Date-Sweetened Sweet Potato Cinnamon Rolls

Some things just make you go mmmmmmmm, and these sweet delights are topping my list right now. All the ooey, gooey goodness we associate with cinnamon rolls, but with actual wholesome goodness couched in those swirly folds—these are sticky-sweet, satisfying treats that aren’t drizzled with guilt.

I’ve been awfully prone to preocuppation lately, subject to the kind of distracedness that all too easily results in kitchen fails. Sometims the universe cuts a girl a break, though, and everything comes together in one cinnamon swirl-flavored whirlwind. That’s how it was with this concoction—the perfect storm of surplus dates, leftover sweet potato, an enthusiastic family, and post-long-run hunger, all converging at exactly the right time. Less than forty minutes later (plus rise time) we had a new family favorite. If that sounds like a long wait, trust that these are actually not very finicky to make. The active time is just a fraction of the total, and the rolling preparation is actually fun!

These fragrant, cheerfully attractive buns aren’t demanding, and yet they beg to be admired. I mean, really—the symmetry! Aroma! Textures! All these and heady flavors packaged into literal rolls of smiles. These kind of bakes are made to be shared. Share, and appreciate the deliciousness from baked sweet potato, just one tablespoon of olive oil, and a rich filling made from Medjool dates and almond butter (sun butter will work too, for nut-free).

While waxing on the beauty of these sweet potato cinnamon rolls, I should note that they are also messy. Beautifully messy. Maybe that’s one of the more subtle reasons we gravitate toward cinnamon rolls so. They’re swirly, smiley, plump proof that sloppy, sticky situations aren’t always difficult, and even when they are, they can be workable. Finger-licking satisfying, even. It’s a scrummy yummy reminder that when life gets messy, sometimes we just need to roll with it. Enjoy! xo

Try Organic India's Ceylon Cinnamon in these? Use code HAPPYAPPLE for 15% off!

Yield: 14

Author: Wendy McMillan

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Vegan Sweet Potato and Date Cinnamon Rolls

All the ooey, gooey goodness we associate with cinnamon rolls, but with actual wholesome goodness couched in those swirly folds—these are sticky-sweet, satisfying treats that aren’t drizzled with guilt.

Prep time: 1 H & 40 MCook time: 25 MinInactive time: 40 MinTotal time: 2 H & 45 M

Ingredients

For the rolls

• I packet or 2 ¼ Teaspoons instant yeast
• 1 Cup warm unsweetened almond milk
• ½ Cup (generous) baked sweet potato puree
• 1 Tablespoon olive oil
• 1 ½ Cups bread flour
• 1 ½ Cups whole wheat or white whole wheat flour
• 1 Teaspoon ground cinnamon
• ¼ Teaspoon ground nutmeg
• 1 Tablespoon pure maple syrup
• Pinch salt

For the filling

• 1 Cup chopped and pitted Medjool dates, soaked in warm water ten minutes
• ½ Cup nuts-only almond butter (or swap in other nut butter, sun butter, or tahini)
• 2 Teaspoons cinnamon

Instructions

1. In the bowl of a stand mixer add milk, yeast, and maple syrup. Let sit for about 5 minutes for yeast to proof. Stir in the sweet potato puree and olive oil.
2. In a small bowl mix all of the dry ingredients, the flours, cinnamon, and nutmeg. Once yeast has proofed add slower with the mixer on medium speed until fully incorporated. Place in a large greased bowl and cover with plastic wrap. Place in a warm non drafty area for one hour until dough has doubled in size.
3. On a lightly floured surface, roll out the dough into a thin rectangle (roughly 8 X 17 inches--the thickness of the dough should be about 1/4-inch).
4. Prepare the filling: Add dates, ½ cup of the soaking water, nut butter, and cinnamon to a blender or food processor. Blend, stopping to scrape down the sides as needed, until the dates have broken down. Add additional water if needed to form a smooth paste. Spread evenly and generously over the dough.
5. Roll the dough into a long log shape, placing the seam-side down. Use a serrated knife to cut the dough into approximately 1 ½ to 2 inch wide strips. You should have about 14 cinnamon rolls.
6. Place the rolls in a well-greased baking dish. A 9 X 13 baking dish works nicely. Bake the buns at 375F(190C) for 25 minutes, or until a toothpick inserted in a filling-free center area comes out clean. If desired, drizzle with powdered sugar glaze and sprinkle with pecans. Serve warm.

Nutrition Facts

Calories

202

Fat

7 g

Sat. Fat

1 g

Carbs

32 g

Fiber

4 g

Net carbs

28 g

Sugar

9 g

Protein

6 g

Sodium

31 mg

Cholesterol

0 mg

Looking for more vegan Cinnamon Roll Recipes? Try my Sourdough Date and Tahini version!