Soft, gooey, and perfectly spiced—these Vegan High-Protein Cinnamon Rolls taste like a weekend indulgence but deliver a plant-powered protein punch. Sweetened naturally and packed with wholesome ingredients, they’re a better-for-you version of your favorite comfort bake.
Cozy Baking with a Protein Boost
Is there anything more comforting than the smell of warm cinnamon rolls baking in the oven? Whether it’s a holiday morning or just a regular Saturday that needs something extra, cinnamon rolls have a way of making everything feel special.
This version of the beloved treat doesn’t just satisfy your sweet tooth—it nourishes you too. These Vegan High-Protein Cinnamon Rolls are made without eggs or dairy but still achieve that pillowy-soft texture we all crave.
And the best part? They include a secret boost of plant-based protein thanks to protein powder in the dough and nut butter in the filling.
They’re sweetened with maple syrup, made with whole wheat flour and almond flour, and filled with cinnamon-y goodness.
Perfect for sharing with family or freezing for future cravings, these rolls are a recipe you’ll want in your rotation—especially if you’re looking for feel-good baking that still fits into your wellness goals.
What You’ll Need
For the Dough:
- 1 ½ cups whole wheat flour
- 1 cup almond flour
- 1 scoop vanilla or unflavored plant-based protein powder
- 2 ¼ teaspoons (1 packet) instant yeast
- 1 tablespoon maple syrup
- 3/4 cup warm unsweetened almond milk
- 2 tablespoons melted coconut oil or vegan butter
- 1/2 teaspoon salt
For the Filling:
- 2 tablespoons almond butter or tahini
- 1 tablespoon maple syrup
- 1 tablespoon cinnamon
- 1 teaspoon vanilla extract
For the Glaze:
- 1/2 cup powdered sugar (or powdered coconut sugar)
- 1–2 tablespoons plant-based milk
- Optional: dash of vanilla extract
Optional Toppings:
- Chopped pecans or walnuts
- A sprinkle of cinnamon
- Vegan cream cheese frosting
Pro Tips
- Warm but not hot milk – Make sure your almond milk is warm (about 110°F) to activate the yeast, but not too hot or it could kill it.
- Don’t overfill the rolls – A thin, even layer of filling is perfect. Too much will cause the rolls to unroll during baking.
- Proof in a warm space – If your kitchen is cool, place the dough in an oven with the light on or near a sunny window to help it rise.
- Use string to slice the rolls – Dental floss or kitchen string makes clean, even cuts without squishing your dough.
- Double the glaze – If you like a generously frosted cinnamon roll, make 1.5x or 2x the glaze and drizzle liberally.
Tools You’ll Need
- Mixing bowls
- Measuring cups and spoons
- Rolling pin
- 8×8 or 9×9-inch baking dish
- Whisk or fork
- Clean towel for proofing
- Knife or string for slicing
- Spatula or spoon for spreading filling
Substitutions and Variations
- No almond flour? Substitute with oat flour for a similar texture.
- No almond butter? Use sunflower seed butter or any other nut/seed butter.
- Refined sugar-free? Use powdered coconut sugar for the glaze or skip it entirely.
- Higher protein? Add extra protein powder and reduce flour slightly—just be cautious as it can dry the dough.
- Add-ins: Mix raisins, chopped nuts, or dairy-free chocolate chips into the filling.
Make-Ahead Tips
To make the rolls ahead of time:
- Prepare and slice the rolls, then place in the pan.
- Cover and refrigerate overnight before the second rise.
- In the morning, let them sit at room temperature for 30–45 minutes, then bake as directed.
Baked rolls can be stored in the fridge for up to 5 days or frozen for up to 2 months. Reheat in the microwave or oven until warm and soft.
How to Make Vegan High-Protein Cinnamon Rolls
1. Activate the Yeast
In a mixing bowl, whisk together warm almond milk, maple syrup, and yeast. Let sit for 5–10 minutes until foamy.
2. Make the Dough
Add melted coconut oil, salt, protein powder, almond flour, and whole wheat flour to the yeast mixture. Mix until a soft dough forms. Knead gently for 3–5 minutes.
3. Let Dough Rise
Cover the bowl with a towel and let rise in a warm place for 1 hour, or until doubled in size.
4. Prepare the Filling
In a small bowl, mix almond butter, maple syrup, cinnamon, and vanilla into a smooth paste.
5. Roll and Fill
On a floured surface, roll dough into a rectangle (about 9×12″). Spread filling evenly over the dough.
6. Slice and Arrange
Roll up the dough tightly from the short side, then slice into 8 even pieces using string or a knife. Place in a greased baking dish.
7. Rise Again
Cover the pan with a towel and let the rolls rise for 30–45 minutes until puffy.
8. Bake
Preheat oven to 350°F (175°C). Bake rolls for 20–25 minutes until golden and cooked through.
9. Glaze and Serve
Whisk together glaze ingredients and drizzle over warm rolls. Serve fresh!
Leftovers and Storage
Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days, or in the fridge for 5 days. Reheat gently in the microwave or oven.
To freeze, wrap each roll individually or freeze the entire pan. Thaw overnight in the fridge and reheat before serving.
Comfort Food with a Healthy Twist
These Vegan High-Protein Cinnamon Rolls are a beautiful blend of comfort and nourishment—everything you love about a classic cinnamon roll, with a protein boost and no animal products in sight. Perfect for weekend baking, brunch with friends, or a meal-prepped sweet treat that doesn’t derail your goals.
Try them out and let me know how it goes—did you use a cream cheese glaze? Add nuts or raisins? I’d love to hear your favorite way to enjoy them. Leave a comment and share your cinnamon roll story!