Tip: Make Cinnamon Rolls, Not Belly Rolls

Healthy eating doesn't have to suck. Enjoy this morning dessert with fewer carbs, less fat, and no food coma included.

Metabolic Drive® Cinnamon Rolls

Who doesn't love cinnamon rolls? Psychopaths and communists, probably. After all, only people of that ilk wouldn't love that gooey center, with the perfect amount of sweetness exploding with cinnamon. Count me in. Not with the psychopaths and communists. With the cinnamon rolls.

There is one issue, however. They're traditionally packed with sugar and loads of fat, and for the calorie conscious non-psychopath, they're only acceptable on "cheat" days.

Until now. These don't have any added sugar and are almost fat free. And each piece contains 6 grams of protein with only 12 grams of net carbs. When you think about cutting sugar and fat, you think you're cutting the flavor. But these are so good they'll prove you wrong.

Baked Cinnamon Rolls

The Dough

  • 1 Cup lukewarm unsweetened vanilla almond milk
  • 1/3 Cup lukewarm water
  • 1 Package of instant yeast
  • 1/3 Cup Splenda (the kind made for baking that's equal to sugar, cup for cup)
  • 1 Cup coconut flour
  • 2-1/2 Cups all purpose flour
  • 1 Scoop (30 g) Metabolic Drive® Protein, vanilla
  • 1 Teaspoon sea salt

The Filling

The Icing

Unbaked Cinnamon Rolls


  1. Preheat oven to 400 degrees and spray a 9x9 baking pan with cooking spray.
  2. In a large mixing bowl combine almond milk, water, instant yeast, Splenda, coconut flour, all purpose flour, protein powder, and salt. Mix with an electric mixer or just use your hands until a smooth dough forms. Make your dough into a ball and set aside.
  3. In a separate bowl, combine apple sauce, cinnamon, protein, sweetener, and maple syrup. Mix thoroughly. Set it aside and head back to your dough.
  4. Cut your dough into 4 quarters and roll each one out individually – as flat as you can get it with a rolling pin (sprinkle some flour on your counter and on your rolling pin to prevent sticking).
  5. Once dough is rolled out, evenly disperse the filling onto your 4 pieces of rolled-out dough.
  6. Now that your filling is on, gently roll each piece up with your hands. Once they're rolled, cut them into one-inch pieces with a sharp knife.
  7. Place each piece tightly into your baking dish. If you have extra filling left over in the bowl, brush it on top of your rolls. Bake for 25 minutes.
  8. While your rolls are in the oven, start making your icing. In a small bowl combine cream cheese, almond milk, protein powder, and sweetener. Mix it together and spoon it into a piping bag.

    If you don't have one, use a plastic sandwich bag as a makeshift piping bag. Just cut a hole in one corner, fill it with frosting, and squeeze it out of that hole. It's not perfect, but it works. Or just spread your frosting evenly on top with a spoon.

  9. When your cinnamon rolls are ready, remove them from the oven and allow them to cool for 10 minutes.
  10. Drizzle icing on top, cut into 25 pieces and enjoy.

Nutrition Information (Per Piece)

  • Calories: 93
  • Protein: 6g
  • Fat: 1g
  • Net Carbs: 12g