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Vegan Protein Cinnamon Rolls
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Servings:
Author:
Course:
Dessert
Cuisine:
Baking
Keywords:
cinnamon rolls
cinnamon bun
protein cinnamon roll
🧂 Ingredients
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
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Instructions
1
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.
2
In a large mixing bowl, add the flour, coconut sugar, vanilla protein powder,
salt, yeast and spices.
3
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.
4
Use your hands to bring the dough together and knead for a few minutes to create
a smooth, elastic texture.
5
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.
6
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.
7
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.
8
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.
9
Place your cinnamon rolls into the oven to bake for around 30 minutes, until
golden, then remove from the oven and allow to cool.
10
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!
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