Pumpkin Cinnamon ROlls
A fall inspired pumpkin cinnamon roll. These are sweet, breadlike, and satisfying while using a combination of rice flour, cornstarch, and vanilla casein protein.
PER SERVING – MAKES 8
77 CALS EACH
PREP TIME
20 MINUTES
COOK TIME
12 MINUTES
| CARBS | PROTEIN | FAT |
|---|---|---|
| 13.3 | 2.8g | 1.5g |
STANDARD RECIPE
Pumpkin Cinnamon Rolls
Servings: 8 small rolls
Calories: 77kcal
A fall inspired pumpkin cinnamon roll. These are sweet, breadlike, and satisfying while using a combination of rice flour, cornstarch, and vanilla casein protein.
Print Recipe
Pin Recipe
Ingredients
For the Dough
- ⅓ cup (50 g) rice flour
- 3 tbsp (25 g) tapioca flour
- ⅔ scoop (20 g) vanilla casein protein
- ½ tsp (2 g) baking powder
- ⅓ cup (80 g) canned pumpkin
- 2 tbsp (30 g) liquid egg whites
For the Filling
- 1½ tsp (7 g) butter melted
- 1⅔ tbsp (20 g) sugar
- 1 tsp (2 g) cinnamon
For the Frosting
- 2 tbsp (24 g) whipped cream cheese frosting buy premade, its easier and better
Instructions
For the Cinnamon Rolls
- Preheat your oven to 400°F.
- Mix the flours, baking powder, and protein powder together until incorporated. Add in the pumpkin and egg whites. Stir until a dough forms.
- Spread out two large pieces of wax paper. Spray each side with oil.
- Place the dough on the wax paper and cover with the other wax paper. Roll the dough out until it is between ⅛" and ¼" thick and in a rectangle. You don't want it so thin that it tears and so thick that it can't roll.
- Mix the sugar and cinnamon together and melt the butter.
- Spread the butter out over the dough and sprinkle in the cinnamon sugar.
- Lift up the bottom layer of wax paper to help roll the dough. The tighter you can get the roll the better.
- Once you have rolled the dough, cut it into 8 pieces.
- Spray a sheet pan, baking dish, or cast iron skillet with oil. Add the rolls to the pan. In the picture, I used a small cast iron skillet and placed them all together so they were touching. This is a fine way to do it but you will have to cook it longer and I think it prevents the rolls from being as soft as they could be. If you were to place them separately on the sheet pan, it will cook a bit more evenly but if you aren't able to achieve a tight roll, they will tip over. Not a huge issue but something to consider.
- Bake for 10-12 minutes if you put them on the pan apart from eachother. Bake for 17-18 minutes if you place them next to eachother.
- Spread the frosting over the top of the rolls. Makes 8 small cinnamon rolls.
Nutrition
Calories: 77kcal | Carbohydrates: 13.3g | Protein: 2.8g | Fat: 1.5g
NUTRITION INFO
The information in the following tables are estimates for the total nutrition of the recipe, as written. If you follow the recipe listed above, as written, you can use these tables to determine the nutrition information if you wanted to split the recipe, as written, into more or less servings than what is originally listed. If you update the number of servings in the “Servings” field of the recipe above, the information in these tables are no longer accurate as you have updated the ingredients.
STANDARD RECIPE NUTRITION
Servings
Carbs
106g
Protein
22g
Fat
11.6g
Calories
616.4 cals
|
