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High Protein Cinnamon Roll Recipe

High Protein Cinnamon Roll Recipe

We know you’re here for this High Protein Sticky Cinnamon Roll recipe so we don’t need to sell them to you too much – but let us tell you right now that this recipe is sensational. 

Cinnamon Rolls in bowl

These cinnamon rolls are soft, sticky and of course covered with a delicious toffee sauce. Furthermore, they’re 100% vegan too! 

Whether you’re new to baking with protein powder (don’t worry, baking with protein powder doesn’t damage it!)  or you’re a seasoned pro, this recipe is the perfect way to spend an hour or two at the weekend.

What’s more, you can meal prep this recipe to give you a tasty, high protein snack option throughout the week. 

The Cinnamon Roll Recipe:

Ingredients:

Dough:
300 g strong white bread flour
75g Protein Works Salted Caramel Vegan Wondershake 
1 tsp baking powder
50g light brown sugar
6 g quick yeast
50g vegan butter
250g vegan milk e.g. almond or soya

Filling:
50g soft vegan butter
50g light brown sugar
2 tbsp cinnamon
200g pitted dates
500ml boiling water

Frosting:
100g vegan yoghurt
25g Protein Works Salted Caramel Vegan Wondershake
200g vegan milk

Method

1. In a saucepan, whisk together the milk, sugar and butter over medium heat. Heat until the butter has melted and then remove from the heat. Leave to cool to 37 – 39 degrees, generally similar to a warm bath.

2. Gently mix the yeast into the milk and cover so the yeast can activate. A healthy activated yeast will start to pop to the top and bubble – the top of the mixture should be foamy and frothy.

3. In a large bowl, add 250g of the flour, Protein Works Vegan Wondershake and then the baking powder. After that, pour the activated yeast mixture in. Mix with a wooden spoon until just combined.

4. Cover the bowl with a towel or plastic wrap and put the covered dough into a warm place for at least an 1 hour. It should double in size.

5. Whilst the dough is rising, make the filling. Add the dates to a saucepan or bowl and then cover with boiling water. Leave for at least 10 minutes until the dates are soft. Drain away the water and transfer to a blender and blend until they are roughly chopped / spreadable. For the cinnamon butter, add the soft butter to a small bowl. Pour in the cinnamon and brown sugar and gently press this into the butter using a fork. Mix until you have a spreadable paste. Set aside.

6. Remove the cover and add the remaining flour. Gently knead the dough (either in a stand mixer with a dough hook or by hand) adding additional flour as necessary, just until the dough loses its stickiness.

7. Transfer to a lightly floured surface before rolling the dough out into a large rectangle

8. Firstly spread the cinnamon butter over the dough, then followed by the dates.

9. Cut the dough into 9 equal pieces before rolling tightly.

10. Place the rolls in a lined and greased tin then cover and leave to rise again in a warm place for 45 minutes.

11. Whilst the rolls are rising, we can make the sauce at the same time. In a small bowl combine the yoghurt, protein powder and milk. Mix until you have a pourable consistency (you can add more milk if you would like a thinner sauce)

12. Remove plastic wrap. Bake the rolls at 180˚C for 25-30 minutes, until golden brown.

13. Cover the rolls whilst still warm with the sauce and then leave to set for about 30 minutes before serving.

 

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