Vegan Protein Maple Espresso Cinnamon Rolls

vegan protein cinnamon rolls

A Sweet Vegan Treat to Welcome the Holidays

With the holidays quickly approaching, it’s time dive into the spice cupboard in pursuit of some seriously iconic fall flavors. The smell of sweet cinnamon wafting through the morning air just warms our hearts to the giving season. We’ve combined autumnal cinnamon with the comfort of maple and the familiarity of coffee to create the ultimate feel-good treat: Vegan Protein Maple Espresso Cinnamon Rolls. Try saying that five times fast (we guarantee, you’ll be drooling just thinking about it.) This quintessentially autumn recipe is not only organic and yeast free, but also packed with our pharmaceutical-grade ProGlow vStrong Vegan Protein Powder.

Recipe sourced from Peanut Butter + Chocolate


Cinnamon Rolls

  • 1 ½ cup organic self-rising flour (and more for dusting)
  • 1/3 cup vanilla ProGlow vStrong Vegan Protein Powder
  • 2 tablespoons organic granulated sugar
  • 2 tablespoons vegan butter, melted
  • 1 cup almond milk
  • 1 teaspoon vanilla extract


  • 2 tablespoon vegan butter, melted
  • ¼ cup organic brown sugar
  • ½ tablespoon cinnamon


  • 1 ½ teaspoon espresso powder
  • 1 teaspoon hot water
  • 1 tablespoon real maple syrup
  • 1 teaspoon vanilla extract
  • 1 ¼ cup powdered sugar


  1. Preheat oven to 350° F and prepare a baking dish with parchment paper.
  2. In a large bowl, stir together the flour and sweetener. In another bowl, stir together the melted butter, almond milk and vanilla. In a third bowl, stir together the sugar and cinnamon for the filling.
  3. Add the wet ingredients to the dry flour mixture and use a rubber spatula to stir until a dough forms. Transfer the dough to a clean, floured surface and knead, (adding flour as needed,) until dough is smooth. Don’t over knead.
  4. Dust a rolling pin with flour and roll dough into a rectangle about 1/4 inch in thickness.
  5. Brush the dough with melted butter and sprinkle generously with the cinnamon/sugar mix.
  6. Roll the dough up lengthwise and cut into 6 even pieces. Transfer to the baking dish and bake for 25-30 minutes or until edges puff.
  7. In a bowl, stir together the espresso powder and hot water until completely dissolved. Stir in the maple syrup and vanilla until combined. Finally, add in the powdered sugar and stir until a frosting forms.
  8. Spread the frosting over the warm cinnamon rolls and serve.
  9. Enjoy!

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