PUMPKIN PROTEIN CINNAMON ROLLS (DAIRY FREE)
After making my Pumpkin Protein Cinnamon Rolls with whey, I just had to make a collagen version! These Pumpkin Protein Cinnamon Rolls have dairy-free maple cream cheese icing and swirled pumpkin pie spice filling. They also have way less sugar and more protein than regular cinnamon rolls! But don't worry, you'll love this festive dairy-free and gluten-free version.
Did you know? Studies have shown that taking collagen can significantly improve joint stiffness, join pain, and osteoarthritis symptoms. (source)
I used LIV Body Marine Collagen for this recipe. It's a very clean and easily absorbed source of collagen. Collagen is great for baking as it tenderizes and moistens the end product. It behaves much differently than whey or vegan protein! You can use my code SARAHWILKINS for free shipping on all LIV Body orders.
If using whey, I suggest following this whey-specific recipe instead! I do not yet have a vegan recipe for plant-based protein, but working on it ;)
The flour you use is key! I have tested so many gluten-free flours and the one that works best for rolls is King Arthur Gluten Free Bread Flour. I have also had some success with Bob's Red Mill Gluten Free 1-to-1 Baking Flour. All purpose flour or cake flour would work as well (not gluten-free). I have experimented with using half gluten free flour plus half a cup of coconut flour for lower carbs, but sometimes this can make the rolls very difficult to work with as the dough tends to crumble more. At this time, I can't recommend it!
The only other ingredients are baking powder, baking soda, 100% pure canned pumpkin, cartoned egg whites, and vegan butter. Feel free to swap the egg whites for one whole egg, or substitute regular unsalted butter or coconut oil.
For the filling, I combined cinnamon, nutmeg, cloves, and vegan butter. You can totally substitute one tablespoon of pumpkin pie spice if you have it! And again, regular unsalted butter or coconut oil is fine to use here - just make sure it's melted.
For the icing, I combined dairy free cream cheese (Kite Hill or Tofutti taste best), sugar-free powdered sweetener (I like this one), and pure maple syrup. I've substituted a few drops of maple extract before, but it doesn't taste quite as good! If you do go that route, you may need to add some water or milk to thin the icing.
Here's the printable recipe for these Pumpkin Protein Cinnamon Rolls (Dairy Free)! I hope you'll rate this recipe and comment below if you try it :)
This post contains affiliate links and is sponsored by LIV Body.
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