A simple, plant-based, whole wheat cinnamon roll recipe filled with sweet potato
and cinnamon filling. Sweetened with pure maple syrup.
Cinnamon Rolls with Sweet Potato Filling [Vegan]
1 large sweet potato
1 cup warm water 105-100 degrees F
5 tablespoons pure maple syrup, divided
1 packet active dry yeast 1/4 oz
2 1/2 cups whole wheat flour
1/8 teaspoon salt
1 teaspoon vanilla extract
2 teaspoons cinnamon
Wash sweet potato and cut in quarters. Add to a medium sauce pan with 2 inches of water and bring to a boil over medium-high heat.
Once boiling, reduce temperature to low and let simmer for 15 minutes, or until sweet potato can easily be poked with a fork. Set aside to let potato and water cool.
Place 1 cup of warm water and 1 tablespoon maple syrup in the bowl of a stand mixture fitted with a dough hook. Stir until syrup dissolves. Add active dry yeast and let sit for 5 minutes.
Add whole wheat flour and salt to yeast mixture. Making sure mixer is locked in place, mix using hook for 2 minutes, or until flour is fully incorporated. Remove bowl from stand, drape a clean towel over top of bowl and set aside to let rise for 1 hour at room temperature.
Add cooked sweet potato (including skin), 1 tablespoon of cooking water, 2 tablespoons maple syrup, vanilla and cinnamon to a food processor. Blend until smooth, stopping to scrape down sides as needed. If needed, add additional cooking water, 1 tablespoon at a time.
Preheat oven to 375°F. Line a 9x13 inch pan with parchment paper.
Remove dough from bowl. On a lightly floured surface, roll dough into a rectangle about 1/4 inch thick (my rectangle is about 12x18 inches). Spread sweet potato filling evenly over the dough. Starting from the long edge, roll dough into a log. Using a piece of thread, slice log into 1 inch rolls. Transfer rolls to parchment lined pan and bake for 30 minutes, or until golden brown.
Remove from oven and drizzle with the remaining 2 T maple syrup. Enjoy warm.
Feel free to adjust the maple syrup based on your sweetness preference. The dough and filling maple syrup are critical, but drizzling it over the rolls at the end is optional. This offers sweetness and that sticky bun feel, but we enjoy them both with and without this final drizzle.