Vegan Protein Cinnamon Swirls

By Sophie Roselt
29 August 2018

You can have your cake and eat it with these tasty treats from Sophie Roselt!

Makes 9


2 cups gluten-free flour
1 scoop True Protein Vegan85 French Vanilla
1 tsp True Protein Cinnamon Powder
1/2 tsp salt
1/2 tsp nutmeg
1/4 tsp all spice
1 tsp dried yeast
1/4 cup coconut sugar
1 flax seed egg (1 tbsp ground flax seeds mixed with 3 tbsp water)
1 cup puréed pumpkin
1/4 cup coconut oil
1/3 cup coconut milk

2 tsp True Protein Cinnamon Powder
1/4 cup coconut sugar
2 tbsp dairy-free butter

1/4 cup coconut sugar
1/2 juiced lemon
1 tsp coconut milk


1. Add the dry ingredients to a bowl and stir.
2. Mix the flax seed egg, pumpkin purée, coconut oil and coconut milk with the dry ingredients and knead until well combined. Allow to rise for 30 mins. 
3. Meanwhile, mix the filling ingredients together.
4. Roll out the risen dough into a flat rectangle shape and spread the filling evenly on top. Roll up from the short end until you have a sausage shape, then cut into 4cm width pieces.
5. Bake in an oven pre-heated to 180°C for approx. 30 mins. Meanwhile, mix together the glaze ingredients.
6. Once baked, allow to cool before brushing with the glaze.

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