vegan protein cinnamon rolls

 try the vegan protein here >

DIFFICULTY: MEDIUM
TOTAL TIME: 35-45 MINUTES
SERVES: 8 ROLLS
MACROS PER ROLL:

MADE WITH WHOLE WHEAT (OR GF) ALL-PURPOSE FLOUR, PROTEIN POWDER, OAT MILK, VEGAN BUTTER WITH A CINNAMON COCONUT SUGAR FILLING, TOPPED WITH A CINNAMON CASHEW BUTTER DRIZZLE AND BLACKBERRIES

INGREDIENTS: 

• 2 CUPS WHOLE WHEAT FLOUR (OR GF ALL PURPOSE FLOUR)
• ½ CUP CINNAMON CEREAL PROTEIN POWDER
• 2 TBSP COCONUT SUGAR
• 2 ½ TSP BAKING POWDER
• ½ TSP SALT
• 2 TBSP VEGAN BUTTER
• 1 CUP ALMOND MILK
• 1 TSP VANILLA EXTRACT

FILLING: 

• 1/2 CUP COCONUT SUGAR
• 1 TBSP CINNAMON
• 3 TBSP SOFTENED VEGAN BUTTER

ICING: 

• 1/2 CUP VEGAN RICOTTA (OR CREAM CHEESE)
• 1/2 CUP CASHEW BUTTER
• 1/2 CUP POWDERED MONK FRUIT
• PINCH OF SALT 
• 1 TBSP NON-DAIRY MILK
• ½ TSP VANILLA EXTRACT
• ½ TSP CINNAMON

DIRECTIONS: 

1. PREHEAT THE OVEN TO 350 F AND PREPARE A BAKING DISH WITH NON-STICK SPRAY OR SOFTENED BUTTER. 
2. MIX TOGETHER THE WET INGREDIENTS BY WHISKING TOGETHER MELTED VEGAN BUTTER, COCONUT SUGAR, ALMOND MILK AND VANILLA EXTRACT.
3. IN A LARGER BOWL MIX TOGETHER THE DRY INGREDIENTS BY ADDING IN THE FLOUR, BAKING POWDER, SALT, AND VEGAN PROTEIN POWDER. POUR IN THE WET INGREDIENTS AND KNEAD THE DOUGH TOGETHER WITH YOUR HANDS.
4. ROLL OUT THE DOUGH INTO A RECTANGLE SHAPE WITH A ROLLING PIN OR PRESSING WITH YOUR HAND. SPREAD OUT SOFTENED VEGAN BUTTER AND SPRINKLE WITH CINNAMON COCONUT SUGAR MIXTURE.
5. CUT THE CINNAMON ROLLS USING A STRING OF DENTAL FLOSS INTO EIGHT EVEN ROLLS.
6. PLACE THE CINNAMON ROLLS INTO THE BAKING DISH AND BAKE FOR 15-20 MINUTES.
7. WHILE THEY ARE BAKING, PREPARE THE GLAZE BY WHISKING TOGETHER VEGAN CREAM CHEESE, CASHEW BUTTER, MONK FRUIT, SALT, ALMOND MILK, CINNAMON AND VANILLA EXTRACT.
8. ONCE THE CINNAMON ROLLS ARE DONE BAKING, POUR ON THE GLAZE TO THE WARM ROLLS. SERVE AND TOP WITH BLACKBERRIES AND A DASH OF CINNAMON!