You know when you just take everything you’re craving and slam it all together into one amazing, delicious, hits-every-spot kind of recipe? Enter these paleo, keto, and grain-free Peanut Butter Cinnamon Rolls.
I’ve been having a lot of fun recently with bulk foods. Obviously, they’re cheaper #holla but also, I’ve just been getting SO FED UP with the amount of waste associated with food products. When I think about the number of plastic protein tubs I’ve gone through… *shudder* NO MORE, FRIENDS.
The protein I used for these cinnamon rolls is a raw pea protein from @solryza and LET ME TELL YOU, baking without all those weird additional ingredients in my protein (what exactly are “Natural Flavors”??) was a complete game changer.
Each roll has 25 g of protein, 16 g healthy fat, and only 5 (?!) g carbs and can be customized to suit any level of sweet tooth. Let’s dive in, shall we?
Peanut Butter Cinnamon Roll
Ingredients
- 50 grams pea protein
- 1 tsp instant coffee (plus additional for topping)
- 1 tsp baking soda
- 1 tbsp cinnamon (plus additional for topping)
- 1/2 tsp xantham gum
- 2-4 tbsp sweetener of choice
- 4 eggs
- 1/2 cup peanut butter
- 1 tsp Frontier Co-op Maple Flavoring (can sub vanilla extract)
Instructions
- Preheat your oven to 350F and grease your pan (I used 4-inch cake pans here but muffin tins work great too! Just bake for 10-15 minutes instead of 20)
- Combine your dry ingredients in a small bowl.
- Combine your wet ingredients in a medium sized bowl. Whip until bubbles begin to form. Add your dry ingredients and continue to mix until thoroughly combined.
- Fill pan 3/4 full with batter. Use your finger to "swirl" the top of the batter to give it the "roll" appearance. Sprinkle cinnamon, sweetener, and instant coffee on top, and bake for 20 minutes (10-15 if using muffin tins).
- **Option to top with melted coconut butter when cooled.