Sweet Potato Cinnamon Rolls

I have been craving cinnamon buns for the past month.Every time I would eat something I would think “this is good but it ain’t no cinnamon bun.” Well I finally gave into my cravings and made this recipe that I found at healthy food for living.

I am pairing this Bangin recipe for cinnamon buns with a hot remix of “Banga” (my song with Surfing Leons) by goldFFinch.

Sweet Potato Cinnamon Rolls

Sweet Potato Dough

1 cup non-dairy milk, (I used unsweetened vanilla soy milk), heated in the microwave for 45 seconds or until it reaches around 100 degrees F (I don’t have a microwave so I put it in a bowl on the burner that vents from the oven while the oven was preheating)
2 1/4 tsp (or 1 0.25 oz packet) active dry yeast, at room temperature
1/4 cup sweet potato puree (make sure that it is very smooth, NO CHUNKS!)
1 1/4 cup whole wheat pastry flour
1 1/4 cup unbleached all purpose flour (plus up to 1/4 cup for kneading and rolling)
1 Tbsp baking powder
2 Tbsp Sucanat or packed brown sugar (or 1/4 cup for a sweeter dough)
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground ginger
1/8 tsp ground cloves
1/4 tsp salt

Cinnamon-Pecan Filling

1/2 cup Sucanat or packed brown sugar
1 Tbsp ground cinnamon
2 Tbsp non-hydrogenated margarine, melted
1/2 cup chopped toasted pecans ( I used toasted sunflower seeds. I am broke at the moment and that is what I had on hand!)

Sweet Potato Glaze

1/2 cup powdered evaporated cane juice, sifted to remove any clumps (usually labeled “organic powdered sugar” or “unrefined powdered sugar”)
1 1/2 Tbsp non-dairy milk (I used unsweetened vanilla soy milk)
2 Tbsp sweet potato puree
splash pure vanilla extract, about 1/4 tsp

Coat a 9-inch round cake pan (an 8×8 inch square baking pan will also work) with canola oil baking spray. Set aside.

Preheat oven to 350 degrees F.

Scatter yeast over warmed non-dairy milk and allow to activate for about 10 minutes, or until frothy (you may need to help out the yeast a bit by gently pushing it into the milk, but don’t stir the mixture quite yet).

Meanwhile, whisk together both kinds of flour, baking powder, 2 Tbsp brown sugar, spices, and salt in a large bowl.

In a small bowl, stir together the 1/2 cup brown sugar, 1 Tbsp cinnamon, and melted margarine. Stir in chopped pecans until well-coated. Set aside.

When yeast and milk mixture is bubbly, stir in the 1/4 cup sweet potato puree. Add wet ingredients into the dry and mix just until incorporated. Transfer dough onto a clean lightly floured surface and knead until soft and smooth, adding enough extra all-purpose flour (up to 3 Tbsp) to keep dough from sticking, about 2 minutes. Let rest for 5 minutes.

Lightly flour work surface again and roll dough out to about 1/4-inch thickness, about a 12-inch x 9-inch rectangle.

Sprinkle brown sugar, cinnamon, margarine, and pecan mixture evenly over the rolled-out dough, leaving about a 1-inch border around the perimeter.


Starting at a short end, carefully & tightly roll the dough jelly roll-style, making sure the filling doesn’t come out at the sides. Gently pinch seam closed. Cut the roll into 8 even pieces and place in prepared pan. Cover with a clean kitchen towel and let rise in a warm place (I like to place it on top of the preheating oven) until doubled in size, about 30-60 minutes. Either refrigerate, covered, overnight or proceed immediately to the next step.

Remove the towel and bake rolls at 350 degrees for about 20-25 minutes, or until golden brown on top.

While cinnamon rolls are baking, prepare the sweet potato glaze by whisking together until smooth the powdered sugar, 1 1/2 Tbsp non-dairy milk, 2 Tbsp sweet potato puree, and vanilla extract.

Remove rolls from the oven and let cool in the pan for 10 minutes. Run a butter knife around the outside of the rolls. Transfer rolls to a wire rack, glaze, and let sit for an additional 10 minutes before serving.

*NOTE: These cinnamon rolls are best when eaten warm from the oven. The lack of butter in the actual dough renders the outside of the rolls a bit crumbly and dry if refrigerated or frozen. That being said, they are still delicious gently reheated in the microwave or toaster oven – you just might need some extra glaze to moisten them up again

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