Pumpkin Protein Cinnamon Rolls


For the dough:
For the filling:
  • 1 tbsp. melted butter (or, plant based butter)
  • 1 tbsp. brown sugar
  • 1 tbsp. cinnamon
For the icing:*
  • 1/3 cup light cream cheese
  • 1/3 cup 0% Greek yogurt
  • 1 tbsp. maple syrup


  1. Preheat your oven to 350 degrees F. Add all your cinnamon roll dough ingredients to a medium mixing bowl (or food processor, if you want it even faster) and mix until fully combined. Let refrigerate for 20 minutes to cool.
  2. Meanwhile - prep your filling by mixing all the ingredients in a small bowl and set aside.
  3. Once your dough has cooled, lightly flour your rolling surface, add your dough and then sprinkle a little bit more flour on top. Using a rolling pin, roll out your dough into a rectangle shape that’s about 0.5in in thickness.
  4. Using a pastry brush (or your fingers!), lightly brush your frosting all over your rolled-out dough to cover it all. (Remember: This does not have to be too thick of a layer! Be sure to cover the entire surface in a light layer of filling!)
  5. Carefully roll your cinnamon roll. Try not to squish it too tightly or you’ll lose all that filling!
  6. Once your cinnamon roll is formed, slice it into 8 equal size cinnamon rolls.
  7. Spray an 8-inch baking dish with non-stick cooking spray (or a cast iron skillet, if you have one!), then add your rolls to it. Bake in the oven for 20 minutes or until golden.
  8. Once done, let it cool for 10 minutes. Then, add your frosting on top and enjoy!


  • To make this vegan, opt for the plant-based butter when making the cinnamon roll dough and filling, and then swap in your favourite go-to vegan-friendly icing recipe.

Check out the full recipe post by Garden of Life Ambassador and Certified Personal Trainer, Larissafor more tips and details! For tons more clean, protein-packed recipes (plus a peak into her fitness community), visit her site, Larissa Nicole Fitness!

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