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–+ servings

Gluten-Free Protein Cinnamon Rolls (No Yeast)

Gentle Tummy
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Ingredients
  

Filling:

  • 1/2 cup coconut sugar (95g)
  • 1/4 cup coconut oil
  • 1 tablespoon cinnamon

Glaze:

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a 8x8 baking pan with parchment paper.
    In a large mixing bowl, combine the wet ingredients, including 3/4 cup of Greek yogurt, 3 tablespoons of maple syrup, 1 tablespoon of melted coconut oil, 2 teaspoons of vanilla extract, 1 tablespoon of apple cider vinegar, and 1/4 teaspoon of almond extract. Whisk until smooth.
    Add the dry ingredients, including 1-3/4 cups almond flour, 1/2 cup tapioca flour, 1/2 cup protein powder, 1 tablespoon baking powder, 3/4 teaspoon baking soda, and 1/2 teaspoon salt. Mix until a soft dough forms. It will have a similar consistency to cookie dough and be slightly sticky. If the dough is too sticky, add a little more almond flour until it's workable.
  • Cut a large sheet of parchment paper and lightly spray it with non-stick. Fold it in half and open it back up. Place the dough on one half and roughly spread it out with your spatula to a large rectangle. Fold the parchment paper over the dough and gently roll it out with a rolling pin into an even rectangle (roughly 10x13" and about 1/4 inch thick).
  • In a small bowl, mix 1/2 cup of coconut sugar, 1/3 cup of melted coconut oil, and 1 tablespoon of cinnamon. Spread the filling evenly over the dough.
    Tear off one half of the parchment paper and carefully roll the dough into a log shape, using the parchment paper to help. Slice the log with a serrated knife or use dental floss into 9 equal rolls.
  • Place the rolls into the prepared baking pan and bake for 22-24 minutes or until golden brown.
  • While the rolls are baking, mix together 1/4 cup Greek yogurt and 2 tablespoons of maple syrup to create the glaze.
    Once the rolls are done baking, let them cool slightly before drizzling the glaze on top. Serve warm and enjoy!

Video

Notes

Check the dough by feel: It should feel tacky like cookie dough but not stick to your hands. If it does, add almond flour one tablespoon at a time. Different Greek yogurt brands have different moisture levels.
Chill if too sticky: If the dough won't roll, refrigerate it for 15-20 minutes to firm it up.
Use dental floss to cut: Dental floss cuts cleanly without squishing the rolls. Slide it under the log, cross the ends, and pull.
Don't overbake: Pull them when they're golden around the edges, not all over. They keep cooking in the pan and will dry out if you wait too long.
Wait before glazing: Let the rolls cool for 5-10 minutes or the glaze will melt and run off.
 
Store in the fridge: These have Greek yogurt, so keep them refrigerated. They stay soft for up to 5 days. Reheat for 10-15 seconds before eating.
Did you make this recipe?Please let me know in the comments below how it turned out :)