Fresh out the oven and full of protein.
Warm, sticky cinnamon rolls that happen to be packed with protein. Everything you want from a cinnamon roll, the soft dough, the spiced filling, the ridiculously gorgeous smell coming out of your kitchen.
The frosting is what takes it over the edge. A simple drizzle over the top while they're still warm takes them from good to genuinely delicious. They keep well in the fridge for a couple of days and reheat in about 30 seconds, so they double up as breakfast or a snack.
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Prep time: 1 hour 35 mins / Cook time: 35 mins/ Total time: 2 hours 10 mins
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Servings: 6
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Difficulty level: Medium
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Storage instructions: Best enjoyed fresh but will keep in an airtight container for a couple of days
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Equipment needed: saucepan, 2 mixing bowls, wooden spoon, baking dish, baking paper, rolling pin
Ingredients
For the dough:
150g all-purpose flour
50g Free Soul Vanilla Protein Powder
3g quick rise dry active yeast
30g coconut sugar
1/4 tsp sea salt
90ml dairy-free milk
30g dairy-free yoghurt
30g salted vegan butter
1 tsp vanilla extract
Filling:
80g vegan butter
100g light brown sugar
3 tsp ground cinnamon
60ml vegan cream
Maple Cream Cheese Icing:
113g vegan cream cheese
20g sugar
1 tbsp maple syrup
1 tsp vanilla extract
Method
1: Grease and line a small baking tray with baking paper.
2: In a bowl whisk together the dry ingredients. Then add in the warmed milk, yoghurt, butter and vanilla extract. Mix until well combined. Knead the dough in the bowl for about 10 minutes until a smooth ball forms.
3: Cover the bowl and allow the dough to rest in a warm area until it has doubled in size (about 20-30 minutes).
4: Mix the cinnamon and brown sugar together in a bowl. Flour a clean surface and rolling pin, then roll the dough. Brush the dough with the butter, then sprinkle an even layer of your brown sugar and cinnamon mixture.
5: Roll the dough into a log-like shape and slice into 6 cinnamon rolls. Place the rolls into your prepared baking dish.
6: Cover the baking dish and rest the rolls while the oven preheats to 180 degrees.
7: Pour the heavy cream between the cinnamon rolls. Place them into the oven to bake for 33-35 minutes, or until the tops are lightly golden. Afterwards, let the cinnamon rolls cool for 10-15 minutes before serving.
8: To make the frosting, whisk together all ingredients in a small bowl.
9: Spread the frosting on top of each cinnamon roll, serve and enjoy!
Macros
(Per serving, based on 6 servings)
439 kcal / 9g protein / 51.4g carbs / 21.9g fat
Tips and Variations
Protein Swaps:
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For a chocolate-spin try using 50g Free Soul Chocolate Protein Powder instead and adding chocolate chips
Dairy Alternatives:
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Non-vegan options for butter, yoghurt and milk also work beautifully
Sugar Options:
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If you can’t get your hands on coconut sugar, light soft brown sugar works just as well
This recipe went through multiple rounds in the Free Soul kitchen before we called it done. A concerning number of rolls were consumed in the process. Quality control takes commitment.
