Vegan, soft and fluffy cinnamon rolls
Try soft, fluffy cinnamon rolls based on wheat flour and oat protein powder, filled with a creamy cashew paste and cinnamon filling, finished with a classic glaze. A familiar format enhanced with modern plant-based functionality. This formulation combines indulgence with performance – delivering both sensory quality and an improved nutritional profile.
Key functional benefits:
– oat protein powder supports dough structure and increases protein content
– raw cashew paste provides natural creaminess and rich mouthfeel
– clean ingredient potential with no dairy or eggs
– scalable solution for bakery, retail, and HoReCa applications.
The cashew-cinnamon filling builds a deep, balanced flavour profile, and the glaze completes the product with a classic, indulgent finish. A strong concept for bakery, retail, and HoReCa applications looking to expand their plant-based portfolio with solutions that combine taste, texture, and functionality.
Want to know how to choose the right ingredients for your recipes? Visit our website and talk to the Vegan Stock team: https://veganstock.eu/#contact
Interested? Contact Piotr Rogacin from our sales team:
📱 +48 789 179 721
#VeganStock #producers #cinnamonrolls #plantbased #protein
Ingredients:
Dough:
• 500 g wheat flour
• 1 tbsp oat protein powder
• 330 ml warm soy drink (approx. 35–37°C)
• 30 g fresh yeast
• 40 g sugar
• 70 g soft plant-based butter
• ½ tsp salt
Filling:
• 180 g cashew paste
• 80 g brown sugar
• 15 g cinnamon
For brushing:
• 2 tbsp plant-based drink
• 1 tsp maple syrup
Glaze:
• 100 g powdered sugar
• 1 tbsp water
Instructions:
Crumble the yeast into a bowl. Add 1 tablespoon of sugar and 1 tablespoon of flour (taken from the total ingredients), then pour in the warm plant-based drink.
Mix and set aside for about 10 minutes, until the yeast activates and a foam forms.
In a large bowl, combine the flour and oat protein. Add the starter mixture and the remaining sugar, then knead for 3-4 minutes. Next, add the soft plant-based butter and salt. Knead for another 8–10 minutes until the dough becomes soft, elastic, and slightly springy.
Cover and leave to rise for about 60 minutes, until doubled in size.
Combine the cashew paste with brown sugar and cinnamon. Mix until you achieve a thick, creamy consistency that is easy to spread.
Roll out the risen dough into a large rectangle and evenly spread the filling over it. Roll it up along the longer side and cut into 12 pieces. Place them in a baking tray lined with parchment paper, leaving small gaps between each piece. Cover and let rise again for 20-30 minutes.
Before baking, mix the plant-based drink with maple syrup and gently brush the tops of the rolls.
Bake at 180°C (top and bottom heat) for 20-25 minutes, until golden brown.
Mix the powdered sugar with water until a thick white glaze forms. Once the cinnamon rolls have cooled slightly, spread the glaze on top.
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Vegan Stock sp. z o.o.
address:
6, Józefa Marcika Str,
30-443 Kraków, Poland
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