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.
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.