Pumpkin Spice Latte Cinnamon Rolls
A festive fall twist on this brunch classic
Ingredients
Dough
- ¼ cup Butter softened
- ½ cup Black Coffee brewed and cooled to room temperature
- ¼ cup Granulated Truvia
- 3 Eggs
- 3-4 cup Almond Flour
- 1 cup Ground Flaxseed
- 1 cup Vanilla Protein
- 2 tsp Baking Powder
Filling
- ¼ cup Butter melted
- ½ cup Pumpkin Puree
- ¼ cup Brown Truvia
Icing
- 1 cup Powdered Truvia
- ¼ cup Vanilla Protein
- 1 TBSP Coffee brewed and cooled to room temperature
- 1-3 TBSP Almond Milk added slowly
Instructions
- In a large bowl, mix together butter, cooled coffee, truvia, and eggs until well combined.
- On top of wet mixture, add in flaxseed, protein powder, and baking powder. Mix well and add in almond flour one cup at a time until stiff dough is formed.
- Roll dough out onto a floured parchment paper surface until it is ¼in thick.
- In a medium bowl, mix together all filling ingredients to make a paste. Spread paste out evenly onto rolled out dough making sure to reach all edges.
- Using the parchment paper, roll the dough up into itself slowly. Making sure to roll evenly.
- Once you have a long roll of dough and filling, cut into 12 even slices and lay individually into a sprayed and prepped 9x13in pan
- Bake rolls at 350℉ for 35-45min or until golden brown
- While baking, mix up all icing ingredients in the same bowl you mixed the filling (Less dishes, more flavor)
- When rolls are done, let cool slightly before drizzling icing all over the rolls.
- Enjoy!