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!
2mediumwhite sweet potatoes(enough to make 2 cups mashed)
3tbspmonk fruit or coconut sugar
5tbspcoconut oil or vegan buttermelted
5 tbspcoconut 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!
Store these in the fridge in an air-tight container. Reheat before enjoying!**Be sure to let them cool later cooking. If there is any liquid in the muffin tins, the rolls will absorb it!