• Alison Elliott

Vegan Sweet Potato Cinnamon Rolls

Updated: Jan 18



Sweet Potato Dough:

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

2/3 c. Warm water (warmed for 20-30 seconds in the microwave)

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

3 Tbsp. Sugar

2 tsp. Salt

2/3 c. sweet potato puree (canned)

3 Tbsp. Coconut oil (melted)


Cinnamon Sugar Filling:

2/3 c. Light brown sugar

4 tsp. Cinnamon

4 Tbsp. Coconut oil (melted)


Frosting:

2 Tbsp. Plant milk

1 c. Confectioners’ sugar


To make the dough: Combine the yeast and water in a bowl and let it sit for 5 minutes. In a mixer, combine the water and yeast mixture, flour, sugar, salt, sweet potato puree, and coconut oil. Knead for 8-10 minutes. Let the dough rise for 1 to 1 and 1/2 hours.


To make the filling: Combine the brown sugar, cinnamon and coconut oil in a bowl.


To make the frosting: Combine the confectioners’ sugar and plant milk in a bowl and mix well.


Roll the dough out into a large rectangle. Spread the filling onto the dough. Roll the dough into a long cylinder. Cut the dough into 10 pieces. Place each roll in a greased pie pan. Preheat the oven to 375 degrees. Let the rolls rise for 45 minutes and then bake for 20 minutes. Add the frosting when they are fresh out of the oven.


Serving Size: 10

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