Cinnamon Roll Muffins

A healthier twist to the classic treat, these protein cinnamon roll muffins are
a must-try! They are higher in protein and lower in sugar than a classic
cinnamon roll, while not skimping on that ooey gooey, fluffy goodness. Top these
cinnamon rolls with your favorite cream cheese frosting or glaze and you have
the most delicious gluten-free, vegan and dairy-free breakfast, brunch, or
dessert!

Servings:

Author:

Prep Time
10 minutes

Course:

Breakfast Dessert Snack

Cuisine:

American

Keywords:

gluten free cinnamon rolls gluten-free muffins healthy muffins paleo cinnamon rolls paleo muffins protein cinnamon rolls protein muffins

Instructions

1 To make the frosting, simply blend all of the ingredients in a high powered
blender, starting with 1 tbsp of milk and adding more, if needed. You will need
to stop to scrape down the sides and blend again to make sure there are no
lumps! You want the frosting to be thick, so if be careful not to add too much
milk. Place the frosting in the fridge to firm up.
2 Preheat oven to 325F. In a large bowl. Combine all of the dough ingredients
until well combined. Note: if using a flax egg, let the flax egg sit for 10
minutes or so to thicken to an egg-like consistency, then use.
3 Drop the dough onto a piece of parchment paper and roll it out into a rectangle
about 1/4” thick. For the filling, drizzle over the maple syrup. Then sprinkle
over the cinnamon, chopped dates, and pecans.
4 Using one end of the parchment paper, carefully roll the Dough up into a tight
log. Place the log into the freezer for 10-15 minutes to firm up a bit.
5 When ready to bake, cut the log into slices. Grease your muffin tin and add a
roll into each one. Bake for 10 minutes, until golden around the edges, then
remove from the oven. Let cool completely before frosting. Enjoy!

Cinnamon Roll Muffins

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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