These Vegan Protein Cinnamon Rolls are soft, fluffy, and packed with 15 grams of protein per roll. They have gooey cinnamon-sugar swirls and a creamy vanilla coconut icing, all while being made with simple plant-based ingredients.
Homemade cinnamon rolls are one of my favorite treats to bake. They're always a crowd-pleaser, look incredibly impressive, and are much easier to make than most people think. That's exactly why I've shared so many cinnamon roll recipes over the years, from my Dirty Rose Chai Cinnamon Rolls to my rich Chocolate Cinnamon Rolls.
These Protein Cinnamon Rolls have everything you love about a classic cinnamon roll-soft, fluffy dough, gooey cinnamon-sugar swirls, and a sweet vanilla glaze-but with an added protein boost to help keep you satisfied. They're the perfect way to enjoy a cozy homemade cinnamon roll while sneaking in a little extra nutrition, and I promise you'd never guess they're packed with protein.
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Jump to:
- Why You'll Love These Vegan Protein Cinnamon Rolls:
- Vegan Protein Cinnamon Rolls Ingredients List:
- How To Make Vegan Protein Cinnamon Rolls:
- Equipment:
- Substitutions:
- Variations:
- Storage:
- Top Tip for Soft & Fluffy Protein Cinnamon Rolls:
- Frequently Asked Questions:
- Related Vegan Cinnamon Recipes:
- Vegan Protein Cinnamon Rolls (Soft & Fluffy)
- Recent Plant-Based Recipes:
- Reviews
Why You'll Love These Vegan Protein Cinnamon Rolls:
- Protein-Packed: This recipe contains 15 grams of protein per cinnamon roll!
- Soft & Fluffy: A properly kneaded yeast dough creates light, pillowy layers instead of dense protein-packed dough.
- Naturally Sweetened: Coconut sugar and pure maple syrup add plenty of sweetness without refined sugar.
- Perfect for Meal Prep: These rolls store and reheat beautifully, making them great for breakfast throughout the week.
- Beginner-Friendly: They look impressive, but the process is straightforward, especially if you have a stand mixer.
Vegan Protein Cinnamon Rolls Ingredients List:
These vegan protein cinnamon rolls come together with simple pantry staples and a few protein-packed ingredients. Here's everything you'll need!
Dry Ingredients:
- All-Purpose Flour: Creates soft, fluffy cinnamon rolls with the perfect texture. You can also substitute whole wheat flour for a heartier roll.
- ORA So Lean & So Clean Plant-Based Protein Powder: My favorite clean vegan protein powder! It blends seamlessly into the dough without the chalky texture that many plant proteins have. Plus, you can use the leftovers to make my Vanilla Protein Mug Cake.
- Coconut Sugar: Adds a rich caramel-like sweetness that's similar to brown sugar while remaining minimally processed.
- Instant Yeast: Helps the dough rise, giving these cinnamon rolls their light, pillowy texture.
- Ground Cinnamon: The star ingredient that creates those classic warm, cozy cinnamon roll flavors.
- Sea Salt: Balances the sweetness and enhances the overall flavor of the dough.
Wet Ingredients:
- Soy Milk: My favorite plant milk for baking because it's naturally high in protein and creates a rich, soft dough. Oat milk also works well.
- Warm Water: Activates the yeast so the dough rises properly.
- Cashew Milk Vegan Butter: You will need some for the dough and some for the cinnamon sugar filling. It adds richness and creates soft, buttery cinnamon rolls. Any vegan butter works, but I prefer cashew milk butter since it's typically made with cleaner ingredients.
Vanilla Cream Icing:
- Full-Fat Coconut Cream: Creates an incredibly rich, creamy frosting without any dairy. Be sure to use only the thick cream from a chilled can of full-fat coconut milk for the best texture.
- Maple Syrup: Naturally sweetens the icing while keeping it smooth, silky, and perfectly spreadable.
- Vanilla Extract: Enhances the flavor of the frosting and adds warmth. I always recommend using Mexican vanilla extract because it has a richer, more robust vanilla flavor.
See the recipe card for quantities.
