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–+ servings

High Protein Pumpkin Spice Cinnamon Rolls

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Prep Time 10 minutes
Cook Time 15 minutes
Course Bread, Breakfast, Dairy Free, Dessert, Nut Free
Cuisine American
Servings 8 servings
Calories 339.3

Equipment

1 Hand Mixer

Ingredients
  

FILLING:

CREAM CHEESE FROSTING:

  • 3/4 cup powdered allulose
  • 1/2 cup salted butter at room temperature
  • 8 ounces cream cheese at room temperature
  • 2 tablespoons heavy cream
  • 1 teaspoon stevia glycerite
  • 1/2 teaspoon vanilla extract

Instructions
 

  • To make the high protein pumpkin spice cinnamon rolls, preheat the oven to 325 degrees F. Place a piece of parchment onto a large rimmed baking sheet. Spray parchment with Avocado oil spray and set aside.
  • Separate the eggs (save the yolks for another recipe like my keto ice cream, hollandaise, mayo or lemon curd), and place the whites into a large bowl or stand mixer. Add the allulose, gelatin and salt and whip the whites for a few minutes until VERY stiff.
    8 large egg whites, 3 tablespoons powdered allulose, 2 1/2 tablespoon Further Food gelatin, 1/2 teaspoon Redmond Real salt
  • Turn the mixer to low and gently mix the collagen and egg white protein powder into the whites. Do not over mix or the rolls will end up like styrofoam.
    2 scoops Further Food Pumpkin Spice Collagen Powder, 1/3 cup Jay Robb Unflavored Egg White Protein Powder
  • Spread the cinnamon roll mixture onto the prepared baking sheet. Bake for 5-7 minutes or until just cooked through (NOT browned at all).'
  • Meanwhile make the filling mixture by placing all the ingredients into a small bowl and stir well to combine.
    4 tablespoons salted butter, 3 tablespoons BROWN Allulose, 1 scoop Further Food Pumpkin Spice Collagen Powder
  • Remove pan from the oven and use a knife to spread with the filling mixture. Use a serated knife to cut into 8 strips (cutting from the longer end of the baking sheet). Roll each strip into a roll. Set the rolls into a greased 8 inch pie pan.
  • Place back into the oven for 6-8 minutes or until golden brown. Remove from oven and allow to cool completely before frosting.
  • To make the frosting. Using a hand mixer, beat the sweetener, butter, softened cream cheese in a medium-sized bowl until smooth. Add the heavy cream, stevia glycerite and extract; beat until well combined. Taste and adjust sweetness to your liking and adding a touch of salt if desired.
    3/4 cup powdered allulose, 1/2 cup salted butter, 8 ounces cream cheese, 2 tablespoons heavy cream, 1 teaspoon stevia glycerite, 1/2 teaspoon vanilla extract
  • Top the rolls with frosting and enjoy! Store extras in an airtight container in the fridge for up to 5 days. Can be frozen unfrosted for up to a month.

Video

Nutrition

Calories: 339.3 | Fat: 27.8g | Protein: 18g | Carbohydrates: 3g | Fiber: 0.4g | P:E Ratio: 0.6