Description
Indulge guilt-free with these High Protein Vegan Cinnamon Rolls! Fluffy whole wheat dough swirled with maple-cinnamon goodness. Easy to make, perfectly healthy for breakfast.
Ingredients
Scale
- 1 ½ cups Whole Wheat Pastry Flour
- ½ cup Vegan Vanilla Protein Powder
- 2 ¼ teaspoons Instant Dry Yeast (1 packet)
- 1 cup Warm Unsweetened Plant Milk (e.g., almond, soy)
- ¼ cup Maple Syrup (plus 2 tbsp for frosting)
- 3 tablespoons Melted Vegan Butter (or coconut oil)
- 1 ½ tablespoons Ground Cinnamon
- ½ cup Vegan Cream Cheese, softened
Instructions
- Step 1: In a large mixing bowl, combine the warm plant milk, 1 tablespoon of maple syrup, and instant dry yeast. Stir gently and let sit for 5-10 minutes until foamy. In a separate bowl, whisk together the whole wheat pastry flour, ¼ cup of the vegan vanilla protein powder, and a pinch of salt. Add the yeast mixture and 2 tablespoons of melted vegan butter to the dry ingredients. Mix until a shaggy dough forms, then knead on a lightly floured surface for 5-7 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
- Step 2: Once the dough has risen, gently punch it down and roll it out on a lightly floured surface into a rectangle approximately 12×18 inches. For the filling, in a small bowl, whisk together the remaining 1 tablespoon of melted vegan butter, 2 tablespoons of maple syrup, and the ground cinnamon. Spread this mixture evenly over the rolled-out dough, leaving a small border on one of the long edges.
- Step 3: Starting from the long edge opposite the border, tightly roll up the dough into a log. Pinch the seam to seal it well. Using a sharp knife or unflavored dental floss, cut the log into 9-12 equal rolls, each about 1.5 inches thick. Arrange the cinnamon rolls snugly in a lightly greased 8×8 inch baking dish. Cover the dish and let the rolls rise again in a warm place for 30-40 minutes, or until visibly puffy.
- Step 4: Preheat your oven to 375°F (190°C). Once preheated and the rolls have had their second rise, bake them for 20-25 minutes, or until the tops are golden brown and the rolls are cooked through. Remove the baking dish from the oven and let the cinnamon rolls cool slightly in the dish while you prepare the frosting.
- Step 5: To make the high-protein frosting, in a small bowl, whisk together the softened vegan cream cheese, the remaining 2 tablespoons of maple syrup, and the remaining ¼ cup of vegan vanilla protein powder. If the frosting is too thick, add a tiny splash of plant milk until it reaches a smooth, spreadable consistency. Generously spread the frosting over the warm (but not hot) cinnamon rolls. Serve immediately and enjoy your healthy, high-protein vegan breakfast!
Notes
- To keep your rolls fresh longer, store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate frosted rolls for up to 4 days.
- Reheat individual rolls in the microwave for 15-20 seconds for a quick warm treat, or place a few in a preheated oven at 300°F (150°C) for 5-10 minutes until warmed through.
- These high-protein cinnamon rolls are a delicious breakfast on their own, but also pair wonderfully with a hot cup of coffee or a side of fresh berries for an extra special morning.
- For the best rise and fluffiest texture, make sure your plant milk is genuinely warm (not hot!) when activating the yeast; this temperature is key for a successful dough.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 3.5g
- Trans Fat: 0g
- Protein: 18g