I can’t even being to contain my excitement over these! I’m a huge cinnamon bun fan and with all the time we’ve had, I’ve been able to master one that contains a bit of protein powder but you would never know it was in there! Please note that these are even good without the icing!
For the protein powder, I recommend using a natural tasting protein powder such as Nuzest. If you don’t have protein powder, you can sub it for an additional 1/4 cup of flour so instead of 1-3/4 cups you will use 2 cups of flour.
Protein Cinnamon Buns
Ingredients
Buns
- 1 – 3/4 cup flour
- 1/3 cup cane sugar
- 3 tbsp coconut oil melted
- 1/4 cup natural plant protein powder (I used Nuzest)
- 1 cup unsweetened plant milk (I used Cashew milk)
- 1 tbsp apple cider vinegar
- 2 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/8 tsp sea salt
Icing
- 1/2 cup powdered sugar
- 1 tbsp vegan butter
- 1 tsp vanilla extract
- 1 tsp non dairy milk
Instructions
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Mix all of the wet ingredients + cane sugar in 1 bowl.
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Mix all of the dry ingredients into a separate bowl and once mixed, combine the two. While mixing, you may find that the melted coconut oil will create tiny clumps in the dough but this is fine as it will melt in the oven.
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Prehead your oven to 350 degrees.
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Use an ice cream scooper to measure 1 ball of dough and roll it out and twist into a cinnamon roll shape. Use a parchment paper lined baking sheet or cooking spray.
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If you want to make this even easier, just make them into regular balls.
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Bake for 15-17 minutes.
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Whisk the icing and once the buns are cooled, start to drizzle.
