These vegan protein cinnamon rolls are the ultimate healthy and sweet breakfast recipe! Not only are these healthy and delicious but they are made with clean add simple ingredients. This healthy plant-based cinnamon roll recipe is vegan, refined sugar-free, and whole foods plant based!
¼cupplant based cream cheesemy favorite is Kite Hill
Instructions
Begin adding the warm water and 1 tablespoon of coconut sugar to a large bowl and mix until smooth. Add the yeast and mix again. Set aside for 10 minutes.
Once the yeast mixture is foaming, sift in the flour and protein powder.
Add the yogurt and soy milk and mix until a dough has formed. Knead for 5-10 minutes, adding flour as needed. Add the dough to a greased bowl and set aside in a warm area for 30 minutes to rise.
After thirty minutes have passed, and the cinnamon roll dough has risen, knead it on a lightly floured surface for 1-2 minutes.
Roll out the dough on a heavily floured surface with a rolling pin until it is ¼ inch thick and in the shape of a long rectangle. Spread the room temperature butter on top of the dough until it has covered all the dough.
Combine the coconut sugar and the cinnamon together in a small bowl. Sprinkle the mixture onto the butter until it's completely covered.
Roll the dough into a large cinnamon roll and use floss to cut out the individual cinnamon rolls.
Place the cinnamon rolls into a cast iron skillet, or square pan. Set aside and let rise again for 30 more minutes.
Once the protein cinnamon rolls have doubled in size, preheat the oven to 350.
Place the rolls in the oven to bake for 20 minutes.
While the cinnamon rolls are baking, combine the cream cheese, maple syrup, and vanilla extract.
Once the cinnamon rolls are slightly golden on top, remove them from the heat and drizzle the cream cheese icing on top.
Serve and enjoy!
Notes
*whole wheat flour can also be used. I recommend using about ¼ cup less. You will still need plenty of flour for dusting