Vegan, date-sweetened sweet potato cinnamon rolls

Sorry friends, but I’m going to get a little giddy here. Some things just make you go mmmmmmmm, and these sweet delights are topping my list right now. With all the ooey, gooey goodness we associate with cinnamon rolls, but also actual, wholesome goodness, these are sticky-sweet, satisfying treats that aren’t drizzled with guilt.

For weeks now, I’ve been drooling over the most appealingly decadent, gloriously Cinnabon-y cinnamon roll images on Instagram, growing more determined to pull together a perfect-for-our-family, healthified version with each ‘like’. As compelling as that goal was, though, I kept getting distracted by other, deliciously guaranteed projects in my “extra” time. Sometimes, however, the universe cuts you a break, and everything comes together in one cinnamon swirl-flavored whirlwind. That’s how it was last weekend, when I got to revel in a perfect storm of surplus dates, leftover sweet potato, an eager Chef F, and post-long-run hunger, all converging in exactly the right time. Less than forty minutes later (plus rise time) we had a new family favorite.

Believe me, there is so much pure pleasure in these fragrant, cheerfully attractive buns. I guess I should be cautious in saying so. There’s a built-in awkwardness around the word “pleasure” to begin with, and certainly only more so when paired with “buns”. But I feel like I should share because this recipe is more or less symbolic of recent intentions to ‘pause for pleasure’. Let me explain, please (or skip to recipe).

Needless to say, our whole, wide, global community has endured its share of stress, strain, and worry over the last year or so, regardless of how comfortable, introverted, or protected we are. One mainstay for me in keeping overactive thoughts from taking over has been an excellent podcast, “The Feminist Survival Podcast”, as well as the book “Burnout”, authored by its hosts. Both these highly recommended resources take time (e.g. a chapter/episode) to highlight the concept of pausing for pleasure—not to bathe in all the reasons one feels blessed necessarily, but to simply take a small, minuscule thirty seconds or so to harness your senses and enjoy. Obviously, food is a perfect platform. Also obvious, food can be a minefield, and rooting one’s sense of pleasure in it has wells of destructive potential that are way too big for this post…about food. Let’s put the latter note to the side for a minute, though. In so doing, can we please admire the symmetry, aroma, textures, and heady flavors all packaged into something like a cinnamon roll? Bake some with love, and share, taste, and appreciate the love that was baked into it. Note that all that deliciousness comes from rich baked sweet potato, just one tablespoon of olive oil, and filling made from Medjool dates and almond butter (sun butter will work too, for nut-free). Feels good, yes?

In practicing this ‘pause for pleasure’ concept, albeit for just thirty seconds or so and only on occasion so far, I’ve already experienced an unexpected benefit of gentleness toward myself. For instance, last year I reached out to a few old friends who were anchors during a particularly difficult time, literally decades ago. I thanked them for being there for me despite what a lost, disheveled mess I was then. And then, after I sent those vulnerable, genuine messages, I realized, mortified, that I had already sent them that virtually identical heartfelt thank you a year or so before, and in so doing must have also sent the secret message, “PS, I am still a mess”. But, no. It’s amazing how a ‘pause for pleasure’ in stillness, like meditation, can bring about clarity that somehow evades recognition half a lifetime. I wasn’t a mess. I was hurting. I was depressed. And now, I can look back tenderly and cheer on that girl who came through. I can be thankful for the resilience I have inside and for the ever-evolving opportunities to grow.

I’ll stop now and swirl back to my cinnamon swirls before these tangents get too runny, but I do hope the ideas might be a little enchantingly sweet-spicy for you as they have been for me. It doesn’t have to be food-based, that thirty seconds of peace. Maybe it’s just one, nature-induced exhale. Whatever it is, enjoy, purely and often. And when you feel so moved, try making these cinnamon rolls. I hope you love them. xo

Vegan Sweet Potato Cinnamon Rolls
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 or agave
Pinch salt

For the filling:
1 Cup chopped and pitted Medjool dates, soaked in warm water ten minutes
½ Cup nuts-only almond butter
2 Teaspoons cinnamon

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.
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.
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).
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.
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.
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.