>Vegan Sweet Potato Cinnamon Rolls

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*This is a rough recipe: please see an updated version made with pumpkin puree, but you could easily substitute sweet potato puree.


I had misplaced this recipe for quite some time, and neglected to rewrite it because I was determined it would pop up somewhere.  Unfortunately I still can’t find that piece of junk mail with the recipe on the back, but that’s OK because it is better suited in the trash – this new recipe is.. well, let me just say Thom’s belly ate 3. And somehow he still maintains his slim figure. Le sigh.

DOUGH:

1/2 c. warm water

2 1/4 tsp active dry yeast

1/4 c. + 1 tsp sugar

3 TBS agave

1/3 c. non-dairy milk at room temperature (microwave it for 5-10 seconds on highest power if just pulling it from fridge)

1/4 c. canola oil

1 c. boiled sweet potato

3/4 tsp salt

2 tsp ground cinnamon

1 1/2 c. wheat flour

2 – 3 c. unbleached flour

FILLING:

3/4 c. Earth Balance (or any non-dairy spread) softened

1 – 2 TBS cinnamon (more/less if desired)

2/3 c. granulated sugar

2/3 c. brown sugar

ICING:

8 oz. Tofutti cream cheese

1/4 c. Earth Balance (or any non-dairy spread) softened

1 c. confectioners sugar

1 tsp pure vanilla extract (not the imitation kind, either!)

First things first:

– Chop one small sweet potato and boil until soft/mushy (usually 30 minutes)

– Once finished boiling, mash the potato and allow to cool for 30 minutes

Mixing bowl 1:

– Dissolve yeast + 1 tsp sugar in warm water. Allow to sit for a few minutes or until foamy (no longer than 10 minutes)


Mixing bowl 2 (if you’re using a stand mixer, use it’s bowl):

– Combine the rest of the sugar, oil and agave with a whisk
– Add the non-dairy milk, sweet potato, salt and cinnamon – mix

– Add yeast water – mix
– Add the wheat flour – mix

– Add the unbleached flour until the dough is no longer sticky – don’t be alarmed if you have to add more than 3 c. of flour, sometimes it happens.

Kneading + rising:

– Cover a flat surface in flour and knead dough for 5-10 minutes

*Once you have finished kneading the dough, grease a large bowl with canola oil (1 tsp), place the dough in the bowl and cover it with a damp towel. Store in a warm place (on top of the refrigerator) for 90 minutes. After the time is up, remove dough from bowl, toss back and forth between your hands (lightly pinching and kneading) for a few minutes, then allow it to rise (0n a flat surface) again for 15 minutes.

Shaping + filling + rolling:

– Cover a flat surface in flour (again) and roll dough out into a rectangular shape (12×18 is the most common measurement).

– Soften the butter (do not completely melt it) and spread it on the dough. Lightly sprinkle the sugars and cinnamon over the surface of the dough.

– Tightly roll the dough so that you have a 12 inch long log, then cut it into 12 1-inch pieces

– Place the cut rolls onto a cookie sheet and stick them back on top of your fridge (covered with a towel) for roughly 30 minutes.  They should have doubled in size and are ready to be popped into the oven!

Bake at 375 for 20-22 minutes

Icing:

– Combine the cream cheese, ‘butter’ and vanilla using a whisk

– Slowly add the confectioners sugar and pour generously over the tops of the rolls

*Baker’s note: if you are lucky enough to have a Kitchen Aid stand mixer (thanks, Pops!) you can prepare the dough using the hook attachment. And let me tell you, after years of refusing to use anything other than my hands and trusty spatula, I am very thankful my Pops surprised me with one of these lovely appliances for Christmas. Very thankful.