Vegan GF Sweet Potato Cinnamon Rolls
Whether you are looking for a yummy brunch addition, Valentine's treat or simple breakfast that tastes and looks decadent (but is quite healthy!) then, these rolls might be the recipe for you.
They are best on a cold morning, and they will make your kitchen smell wonderful. All you need is a bowl, a rolling pin (I love this $19 marble one) and an 8" pan. For a smoother dough, I recommend using a food processor, but yes, you may hand-mash the ingredients; there will just be some lumps.
Either way, the end result is glorious.
Vegan Gluten-Free Sweet Potato Cinnamon Rolls
1/2 cup garbanzo bean flour
1/2 cup quinoa flour
1/2 cup oat flour
1/2 cup brown rice flour
1-1/2 baking powder
1 teaspoon cinnamon
1/4 teaspoon sea salt
1/4 teaspoon baking soda
1/2 heaping cup cooked, mashed sweet potato
1/2 cup unsweetened applesauce
1-3/4 tablespoons honey
2 tablespoons melted virgin coconut oil
2 teaspoons vanilla extract
2 tablespoons softened coconut oil
1/2 cup mashed cooked sweet potato
1-3/4 tablespoons cinnamon
1-1/2 teaspoons maple syrup or honey
Optional Frosting: either frost with maple syrup OR:
Organic powdered sugar, syrup or honey and warm water, to taste/desired texture
1. Microwave or bake a large sweet potato until soft. Remove skin and mash thoroughly.
2. Grease an 8 inch square pan or cake pan. Whisk together the dry ingredients in a large mixing bowl.
3. Preheat the oven to 350 (or do this step first if your oven is slow to heat).
4. Put all of the wet ingredients into a blender or processor and blend until smooth and creamy (or mash well with a fork but this will take longer). Pour the wet into the dry ingredients and mix together. Add more gluten-free flour of choice until the dough forms a ball but is still a little sticky.
5. Generously flour a clean work surface. Turn the dough out onto the floured surface. Sprinkle the top of the dough with flour if it is still too sticky and roll into a rectangle shape with a rolling pin.
6. Spread a little extra coconut oil (softened, not melted) on the rectangle. Mash together the filling ingredients and spread thinly across the dough.
7. Roll from the long end down towards you. Slice it with a sharp knife into 6-8 sections, and place the rolls in the oiled pan. Bake for about 20 minutes. If uncertain err on the softer side.
8. Drizzle with additional syrup or powdered sugar blended with raw honey and water until a spreadable texture is reached. Enjoy warm and fresh though they will keep well in an airtight container for up to three days.