Sweet Potato Cinnamon Rolls

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These Sweet Potato Cinnamon Rolls are a delicious Fall dessert made with just 6 ingredients, and they are egg-free, dairy-free, and full of all the goodness from sweet potatoes.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/sweet-potato-cinnamon-rolls/ or scan the QR code here ➡️

Prep Time10

Cook Time30

Total Time40

Servings: rolls

Calories: 325.2kcal

Author: Carine Claudepierre

Ingredients

3 cups Self-Rising Flour (note 1)
1 cup Sweet Potato Puree about 2 large sweet potatoes (note 2)
6 tablespoons Dairy-Free Butter (Unsalted) melted (note 3)
3 tablespoons Almond Milk at room temperature
¼ cup Coconut Sugar (note 4)

Filling

3 tablespoons Dairy-Free Butter (Unsalted) (note 3)
½ cup Coconut Sugar (note 4)
1 tablespoon Cinnamon

US Customary - Metric

Instructions

Preheat the oven to 350°F (180°C). Line a 9-inch baking dish with parchment paper. Slightly oil the paper with cooking oil spray. Set aside.
Prick the sweet potatoes, microwave 5 minutes on high, flip and microwave 4-5 minutes again, until soft in the center - you should be able to insert a toothpick easily inside.
Cool down at room temperature until lukewarm - takes about 1 hour, then peel off the skin and place the sweet potato flesh in a blender to turn into a smooth and creamy puree.
Pack the puree in a measuring cup, sweep off the excess on top.
In a large mixing bowl or the bowl of your stand mixer, add self-rising flour, sweet potato puree measured earlier, melted plant-based butter, almond milk, and sugar.
Use the dough hook attachment to knead and form a soft dough ball. It takes about 1-2 minutes on low speed, speed 3-4 of a KitchenAid.
If you don't have a stand mixer, stir the dough with a rubber spatula and when it starts to look crumbly, lightly oil your hands and knead to form a dough ball. If it is too wet, add a bit more flour. If too dry, add a bit more mashed bananas.
Lightly flour a work surface and place the dough on it. Sprinkle some extra flour on top of the dough and roll it into a 12.5-inch x 10.5-inch rectangle shape.
Spread the softened butter evenly onto the rectangle of dough.
In a small bowl, whisk cinnamon and sugar. Sprinkle the cinnamon sugar all over the dough rectangle and press to stick to the buttered dough.
Start rolling from the shortest side until it forms a cylinder.
Use a serrated knife or an unflavored flossing string to cut 9 cinnamon rolls.
Place each roll with the swirl facing up on the prepared baking dish.
Bake the rolls for 25-30 minutes at 350°F (180°C) until golden brown on the top.
Let them cool down at room temperature on a wire rack before icing.
To glaze, stir 1/2 cup of powdered sugar with 1-2 tablespoons of almond milk and drizzle on top of the rolls. Sprinkle chopped pecans or walnuts on top if you like.

Notes

Note 1: To make 1 cup of homemade self-rising flour, stir 1 cup of all-purpose flour with 2 1/4 teaspoons of baking powder. I haven't tried gluten-free flour and don't think the recipe will work with it.

Note 2: Blend the cooked sweet potato flesh into a creamy, smooth puree before packing it in your measuring cups.

Note 3: You can use melted margarine, but avoid oil - it makes the dough packed and dense.

Note 4: You can use any dark sugar, brown sugar, soft brown sugar, or demerara sugar.

Storage: Place the cinnamon rolls on a plate, cover it tightly with plastic wrap, and place it in the fridge for 3-4 days.

Nutrition