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Delicious Recipe

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3.8 from 2 reviews

  • Author: Sara
  • Total Time: 39 minutes
  • Yield: 9 cinnamon rolls
  • Diet: Gluten Free

Description

These Gluten-Free Protein Cinnamon Rolls are a delicious and healthy alternative to traditional cinnamon rolls, made without yeast and packed with protein. Using almond flour, tapioca flour, and protein powder, these rolls are perfect for those seeking a gluten-free, no-yeast option that delivers great taste and texture. The rolls are sweetened naturally with maple syrup and coconut sugar, topped with a creamy Greek yogurt glaze for the perfect finishing touch.

Ingredients

Wet Ingredients

  • 3/4 cup Greek yogurt
  • 3 tablespoons maple syrup
  • 1 tablespoon coconut oil (melted)
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract
  • 1/3 cup coconut oil (melted, for filling)
  • 1/4 cup Greek yogurt (for glaze)
  • 2 tablespoons maple syrup (for glaze)

Dry Ingredients

  • 1-3/4 cups almond flour (200g)
  • 2/3 cup tapioca flour (80g)
  • 1/2 cup protein powder (56g)
  • 1 tablespoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup coconut sugar (95g)
  • 1 tablespoon cinnamon

Instructions

  1. Prepare Oven and Wet Mixture: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper. In a large mixing bowl, whisk together 3/4 cup Greek yogurt, 3 tablespoons maple syrup, 1 tablespoon melted coconut oil, 2 teaspoons vanilla extract, 1 tablespoon apple cider vinegar, and 1/4 teaspoon almond extract until smooth.
  2. Mix Dry Ingredients and Form Dough: Add 1-3/4 cups almond flour, 2/3 cup tapioca flour, 1/2 cup protein powder, 1 tablespoon baking powder, 3/4 teaspoon baking soda, and 1/2 teaspoon salt to the wet mixture. Mix until a soft, slightly sticky dough forms, similar to cookie dough. If too sticky, gradually add more almond flour until workable.
  3. Roll Out the Dough: Cut a large sheet of parchment paper and lightly spray it with non-stick spray. Fold it in half and open it up. Place the dough on one half and spread it approximately into a large rectangle. Fold the parchment paper over the dough and gently roll it out with a rolling pin to about 10×13 inches and 1/4 inch thick.
  4. Prepare Filling and Spread: In a small bowl, mix 1/2 cup coconut sugar, 1/3 cup melted coconut oil, and 1 tablespoon cinnamon. Evenly spread this mixture over the rolled-out dough rectangle.
  5. Roll and Slice: Tear off one half of the parchment paper and carefully roll the dough into a log shape using the parchment paper to guide it. Using a serrated knife or dental floss, slice the log into 9 equal rolls.
  6. Bake the Rolls: Place the sliced rolls into the prepared baking pan and bake for 22-24 minutes, or until golden brown on top.
  7. Prepare Glaze: While the rolls bake, combine 1/4 cup Greek yogurt and 2 tablespoons maple syrup in a small bowl to create the glaze.
  8. Serve: Once the rolls are done baking, let them cool slightly before drizzling the glaze on top. Serve the cinnamon rolls warm and enjoy!

Notes

  • If the dough is too sticky to handle, add small increments of almond flour to achieve a workable consistency.
  • Use parchment paper to prevent sticking and to help roll and slice the dough easily.
  • These cinnamon rolls are best served warm but can be stored in an airtight container and reheated gently.
  • This recipe is naturally gluten-free and can be adapted to vegan by using dairy-free yogurt and protein powder.
  • Prep Time: 15 minutes
  • Cook Time: 24 minutes
  • Category: Breakfast, Snack, Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/gluten-free-protein-cinnamon-rolls-no-yeast-recipe/