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 until between 105F and 110F.
- Add the sugar and yeast to the warm liquid and let it foam for 5 minutes.
- Whisk together the white whole wheat flour, all-purpose flour, sweetener, baking powder, and salt.
- Incorporate almond butter and vanilla extract into the dry ingredients.
- Mix the foamy yeast into the dry ingredients.
- Knead the dough for about 10 minutes until smooth and not sticky.
- Grease a bowl, place the dough inside, and cover it to rise until doubled in size (about 1 hour).
- Knead the dough again for about 1 minute and roll it into a rectangle.
- Prepare the chocolate filling by mixing almond butter, cocoa powder, maple syrup, cinnamon, vanilla extract, and salt.
- Spread the filling over the dough, leaving a border at the top.
- Roll the dough tightly from the long side and cut into 12 equal rolls using thread or floss.
- Place the rolls in a greased pan and let them rise until doubled (about 45 minutes).
- Preheat the oven to 350F.
- Bake the rolls for 13 to 16 minutes.
- Prepare the glaze by mixing powdered sugar, protein powder, vanilla extract, and milk or water until desired consistency.
- Drizzle the glaze over the rolls and serve warm.
Nutrition Facts (estimated)
Servings
12 rolls
Calories
200
Total fat
7g
Total carbohydrates
30g
Total protein
5g
Sodium
150mg
Cholesterol
0mg
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