I have two current sweet treat obsessions this month, both of which I can see long continuing into the future. The first? Chocolate brownie protein mug cakes… and the second, these INSANE Vegan Protein Cinnamon Rolls. When I first set about on this cinnamon roll making adventure, I was slightly apprehensive of firstly, my cinnamon roll making abilities and secondly, of how well protein powder would lend itself to such a recipe. You’ll be pleased to know, neither of which turned out to be of great concern. I’m not a big bread maker, so working with yeasted doughs is not one of my specialities. However, this recipe is honestly so simple, you really can’t go wrong! If I can make these successfully time and time again, then you definitely can too! And I’ve been so obsessed, I really do mean it when I say time and time again!
As I’m sure you can gather from the title, these cinnamon rolls are completely plant based and also a source of vegan protein… OH, AND they’re refined sugar free! They’re naturally sweetened with a little coconut sugar and then the vanilla protein powder adds even more delicious flavour. I would even go so far to say that it makes them taste EVEN BETTER than regular cinnamon rolls!
Another thing that I’m sure you’re wondering about… texture. If you are worried that adding a protein powder into the mix will take away from that ultra soft, slightly chewy and down right incredible cinnamon roll texture, then you can stop right there! These have the perfect consistency and you can even use the trimmings to make mini, slightly more biscuit like rolls for extra snacking whilst you wait!
What will you need to make vegan protein cinnamon rolls?
- Vegan vanilla protein powder– I’ve used an incredible protein from The Protein Works in this recipe and it works perfectly. The texture is really finely milled, so you won’t get that grainy consistency. It also adds just the right touch of sweetness without leaving your bakes with that classic artificially sweetened taste. The protein that I’ve used is this one in Vanilla Creme flavour. I would highly recommend for baking, no-bake treats, smoothies or simply just for protein shakes.
- Strong white flour– this recipe calls for 3 1/2 cups of strong white flour. This recipe therefore isn’t GF, but I’ve found a great looking flour substitute here that you could try.
- Cinnamon– this should be a staple in your spice cupboard for this time of year, even if just for making multiple batches of cinnamon rolls!
- Fast acting yeast– I’ve used fast acting yeast for this recipe, which is super easy to use and has worked perfectly to get these babies to rise! It’s also gluten free, so as long as you switch up the flour, you can easily adapt this recipe for free from version.
Why you absolutely must make these…
I highly doubt that you still need convincing to give these a whirl, but on the off chance that you do…
- They’re super easy to make
- Will fill your house with the delicious scent of warming autumnal spices
- Are great for sharing or a hefty supply of snacks all for yourself
- Are completely plant based and refined sugar free
- Contain plant based protein
- Will make your cosy weekend snuggled up with a blanket and cup of tea EVEN BETTER.
Vegan Protein Cinnamon Rolls
- 3 1/2 cup strong white flour
- 7 g fast acting yeast
- 1/4 cup coconut sugar
- 1/3 cup coconut oil
- 320 ml non-dairy milk
- 1 tsp apple cider vinegar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 3 scoops The Protein Works Vegan Wondershake (vanilla)
- pinch salt
- 3 tbsp smooth almond butter
- 2 tbsp agave syrup
- 2 tbsp coconut sugar
- 2/3 tsp ground sweet cinnamon
- 1 scoop The Protein Works Vegan Wondershake (vanilla)
- Non-dairy milk as needed
- To begin making your cinnamon roll dough, start by combining the apple cider vinegar (or lemon juice would also work) and coconut milk together, then set aside for a few minutes.
- In a large mixing bowl, add the flour, coconut sugar, vanilla protein powder, salt, yeast and spices.
- Gently heat the milk to a lukewarm temperature. Add the coconut oil and warmed milk into your mixing bowl and carefully fold the wet and dry ingredients together.
- Use your hands to bring the dough together and knead for a few minutes to create a smooth, elastic texture.
- Place your ball of dough into a lightly greased mixing bowl, cover with a tea towel and leave to prove in a warm place for around an hour.
- Meanwhile, mix together the nut butter (I like to use almond or cashew butter for this), and agave syrup for the filling, then set aside. If you feel this is a little too thick, add a dash of almond milk and continue mixing.
- Once your dough has roughly doubled in size, knock back the dough and knead for 30 seconds, beforerolling out onto a lightly floured surface. You want to create a large rectangular shape approximately 1/8th inch in thickness.
- Spread the filling over the dough and scatter the cinnamon sugar throughout. Here i've added in some crushed pistachios and rose petals, but you could also do toasted pecans, chocolate chips other chopped nuts. Start with one of the longest edges nearest to you and carefully roll the dough away from you. Once firmly rolled, slice into around 10 pieces and place these into a pre-lined baking dish. Cover this with cling film and leave to prove for an additional 45 minutes.
- Place your cinnamon rolls into the oven to bake for around 30 minutes, until golden, then remove from the oven and allow to cool.
- Gradually drizzle the almond milk into the protein powder whilst mixing, until you reach a smooth, pourable consistency. Spread the frosting over the slightly warm cinnamon buns and serve! I've also added on some extra crushed pistachios and rose petals for decoration!