These vegan sweet potato cinnamon rolls are soft, fluffy and sweet, absolutely perfect for a more indulgent breakfast, or a delicious treat!
Ok, here’s a little bit about my week, it’s been a technological nightmare! So firstly, my rice krispie Christmas trees went a bit viral, which is amazing! (and totally unexpected!!), but it meant there were a lot more visitors to my site than normal so I had to upgrade my server. So if you’re new around here, welcome!! I’m so glad you’re here!
Next… my laptop has been having some issues, so I took it into the repair shop where they had it for two days and proceeded to tell me there was nothing wrong with it except for it being full of dust and a bit of cat hair… food blogger problems? I need to keep my laptop away from the kitchen…
Then, upon picking it up from the repair shop, I left it in the station :( Luckily, being Switzerland, it was handed in and I was able to collect it shortly afterwards… only damage done was some embarrassment…
AND… my credit card got cloned, so I currently have no card and blaaaaahhh. Don’t you ever have those weeks where everything is just going wrong? Luckily I have these cinnamon rolls to get me through…
These are seriously the softest, fluffiest cinnamon rolls I’ve ever had, and they’re totally vegan! They are sort of an adaptation of my sweet potato and sun dried tomato braided bread, but sweet! The sweet potato ensures that the dough stays moist, but soft, and the cinnamon mixture is just Autumn all over!
One of these with a cup of coffee is just what I need right now. Oh, and a few calm days please?
| Prep Time | 30 mins |
| Cook Time | 20-25 mins |
| Passive Time | 2 hours |
| Servings |
rolls |
- 450 g All Purpose Flour
- 220 g Sweet Potato weigh after peeling
- 1.5 tsp Active Dried Yeast
- 1 tbsp Maple Syrup
- 1 tsp Salt
- 160 ml Warm Water
- 110 g Brown Sugar
- 1.5 tsp Cinnamon
- 1 pinch Ground Nutmeg
- 2 tbsp Coconut Oil (or vegan butter)
- 110 g Powdered Sugar
- 1-2 tbsp Almond milk
Ingredients
Rolls
Filling
Frosting
| |
- Peel and chop the sweet potato into cubes, steam for 15-20 minutes until completely soft. Mash into a puree and set aside in a bowl to cool completely.
- To a large mixing bowl, add the water, yeast and maple syrup. Mix and allow to stand for 10 minutes, until the mixture begins to froth.
- Add the cooled sweet potato and mix until combined.
- Add the flour and salt to the sweet potato mixture and stir until it comes together as a dough. Turn out onto a floured surface and knead for 10 minutes until the dough is smooth. Put the dough in a large oiled bowl and cover with clingfilm. Allow to rise for 60-90 minutes until the dough has doubled in size.
- After rising, turn the dough out onto a floured surface and roll into a rectangle, approximately 12 inches by 18 inches.
- Mix together the brown sugar, cinnamon and nutmeg. Melt the coconut oil or vegan butter and spread across the dough, leaving a half inch gap on all sides.
- Sprinkle over the sugar mixture then roll the rectangle along the long edge into a spiral. Using a sharp knife, cut the dough into 16 equal pieces and arrange in a greased pan with about 1 inch between each one.
- Cover with cling film and allow to rise again for a further 30 minutes. Preheat the oven to 170°C and bake for 20-25 minutes.
- Allow the rolls to cool then mix together the powdered sugar and almond milk. Drizzle the frosting over the rolls and serve!
Best eaten fresh but can be kept in an airtight container for 2-3 days. The rolls will be the softest on the first day.
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About Lauren Caris
Lauren is the author and chef of the vegan food blog, Lauren Caris Cooks. She is passionate about showing people just how awesome vegan food can be with simple, delicious recipes and vegan lifestyle tips.
