This Plant-Based Cinnamon Roll Smoothie Bowl is a cozy way to start your morning or the perfect pick-me afternoon snack. It’s incredibly creamy, delicious, super healthy, and definitely reminiscent of the beloved and iconic cinnamon roll…in a bowl!
Cinnamon Roll Smoothie Bowl Ingredients
- Frozen Cauliflower – Riced cauliflower from the freezer section is perfect for smoothies! It measures out easily, blends better, and requires no chopping
- Frozen banana
- Plant-based milk – Almond or oat are my favorites for this recipe
- Oats – Rolled or Old Fashioned
- Medjool Dates – Pits removed
- Tahini – Or any other nut butter
- Vegan protein powder – Chocolate if you have it. Otherwise, vanilla works, too
- Cinnamon
- Sea salt
- Vanilla extract
Toppings
For even more cinnamon roll vibes, mix together dairy-free cream cheese, powdered sugar, vanilla extract, and plant-based milk. This creates the perfect touch of sweetness and makes it feel even more like a real cinnamon roll. I like to add candied pecans or frozen blueberries and finish it off with an extra sprinkle of cinnamon. You could even add chocolate chips or chocolate syrup.
Tips
Frozen cauliflower is the first ingredient here, but, I promise, you can’t even taste it. Frozen, store-bought cauliflower rice is a great option, as it makes measuring a lot easier, and it’s always ready to be blended into a smoothie. If using a whole head of cauliflower, add florets to your food processor and pulse a few times until it’s broken down into small pieces. Store in an air-tight container or baggie in the freezer for up to six months.
This smoothie is thick enough to hold toppings in a bowl, so using the blender tamp helps incorporate the ingredients while blending. If you like a thinner consistency, add more milk.
Oat milk or vanilla almond milk is what we use for this particular smoothie; however, feel free to use any plant-based milk you have on hand like soy, coconut, or even macadamia milk.
Maca powder is a great flavor addition if you have it. Plus, it’s known to help gain muscle, increase strength, boost energy, and improve exercise or athletic performance.
The dairy-free cream cheese icing really makes it feel more like a cinnamon roll. And if you like a crunchy topping, try adding pecans, walnuts, or candied pecans. Frozen blueberries are also a delicious addition!
Coconut Bowls
Serve these smoothies in little coconut bowls for extra cuteness. These bowls can be purchased from Coconut Bowls who are on a mission to replace plastic with natural products and in doing so inspire a healthy and sustainable lifestyle. Super cool company!
There’s really no compromise when it comes to vegan cooking. It’s better for us, for the animals, and for our environment, so make these smoothie bowls and share them with the people you love – whether they’re vegan or not!
If you make this recipe, let me know! Please leave a comment, rate it (once you’ve tried it), and be sure to tag me. And, make sure to follow MNVegHead on Instagram, Facebook, and Pinterest!
Lots of love, Allison
More Recipes
Blueberry Lemon Cheesecake Smoothie Bowl
Peanut Butter & Jelly Smoothie
Salted Tahini Date Smoothie Bowl with No-Bake Granola
Plant-Based Cinnamon Roll Smoothie Bowl
Ingredients
- 2 Cups Frozen, Riced Cauliflower
- 1 Frozen Banana
- 1½ Cups Oat or Almond Milk
- ¼ Cup Tahini
- 4 Pitted Dates
- 1 Scoop Vegan Protein Powder – Chocolate or Vanilla
- 1 teaspoon Cinnamon
- ½ teaspoon Sea Salt
- 1 Cup Ice Cubes
Cream Cheese Icing (Optional)
- 3 tablespoon Plain Dairy-Free Cream Cheese
- 3 tablespoon Powdered Sugar
- 2-3 tablespoon Plant-Based Milk
- ¼ teaspoon Vanilla Extract
Instructions
- Add all ingredients to a blender and blend until smooth and creamy, stopping to scrape down the sides if necessary. Add more milk, if necessary, depending on preference.
- Whisk together the optional icing ingredients until smooth.
- Top with cream cheese icing and pecans or blueberries.
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