Sweet Potato Cinnamon Rolls
Brunch
Breads
Potato
Ingredients:
- 240 ml (1 cup) warm plant milk
- 7 g (2¼ tsp) active dry yeast
- 15 ml (1 tbsp) maple syrup
- 30 ml (2 tbsp) olive oil or melted coconut oil
- 360 g (1½ cups) mashed sweet potato
- 480 g (4 cups) all-purpose flour
- 6 g (1 tsp) salt
- 2.7 g (1 tsp) ground cinnamon
- 1.2 g (½ tsp) ground nutmeg
- 0.5 g (¼ tsp) ground ginger
- 16 g (2 tbsp) cinnamon
- 50 g (¼ cup) brown sugar
- 30 ml (2 tbsp) melted coconut oil or vegan butter
- 120 g (1 cup) powdered sugar
- 30 ml (2 tbsp) plant milk
- 2.2 g (½ tsp) vanilla extract
Equipments:
Features:
Soy-Free
Meal Prep Friendly
Nutrition:
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Make sure the milk is warm, not hot, before adding the yeast — around 105°F (40°C) — and confirm the mixture turns foamy within 5-10 minutes before mixing it into the dough.
Instructions:
- Activate the Yeast: Warm 240 ml (1 cup) plant milk to about 40°C (105°F). Add 7 g (2¼ tsp) active dry yeast and 1 tbsp maple syrup. Stir and let sit for 5–10 minutes until foamy.
- Make the Dough: In a large bowl, combine 480 g (4 cups) all-purpose flour, 1 tsp salt, 1 tsp ground cinnamon, ½ tsp ground nutmeg, and ¼ tsp ground ginger. Add the yeast mixture, 360 g (1½ cups) mashed sweet potato, and 2 tbsp oil. Knead for 8–10 minutes until smooth and elastic.
- First Rise: Cover and let rise in a warm place for 60–90 minutes until doubled.
- Fill and Roll: Mix 2 tbsp cinnamon and 50 g (¼ cup) brown sugar. Roll dough into a rectangle. Spread 2 tbsp melted coconut oil or vegan butter over the surface. Sprinkle with cinnamon sugar. Roll tightly and slice into 12 equal rolls.
- Second Rise: Arrange in a greased baking pan. Cover and rise for 30–45 minutes.
- Bake: Bake at 175°C (350°F) for 22–25 minutes until golden brown.
- Ice and Serve (Optional): Mix 120 g (1 cup) powdered sugar, 2 tbsp plant milk, and ½ tsp vanilla extract until smooth. Drizzle over warm rolls.
Notes: Soaking cashews for the full 20 minutes (or overnight) is essential — under-soaked cashews leave a grainy texture in the cream cheese.
Lemon juice provides both tang and flavor. Apple cider vinegar can be used for a slightly sharper profile.
Tips: For a thicker cream cheese, use less water. Add water one tablespoon at a time until you reach your desired consistency.
Refrigerating overnight dramatically improves the texture and flavor as it firms and the flavors meld.
Storage: Store in a sealed jar in the refrigerator for up to 1 week. The cream cheese firms as it chills — let it sit at room temperature for 5 minutes before spreading.
Swaps: Cashews can be replaced with macadamia nuts for a richer, creamier version. For a nut-free option, use silken tofu blended with lemon juice and a small amount of coconut oil.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The warm plant milk adds creaminess and helps everything come together smoothly. The active dry yeast helps the dough rise and develop flavor as it ferments. The maple syrup brings natural sweetness with a hint of caramel depth. The olive oil or melted coconut oil brings fruity depth and helps carry the other flavors.
Sweet Potato Cinnamon Rolls
Ingredients:
- 240 ml (1 cup) warm plant milk
- 7 g (2¼ tsp) active dry yeast
- 15 ml (1 tbsp) maple syrup
- 30 ml (2 tbsp) olive oil or melted coconut oil
- 360 g (1½ cups) mashed sweet potato
- 480 g (4 cups) all-purpose flour
- 6 g (1 tsp) salt
- 2.7 g (1 tsp) ground cinnamon
- 1.2 g (½ tsp) ground nutmeg
- 0.5 g (¼ tsp) ground ginger
- 16 g (2 tbsp) cinnamon
- 50 g (¼ cup) brown sugar
- 30 ml (2 tbsp) melted coconut oil or vegan butter
- 120 g (1 cup) powdered sugar
- 30 ml (2 tbsp) plant milk
- 2.2 g (½ tsp) vanilla extract
Equipments:
Features:
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The warm plant milk adds creaminess and helps everything come together smoothly. The active dry yeast helps the dough rise and develop flavor as it ferments. The maple syrup brings natural sweetness with a hint of caramel depth. The olive oil or melted coconut oil brings fruity depth and helps carry the other flavors.
Prep:
Make sure the milk is warm, not hot, before adding the yeast — around 105°F (40°C) — and confirm the mixture turns foamy within 5-10 minutes before mixing it into the dough.
Instructions:
- Activate the Yeast: Warm 240 ml (1 cup) plant milk to about 40°C (105°F). Add 7 g (2¼ tsp) active dry yeast and 1 tbsp maple syrup. Stir and let sit for 5–10 minutes until foamy.
- Make the Dough: In a large bowl, combine 480 g (4 cups) all-purpose flour, 1 tsp salt, 1 tsp ground cinnamon, ½ tsp ground nutmeg, and ¼ tsp ground ginger. Add the yeast mixture, 360 g (1½ cups) mashed sweet potato, and 2 tbsp oil. Knead for 8–10 minutes until smooth and elastic.
- First Rise: Cover and let rise in a warm place for 60–90 minutes until doubled.
- Fill and Roll: Mix 2 tbsp cinnamon and 50 g (¼ cup) brown sugar. Roll dough into a rectangle. Spread 2 tbsp melted coconut oil or vegan butter over the surface. Sprinkle with cinnamon sugar. Roll tightly and slice into 12 equal rolls.
- Second Rise: Arrange in a greased baking pan. Cover and rise for 30–45 minutes.
- Bake: Bake at 175°C (350°F) for 22–25 minutes until golden brown.
- Ice and Serve (Optional): Mix 120 g (1 cup) powdered sugar, 2 tbsp plant milk, and ½ tsp vanilla extract until smooth. Drizzle over warm rolls.
