top of page
  • Alison Elliott

Vegan Sweet Potato Cinnamon Rolls


Sweet Potato Dough

2 1/4 tsp. Quick rise active yeast (1/4 oz package)

2/3 c. Warm water (microwave for 30 seconds)

4 1/3 c. All-purpose flour (extra for rolling ~1/4 c.)

3 tbsp. Sugar

2 tsp. Salt

2/3 c. Canned sweet potato purée

3 tbsp. Coconut oil (melted)

Cinnamon Sugar Filling

2/3 c. Light brown sugar

4 tsp. Cinnamon powder

4 tbsp. Coconut oil (melted)


2 tbsp. Plant milk (soy, almond, oat, or coconut)

1 c. Powdered sugar


Dough: Mix the yeast and warm water in a bowl and let it sit for 5 minutes. In a stand mixer, combine the flour, sugar, salt, sweet potato puree, coconut oil, and the water yeast mixture. Knead the dough on a medium or low speed in the stand mixer for 8-10 minutes. Cover the dough with a towel and let it rise in a warm location for 1.5 hours.

Filling: Mix the brown sugar, cinnamon powder, and melted coconut oil together in a bowl.

Frosting: Mix the powdered sugar and plant milk together in a bowl. Set the filling and frosting aside while rolling out the dough.

Roll the dough into a large rectangle. Evenly spread the filling out on one side of the dough. Use your hands to roll the dough into a long cylinder. Cut the dough into 8 even pieces. Place each piece in a greased pie pan. Preheat the oven to 375 degrees. Let the rolls rise for another 45 minutes and then bake for 20 minutes. Remove the rolls from the oven and add the frosting. Enjoy!

Serving Size: 8

bottom of page