These sweet potato cinnamon rolls are mind blowing in the sense that they are only a few ingredients and taste so similar to the real deal! They are vegan, gluten and refined sugar-free, but I cannot stress how much they satisfy a cinnamon roll craving. I was a skeptic at first, as I’m not the biggest fan of sweet potato, but you can’t taste it and it truly gives these such a fluffy/moist texture!
To be completely honest, I’ve always been intimidated to make cinnamon rolls because I’m afraid to mess them up. You have the yeast, you have to be delicate, I always crack the dough – so when I made these, and found them to be painlessly easy, I was instantly obsessed! Be sure to tag me @danishealthyeats on Instagram or Tiktok if you try!
What if I don’t like sweet potato?
Okay, hear me out! I am not the biggest sweet potato fan. I can only eat them in savory ways (fries, etc.) But you REALLY cannot taste any sweet potato in this – like nada. And it really gives the rolls this natural sweetness and adds some moisture to the rolls so they turn out the perfect texture!
Can I use regular sweet potato in these cinnamon rolls?
I haven’t tested regular sweet potatoes, but I don’t see why they wouldn’t work! It’ll alter the color of the rolls, as they’ll turn out orange rather than being a more typical lighter, cinnamon roll-esque dough! I opt for white fleshed sweet potatoes or Murasaki (you just peel the purple skin!)
What you will need to make them:
Sweet potato: As mentioned above, I opt for a white sweet potato or Murasaki!
Cassava flour: There’s no sub for this, sorry! It really gives these rolls the perfect texture. I have a tip when shopping for cassava because I know it can be on the pricier side. Try and find it at stores like Home Goods and Grocery Outlet – they usually have it at a discounted price!
Monk fruit or coconut sugar: This will act as the sweetener for the recipe. Either works great. You can also sub another granulated sweetener if you’d like. (You can use code “danisheathyeats” for a discount!)
Coconut oil: You can sub any oil, vegan butter, ghee, etc.
Cinnamon: Obviously a staple for cinnamon rolls!
What should you frost the cinnamon rolls with?
I always say to use your favorite frosting or glaze recipe! There are a few great store-bought options for refined sugar-free frosting – I love Simple Mills and Birch Benders.
If you want to make a homemade glaze, I love using the Lakanto powdered monk fruit sweetener. I just add a little plant milk to it until it reaches a glaze consistency and then drizzle it over top!
How to make the rolls:
- Boil the potatoes until tender. Add to a food processor to break them down.
- Add the remaining dough ingredients, processing again.
- Roll the dough out into a rectangle. Add the filling to the dough.
- Roll the dough up into a log and cut into pieces.
- Add the pieces to a muffin tin and bake.
- Top with your favorite frosting or glaze. Enjoy!
Other paleo/vegan recipes you will love:
Vegan Sweet Potato Cinnamon Rolls
- 2 medium white sweet potatoes (enough to make 2 cups mashed)
- 1 cup cassava flour
- 1 1/2 tsp vanilla
- 3 tbsp monk fruit or coconut sugar
- 5 tbsp coconut oil or vegan butter melted
- 1 1/2 tbsp cinnamon
- 5 tbsp coconut sugar or monk fruit
- Preheat oven to 375F and grease a muffin tin.
- Peel and cube the sweet potatoes and add to a large pot of boiling water, allowing the potatoes to cook until they are super tender. Let cool.
- Once cooled, add the potatoes to a food processor, processing until they've become a mash (takes 20-30 seconds). Then add in the remaining dough ingredients, processing once more until the dough forms and holds together.
- Pour the dough onto a large piece of parchment paper, pressing it out into a large rectangle.
- Mix together the filling ingredients and spread over the dough, keeping a little distance from the edges.
- Use the parchment paper to help roll the dough up into a tight log. Cut into sices.
- Add the slices to the muffin tin and bake for 28-32 minutes, until slightly golden around the edges and firm to touch – you don't want them to be super gooey in the center.
- Once removing from the oven, there may be a little extra liquid in the muffin tins. The rolls will absorb it upon cooling. Top with your favorite frosting or glaze and enjoy!