Go Back

Vegan Sweet Potato Cinnamon Rolls

These vegan sweet potato cinnamon rolls are absolutely to die for! They are vegan, gluten and refined sugar free, but you'd never guess it. Even if you don't love sweet potato, you will love these, as they don't taste like them at ALL. The sweet potato offers a natural sweetness and moisture to the recipe, creating the perfect fluffy dough. These are so simple to make and less time consuming than normal cinnamon rolls. I hope you love them!
5 from 2 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 8 Rolls
Calories 1 kcal

Ingredients
  

Dough

  • 2 cups mashed white sweet potatoes *about 2 large sweet potatoes
  • 3/4-1 cup cassava flour
  • 1 1/2 tsp vanilla
  • 1/2 tsp baking powder
  • 2 tbsp monk fruit or coconut sugar

Filling

  • 1/4 cup coconut oil or vegan butter melted
  • 1 1/2 tbsp cinnamon
  • 1/3 cup coconut sugar or monk fruit

Glaze

  • 1/2 cup Monk fruit powdered sugar
  • 3-4 tbsp milk, of choice
  • 3/4 tsp vanilla extract

Instructions
 

  • 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. You should be able to mash the chunks between your fingers (if they aren't tender enough, your dough could turn out dry).
  • Mash them up a bit with a fork, then add to the measuring cup. Place the potatoes in the food processor, processing until there are no large chunks. Then add in the remaining dough ingredients, staring with 3/4 cup cassava flour, processing once more until the dough forms and holds together.
  • The dough should not be wet or sticky, but workable. If your dough feels too moist, add another tbsp of flour at a time until it's moist, but doesn't stick to you. Place the dough onto a large piece of parchment paper, pressing it out into a large rectangle (about 8x11 & 1/4" thick).
  • Mix together the filling ingredients and spread over the dough, keeping about an inch from the edges.
  • Use the parchment paper to help roll the dough up into a tight log. Then cut the log into 10 rolls.
  • Place the rolls in the muffin tin and bake for 35-40 minutes, until golden and the centers are firm to touch - you don't want them to be super gooey in the center. If your rolls are super gooey in the center, lower the temperature to 350F and bake for another 10 or so minutes. But keep in mind - the centers are supposed to be gooey!
  • Once removing from the oven, there may be a little extra liquid in the muffin tins. The rolls will absorb it upon cooling.

Glaze

  • Simply mix all of the glaze ingredients together in a bowl, adding a tbsp of milk at a time until it reaches your desired consistency.
  • Glaze each one and enjoy! *Note - if planning to freeze these, i'd store them without the glaze. Reheat them, then add some on top!

Notes

Please see post above for any troubleshooting/FAQ's
*Store these in the fridge in an air-tight container. Reheat before enjoying!
**Be sure to let them sit for a bit after baking. If there is any liquid in the muffin tins, the rolls will absorb it!
Keyword breakfast, cinnamon, cinnamon roll, desert, easy recipe, glaze, Gluten-Free, healthy dessert, healthy snack, plant based, raw vegan, sweet potato