Cinnamon rolls are such a classic loved by many, including myself. There’s just something magical about the combination of soft bread laced with sugary cinnamon and topping with a sweet frosting. I made this higher-protein vegan variation on the classic and they turned out so well!
Here is the recipe:
Makes: 10 scrolls (per scroll – cal: 190, P: 10g, C: 26g; f: 5g)
INGREDIENTS:
Dough:
- 2 cups plain flour ( I used 00 type for bread-making)
- 1 1/2 scoops (60g) vegan caramel protein powder
- 1 sachet (7g) instant yeast
- ½ tsp salt
- 1 tablespoon coconut sugar
- 1 cup almond milk
- 3 tablespoons vegan butter, melted
Filling:
- ¼ cup coconut sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons vegan butter, melted
Topping:
- ¼ cup pecans
- 1/4 cup peanut butter + 2 tablespoons maple syrup
METHOD:
1. Preheat oven to 160 degrees Celsius, fanforced. Coat a deep baking tin with non-stick spray:vegan butter.
2. In a large microwave-safe bowl, heat up the almond milk & vegan butter until warm & melted. DO NOT OVERHEAT! Sprinkle in the instant yeast, sugar & salt. Set aside for 10 mins to let the yeast activate
3. In a separate bowl, combine the flour & protein powder. Gradually add in the wet mixture & stir as you go to get rid of any clumps.
4. When then dough is combined, transfer onto a lightly floured surface. Roll the dough into a 1cm thick, long rectangle.
5. FILLING: Combine the coconut sugar & cinnamon together in a small dish. Brush the surface of the dough with the 2 TB of melted vegan butter. Sprinkle the cinnamon sugar mixture evenly over the dough.
6. Roll the dough up into a log. Use a sharp knife to cut the dough into 10 portions
7. Arrange the scrolls in the baking tin
8. Bake for 20-25 mins until golden. Remove from the oven, allow it to cool before icing.
9. Mix the. peanut butter and maple syrup, then drizzle over the scrolls.
*Storage tips: in an airtight container at room temperature for 2 days or in the fridge for up to 1 week.
ENJOY!! ❤️