If you’re on the hunt for a delicious High Protein Sticky Cinnamon Roll recipe, look no further because this one is an absolute winner. Trust us when we say, these cinnamon rolls are out of this world!
These cinnamon rolls are not only soft, sticky, and smothered in a delectable toffee sauce, but they are also completely vegan-friendly! Whether you’re a baking novice or a seasoned pro, this recipe is a fantastic way to spend some quality time in the kitchen on a weekend.
Plus, you can easily meal prep these cinnamon rolls to have a protein-packed snack option ready to go for the entire week.
The Cinnamon Roll Recipe:
Ingredients:
Dough:
300 g strong white bread flour
75g ELS 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 ELS Salted Caramel Vegan Wondershake
200g vegan milk
Method:
1. In a saucepan, combine the milk, sugar, and butter over medium heat. Heat until the butter melts, then remove from heat. Let it cool to 37 – 39 degrees, similar to a warm bath.
2. Gently mix the yeast into the milk and let it activate. The yeast should become foamy and frothy on top, indicating activation.
3. In a large bowl, mix 250g of flour, ELS Vegan Wondershake, and baking powder. Add in the activated yeast mixture and stir until just combined.
4. Cover the bowl and let the dough rise in a warm place for at least an hour until it doubles in size.
5. While the dough is rising, prepare the filling. Soften the dates in boiling water, then blend them into a spreadable paste. Mix the butter, cinnamon, and sugar for the cinnamon butter. Set aside.
6. Add the remaining flour to the risen dough and knead until it loses its stickiness.
7. Roll out the dough into a large rectangle on a floured surface.
8. Spread the cinnamon butter and date paste over the dough.
9. Cut the dough into 9 pieces and roll them tightly.
10. Place the rolls in a greased tin, cover, and let them rise again for 45 minutes.
11. While the rolls rise, prepare the sauce by mixing yoghurt, protein powder, and milk until smooth.
12. Bake the rolls at 180˚C for 25-30 minutes until golden brown.
13. Drizzle the warm rolls with the sauce and let them set for 30 minutes before serving.