Cinnamon Protein Rolls


  • 1 cup non-dairy (or dairy) milk

  • 4 Tbsp. unsalted butter (or vegan butter)

  • 2 eggs, beaten

  • 1 ½ Tbsp. honey

  • 1 Tbsp. dry active yeast

  • ½ tsp. salt

  • 4 - 4 ½ cups baking flour of choice

  • 2 cups Swerve confectioner’s sugar (or powdered sugar)

  • 2 Tbsp. vegan cream cheese (or regular cream cheese) room temperature

  • 4 Tbsp. butter (or vegan butter) room temperature

  • 1 tsp. vanilla

  • 1 Tbsp. non-dairy milk


  1. Make the dough by first warming up the milk in a saucepan on low with butter. Once the butter has melted, remove from heat and whisk in honey, eggs and salt. Sprinkle yeast on top and let sit for about 7 minutes (the temperature of the milk mixture should feel like a warm bath, not too hot because it will kill the yeast).

  2. Add in one cup of flour at a time, whisking into the milk mixture. 

  3. Once the dough becomes sticky (usually after adding 3 cups) move it to the counter and begin kneading it with your hands, while adding the remaining flour (this takes about 5 minutes).

  4. Place dough into a bowl, coat with a little olive or coconut oil and let it sit covered for an hour or two.

  5. While dough is rising, you can make the filling.

  6. Simply whisk all filling ingredients together.

  7. For the frosting, whisk all ingredients together.

  8. Once the dough has doubled in size, punch it down and let it sit for another hour. Punch it down again and then sprinkle some flour on your counter.

  9. Roll your dough into a rectangle, spread filling all around leaving about an inch with no filling around the border. Roll the dough into a log, then slice 9-12 pieces.

  10. Grease either a round or square pan, and comfortably fit the rolls next to each other in the pan. Bake at 350 for 30-35 minutes.

  11. Once the rolls come out and have cooled, spread the frosting on top. Store rolls in the refrigerator for up to 5 days.

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