How To Make Vegan Protein Cinnamon Rolls:
These protein cinnamon rolls are easier to make than you might think! They do require about 1½ hours of rising time, so be sure to plan ahead. The hands-on work is simple, and the soft, fluffy results are well worth the wait.
- In a large mixing bowl, combine the warm water and 1 tablespoon of the coconut sugar, stirring until dissolved. Sprinkle the instant yeast over the top, stir gently, and let the mixture sit for 10 minutes, or until it's foamy.
2. Add the all-purpose flour, protein powder, remaining coconut sugar, soy milk, and melted vegan butter to the yeast mixture. Mix until a shaggy dough begins to form.
3. Knead the dough for 10-15 minutes, either by hand or with a stand mixer fitted with a dough hook. This step is essential for creating soft, fluffy cinnamon rolls, so don't cut it short. If the dough feels too sticky, add flour 1 tablespoon at a time until it's smooth, soft, and slightly tacky.
4. Transfer the dough to a lightly greased bowl (or keep it in the stand mixer bowl), cover, and place it in a warm spot to rise for about 1 hour, or until doubled in size.
5. Once the dough has doubled in size, gently punch it down and knead it just a few times on a lightly floured surface. Avoid over-kneading at this stage.
6. Roll the dough into a large rectangle about ¼-inch thick. Spread the softened vegan butter evenly over the surface, leaving a small border around the edges.
7. In a small bowl, combine the coconut sugar and ground cinnamon, then sprinkle the mixture evenly over the butter.
8. Starting from the long edge, tightly roll the dough into a log.
9. Using unflavored dental floss or a sharp knife, cut into 8-10 equal cinnamon rolls.
10. Arrange the rolls in a greased baking dish or cast-iron skillet, leaving a little space between each one. Cover and let them rise for another 30-45 minutes, or until noticeably puffy.
11. Preheat your oven to 350°F. Bake the cinnamon rolls for 20-25 minutes, or until lightly golden on top.
12. While the rolls are baking, prepare the vanilla cream icing. In a medium bowl, whisk together the full-fat coconut cream, maple syrup, and vanilla extract until completely smooth and creamy. If you'd like a thicker frosting, chill it for 10-15 minutes before spreading.
13. Allow the cinnamon rolls to cool for 5-10 minutes.
14. Generously spread the vanilla cream icing over the warm rolls so it melts into every swirl. Serve warm and enjoy!
Equipment:
One of my favorite things about these vegan protein cinnamon rolls is that they don't require any fancy equipment. A stand mixer is incredibly helpful, but you can absolutely make them with basic kitchen tools.
- Large Mixing Bowl: You'll need a large bowl to combine the dough ingredients if you're mixing by hand. If you're using a stand mixer, simply mix everything directly in the mixer bowl.
- Stand Mixer (Recommended): A stand mixer fitted with a dough hook makes kneading effortless and helps develop the gluten for soft, fluffy cinnamon rolls. While you can knead the dough by hand, be sure to knead it thoroughly for 10-15 minutes until it's smooth and elastic. Proper kneading is the key to light, pillowy rolls.
- Rolling Pin: Used to roll the dough into a large rectangle before adding the buttery cinnamon sugar filling.
- Baking Dish: A cast iron skillet, round cake pan, or 8x8 or 9x9-inch baking dish all work beautifully for baking these cinnamon rolls.
Substitutions:
These vegan protein cinnamon rolls are easy to customize, making them perfect for a variety of dietary needs and pantry swaps.
- Coconut Sugar: Brown sugar, maple sugar, or date sugar can all be used in place of coconut sugar. Brown sugar creates the most classic cinnamon roll flavor, while maple sugar adds a subtle caramel note. Date sugar works too, but it won't fully melt into the filling.
- Vegan Butter: Any vegan butter works well in this recipe. For an oil-free option, spread a thin layer of full-fat coconut cream over the dough instead. The filling won't be quite as rich, but it will still be delicious.
- Protein Powder: I highly recommend ORA So Lean & So Clean Vanilla Protein Powder because it bakes beautifully without a chalky texture. If you use another plant-based protein powder, you may need to adjust the flour or milk slightly since every brand absorbs liquid differently.
