Protein cinnamon rolls

We took a classic, ultra-comforting dish… and gave it a Pulse boost.

Here, cinnamon rolls get a healthier twist with the addition of Pulse vanilla protein in the filling. The result: a more satisfying recipe, with less refined sugar, no yeast dough or traditional butter, but still just as delicious. Proof that you can revisit your favorite desserts in a healthier version, without sacrificing pleasure.

Difficulty: Easy

Prep time: 10 minutes

Cook time: 10 to 12 minutes

 

Ingredients for 3 wraps (approximately 9 to 12 rolls)

For the filling
3 tortilla wraps
2 ½ tbsp melted coconut oil
3 tbsp coconut sugar
1 ½ tsp ground cinnamon
1 tbsp Pulse vanilla protein

For cooking
2 to 3 tbsp vegetable cream

For the glaze
80 g silken tofu
1 tbsp cashew butter
1 to 2 tbsp chicory syrup
½ tsp vanilla extract (optional)

Preparation

Preheat the oven to 180°C (350°F).

In a bowl, mix the melted coconut oil, coconut sugar, cinnamon, and Pulse vanilla protein until you get a smooth paste.

Spread the mixture evenly over one side of each tortilla. Roll them tightly to form cylinders, then cut into 3 to 4 cm (1.2 to 1.6 inch) pieces.

Place the rolls in a lightly oiled dish, spiral side up. Pour the vegetable cream around the rolls to keep them moist and give them a slightly caramelized effect when cooked.

Bake for 10 to 12 minutes, until the edges are golden and the filling is slightly bubbling.

Meanwhile, blend the silken tofu with the cashew butter, chicory syrup, and vanilla until you get a smooth and creamy glaze.

Once out of the oven, drizzle the warm rolls with the glaze. Serve hot for maximum gooeyness.