Vegan Whole Wheat Chocolate Cinnamon Rolls
Ingredients
Cinnamon Rolls
-
2 ¼
tsp
active dry yeast
-
1
tsp
granulated sweetener of choice
-
½
cup
water, warm
-
½
cup
milk of choice
-
2
cups
white whole wheat flour
-
½
cup
all-purpose flour
-
¼
cup
granulated sweetener of choice
-
1
tsp
baking powder
-
¾
tsp
salt
-
⅓
cup
almond butter
-
1
tsp
vanilla extract
Chocolate Filling
-
½
cup
almond butter
-
¼
cup
unsweetened cocoa powder
-
¼
cup
maple syrup
-
1
tsp
cinnamon
-
1
tsp
vanilla extract
-
¼
tsp
salt
Glaze
-
1
cup
powdered sugar
-
¼
cup
protein powder (vanilla or unflavored)
-
1
tsp
vanilla extract
-
2-4
Tbsp
milk of choice or water
Instructions
- Warm the water and milk to 105F – 110F.
- Add sugar and yeast to the warm liquid and let it foam for 5 minutes.
- In a bowl, whisk together the flours, sweetener, baking powder, and salt.
- Incorporate almond butter and vanilla into the dry ingredients until sandy.
- Mix the foamy yeast into the dry ingredients.
- Knead the dough on a floured surface for about 10 minutes.
- Grease a bowl, place the dough inside, cover, and let it rise until doubled in size (about 1 hour).
- Knead the dough again for about a minute and roll into a rectangle.
- Prepare the filling by mixing almond butter, cocoa powder, maple syrup, cinnamon, vanilla, and salt.
- Spread the filling over the dough, leaving a border at the top.
- Roll the dough tightly from the long side, then cut into 12 rolls using thread or floss.
- Place rolls in a greased pan, cover, and let rise again until doubled (about 45 min to 1 hour).
- Preheat the oven to 350F.
- Bake the rolls for 13-16 minutes, then cool slightly.
- Mix glaze ingredients and drizzle over warm rolls before serving.
Nutrition Facts (estimated)
Servings
12 rolls
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
8g
Sodium
200mg
Cholesterol
0mg
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