I’m a huge fan of making cinnamon rolls. It’s a treat that can be enjoyed as a snack, fancy breakfast, or dessert. While I love the delicious texture of my classic Vegan Cinnamon Rolls and the ease of making my Yeast-Free Cinnamon Rolls, I wanted to make a version with sweet potato that celebrates fall. Sweet potato is a terrific veggie that contains many nutrients and brings sweetness and moisture to baking recipes, like in my Sweet Potato Donuts.
Ingredients and Substitutions
You only need 6 basic ingredients to make this recipe.
Self-Rising Flour – Self-rising flour provides structure and a fluffy texture without the need for yeast. To make your own, combine all-purpose flour with baking powder (see notes in the recipe card). This recipe may not work well with gluten-free flour due to differences in texture. Sweet Potato Puree – Sweet potatoes add moisture, natural sweetness, and a subtle earthy flavor while keeping the dough soft. Dairy-Free Butte – Unsalted dairy-free butter adds richness and a tender crumb to the dough and filling. You can also use margarine, however, avoid using oil, as it can make the dough dense. Almond Milk – Almond milk provides moisture and helps bind the dough. Other plant-based milks like oat or soy milk work as well. Coconut Sugar – Coconut sugar sweetens both the dough and filling while adding a mild caramel flavor. You can substitute with brown sugar, soft brown sugar, or demerara sugar, depending on preferences. Cinnamon – Cinnamon is the key to the classic cinnamon roll flavor, adding warmth and depth to the filling. Adjust to your preference for a stronger or milder spice flavor. You can also add other spices if you like.
How to Make Sweet Potato Cinnamon Rolls
This recipe is quite easy to make, but let me walk you through all the steps with photo of each stage.
Carine’s Baking Tips
Here are a few more tips to make perfect sweet potato cinnamon rolls every time!
Let the sweet potatoes cool completely before blending them to avoid extra moisture in the puree. Room-temperature puree will also integrate better with the other ingredients. Use a lightly floured rolling pin to prevent sticking when rolling out the dough, keeping it smooth and easy to shape. If the dough becomes too sticky, add small amounts of flour until it’s workable, but be careful not to add too much, as this can make the rolls dry. Use dental floss to slice the rolls for cleaner cuts. Slide unflavored floss under the dough cylinder, cross it over the top, and pull to slice without squishing. Add a touch of nutmeg or ginger to the filling for a deeper, spiced flavor, complementing the cinnamon and sweet potato. Chill the dough briefly if it becomes difficult to handle after kneading; this can make rolling out easier and prevent sticking. Make the rolls a day ahead and store in the fridge before baking. This allows the flavors to meld, making them even tastier. Just bake as usual when ready. For a thicker glaze, add a bit more powdered sugar. This creates a creamy, sweet contrast to the cinnamon rolls’ warm, spiced flavor. Top with chopped nuts like pecans or walnuts for added crunch and richness, enhancing the fall-inspired flavor.
Storage
These rolls are best served warm, either fresh out of the oven or reheated for a few seconds in the microwave. For storing, cover them tightly with plastic wrap or place them in an airtight container and keep them in the fridge for up to 3-4 days. They can also be frozen for up to 2 months—thaw in the fridge overnight and reheat before serving.
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