Raw Cinnamon Protein Scrolls 🤎

Cinnamon scrolls without turning on the oven? Say less. 👀

Soft vanilla protein dough, a gooey cinnamon-date filling and all the cosy flavours of your favourite bakery treat. These Raw Cinnamon Protein Scrolls are made with our Vanilla Cake Batter Plant Protein for a delicious plant-powered twist on the classic cinnamon scroll. No baking, no fuss, just a seriously good sweet treat to keep in the fridge.

Why You'll Love It

🤎 Deliciously sweet cinnamon flavour in every bite
🍰 Soft vanilla cake batter protein dough
✨ No baking required
💪 Plant-powered protein boost
🍯 Gooey cinnamon-date filling
❄️ Perfect for meal prep or an afternoon treat

Method

1. Soak the dates

Place the pitted dates in a bowl and cover with boiling water. Allow to soak for 10-15 minutes until softened. Reserve a little of the soaking water before draining well.

2. Mix the dry ingredients

In a large mixing bowl, combine the oat flour, Vanilla Cake Batter Plant Protein, ground cinnamon and sea salt.

3. Make the protein dough

Add the rice malt syrup, nut butter and vanilla extract to the dry ingredients. Mix until combined, adding the milk a tablespoon at a time as needed until a soft, pliable dough forms.

4. Roll out the dough

Place the dough between two sheets of baking paper and roll into an even rectangle, approximately 5-7mm thick.

5. Prepare the cinnamon-date filling

Add the soaked dates, cinnamon, maple syrup, melted coconut oil, vanilla extract and sea salt to a food processor. Blend until smooth, adding the reserved date soaking water as needed to create a thick, spreadable filling.

6. Spread the filling

Spread the cinnamon-date mixture evenly over the rolled-out dough, leaving a small border around the edges.

7. Roll into a log

Using the baking paper to help, carefully roll the dough into a tight log, keeping the filling tucked inside.

8. Chill

Wrap the log in baking paper and refrigerate overnight, or until firm enough to slice.