A different take on a classic, these cinnamon rolls are naturally sweetened thanks to the sweet potatoes, dates, and a touch of maple syrup.
Cinnamon rolls are one of those foods that just hit the spot on a cold winter morning or really anytime the mood for warm, sweet, and spiced goodness strikes. While these are not your typical gooey, sugar-laden cinnamon rolls, they can still hit that spot while skipping the sugar high. An added benefit, these rolls can be completely assembled the night before and baked in the morning, making the perfect effortless, yet special, breakfast. For a little extra treat, top them with the maple cream cheese spread before serving. Enjoy!
Yields: 12-15 rolls
Ingredients:
Dough
16 ounces sweet potato puree (about 2-3 steamed and peeled sweet potatoes)
3 ¾ cups + 2 tablespoons white spelt flour
¼ Cup warm water
2 ¼ Teaspoons active dry yeast (1 package)
¼ Cup vegan butter of choice, melted
2 Tablespoons maple syrup
½ Teaspoon salt
Date Filling
1 ¼ Cups dates
3 Tablespoons hot water
2 Tablespoons vegan butter
1 Tablespoon cinnamon
1 Teaspoon vanilla
Cream Cheese Spread
1 8 oz container vegan cream cheese (I love Violife creamy original)
¼ cup maple syrup
Directions:
In a food processor, blend the steamed sweet potatoes until smooth.
In a small bowl, mix the warm water and the yeast together and let sit for a few minutes, until it is bubbly/foamy.
In the mixing bowl of a stand mixer, stir together the sweet potato puree, yeast mixture, butter, and maple syrup. Using the dough hook attachment with the mixer on low, add in 3 ½ cups of the flour and the salt. Once the flour has been completely incorporated, set the timer for 10 minutes and add in the rest of the flour slowly, one tablespoon at a time (the amount of flour needed may vary slightly). After the 10 minutes of kneading, the dough should have pulled away from the sides and be only slightly sticky to the touch. If the dough is still too sticky, add another tablespoon or two of flour and knead for a couple more minutes.
Place the dough in a large, oiled bowl, cover and let rise (first rise) for at least two hours, or until almost doubled in size. If you know it’ll be more than two hours before you can assemble the rolls, no worries, just stick the dough in the fridge to slow the rising process.
Meanwhile, process all the ingredients for the filling in a food processor until smooth. Add more water if needed to reach a smooth consistency.
To assemble, place the dough on a well-floured surface and roll out into a ¼ -½ inch thick rectangle. Spread the filling evenly over the dough and roll up, starting with one of the long sides. Once rolled into a long log, pinch the exposed edge to the seal it. Using a sharp knife, cut into the desired size rolls, anywhere from 12-15.
Place the rolls in an oiled baking dish, leaving some space between each roll. Let them rise for an additional 30 minutes before baking (second rise). If doing the overnight method, cover the dish and place in the refrigerator for up to 12 hours. Remove them from the refrigerator for 30 minutes before baking them. Preheat the oven to 350 degrees, and bake for 40-45 minutes. Baking time may differ based on your pan, so you may need to check sooner. Let cool for at least 20 minutes before serving.
For the cream cheese spread: Mix together the cream cheese and maple syrup until smooth and smother the rolls just before serving.
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