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Pumpkin Protein Cinnamon Rolls

Featuring Garden of Life’s Plant-Based SPORT Protein in Chocolate

Disclaimer: I am so honoured to be in a partnership with my good friends at Garden of Life, who sponsored this blog post. Although I was provided with the products featured in this blog post at no additional cost, all thoughts & opinions are 100% honest and completely my own.

When I think about my favourite straight-out-of-the-oven, healthy, high-protein dessert, my mouth waters thinking about these Pumpkin Protein Cinnamon Rolls!!

Typically, cinnamon rolls take a fair bit of time to prep - because you usually need to wait for the yeast to rise and proof before you can start rolling out your dough. But, you know I love an easy recipe... and this was just that - no active yeast, so no waiting for this gooey, delicious pumpkin bliss.


I absolutely loved making these, but wished I had the Vanilla Protein Powder from Garden on Life on hand when we were shooting this recipe. Instead I used their chocolate flavour (which is actually technically my fave flavour!), and it still tasted just as great! The only difference was that it came out with more of a darker, richer, “mocha” look - while the Vanilla would have really brought out the orange colour from the pumpkin for a more vibrant look. But as I said, SAME GREAT TASTE!


If you’re currently eating a vegan diet, I promise, you’re not left out of this one at all! The base of the cinnamon rolls is entirely vegan since I found the butter easily interchangeable with plant-based butter. For the icing, simply swap out the one I used for this recipe with another plant-based icing (a quick Google search will do!) and you’ll be good to go!


Did I mention how much I loved making this recipe? Well, let me quickly say it again (I LOVED it!). However, I had a few bloopers I’d like to share so it’s a smoother process for you all:

  • When creating the cinnamon filling to go inside the roll, try not to be too heavy on the butter to avoid butter leaking from the sides when you roll.

  • Make sure not to roll too tightly! (Again, this is to avoid any filling from seeping out the sides and eliminating all that goodness in between each layer.)

I cannot wait until you all try this to share the excitement with me!

Recipe and details are available below.


For the dough:

1 cup self-rising flour

1 cup pumpkin puree

2 scoops Garden of Life plant based SPORT Protein

2 tbsp. cold butter (or plant based butter)

1 tbsp. maple syrup

1 tbsp. cinnamon

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


  • 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.

  • Meanwhile - prep your filling by mixing all the ingredients in a small bowl and set aside.

  • 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.

  • 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!)

  • Carefully roll your cinnamon roll. Try not to squish it too tightly or you’ll lose all that filling!

  • Once your cinnamon roll is formed, slice it into 8 equal size cinnamon rolls.

  • 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.

  • Once done, let it cool for 10 minutes. Then, add your frosting on top and enjoy!


Makes 8 servings.

Calories per serving: 177

Fats, 6g

Carbohydrates, 21g

Protein, 8g

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