A better-for-you breakfast treat? That’s just how we roll. Made with a sweet potato dough, cinnamon-pecan filling and creamy, sweet icing, these upgraded cinnamon buns are loaded with sweet flavor – and you don’t have to worry about the post-meal bloat or sugar crash that conventional rolls bring about. The mashed sweet potatoes keep the dough moist, produce a fun orange hue and add bonus nutritional benefits. The only thing better than enjoying warm baked goods on a lazy weekend morning is being proud of the ingredients inside.
Sweet Potato Cinnamon Rolls
Prep Time 45 minutes
Cook Time 18 minutes
Total Time 1 hour 3 minutes
Servings 14
Calories 421 kcal
Ingredients
RollsIngredient Links
- 3 cups + 1 Tbsp. spelt flour or flour of choice, plus extra for kneading & rolling
- 1/2 cup coconut sugar
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup sweet potato mashed
- 5 Tbsp. unsalted grass-fed butter or vegan butter, melted & divided
- 1-1/2 cups buttermilk or nut milk
Filling
- 3/4 cup coconut sugar
- 4 Tbsp. unsalted grass-fed butter melted
- 2 Tbsp. cinnamon
- 1/2 cup chopped pecans optional
Icing
- 1/2 cup coconut butter melted
- 1/4 cup maple syrup
- 1/4 – 1/2 cup full fat milk room temperature
Instructions
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Preheat oven to 375 degrees F. Grease 12”x8” glass baking dish.
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Stir together filling ingredients until well combined.
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In large mixing bowl, combine flour, sugar, baking powder, baking soda and salt.
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In separate bowl, whisk together sweet potatoes, 4 tablespoons melted butter and buttermilk until smooth.
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Pour wet ingredients into dry ingredients. Stir gently just until dough comes together.
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With floured hands, knead dough a few minutes; form into ball. If dough is too flakey, add buttermilk 1 tablespoon at a time until thick and sticky. If dough is too thin, add more flour. Cut ball in half.
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Lightly flour large, flat surface. Roll half the dough into rectangular shape 1/4”-thick.
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In middle of dough, spread 1/2 of the filling, leaving about 1/2" space on all sides. Gently roll up as tight as possible.
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Pinch seams. Cut into 8 rolls. Repeat with remaining dough and filling.
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In prepared baking dish, arrange rolls flat side down.
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Brush tops of rolls with remaining 1 tablespoon melted butter.
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Bake 18 to 22 minutes. Let cool 5 to 10 minutes.
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Whisk together melted coconut butter and maple syrup. Add milk, 1 tablespoon at a time, until desired consistency is reached. Spread icing over rolls.
Recipe Notes
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Nutrition Facts
Sweet Potato Cinnamon Rolls
Amount Per Serving
Calories 421
Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 6g30%
Cholesterol 23mg8%
Sodium 282mg12%
Potassium 154mg4%
Carbohydrates 60g20%
Fiber 9g36%
Sugar 15g17%
Protein 9g18%
Vitamin A 953IU19%
Vitamin C 1mg1%
Calcium 91mg9%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.