I am supposed to write some nice things here about these cinnamon rolls. I don't know how much I can write to tempt you to try these though - I mean, come on, they're freaking cinnamon rolls! AND these are whole grain. And have sweet potatoes. And have no oil, or margarine or buttery stuff at all. That's enough to tempt you, right? How about some yummy pictures to go along with that?
You know, I'm really sorry if you're on a super strict diet and can't make these but honestly they are super duper wholesome. There's got to be a way to fit these into any diet, am I right?!
Mmm yeah! Sticky sweet and oh so delicious. Talk about the perfect holiday morning breakfast. Or cold morning breakfast. Or birthday breakfast. Or any time dessert! Looking at these again makes me feel like I'm about to pull out my stash from the freezer and bake some more.
Mmm and they are covered with maple glaze. MAPLE, PEOPLE!!! Maple and sweet potatoes = best friends forever and maybe a little more than friends. Seriously. Yum.
Look how tender...
And check it out below - SO MUCH CINNAMON FILLING. We aren't messing around here. It's sweet and cinnamony all the way. (Yeah not really a word but I'm okay with that.)
And! Just so you don't have to feel like you have to eat them all at once I include how to freeze them so you can just take them out and bake them whenever you get the craving!
**You can make these with a combination of all-purpose flour and whole-wheat flour if you aren't ready for the full blow whole wheat version. Using WHITE whole wheat flour helps combat the usual "grittiness" that comes along with using whole grains. If you use more all purpose flour you may find that your dough is extra sticky (all purpose does not need as much liquid to hydrate) so add some extra flour if necessary. **
Vegan Sweet Potato Cinnamon Rolls
-makes about 20
- 3/4 cup warm water
- 1 package dry active or instant yeast
- 1/4 cup brown sugar
- 1 cup mashed sweet potatoes (just bake em, peel em and smash em up!)
- 1 & 1/2 cups almond or soy milk (or your favorite non-dairy milk)
- 4 cups white whole wheat flour (or a combination of all purpose and whole wheat)
- 1 teaspoon salt
- 1/2 cup mashed sweet potatoes
- 3/4 cup brown sugar
- 2 Tablespoons ground cinnamon
- 1 Tablespoon flour
- 1.5 cups sifted powdered sugar
- 4 Tablespoons maple syrup
- 4 teaspoons maple extract
- 2 teaspoon cinnamon
Combine the warm water and yeast then set aside for about 10 minutes.
Get a medium sized bowl out and mix the sugar, sweet potatoes and almond milk together until smooth. Add in the water and yeast mixture and stir until combined.
Now in a large bowl mix your flour and salt together. Slowly stir in the liquid mix. The dough should be pretty sticky. Dump out onto a floured countertop and knead a few times until it forms a ball.
Place the ball of dough in a large clean bowl and cover with plastic wrap. Cover with a towel and place in a warm spot to rise. It should take an hour or so for it to double in size. Make sure you wait until it has completely doubled.
Once doubled place on a floured piece of parchment paper and roll out into a thin rectangle The parchment paper helps you roll it up in the end and I LOVE using it for this!
Mix all of the filling ingredients together and spread over the entire rectangle. Starting at one end tightly roll up the dough. Place the roll seam side down and cut into about one to two inch sections with a serrated knife or a string of unflavored dental floss. Place the rolls in a pan that you have lightly sprayed with oil or lined with parchment paper. Cake pans and casserole dishes work great for this. Cover the pan with plastic wrap and let rise again for about 30-45 minutes.
While they are rising preheat your oven to 375 degrees. Once they have risen remove the plastic wrap and bake for about 20 minutes or until the bottoms begin to slightly brown.
Take out and let cool for about 5 minutes. Then mix the glaze ingredients together and pour over all of the rolls. Eat and enjoy! (And don't feel bad if you have two!)
You can wrap them up and freeze them if you aren't wanting to eat 20 or so rolls at once. I wrap them up after they have been sliced into rolls and are in a pan. I just wrap it with plastic wrap first and then with foil. Mark the foil and freeze. Then take them out within a few months, let them thaw out (and rise) and then bake! Yum! You can also freeze them after they have been cooked and glazed. Just wrap them up, freeze and when you're ready to eat them thaw them out. You can heat them up for a few minutes in the oven to make them extra awesome.