Copycat Erewhon-esque Cinnamon Rolls with Protein

These protein-packed cinnamon rolls are PERFECTION. They are based off of a recipe by @danishealthyeats and I've seen a few similar ones floating around, and I've added my own spin on them.

Tell me what you think! They look complicated but really are a one-bowl recipe that takes mere minutes then chilling time. Without further ado, here's the full recipe!

No-Bake Protein Cinnamon Rolls: Yields About 8 to 9

Ingredients:

Main Dough

3/4 cup gluten-free oat flour (I grind gluten-free oats in a grinder)

1/2 cup super fine almond flour

1/4 cup defatted almond butter

1/4 cup KOS Caramel Protein Powder (or preferred protein powder)

1 tsp cinnamon

1/2 cup runny almond butter

3 to 4 TBSP pure maple syrup

1/2 tsp pure vanilla extract

1/4 tsp sea salt

4 to 6 TBSP almond milk as needed

Filling

1 cup Medjool dates (soak in hot water for 15 minutes if they are firm)

1 TBSP cinnamon

1 TBSP MCT oil (or any oil should do, but the one I linked to is a great brain and energy boost if you have these in the morning!)

1 TBSP water

1 tsp pure vanilla extract

1/8 tsp sea salt

optional: 1 to 2 scoops collagen peptides

Instructions:

1. Add all dough ingredients to a food processor bowl and blend until a soft dough forms. If the dough feels too crumbly, motre almond milk until smooth and dough-like.

2. Roll out the dough into a rectangle shape on a sheet of parchment paper, about 1/3 to 1/2" thick

3. Add the filling ingredients to the food processor bowl and blend until smooth, scraping the sides if needed. If it's too thick, add water, a few tsp at a time.

4. Spread the filling over the dough, leaving a 1/2–1" border to prevent overflow of the filling.

5. Use the parchment paper to gently roll the dough into a log then put in freezer for 45–65 minutes.

6. Once firm enough, slice and serve! Store remainders in sealed container in the fridge.

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