Get into that Autumn feeling with these warm and spiced cinnamon Buns, oh and did we mention – they’re completely plant based ! Why not get an added protein boost while tucking into these delicious beauties. Whether for breakfast or a post-workout treat, these home-style classics are the perfect way to embrace the upcoming festive season. To top it all off , they’re also refined sugar free , sweetened with a little coconut sugar ! So maybe you could tuck into more than just one…
Serves: 10 Servings
3 scoops The Protein Works Wondershake
320ml coconut milk
1/3 cup softened coconut oil
1/4 cup coconut sugar
7g easy bake yeast
Tsp apple cider vinegar
3 1/2 cups strong white flour
Pinch sea salt
1/4 tsp nutmeg
1/2 tsp cinnamon
3 tbsp smooth nut butter
3 tbsp agave syrup
2 tbsp coconut sugar & 3/4 tsp
cinnamon mixed together
- 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.
- In a large mixing bowl, add the flour, coconut sugar, vanilla protein powder, salt, yeast and spices.
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.
- Use your hands to bring the dough together and kneed for a few minutes to create a smooth, elastic
- 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.
- Meanwhile, mix together the nut butter (I like to use 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.
- Once your dough has roughly doubled in size, knock back the dough and kneed for 30 seconds, before
rolling out onto a lightly floured surface. You want to create a large rectangular shape approximately
1/8th inch in thickness.
- Spread the filling over the dough and scatter the cinnamon sugar throughout.
- 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.
- Place your cinnamon rolls into the oven to bake for around 30 minutes, until golden, then remove from
the oven and allow to cool.
- 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!