These quick tortilla cinnamon rolls are the perfect solution for a fast sweet craving—more balanced and naturally indulgent. No yeast dough or traditional butter here: coconut oil adds softness, coconut sugar brings a caramelized touch, and a scoop of vanilla protein enriches the filling. Everything is topped with a creamy plant-based icing made from silken tofu. A simple, quick, and more nutritious twist on the classic cinnamon roll.
Gently melt the coconut oil until fully liquid. In a bowl, mix the melted coconut oil with the coconut sugar, cinnamon, and vanilla protein powder until you get a smooth, slightly thick paste.
Spread this mixture over one side of each tortilla. Roll them tightly into logs. Then cut each roll into pieces about 3–4 cm thick.
Place the rolls in a lightly oiled baking dish, spiral side facing up. Pour the plant-based cream around the rolls—it will help create a softer, slightly caramelized texture during baking.
Bake for 10 to 12 minutes, until the edges are golden and the filling starts to bubble.
Meanwhile, prepare the icing. Blend the silken tofu with the cashew butter, chicory syrup, and vanilla until smooth and creamy.
Once out of the oven, drizzle the icing over the still-warm rolls. Serve immediately to enjoy their soft, fragrant texture.
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Homemade cinnamon rolls
