Cinnamon Rolls are a sticky-sweet, doughy delight from the USA. These treats have a subtly spiced sugar filling and crisp glaze on top, traditionally they are packed with sugar and starchy carbs, with very little nutritional value. I have merged a few recipes here today to create a “healthy” version of a Cinnamon Roll that doesn’t taste healthy at all (you’re welcome). These Sweet Potato Cinnamon Rolls are Vegan, sugar-free and can easily be made gluten free, give them a whirl and be sure to let us know what you think, why not store the treats in one of our lovely Kilner Jars to keep them fresh for days!
For the dough:
- 1/2 cup (120 g) sweet potato puree
- 1 tbsp ground flaxseed
- 3 tbsp melted coconut oil or vegetable oil
- 1/4 cup (60 ml) oat milk (or other non-dairy milk)
- 1 tsp active dried yeast
- 1/2 tsp salt
- 1/2 cup (60 g) all-purpose (plain) flour, plus more for kneading
- 1 cup (120 g) wholewheat (wholemeal) flour
For the filling:
- 4 medjool dates , pitted
- 2 tbsp sweet potato puree
- 1 tbsp ground cinnamon
- 1 tsp vanilla extract
- 1 heaped tsp nut butter (I used pecan butter but cashew, almond or coconut would work well)
- 3 tbsp chopped pecans
For the glaze:
- 1 tbsp coconut butter , melted
- 1 tsp tapioca starch or cornstarch
- 1 tsp vanilla extract
- 2 tbsp coconut yogurt (I used Coyo)
Make the dough:
In a medium bowl, stir together the sweet potato puree, flaxseed, coconut oil, oat milk and yeast. Add the salt and flours and mix well. Tip the contents of the bowl out onto a lightly floured surface and knead the dough, sprinkling with flour as needed, until smooth and only slightly sticky (about 6 minutes). Lightly oil the bowl you were using and place the dough in it, turning to coat. Cover with plastic wrap and leave in a warm place until doubled in volume (about an hour).
Make the filling:
Cover the pitted dates with boiling water and set them aside for 5 minutes to soften then drain, discarding the soaking liquid. Place the soaked dates into a blender with the sweet potato puree, cinnamon, vanilla and nut butter. Blend until completely smooth (You could also put everything in a jug and use an immersion blender to blend up this filling mixture).
Punch the risen dough down and roll out into a 9 x 10-inch rectangle. Cover the entire surface of the dough with a layer of filling. Sprinkle with the chopped pecans. Roll the dough up starting at the short edge so you end up with a 9-inch long log. Cut into 6 equal pieces and arrange in a lightly greased cake pan. Cover with oiled plastic wrap and leave in a warm place for 30 minutes to rise (20 minutes into the rising time, preheat your oven to 350 F (180 C)). Remove the plastic wrap and bake for 20 minutes. Leave to cool for 10 minutes.
Make the glaze:
Stir together all of the glaze ingredients. Transfer to a sandwich bag and cut the tip of one corner off. Use like a piping bag to pipe glaze over the cinnamon rolls.
Be sure to share your pictures of your Sweet Potato Cinamon Rolls on our facebook page #Silvermushroom30-dayChallenge!
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