If you’re looking for a delightful treat that’s not only delicious but also vegan-friendly, look no further than these Sweet Potato Pecan Cinnamon Rolls.
Made with wholesome ingredients, these cinnamon rolls are perfect for breakfast, brunch, or a sweet snack any time of day.
The combination of sweet potato, cinnamon, and pecans creates a warm and comforting flavor profile that’s hard to resist. Let’s dive into this scrumptious vegan recipe!
- 1 cup cooked and mashed sweet potato (about 1 medium sweet potato)
- 1/4 cup unsweetened almond milk
- 1/4 cup coconut oil, melte
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 3 cups all-purpose flour
- 1/2 teaspoon salt
For the Dough
Begin by cooking and mashing the sweet potato. Allow it to cool to room temperature.
In a small bowl, combine the almond milk, melted coconut oil, and granulated sugar. Sprinkle the yeast over this mixture and let it sit for about 5 minutes until it becomes frothy.
In a large mixing bowl, combine the sweet potato puree, yeast mixture, flour, and salt. Mix until a dough forms.
Turn the dough onto a floured surface and knead it for about 5 minutes, or until it becomes smooth and elastic. If the dough is too sticky, add a bit more flour as needed.
Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until it has doubled in size.
For the Filling
In a small bowl, mix together the brown sugar and ground cinnamon.
Punch down the risen dough and roll it out on a floured surface into a large rectangle, about 1/4 inch thick.
Brush the melted coconut oil over the dough, then sprinkle the brown sugar-cinnamon mixture evenly. Sprinkle the chopped pecans on top.
Starting from one long edge, tightly roll the dough into a log. Slice it into 12 even rolls.
Preheat your oven to 350°F (175°C).
Place the rolls in a greased 9×13-inch baking dish.
Cover the dish with a clean kitchen towel and let the rolls rise for another 15-20 minutes.
Bake in the preheated oven for 25-30 minutes or until the rolls are golden brown.
For the Glaze
While the rolls are baking, prepare the glaze. In a bowl, whisk together the powdered sugar, almond milk, and vanilla extract until smooth.
Once the rolls are done baking, let them cool for a few minutes before drizzling the glaze over the top.
Serve and Enjoy
These Vegan Sweet Potato Pecan Cinnamon Rolls are best enjoyed warm. They’re perfect for sharing with friends and family over a cup of coffee or tea. Whether you’re vegan or not, these sweet and gooey rolls are sure to become a favorite in your household. Enjoy!
|Sweet Potato Pecan Cinnamon Rolls [Vegan]
Estimated Nutrition Per Serving
Calories: 280 kcal
Total Fat: 10g
Saturated Fat: 6g
Total Carbohydrates: 45g
Dietary Fiber: 2g
If October was the month for pumpkin recipes, then November is undoubtedly the month to feature that other orange-hued autumn vegetable: the sweet potato!
I adapted my Blueberry Cinnamon Rolls recipe by subbing in sweet potato puree for the applesauce, and toasted pecans for the blueberries. I also tossed a bit of nutmeg, ginger, and cloves in with the dough ingredients in order to achieve a flavor reminiscent of sweet potato pie. The finishing touch was to add a bit of sweet potato puree into the glaze for an extra punch of orange color and gloss.
How about some progress shots?
After rolling out the sweet potato dough, a delectable filling of cinnamon, brown sugar, melted margarine, and chopped pecans is sprinkled on:
The filling is rolled up into the dough, which is then cut into 8 pieces like so:
The rolls are nestled into a cake pan until…
… they double in size and rise to the top of the pan:
The cinnamon rolls are baked until golden brown – and extremely fragrant:
Now, you can’t have cinnamon rolls without a sweet glaze. How about adding in a bit of sweet potato puree for a vibrant orange hue?
The finishing touch:
Yes, the glaze makes a mess.
It’s worth it, trust me.
The center roll has my name aaaall over it.
These cinnamon rolls are made without any animal products, but vegans and omnivores alike are sure to love them. Serve the rolls as part of a special Thanksgiving brunch, or for breakfast on just about any day of the week.
OTE: These cinnamon rolls are best when eaten warm from the oven. The lack of butter in the actual dough renders the outside of the rolls a bit crumbly and dry if refrigerated or frozen. That being said, they are still delicious gently reheated in the microwave or toaster oven – you just might need some extra glaze to moisten them up again :).
The following succession of photos happened in the blink of an eye: