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)
Protein recommendations
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 ;)
Flour recommendations
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!
Other ingredients
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.
Filling ingredients
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.
Icing ingredients
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.
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.
Ingredients
Rolls:
2 cups (250g) gluten-free baking flour (I recommend this one)
1/2 cup (60g) collagen protein powder* (I used LIV Body brand, code SARAHWILKINS for free shipping)
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt (optional)
1/8 tsp. ground nutmeg (optional)
1/4 cup 100% pure canned pumpkin
1/4 cup (2 large) egg whites*
1 tbsp. melted vegan butter* (or unsalted butter)
Filling:
3 tbsp. sugar free granulated sweetener
1 tbsp. ground cinnamon*
1/4 tsp. ground nutmeg*
1/8 tsp. ground cloves* (optional)
1 tbsp. melted vegan butter* (or unsalted butter)
1 tbsp. water (more as needed)
Frosting:
4 oz. dairy free cream cheese* (room temperature, I recommend Kite Hill or Tofutti for taste)
2/3 cup sugar free powdered sweetener*
2 tbsp. maple syrup (can substitute a few drops of maple extract)
*See blog post for notes and substitutions.
Directions
Preheat oven to 350 degrees F.
Whisk together the dry ingredients (through nutmeg) in large mixing bowl.
Using a fork, mix in the wet ingredients 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 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 14-18 minutes until edges are lightly browned and firm but the center is soft (mine were done at 16 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.
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