organic Stevia Blend), use half sweetener, half “starch” (such as arrowroot powder, cornstarch, potato starch, or tapioca starch). Otherwise, your frosting will be sickeningly sweet! DO NOT sub baking stevia or any type of granulated stevia here or your frosting will be bitter and disgusting.

Step by step instructions

Since the whole process of making the rolls is rather visual, here’s a little photo tutorial for y’all:

(1) Roll out the dough into a square on a lightly floured surface; (2) Spread cinnamon sugar filling over dough rectangle; (3) Cut dough into half lengthwise, then into sixths; (4) Roll each strip onto itself from one short end to the other; (5) Place rolls in a lightly greased baking dish; (6) Bake for 10-20 minutes at 375 degrees F. If using whey, they should be done at 10 minutes; if using collagen, they should be done at 20 minutes.

And here’s the printable recipe for these Orange Protein Cinnamon Rolls! I’d love for you to rate this recipe or comment below if you try it 🙂

This post contains affiliate links and is sponsored by LIV Body.

Orange Protein Cinnamon Rolls

These amazing Orange Protein Cinnamon Rolls are gluten-free, dairy-free and ready in just 30 minutes! Perfect for special occasions or a weekend breakfast.
Course Breakfast
Prep Time 15 minutes
Cook Time 15 minutes
Servings 6 rolls
Calories 213kcal

Ingredients

Rolls:

  • 1 cup (130g) gluten-free baking flour*
  • 1/2 cup (60g) coconut flour* or additional 1 cup baking flour
  • 1/2 cup (60g) flavorless collagen protein* I used LIV Body marine collagen, use code NOEXCUSES for 20% off
  • 2 tbsp. calorie-free sweetener* I used one that's twice as sweet as sugar
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 large whole egg* or egg whites, or vegan egg replacer
  • 3-4 tbsp. orange juice or water
  • 1 tbsp. vegan buttery spread* softened

Filling:

  • 2 tbsp. calorie-free sweetener* I used one that's twice as sweet as sugar
  • 1 1/2 tbsp. vegan buttery spread* melted
  • 2 tsp. cinnamon

Icing:

  • 1/2 cup powdered sweetener* I used Swerve Confectioner's Erythritol
  • 3-4 tbsp. orange juice
  • 2 tsp. orange zest
  • 1 tsp. vegan buttery spread* melted
  • 1/8 tsp. vanilla extract optional

*See blog post above for substitutions.

    Instructions

    • Preheat oven to 375 degrees F.
    • Whisk together the dry ingredients (through baking soda) in large mixing bowl.
    • Using a fork, mix in the orange juice and eggs until a crumbly dough forms.
    • Knead the dough with your hands until it sticks to itself. If the dough still seems too crumbly after working it with your hands, add water or juice a teaspoon at a time (don’t add too much or the dough will become impossibly sticky!). If it seems too sticky, add flour a tablespoon at a time.
    • Place your ball of dough on a lightly floured surface like a (clean) kitchen counter. Using a rolling pin, roll out the dough in all directions until it’s about half an inch thick.
    • Cut off the uneven edges to make a square-ish shape, placing the dough "scraps" in the center of your square. Roll out the dough again until it is an even thickness, attempting to keep a square.
    • Combine filling ingredients and spread over your dough square, all the way to the edges.
    • Cut dough rectangle in half lengthwise, then into sixths to make long, even strips.
    • One at a time, carefully roll each strip up onto itself (as shown), gently scraping the dough away from any "sticky" spots. Place finished rolls in a cake pan lightly coated with cooking spray (or lined with parchment).
    • Bake for 15-20 minutes until edges are lightly browned and firm but the center is soft (mine were done at 18 minutes).
    • While the rolls cool, combine frosting ingredients until smooth in a medium bowl.
    • Spread rolls with frosting and enjoy warm or slightly cooled the same day. Storing in the fridge or freezer will dry out the rolls.

    Notes

    Calories (per roll): 213kcal, Fat: 6.4g, Sat fat: 2.8g, Carbs: 26g, Fiber: 5g, Sugar: 2g, Protein: 14g, Sodium: 411mg




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