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Maple Cream Cheese Frosted Cinnamon Rolls

25 minutes
12 rolls
6-10 Grams


  • 2/3 cup warm milk
  • 2 T melted butter
  • 1 packet active dry yeast
  • 2 T sugar
  • 1 1/2 cup gluten-free flour
  • 1/2 tsp baking soda
  • 2 1/2 T baking powder
  • 1/2 tsp salt
  • 6oz. fat free cream cheese
  • 2 scoops BiPro BOLD Boldly Bare protein powder
  • Egg wash
  • 2 oz. fat free cream cheese (frosting)
  • 2 T butter, softened (frosting)
  • 4 T powdered sugar (frosting)
  • 1 tsp vanilla extract (frosting)
  • 1 T maple syrup (frosting)


1. Preheat oven to 350F. Grease small 8” cake pan.

2. Combine sugar, warm milk, and yeast and allow it to bloom for several minutes.

3. Next combine gluten-free flour, baking soda, baking powder, salt and BiPro in the bowl of a mixer. Melt fat-free cream cheese and butter together. Mix into dry mixture using whisk attachment.

4. Next add yeast mixture to the dough. Whisk until no lumps remain. Dough will be sticky!

5. Remove from bowl and place dough between two pieces of parchment paper. Roll dough out into a rectangle approximately a ¼” thick.

6. Slowly peel off top parchment paper and spread on filling. Use edge of the parchment paper to roll the dough up. May need to refrigerate for a couple minutes before rolling.

7. Next slice log into 12 rolls. (Wipe knife clean after each cut). Evenly spread out into prepared pan and cover.

8. Allow rolls to rise for 30-45 minutes. Lightly coat rolls with egg wash; bake for 20-25 minutes.

9. Prepare the frosting by whisking together the cream cheese and softened butter. Then add powdered erythritol, maple syrup, and vanilla until combined. Spread onto cooled cinnamon rolls. 

In This Recipe

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