Ingredients
Pumpkin Protein Dough
- 1 1/4 cups all-purpose flour 150g
- 3/4 cup vanilla casein protein powder approximately 3 scoops; use the serving weight on your package
- 2 teaspoons baking powder
- 1 1/2 teaspoons pumpkin pie spice
- 1/8 teaspoon salt
- 1 cup fat-free yogurt a thick or Greek-style yogurt is easiest to work with
- 1/2 cup pure pumpkin puree not pumpkin pie filling
- 2 tablespoons sugar-free maple syrup
- 1 teaspoon vanilla extract
- 1/3 cup milk plus more 1 tablespoon at a time only if needed
- additional all-purpose flour for the work surface, hands, and rolling pin
Apple Butter Filling
- 6 ounces unsweetened apple butter one small container
- 1/2 cup brown sugar alternative or packed regular brown sugar
- 1 teaspoon ground cinnamon optional if the apple butter is lightly spiced
Vanilla Protein Drip
- 1 cup powdered sugar
- 1 scoop vanilla casein protein powder
- 1 teaspoon vanilla extract
- 3 tablespoons milk plus more 1 tablespoon at a time only as needed
Equipment
- Large mixing bowl
- Bench scraper or butter knife
- 8x8-inch baking dish or 9-inch round pan
Method
- Preheat the oven to 250°F. Lightly coat an 8x8-inch baking dish or 9-inch round pan with cooking spray.
- Whisk the all-purpose flour, vanilla casein, baking powder, pumpkin pie spice, and salt in a large mixing bowl.
- In a separate bowl, stir the fat-free yogurt, pumpkin puree, sugar-free maple syrup, vanilla extract, and 1/3 cup milk until smooth.
- Add the wet ingredients to the dry ingredients. Stir until a shaggy dough forms, then gently bring it together into a soft ball.
- If the dough is dry or crumbly, add milk 1 tablespoon at a time. If it is sticky, flour the hands and work surface before adding more flour directly to the dough.
- Transfer the dough to a well-floured surface and roll it into a rectangle approximately 10x12 inches.
- Spread the apple butter over the dough, leaving a narrow border. Sprinkle the brown sugar alternative and optional cinnamon over the apple butter.
- Starting from one long edge, carefully roll the dough into a snug log. Use a bench scraper or butter knife to release areas that stick.
- Cut the log into 8 equal pieces and arrange the rolls cut-side up in the prepared baking dish.
- Bake at 250°F for 25–30 minutes, until the tops look dry and set and the dough in the centers no longer appears wet. Continue in 5-minute increments if needed.
- Let the rolls cool for at least 10 minutes before icing.
- For the protein drip, whisk the powdered sugar and vanilla casein together. Add the vanilla and 3 tablespoons milk, then whisk until smooth.
- Let the icing sit for about 1 minute. Add more milk 1 tablespoon at a time only if needed for a thick, pourable consistency.
- Drizzle the vanilla protein icing over the warm rolls and serve.