- Plant-Based Milk: Soy milk creates the softest, fluffiest rolls while adding extra protein, but oat, cashew, or almond milk all work well.
If you're looking for another cozy breakfast to pair with these cinnamon rolls, my Sweet Potato Latte is the perfect fall-inspired coffee drink. Or, if you're baking for brunch, serve them alongside my High Protein Banana Chocolate Chip Muffins for an extra protein-packed spread.
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Variations:
- Double Chocolate: Swap the vanilla protein powder for a chocolate variety, such as ORA So Lean & So Clean Chocolate, for rich chocolate cinnamon rolls. You can even sprinkle dairy-free chocolate chips over the cinnamon sugar filling before rolling the dough for an extra decadent treat.
- Extra Protein: Boost the protein even more by mixing 1 scoop of vanilla plant-based protein powder into the vanilla coconut cream icing. If the frosting becomes too thick, simply whisk in a splash of plant-based milk until it reaches your desired consistency.
- Nutty Cinnamon Rolls: Spread a thin layer of almond butter, cashew butter, or pecan butter over the dough before adding the cinnamon sugar mixture. It adds a rich, nutty flavor and a little extra protein.
- Sugar-Free: Replace the coconut sugar with your favorite granulated sugar-free sweetener, such as erythritol or monk fruit. Since some sugar substitutes have a stronger aftertaste, adding an extra ½ teaspoon of vanilla extract to the filling helps create a more balanced flavor.
- Pumpkin Spice: Add 1-2 teaspoons of pumpkin pie spice to the cinnamon sugar mixture for an easy fall-inspired twist that's perfect during the holiday season.
Storage:
These vegan protein cinnamon rolls are just as delicious the next day and reheat beautifully, making them perfect for meal prep or a make-ahead breakfast.
- Refrigerator: Store leftover cinnamon rolls in an airtight container in the refrigerator for up to 5 days.
- Freezer: Freeze unfrosted or frosted cinnamon rolls in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- To Reheat: Warm individual rolls in the microwave for 20-30 seconds, or place them in a 300°F oven for 8-10 minutes until heated through. If frozen, let them thaw first for the best texture.
Pro Tip: If the frosting thickens after being refrigerated, let the cinnamon rolls sit at room temperature for 10-15 minutes or warm them slightly before serving so the vanilla frosting becomes soft and creamy again.
Top Tip for Soft & Fluffy Protein Cinnamon Rolls:
These vegan protein cinnamon rolls are surprisingly easy to make, but don't rush the kneading process. Proper kneading develops the gluten, creating soft, fluffy rolls instead of dense ones. While you can knead the dough by hand, a stand mixer fitted with a dough hook makes the process much easier and produces the best texture.
Frequently Asked Questions:
Yes! After cutting the cinnamon rolls and placing them in the baking dish, cover them tightly and refrigerate overnight. The next morning, let them sit at room temperature for 30-45 minutes before baking as directed.
There are a few common reasons:
Your yeast may have expired.
The water was too hot and killed the yeast (aim for about 105-110°F).
The dough wasn't placed in a warm enough environment to rise.
The exact protein content depends on the protein powder you use and your serving size. If you use the protein powder I recommend and soy milk, you will have 15 grams of protein per cinnamon roll.
A slightly tacky dough is normal for these protein cinnamon rolls, but it shouldn't be so sticky that you can't work with it. Protein powder can absorb liquid differently depending on the brand, so the exact texture may vary.
If your dough feels too sticky, keep kneading it first-sometimes it just needs more time for the gluten to develop. After a few extra minutes of kneading, if it's still sticking heavily to your hands or the bowl, add all-purpose flour 1 tablespoon at a time until the dough becomes soft, smooth, and slightly tacky.
Be careful not to add too much flour, since that can make the cinnamon rolls dense instead of light and fluffy.
Related Vegan Cinnamon Recipes:
Looking for more cinnamon recipes like these protein cinnamon rolls? Check out some of my other recipes!
If you try this Vegan Protein Cinnamon Rolls recipe, I'd really love to hear your thoughts in the comments below. I'd also really appreciate a recipe card rating! Thank you for supporting The All Natural Vegan!
