Sweet Potato Cinnamon Rolls
Indulge in these Vegan Sweet Potato Cinnamon Rolls, a cozy treat bursting with natural sweetness and warm spices. Fluffy, golden-brown swirls topped with creamy frosting make for a perfect weekend baking project. Simple ingredients, big flavor - get ready to savor every bite!
Equipment
- 1 large mixing bowl
- 1 Separate bowl
- 1 Clean kitchen towel
- 1 Baking dish
- 1 small bowl
- 1 Sharp knife or dental floss
- 1 Stand mixer or hand mixer
- 1 Rolling Pin
- measuring cups and spoons
Ingredients
- 2 cups all purpose flour (240g) plain flour
- 2 ¼ teaspoon instant yeast / dry active yeast (7g)
- 2 tablespoon sugar
- ½ teaspoon salt
- ⅔ cup plant-based milk (150 ml) almond milk or oat milk
- ½ cup cooked and mashed sweet potato (100g)
- 3 tablespoon vegan butter melted
For the cinnamon filling:
- 3 tablespoon vegan butter softened
- ⅓ cup brown sugar (75g)
- 2 teaspoon ground cinnamon
For the cream cheese frosting:
- ½ cup vegan cream cheese (100g)
- ½ cup powdered sugar (50g)
- ½ teaspoon vanilla extract
Instructions
- In a large mixing bowl, combine the plain flour, instant yeast, sugar, and salt. Stir them well to ensure they are evenly mixed.
- In a separate bowl, mix the plant-based milk, mashed sweet potato, and melted vegan butter. Ensure the mixture is smooth and well combined.
- Gradually add the wet mixture to the dry ingredients. Use a spoon or spatula to stir until a dough forms. It might be sticky, but that's okay.
- Transfer the dough to a lightly floured surface. Knead it with your hands for about 5 minutes. The dough should become smooth and elastic.
- Place the kneaded dough into a greased bowl. Cover it with a clean kitchen towel. Let it rise in a warm place for about 1 hour or until it doubles in size.
- While the dough is rising, preheat your oven to 180°C (350°F). Grease a baking dish to prepare for the rolls.
- Once the dough has risen, punch it down to remove air bubbles. Roll it out on a lightly floured surface into a large rectangle, about ¼ inch thick.
- Spread softened vegan butter evenly over the dough. In a small bowl, mix brown sugar and ground cinnamon. Sprinkle this mixture over the buttered dough.
- Starting from the long edge, roll the dough into a tight log. Use a sharp knife or dental floss to cut the log into 12 equal rolls.
- Place the rolls in the greased baking dish, leaving space between each. Cover with a towel and let them rise for another 30 minutes.
- Bake the cinnamon rolls in the preheated oven for 20-25 minutes. They should be golden brown and fragrant.
- While the rolls are baking, prepare the frosting. Beat vegan cream cheese, powdered sugar, and vanilla extract in a mixing bowl until smooth.
- Once baked, allow the rolls to cool for a few minutes. Drizzle the cream cheese frosting over them while they are still warm. Serve and enjoy the deliciousness!
Video
Notes
- Serving Suggestions: Serve the sweet potato cinnamon rolls warm, drizzled with cream cheese frosting. Pair them with a hot beverage like coffee or tea for a delightful breakfast or dessert experience.
- Storage Tips: Store any leftover cinnamon rolls in an airtight container at room temperature for up to a day. For longer storage, refrigerate them for up to 3 days or freeze them individually wrapped in plastic wrap for up to 2 months.
- Reheating Instructions: To reheat, warm the rolls in a preheated oven at 350°F (175°C) for about 10 minutes, or microwave a roll covered with a damp paper towel for 20-30 seconds. If frozen, allow the rolls to thaw at room temperature before reheating.
- Extra Tips: For added flavor and texture, consider including chopped nuts or raisins in the cinnamon filling. Ensure to let the dough rise in a warm place and use dental floss for clean cuts without squishing the dough.