Protein Cinnamon Rolls

Traditional cinnamon rolls often fall outside the guidelines of the Autoimmune Protocol and The Myers Way®. They rely on gluten, dairy, refined sugar, and eggs. These ingredients can challenge digestion and immune balance for many people. That does not mean comfort foods need to disappear. With the right swaps, familiar favorites can still fit into a supportive food plan.

These protein cinnamon rolls are fully AIP compliant and gluten free. They use nutrient-dense flours, dairy-free fats, and a clean source of protein. Each roll delivers warmth, sweetness, and structure without common food triggers. This recipe proves that healing foods can still feel indulgent.

Gluten Free Cinnamon Rolls

Creating gluten free cinnamon rolls requires a thoughtful blend of alternative flours. Tigernut flour and tapioca flour work together to provide structure and softness. Tigernuts are not nuts. They are actually small root vegetables that offer fiber and prebiotic support. Tapioca flour adds elasticity and helps mimic the chewiness of traditional dough.

These flours are naturally grain free and AIP compliant. They are easier to digest than wheat-based flours for many people. Coconut sugar adds gentle sweetness with trace minerals. Sea salt balances flavor and supports electrolyte intake. Each ingredient plays a role in making these gluten free cinnamon rolls satisfying and nourishing.

What Is Psyllium Husk Powder?

Psyllium husk powder comes from the seeds of the Plantago ovata plant. It is a soluble fiber commonly used to support regular digestion. When mixed with liquid, psyllium forms a gel-like texture. This quality makes it valuable in gluten free and AIP baking.

In this recipe, psyllium husk powder replaces the binding action of gluten. It helps the dough hold together and creates a soft, rollable texture. Psyllium also supports gut health by feeding beneficial bacteria and promoting healthy bowel movements. A small amount goes a long way in both structure and function.

Vanilla Bean Protein Powder

Adding protein transforms these cinnamon rolls into a nourishing dessert or breakfast. Vanilla Bean Paleo Protein supports this goal while staying free from common food triggers. It is simply added into the gluten free dough. 

Your body uses protein to build, strengthen, and repair tissue. However, most Americans aren’t consuming enough quality protein to support your body where it needs it most. This paleo protein powder checks all the boxes for those looking to up their protein intake. For instance, I source my protein from grass-fed, pasture raised beef with no unnecessary antibiotics, hormones, corn, or soy. 

Each scoop provides 21 grams of hydrolyzed collagen protein to support muscle mass, skin, hair, and nails. You also get the added gut and immune support thanks to inulin, an insoluble fiber known to support optimal health.

Dairy Free Cinnamon Roll Filling

A classic cinnamon roll filling relies on butter. This dairy free cinnamon roll filling uses coconut oil and coconut milk instead. These fats provide richness without lactose or casein. Coconut oil contains medium-chain triglycerides, which support energy.

Coconut sugar and cinnamon form the heart of the cinnamon roll filling. Cinnamon adds warmth and natural sweetness while offering antioxidant support. I always opt for Ceylon cinnamon when adding to any recipe. Coconut sugar has a lower impact on blood sugar than refined white sugar. Together, these ingredients create a familiar flavor that fits within AIP guidelines.

Coconut Icing

No cinnamon roll feels complete without icing. This coconut icing uses coconut butter as its base. Coconut butter includes both the fat and fiber of the coconut. It creates a creamy texture once melted and whisked.

A small amount of coconut milk smooths the icing. Coconut sugar adds subtle sweetness. Vanilla extract and cinnamon enhance flavor without artificial additives. This icing reamins dairy free and AIP compliant while delivering a satisfying finish to each roll.

How To Make Protein Cinnamon Rolls

Begin by preheating your oven to 350°F and lining a baking dish with parchment paper. In a small bowl, mix the psyllium husks with warm water. Let it sit for five minutes until it thickens into a gel. In a large bowl, whisk the tigernut flour, tapioca flour, baking soda, baking powder, vanilla bean protein powder, coconut sugar, and sea salt.

In another bowl, whisk the coconut milk, vanilla extract, and apple cider vinegar. Add the psyllium gel to the wet mixture. Combine the wet and dry ingredients until a soft dough forms. Chill the dough briefly while preparing the filling.

Mix the melted coconut milk, coconut oil, coconut sugar, and cinnamon until smooth. Roll the dough between parchment paper into a rectangle about one quarter inch thick.

Spread the cinnamon roll filling evenly across the surface, leaving a small border.

Starting from the long edge, roll the dough into a log using the parchment for support. Slice into even rolls and place them snugly in the baking dish.

Bake for about 30 minutes until set and lightly golden. Allow the rolls to cool slightly.

Whisk together the coconut icing ingredients until smooth. Drizzle over the warm protein cinnamon rolls and serve.