Time required

15 minutes preparation + 60 minutes rising time + 20 minutes baking time

The idea

Cinnamon rolls reimagined – with plant-based protein and completely free of animal products. The soft yeast dough, made with spelt flour and ProteinAgil, transforms into delicate, aromatic cinnamon rolls that smell wonderfully of cinnamon and are still packed with nutrients. Perfect for anyone who wants to enjoy themselves consciously – without compromise.

Ingredients (makes about 10 pieces)

For the dough

• 250 g spelt flour (type 630)
• 40 g ProteinAgil
• 1 packet of dry yeast or ½ cube of fresh yeast
• 150 ml lukewarm oat milk (or other plant milk)
• 40 g sugar (e.g. cane sugar or coconut blossom sugar)
• 40 g vegan margarine or coconut oil (soft, not liquid)
• 1 tsp cinnamon
• 1 pinch of salt

For the filling

• 2 tbsp vegan margarine (softened)
• 50 g brown sugar
• 1 1/2 tsp cinnamon
• Optional: 1 tbsp chopped nuts or raisins

Vegan frosting (optional)

• 2 tablespoons of plant-based yogurt (e.g., soy or coconut)
• 2 tbsp plant-based spread (cream cheese substitute product)
• 1 tbsp icing sugar or maple syrup
• 1 tsp vanilla

preparation

1. To make the dough: Mix flour, ProteinAgil , cinnamon, and salt in a bowl. Dissolve the yeast and sugar in the lukewarm oat milk, add margarine, and then add everything to the flour. Knead to form a smooth, elastic dough (about 5 minutes). If the dough is too sticky, add a little more flour.
2. Let the dough rise: Cover the dough and let it rise in a warm place for about 60 minutes, until it has doubled in size.
3. Prepare the filling: Cream together margarine, sugar and cinnamon.
4. Shaping: Roll out the dough on a lightly floured surface into a rectangle (approx. 0.5 cm thick). Spread the filling evenly over it, roll it up from the long side, and cut it into pieces about 3 cm wide.
5. Baking: Place the snails on a baking sheet lined with parchment paper and press down lightly. Bake at 180 °C (top/bottom heat) for about 18–20 minutes until golden brown.
6. Topping: After cooling, spread with vegan frosting or dust with cinnamon sugar.

Nutritional values ​​(per piece, approx. 80 g)

Note: The exact values ​​may vary slightly depending on the ingredients used.

Did you know?

• ProteinAgil contains 77.9% high-quality pea protein and DigeZyme® enzymes for improved digestibility and nutrient absorption.
• Cinnamon supports the metabolism and gives the rolls their characteristic, comforting, warm taste.
• Spelt flour is rich in minerals and gives the dough a pleasant nutty flavor.

Tips

• For a nutty version, add some hazelnut butter to the filling.
• Refine with chopped nuts or raisins.
• They also taste good cold or the next day – just warm them up briefly in the oven.

If you try the recipe, we would be thrilled if you shared your result and tagged us – with @agilnature or the hashtag #AgilNatureRecipes .
This way we can see your result, like it, comment on it, or maybe even share it!