No-Bake High-Protein Matcha Cinnamon Rolls
Soft, sweet and secretly packed with plant protein. These No-Bake High-Protein Cinnamon Rolls are made with almond butter, oat flour and Epic Protein Mindful Matcha. No oven. No weird ingredients. Just wholesome fuel that tastes like dessert. The dough comes together with creamy almond butter and maple syrup, rolled around a gooey blend of soaked dates and cinnamon, then finished with a lightly sweet matcha frosting that adds an extra boost of green tea. Perfect for meal prep, an afternoon pick-me-up or a better-for-you treat that actually satisfies. Recipe credit: @oliviaadriance on Instagram.
DOUGH INGREDIENTS
- ½ cup almond butter
- ⅓ cup maple syrup
- ½ cup oat flour
- ¼ cup Epic Protein Mindful Matcha
- Pinch of salt
FILLING INGREDIENTS
- 12 dates, pitted and soaked in hot water for 10 minutes
- 1 tbsp maple syrup
- 2 tsp cinnamon
FROSTING INGREDIENTS
- ¼ cup powdered sugar
- 1 tbsp Epic Protein Mindful Matcha
- 2 tbsp dairy-free milk
DIRECTIONS
- In a bowl, stir the almond butter, maple syrup and vanilla extract until smooth.
- Add the oat flour, Epic Protein and salt, and mix until a dough-like consistency forms.
- Place the dough between two sheets of parchment paper and roll it out into a rectangle. Set aside.
- Make the filling: add the dates, cinnamon and maple syrup to a food processor and pulse until creamy. Add ½ tbsp of hot water if needed.
- Spread the date paste over the dough, ensuring the dough is covered and the layer is even.
- Tightly roll the dough into a log and place in the freezer for 30 minutes to solidify.
- Meanwhile, make the icing: sift the powdered sugar and matcha into a small bowl, then add the milk and stir until silky.
- Remove the dough from the freezer and cut out the cinnamon rolls with a large knife.
- Serve witha drizzle of the matcha icing, and enjoy!
