Hey, hi, happy new week!
Over the last few days we’ve seen the arrival of frost and some really cold weather, and that can only mean one thing. Change of seasons is hanging in the air again, and without a doubt- winter is coming! But don’t worry. With today’s recipe for sweet potato cinnamon rolls, even the coldest and darkest of the evenings will turn into a highly pleasant one!
As some of you may remember, last year, I’ve created these Orange and Cranberry Buns. They were a huge hit with friends and family, and have become a regular in our house. I’ve been baking sweet rolls almost every weekend during festive season, and well after that, through the most of winter. And I have been doing so for the last few years. Because there is nothing better than a big, fluffy and gooey bun and a mug of hot chocolate on the cold day or night.
So to keep this baking tradition going, this year, I’ve decided to opt in for cinnamon rolls. Much simpler and less demanding than Chelsea buns. They are super soft, extremely fluffy and wonderfully gooey. When eaten still warm, they almost melt in your mouth, and I guarantee you will not stop at one! See that baking tin in my pictures? Well… I can confess that me and Jon ate the whole thing between two of us. They are that good! And we have no regrets, whatsoever!
Adding sweet potato to the dough will give your cinnamon rolls that orange glow, plus it’s also acting as an egg replacement, ensuring your dough will have that soft and smooth texture. And it counts as 1 of your 5 a day, so it’s almost like eating a salad 😉 They are just perfect for sweet breakfast or brunch, or festive gatherings with family and friends. You can make this recipe ahead, up until step 7. Just simply place your dough in an oiled bowl covered with cling film, and place in the fridge overnight. When you are ready to start making the cinnamon rolls, take the dough out of the fridge, bring it to room temperature and continue from step 7 onward.
You can top them with simple icing, or to make them even more indulgent, cream cheese frosting. Either way, they will become your favourite winter treat for sure!
Have a great week ahead, and until next time!
- 220 g sweet potato (weight after peeling)
- 230 ml warm almond milk (or any milk of choice)
- 2 1/4 tsp active dry yeast
- 480 g all-purpose flour
- 100 g granulated sugar
- 70 g vegan spread or butter (softened)
- 1 tsp salt
- 150 g brown sugar
- 3 tbsp cinnamon
- 70 g vegan spread or butter (softened)
- 110 g icing sugar
- 1-2 tbsp almond milk (or any milk of choice)
Cut peeled sweet potatoes into small cubes and place in a medium pan with water, bring to boil and cook for 15 minutes, or until they are soft. Mash and set aside to cool.
Pour warm milk into a bowl and add yeast. Let it sit for about 5 minutes, the mixture should start frothing up.
In a large bowl, mix together the flour, sugar, spread or butter and salt.
Add cooled and mashed sweet potato into the yeast mixture and stir together.
Pour milk/ yeast and sweet potato mixture into flour mixture and using the dough hook of electric mixer (you can also use your hands for kneading the dough), mix well until all the ingredients are well incorporated and you have a smooth dough.
Place the dough into an oiled bowl and cover with cling film. Allow to rise for an hour or until doubled in size.
Turn the dough out onto a lightly floured surface and roll into rectangle, roughly about 18 inches long and 12 inches wide. It should be roughly 1/4 inch thick.
Mix together the brown sugar and cinnamon. Spread the butter across the dough, leaving small gap on each side. Sprinkle over the sugar and cinnamon mixture. Working carefully from the long edge, roll the dough down to the bottom edge. Using a sharp knife or a floss, cut the dough into 16- 18 equal pieces (the amount will vary, depending on the length of your dough).
Grease baking pan or tray, and transfer you rolls into it. Cover with cling film and allow to rise for another 30 minutes or until they have doubled in size. Pre-heat the oven to 170 C (temperature may vary, depending on the oven type).
Bake for 20 minutes or until golden brown. Allow to cool for 10- 15 minutes. In a mean time, mix together the icing sugar and milk. Drizzle rolls with icing sugar. Enjoy!
*Milk should not be too hot, it should be luke warm.
*The amount of rolls may vary, depending on the size of your dough.
*Rolls are best served fresh, on the same day, but will keep in the air- tight container for a couple of days.