Sweet Potato Cinnamon Rolls
Serves 830 mins prep40 mins cook
Have these Sweet Potato Cinnamon Rolls on a lazy Sunday morning, on holidays, or even on a particularly busy weekday. Either way, you’ll be guaranteed to enjoy them.
0 servings
What you need
cup raw cashews
cup coconut sugar
tsp fine sea salt
tsp ground cinnamon
tbsp baking powder
tsp vanilla extract
tbsp flax seed
cup maple syrup
cup vegan margarine
cup almond milk
cup sweet potato
Instructions
Preheat the oven to 375℉. In a medium bowl, combine mashed sweet potato, almond milk, vegan butter, ground flaxseeds, maple syrup, and vanilla. In a separate bowl, mix the filling ingredients, coconut sugar, cinnamon, vegan butter, and vanilla, and set the mixture aside. Add the flour, baking powder, cinnamon, and salt to a large bowl, then mix well. Add the sweet potato mixture, and mix well until a smooth dough is formed. Dust a clean work surface with flour. Roll out the dough into a 1-inch rectangle. Spread the filling on top of the dough, leaving about a ¼ inch of space on the sides. Roll the dough lengthwise into a log, pinching the ends closed. Cut the log into 2 inch-wide circles. Arrange the rolls onto a greased pie plate or cake pan. Bake for about 30 minutes. Meanwhile, prepare the frosting. Add all of the frosting ingredients to a blender. Process until the frosting is smooth and creamy. Allow the cinnamon rolls to cool completely. Drizzle the vegan frosting onto the rolls. Enjoy!View original recipe