mga ito Mga Sweet Potato Cinnamon Rolls are a delicious Fall dessert made with just Mga sangkap ng 6, and they are egg-free, dairy-free, yeast-free, and full of all the goodness from sweet potatoes.
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 Mga Cinnamon Roll na Walang Lebadura, 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 Mga Donut na may Kamote.
Bagama't nasa ibaba lang ang buong recipe, huwag palampasin ang lahat ng aking mga tip sa ibaba, kabilang ang mga pagpapalit ng sangkap, mga tip sa pagluluto, at mga sunud-sunod na larawan!
Nagustuhan mo ba ang resipe na ito?
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Mga Sweet Potato Cinnamon Rolls
Ingredients
- 3 tasa Harinang Kusang Tumataas - (tala 1)
- 1 tasa Sweet Potato Puree - about 2 large sweet potatoes (note 2)
- 6 tablespoons Mantikilya na Walang Gatas (Walang Asin) - natunaw (tala 3)
- 3 tablespoons Almond Milk - sa temperatura ng kuwarto
- ¼ tasa Asukal ng niyog - (tala 4)
Nakabubusog
- 3 tablespoons Mantikilya na Walang Gatas (Walang Asin) - (tala 3)
- ½ tasa Asukal ng niyog - (tala 4)
- 1 kutsara kanela
tagubilin
- Painitin ang oven sa 350°F (180°C). Lagyan ng parchment paper ang isang 9-pulgadang baking dish. Lagyan ng kaunting mantika ang papel gamit ang cooking oil spray. Itabi.
- Prick the sweet potatoes, microwave 5 minutes on high, flip and microwave 4-5 minutes again, until soft in the center – you should be able to insert a toothpick easily inside.
- Cool down at room temperature until lukewarm – takes about 1 hour, then peel off the skin and place the sweet potato flesh in a blender to turn into a smooth and creamy puree.
- Pack the puree in a measuring cup, sweep off the excess on top.
- In a large mixing bowl or the bowl of your stand mixer, add self-rising flour, sweet potato puree measured earlier, melted plant-based butter, almond milk, and sugar.
- Use the dough hook attachment to knead and form a soft dough ball. It takes about 1-2 minutes on low speed, speed 3-4 of a KitchenAid.
- If you don't have a stand mixer, stir the dough with a rubber spatula and when it starts to look crumbly, lightly oil your hands and knead to form a dough ball. If it is too wet, add a bit more flour. If too dry, add a bit more mashed sweet potato.
- Lightly flour a work surface and place the dough on it. Sprinkle some extra flour on top of the dough and roll it into a 12.5-inch x 10.5-inch rectangle shape.
- Spread the softened butter evenly onto the rectangle of dough.
- In a small bowl, whisk cinnamon and sugar. Sprinkle the cinnamon sugar all over the dough rectangle and press to stick to the buttered dough.
- Start rolling from the shortest side until it forms a cylinder.
- Use a serrated knife or an unflavored flossing string to cut 9 cinnamon rolls.
- Ilagay ang bawat rolyo nang nakaharap pataas ang ikot sa inihandang baking dish.
- Bake the rolls for 25-30 minutes at 350°F (180°C) until golden brown on the top.
- Let them cool down at room temperature on a wire rack before icing.
- To glaze, stir 1/2 cup of powdered sugar with 1-2 tablespoons of almond milk and drizzle on top of the rolls. Sprinkle chopped pecans or walnuts on top if you like.
Mga Tala
Pagkain
Ingredients at Substitutions
You only need 6 basic ingredients to make this recipe.
- Harinang Kusang Tumataas – 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.
- Asukal ng niyog – 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.
- kanela – 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.
Start by pre-cooking the potatoes in the microwave or in a saucepan.
Extract the flesh of the sweet potatoes and discard the skin.
Place it in a food processor and process it until smooth.
Transfer to the bowl of a stand mixer and pour all the other ingredients.
Gather the dough into a large dough ball and place it on your benchtop. You can use sheets of parchment paper.
Roll the dough with a rolling pin into a uniformly thick rectangle.
Spread the soft plant-based butter on the dough.
Combine the sugar and cinnamon and spread the mixture on top of the butter.
Roll the rectangle of dough starting from the small side.
Use a sharp knife or unflavored dental floss to cut nine rolls of the same thickness.
Place the rolls in a large baking dish lined with parchment paper.
Bake them for 25-30 minutes at 350°F (180°C) and let them cool down a bit before icing them.
Mga Tip sa Pagbe-bake ni Carine
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.
Imbakan
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 hanggang 3-4 na araw. They can also be frozen for up to 2 months—thaw in the fridge overnight and reheat before serving.
They are incredibly good. Delicious soft rolls full of yaminess. Thank you Carine for another great recipe!
Thank you! I am so happy you love these cinnamon rolls with added veggies.
could I use canned pumpkin?
It should work, but pumpkin puree is slightly more wet so you might need more flour to bring the dough together.
what a great idea. they were delicious, can’t believed it actually works
Is there a sugar alternative that will work in the recipe for Type 1 Diabetics?
It should work fine with brown erythritol!