Vegan Protein Cinnamon Rolls (Soft & Fluffy)
Equipment
- 1 cast iron skillet or any baking dish
Ingredients
For The Dough:
- 2 ½ cups all-purpose flour plus extra for dusting
- ½ cup Vanilla Protein Powder
- 2 teaspoon instant yeast
- ¼ cup warm water
- 2 ½ tablespoon coconut sugar
- 1 cup unsweetened soy milk
- ¼ cup cashew milk based vegan butter
Cinnamon Sugar Mix:
- ⅔ cup coconut sugar
- 1 ½ tablespoon cinnamon
- ½ cup cashew milk based vegan butter room temperature
For The Cream Cheese Icing:
- ¼ cup maple syrup
- 1sp teaspoon vanilla extract or vanilla paste
- ½ cup full-fat coconut cream
Instructions
Activate the yeast:
- Add the warm water and 1 tablespoon of the coconut sugar to the bowl of a stand mixer or a large mixing bowl. Stir until the sugar dissolves, then sprinkle the yeast over the top and mix gently. Let the mixture sit for about 10 minutes, or until it looks foamy and bubbly.
Make the dough:
- Add the all-purpose flour, plant-based protein powder, remaining coconut sugar, sea salt, soy milk, and melted vegan butter to the yeast mixture. Mix on low speed with the dough hook until a shaggy dough begins to form.
Knead thoroughly:
- Knead the dough with the dough hook on medium-low speed for 10-15 minutes, or until it becomes smooth, elastic, and slightly tacky. Do not rush this step. Proper kneading develops the gluten and is one of the most important steps for getting soft, fluffy protein cinnamon rolls. A stand mixer makes this much easier, but you can also knead by hand for 10-15 minutes. If the dough is excessively sticky, add flour 1 tablespoon at a time, being careful not to add too much.
First rise:
- Shape the dough into a ball and transfer it to a lightly greased bowl. Cover with a clean kitchen towel or plastic wrap and place it somewhere warm for about 1 hour, or until approximately doubled in size.
Roll out the dough:
- Gently punch down the risen dough and knead it for another 1-2 minutes. Transfer it to a well-floured work surface and roll it into a large rectangle about ¼-inch thick.
Add the filling:
- Spread the softened vegan butter evenly over the entire surface of the dough. In a small bowl, combine the coconut sugar and cinnamon, then sprinkle the cinnamon sugar mixture evenly over the butter, covering the dough from edge to edge.
Roll the dough:
- Starting with one of the long sides, tightly roll the dough into a log. Try to keep the roll snug as you go so you get defined cinnamon swirls in every roll.
Slice the cinnamon rolls:
- Use a piece of unflavored dental floss to slice the log into evenly sized cinnamon rolls. Slide the floss underneath the dough, cross the ends over the top, and pull in opposite directions. This creates clean cuts without squishing the rolls.
Second rise:
- Arrange the cinnamon rolls in a lightly greased cast-iron skillet, cake pan, or baking dish, leaving a little room between each roll. Cover and let them rise in a warm place for another 30-45 minutes, or until noticeably puffy.
Bake:
- Near the end of the second rise, preheat the oven to 350°F. Bake the cinnamon rolls for 20-25 minutes, or until the tops are lightly golden and the centers are baked through. Avoid overbaking, since this can dry out the rolls.
Make the vanilla cream icing:
- While the cinnamon rolls bake, add the full-fat coconut cream, maple syrup, and vanilla extract to a mixing bowl. Whisk until completely smooth and creamy. For a thicker icing, refrigerate it briefly before serving.
Frost and serve:
- Allow the cinnamon rolls to cool for about 5-10 minutes, then generously spread or drizzle the vanilla cream icing over the warm rolls. The icing will melt slightly into the cinnamon swirls, making them extra soft and gooey. Serve warm and enjoy.
Notes
Nutrition
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yum says
loooks sooo gooooooddd
C says
So light and fluffy! I was worried they'd have a protein powder taste, but they were fine! Not very sweet apart from the icing and filling