Pumpkin Protein Cinnamon Rolls

Ingredients:

Dough: 

• 2 scoops PEScience Snickerdoodle Select Protein Powder
• 1/2 cup Almond Flour
• 1/4 cup Tapioca Flour or Flour of Choice plus more for dusting
• 1/4 cup Oat Flour
• 1/4 cup Pumpkin Puree
• 1 tbsp Flax Meal
• 1 Egg
• 1 tsp Cinnamon
• 1 tsp Baking Powder

Filling:

• 2 tbsp PEScience Snickerdoodle Select Protein Powder
• 2 tsp Pumpkin Puree 
• 2 tsp Milk of Choice
• 1/2 tsp Cinnamon

Fluff:

• 1 tbsp PEScience Snickerdoodle Select Protein Powder
• 1 tbsp Greek Yogurt
• 1 tbsp Pumpkin Puree
• 1/2 tsp Cinnamon 

Directions:

1. Preheat oven to 177C.
2. In a large bowl, mix all dry ingredients for the dough and set aside.
3. In another bowl, whisk the pumpkin and egg together. 
4. Fold egg and pumpkin mixture into the dry ingredients until a dough forms. 
5. Dust your hands with flour and roll dough into one large ball and place on a sheet of parchment paper, dusted with flour. Using a rolling pin, roll dough out until its 1/4 inch thick (continue dusting as needed).
6. Mix together filling ingredients and spread evenly over rolled out dough. 
7. Roll the dough up into a log and place it in the freezer for 20 minutes to firm up before slicing into 9 pieces. 
8. Place the 9 pieces on a baking sheet lined with parchment paper and bake for 9-11 minutes. While baking, mix all fluff ingredients together.
9. Remove rolls from the oven and allow to cool for 5 minutes before topping with fluff and serving. 

NUTRITION FACTS:

Calories: 90
Fat: 3g
Carbs: 8g
Protein: 10g