Protein Pumpkin Spice Cinnamon Rolls
If you love pumpkin spice season as much as I do, these Pumpkin Spice Collagen Rolls will be your new favorite cozy treat. Imagine soft, fluffy rolls swirled with warm cinnamon, pumpkin pie spice, and coconut sugar, then topped with a creamy pumpkin spice glaze. Even better? They’re made with protein-boosting collagen and Greek yogurt for a nourishing twist on a classic fall recipe.
Whether you’re planning a festive brunch, meal prepping a fun weekend breakfast, or just craving the flavors of autumn, these rolls are a must-bake.
Why You’ll Love This Recipe
Protein-Boosted: Collagen powder and Greek yogurt add extra protein to keep these rolls more balanced than traditional cinnamon rolls.
Pumpkin Spice Twist: Classic cinnamon rolls upgraded with pumpkin purée and warm spices.
Cozy & Comforting: Perfect for fall mornings, Thanksgiving breakfast, or weekend baking.
Make-Ahead Friendly: Prepare the rolls the night before and bake fresh in the morning.
Ingredients
For the Dough
3 ¾ cups bread flour (add more as needed)
½ cup collagen powder (unflavored, such as Naked)
2 ¼ tsp instant yeast
2 tbsp sugar
1 tsp salt
1 cup Greek yogurt (plain, unsweetened, excess liquid drained)
½ cup warm milk or water (around 110°F/43°C)
1 large egg + 1 egg yolk (room temperature)
¼ cup butter, melted
½ cup pumpkin purée (unsweetened)
1 ½ tsp pumpkin pie spice
For the Filling
½ cup coconut sugar (or brown sugar)
2 tbsp cinnamon
1 tsp pumpkin pie spice
¼ cup softened butter
For the Pumpkin Spice Cream Cheese Glaze (optional)
4 oz cream cheese, softened
3 tbsp butter, softened
⅓ cup collagen powder (unflavored, such as Naked)
¼ cup powdered sugar (add more for extra sweetness)
½ tsp vanilla extract
¼ tsp salt
½ tsp pumpkin pie spice
Instructions
Step 1: Activate the Yeast
In a small bowl, combine the ½ cup warm milk/water (around 110°F), 1 tablespoon of sugar, and instant yeast. Stir with a wooden spoon and let sit for 5–10 minutes until frothy. (Tip: If it doesn’t foam, the yeast may be inactive and you’ll need to start again.)
Step 2: Prepare the Dough
In a large mixing bowl, whisk together 3 ½ cups bread flour (reserve the extra ¼ cup), ½ cup collagen powder, 1 tbsp sugar, 1 tsp salt, and 1 ½ tsp pumpkin pie spice. In another bowl, whisk together the Greek yogurt, pumpkin purée, 1 egg, and 1 egg yolk until smooth.
Step 3: Mix Wet and Dry Ingredients
Add the frothy yeast mixture and the pumpkin-yogurt mixture into the dry ingredients. Stir until a sticky dough forms. Add more of the reserved flour as needed to make a soft, slightly tacky dough.
Step 4: Knead the Dough
Transfer dough to a lightly floured surface and knead for 8–10 minutes (or use a stand mixer with a dough hook) until smooth and elastic. Dough should be soft and slightly tacky, but not overly sticky. Add flour sparingly if needed.
Step 5: First Rise
Place the kneaded dough into a greased bowl. Cover with a damp towel or plastic wrap and let it rise in a warm spot for 1 to 1 ½ hours, or until doubled in size.
Step 6: Prepare the Filling
In a small bowl, mix together ½ cup coconut sugar (or brown sugar), 2 tbsp cinnamon, and 1 tsp pumpkin pie spice.
Step 7: Roll Out the Dough
Punch down the risen dough and roll it into a rectangle (about 12x18 inches). Spread ¼ cup softened butter evenly over the dough, then sprinkle the pumpkin spice-sugar mixture on top.
Step 8: Shape the Rolls
Tightly roll the dough from the long edge into a log. Slice into 12–15 rolls and arrange them in a greased baking dish. Cover and let them rise for another 30–45 minutes until puffy.
Step 9: Bake
Preheat the oven to 350°F (175°C). Bake the rolls for 25–30 minutes, or until golden brown and cooked through.
Step 10: Make the Pumpkin Spice Cream Cheese Glaze
In a bowl, beat together 4 oz softened cream cheese, 3 tablespoons softened butter, ¼ cup powdered sugar, ¼ teaspoon salt, ½ teaspoon vanilla extract, ½ teaspoon pumpkin pie spice, ¼ teaspoon salt, and ⅓ cup unflavored collagen powder until smooth and creamy.
Step 11: Glaze the Rolls
Allow rolls to cool slightly, then drizzle or spread the pumpkin spice glaze generously over the warm rolls. Serve immediately for the coziest fall treat.
Storage & Reheating
Fridge: Store leftover rolls in an airtight container for up to 4 days.
Freeze: Freeze baked rolls without glaze, then thaw and warm before frosting.
Reheat: Warm in the microwave or oven, then top with glaze.
Recipe Variations
Swap coconut sugar for maple sugar for an even more fall-inspired sweetness.
Add chopped pecans or walnuts inside the filling for crunch.
Make them overnight rolls by prepping the dough and filling, then refrigerating before the second rise.
✨ These Pumpkin Spice Collagen Rolls bring together the cozy flavors of fall with the benefits of extra protein. Perfect for pumpkin spice lovers, they’re indulgent yet nourishing, making them the ultimate fall baking recipe.
