Vegan Protein Cinnamon Rolls
Vegan Protein Cinnamon Rolls
Servings
8
servingsPrep time
10
minutesCooking time
30
minutesThese gorgeous, glazed protein cinnamon rolls are the ideal sweet treat to tuck into morning, noon… and dare we say it… night! In particular, they’re great for when you’re looking for an easy Christmas snack idea to make with your family or on a cosy Sunday afternoon if you fancy a scrumptiously indulgent protein delight! They’re one of our favourite feel good recipes for the winter months – well, we might be guilty of having a few favourites, but these vegan glazed cinnamon rolls are definitely one of the best!
We would highly recommend adding your own finishing touches and getting creative in the kitchen. They’re great for using up whatever you have lying around in your fridge or cupboard – they’re so versatile when it comes to toppings, it’s hard to disappoint! You can also make these delicious cinnamon rolls with your choice of gluten free flour, dairy free yoghurt or any of your favourite toppings! We love to add coconut yoghurt, dried nuts and fruit (in particular pistachios and cranberries), and honey or maple syrup to ours.
Ingredients
80g Pulsin Complete Vegan Protein Blend Vanilla
320g self-raising flour (can be gluten free)
520g coconut yogurt
100g brown sugar
4 tsp cinnamon
40g coconut butter
200g icing sugar
1tbsp coconut milk
2 tbsp water
Directions
- Preheat the oven to 180C (160C fan assisted) and spray the baking pan with vegan baking oil (coconut is great).
- Add the flour and protein powder to a food processor (if don’t have a food processor, can mix everything by hand) and pulse. Then add the yogurt, if the dough is too dry, add a little water. Once it comes together, tip it on a clean, lightly floured surface and knead for about 1 minute.
- Using a rolling pin, roll the dough into an oblong.
- In a small bowl, mix together the brown sugar and cinnamon. Melt the coconut oil, brush the dough with it and spread the cinnamon and sugar mixture covering all of the surface.
- Using the shorter edge, tightly roll the dough into a log, then cut it into 8 equal slices.
- Spread the slices in your greased baking pan in a circle, brush with the leftover coconut oil and make sure all the edges of the roll are tight so they don’t open while baking.
- Bake in the oven for about 25 minutes or until golden crisp.
- Mix the powdered sugar with water to achieve desired consistency of the drizzle and once the rolls are out of the oven, let them cool for 10minutes, then generously cover them with the glaze.
