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.