Healthier Yeast-Free Sweet Potato Cinnamon Rolls
These homemade sweet potato cinnamon rolls are healthy, refined sugar free, and yeast-free (which makes them much quicker & easier to prepare versus those that use active yeast).
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Ingredients
rolls
- 3 cups + 1 tbsp spelt flour, plus more for kneading & rolling - (see note)
- 1/2 cup coconut sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup cooked sweet potato - skin removed, mashed (about 1 medium)
- 5 tbsp unsalted grassfed butter, melted & divided - (see note)
- 1 1/2 cups buttermilk - (see note)
filling
- 3/4 cup coconut sugar
- 4 tbsp unsalted grassfed butter, melted
- 2 tbsp cinnamon
- 1/2 cup pecans, chopped - (optional)
icing
- 1/2 cup coconut butter
- 1/4 cup maple syrup
- 1/4 - 1/2 cup milk of choice, at room temperature - (see note)
Instructions
- Preheat oven to 375F.
- Make the filling by stirring together all of the ingredients until well-combined (it will resemble a paste, that’s ok).
- In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk sweet potatoes, 4 tablespoons melted butter, and buttermilk until smooth.
- Pour wet ingredients into the bowl of dry ingredients. Stir gently with a spoon, just until dough comes together.
- Knead the dough with your hands (make sure you put flour on your hands to prevent sticking) for a few minutes and form a ball. Cut the ball in half.
- Lightly flour a large, flat surface and roll one half of the dough into a rectangular shape (a little larger than a sheet of paper or about ¼ inches thick.
- Spread ½ of the filling in the middle of the dough (leave about ½ inch space on all sides) then gently roll as tightly as possible.
- Pinch the seams then cut into 8 rolls. Place rolls (flat side down) into a greased 12”x 8” rectangle glass baking dish (or pan).
- Repeat those steps, starting at #6, and place 8 more rolls into the pan.
- Brush the tops of rolls with the remaining 1 tablespoon melted butter and bake in the oven for 18-22 minutes. Let cool for 5-10 minutes.
- For the icing, whisk melted coconut butter with maple syrup. Add milk, one tablespoon at a time, while whisking until desired consistency is reached. Spread the icing on top of rolls and serve immediately.
Notes
- Substitute spelt flour with all-purpose flour, whole wheat flour, or any gluten-free baking flour mix of choice using a 1:1 ratio.
- These cinnamon rolls can simply be made vegan by substituting grassfed butter with vegan butter of choice and buttermilk with nut-milk of choice (I recommend cashew or almond – full fat).
- If you notice the dough isn’t holding its shape well ( or more flakey) during the kneading process, add a little more buttermilk (or milk of choice), 1 tablespoon at a time, until the dough is thick and sticky. You want the dough to be sticky. If it’s easily moldable and thin, add a little more spelt flour to reach the right form of dough.
- I recommend the milk used in the icing be full-fat. Regular whole milk, almond milk, and cashew milk are great options.
- If you aren’t a fan of coconut butter, other suitable options for icing include a combo of cream cheese, butter, honey or maple syrup, and vanilla extract. A simple glaze is also an option, although it uses refined sugar, that includes powdered sugar mixed with milk of choice until desired consistency is reached.
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