VEGAN Cinnamon Rolls | High Protein, Healthy, & Easy

Will you be the hero at your next brunch with these vegan cinnamon rolls? In this video, you will learn how to whip up delicious VEGAN Cinnamon Rolls that are packed with protein and satisfy your sweet tooth while helping you crush your macros.

VEGAN PROTEIN CINNAMON ROLLS RECIPE
Makes 8-12 cinnamon rolls


▻ Macros for 8 Jumbo Rolls: 18g protein / 30 carb / 5g fat / 4g Fiber / 6g Sugar
Calories: 237
▻ Macros for 12 Small Rolls: 12g protein / 20g carbs / 4g fat / 3g fiber / 4g sugar
Calories: 164

▻ FOR THE DOUGH:

6oz warm plantbased milk

120g vegan yogurt

1 tablespoon (15g) maple syrup or agave

1 tablespoon (14g) vegan melted butter or coconut oil

1 teaspoon vanilla extract

1 teaspoon (7g) rapid rise instant dry yeast https://amzn.to/3Q77ikP

240g all-purpose whole wheat pastry flour

120g vital wheat gluten https://amzn.to/3rJo3dr. **not shown in video, but essential to add**

1 teaspoon baking powder (OPTIONAL)

1 teaspoon baking soda

1 teaspoon cinnamon

1/4 teaspoon salt


▻ FOR THE FILLING:

1 tablespoon (14) melted butter or coconut oil

30g coconut sugar

1 tablespoon cinnamon


▻ OPTIONAL FILLINGS:

You can add chopped nuts, raisins, chocolate chips, to the filling for extra flavor and texture.


▻ OPTIONAL TOPPINGS:

Sugar glaze, vegan cream cheese frosting, or maple syrup


▻ PUMPKIN SPICED VERSION SWAPS:

Instead of yogurt, use pumpkin purée.

Instead of cinnamon, use pumpkin spice powder.


▻ CHEF NOTES:

If you prefer a sweeter dough, add another tablespoon of maple syrup.

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1. Before starting this recipe, make sure you have rapid-rise instant dry yeast. This type of yeast is important because it allows us to skip a few steps.
2. In a small bowl, warm the milk, yogurt, maple syrup, and butter in the microwave for 30-40 seconds. Add vanilla extract and yeast. Give it a light stir and set it aside for 5 minutes.
3. In the standing mixer bowl, sift and add the dry ingredients: whole wheat pastry flour, vital wheat gluten, baking powder, baking soda, cinnamon, and salt. Mix until well combined.
4. Add the wet ingredients to the dry ingredients and mix on low with a dough hook for 3-5 minutes until smooth and elastic. The dough will come together nicely, but it will be sticky to the touch because of the vital wheat gluten. Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
5. After the 60 minutes, preheat the oven to 350°F (175°C) and lightly grease a baking dish.
6. Punch down the risen dough and roll it out into a rectangle on a floured surface.
7. In a small bowl, mix together the coconut sugar and ground cinnamon for the filling.
8. Brush the melted butter or coconut oil over the rolled-out dough, leaving a small border around the edges. Sprinkle the cinnamon-sugar mixture evenly over the dough.
9. Starting from one long side, tightly roll up the dough into a log shape.
10. Using dental floss, cut the log into 8 or 12 equal slices. Place the slices in the greased baking dish.
11. Bake for 15-20 minutes, or until the rolls are golden.
12. Once the rolls are done baking, remove them from the oven and let them cool for a few minutes. Serve the cinnamon rolls warm and enjoy!


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