Vegan Sweet Potato Cinnamon Rolls + Maple Pecan Glaze

February 3, 2019

These Vegan Sweet Potato Cinnamon Rolls + Maple Pecan Glaze are something right out of a sweet treat magazine. They are fluffy, soft, thick, sweet, and surely does just melt in your mouth with every bite. Not being your typical Cinnamon Roll, this recipe is topped with a mouth-watering Maple Pecan Glaze that will leave you ‘Cinnamon Roll obsessed’. Definitely not your average vegan sweet treat, but 100% homemade and filled with pure goodness!

Vegan Sweet Potato Cinnamon Rolls + Maple Pecan Glaze

HAPPY FEBRUARY, ya’ll!

I can’t believe that we’re already in the second month of 2019. How crazy, right? Whelp, I’m super excited! Not only is it the month of LOVE (hence Valentine’s Day), but it’s also one month closer to some good ole’ Spring weather!

With this Polar Vortex weather and EXTREME cold fronts, I’m so looking forward to a little warmth. Who’s with me?

Granted, I enjoy having a little soup and such to keep things toasty, but I can’t wait for an ice cream binge and specially made lemonades.

Speaking of warmth, are you looking for some awesome recipes to enjoy in this cold weather? I definitely recommend this Spicy Vegan Jamaican Stew Peas recipe or perhaps this delicious Healthy Veggie Vegan Lasagna Soup.

Vegan Sweet Potato Cinnamon Rolls + Maple Pecan Glaze

But when it comes to the big V-day coming up, it definitely important to plan your menu ahead of time to ensure that you not only have all the ingredients, but also that everything is cohesive.

If you’ve been an avid reader of Orchids + Sweet Tea, then you’ve seen our Mini Chocolate Brownie Bundt Cakes which are perfect for Valentine’s Day!

They are incredibly moist, fluffy, and most certainly for the absolute chocolate lover. Packed and bursting with chocolate flavor, loaded with chocolate chips (for an extra dose of chocolate!) and fully covered with a delicious naturally flavored Rich Chocolate icing drizzle and cute heart sprinkles from Wilton, these mini cakes are truly delectable and a crowd pleaser, indeed!

Also, if you’re into chocolate, then you’ll truly enjoy these Chocolate SunButter Vegan Mini Cakes which are so so good and a little bit fancy if you ask me!

Vegan Sweet Potato Cinnamon Rolls + Maple Pecan Glaze

Of course, we do have these Fluffy Vegan Oatmeal Whole Wheat Pancakes as a great option. Last year, I made these Red Velvet Waffles for Valentine’s Day and they’re filled with bacon! Yes, that’s right. BACON!

Vegan Sweet Potato Cinnamon Rolls + Maple Pecan Glaze

OK, so can we get back to these Cinnamon Rolls? Ummm….they are my obsession, literally! Granted, I’ve made some pretty awesome Cinnamon Rolls in the past.

Take these Delicious Homemade Classic Cinnamon Rolls for instance. They’ve gotten so much rave on our blog and while it’s a classic, simple recipe, I think that making them ‘brioche-like’ makes them truly something special.

 Then of course, these Vegan Pumpkin Cinnamon Rolls. They really are a great vegan option to the original Pumpkin Spice Cinnamon Rolls!

Vegan Sweet Potato Cinnamon Rolls + Maple Pecan Glaze

Let’s dig right into this recipe, shall we?

  1. Combine yeast and pure cane sugar in the bowl of an electric mixer and slowly pour in warm water while stirring frequently. Allow 10 minutes for the mixture to sit and for the yeast to activate.
  2. In the meantime, melt the vegan butter over the stovetop on medium heat and add the milk, stirring frequently until the butter has melted. NOTE: Make sure that your mixture does not boil and is not too hot. Once butter has melted, remove immediately and let cool until WARM.
  3. Once cooled, add the milk-butter mixture to the yeast and mix until well combined. Add the sweet potato puree and continue to mix for a few more seconds, until combined.
  4. Next, combine the all-purpose flour, bread flour, brown sugar, cinnamon, nutmeg, ginger, and sea salt and add them to the wet ingredients and mix on low-speed until well combined, about 1-2 minutes.
  5. Change “Mixer head” to kneading accessory and knead dough for 5-10 minutes on medium-high speed until dough ball becomes smooth and elastic and dough springs back when lightly pressed with 2 fingers. NOTE: If dough is too sticky, add 1 Tbsp of flour at a time until texture is achieved!
  6. Lightly grease a large bowl with a small amount of coconut oil and then place the dough ball in the bowl. Cover with plastic wrap and let sit for 1 hour, allowing the dough to rise and double in size. 

To Make Filling:

  1. In the meantime, you can work on the filling!
  2. Melt butter and set aside. In a separate bowl, combine cinnamon and brown sugar and set aside as well.
  3. Once the hour has gone by and your dough has risen (about double its original size), preheat the oven to 375 degrees Fahrenheit. Next, flour a flat surface and place the dough on it and using a rolling-pin, roll it out to a rectangle (approximately 9″x14), trimming the edges if needed. NOTE: Try not to make the dough too thin or else rolling it up will be hard to do!
  4. Then, generously brush melted butter overtop of dough and spoon the cinnamon-sugar mixture over the butter. NOTE: I also use a ‘pastry brush’ to sweep sugar mixture evenly across the dough to ensure that every bite is sweet!
  5. Tightly roll dough (long-ways) and using a pastry cutter, cut dough into 1.5″ rolls, placing each roll into a large baking dish (lined with parchment paper!).
  6. Then place plastic wrap over the baking dish with rolls and let them rise again (for another 20 minutes).
  7. Once the rolls have doubled in size (once again!) or have gotten significantly larger, brush the tops of the rolls with a little more melted butter and then bake them for approximately 25 minutes in the preheated oven.
  8. Remove the rolls from oven and wait 15-20 minutes or so (until it completely cools), and then spread the Maple Pecan Glaze (Recipe in Notes!) atop the rolls using a rubber spatula and sprinkle lightly with chopped pecan, if desired.
  9. Bon Appetite!
Vegan Sweet Potato Cinnamon Rolls + Maple Pecan Glaze
Vegan Sweet Potato Cinnamon Rolls + Maple Pecan Glaze

Vegan Sweet Potato Cinnamon Rolls + Maple Pecan Glaze

Prep Time: 10 mins
Cook Time: 25 mins
Rise Time: 1 hr 20 mins
Total Time: 35 mins
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Ingredients

For Dough:

  • 3 cups organic all purpose flour (I used Bob’s Red Mill)
  • 2 cups organic Artisan bread flour (I used Bob’s Red Mill)
  • 1 packet dry active yeast (That’s 2 1/4 tsps!)
  • 1 Tbsp organic pure cane sugar
  • 1/2 cup organic brown sugar (Sugar in the Raw is Vegan-approved!)
  • 1/4 cup warm water (make sure it’s warm + not hot!)
  • 6 Tbsps vegan butter (I used Earth Balance)
  • 1 1/4 cup Almond milk (Or your fave non-dairy milk!)
  • 1 cup Sweet potato puree (That’s about 1 large sweet potato already cooked/baked)
  • 1/2 tsp sea salt
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • pinch of ground ginger

For Filling:

  • 2-3 Tbsps vegan butter, melted
  • 1 Tbsp ground cinnamon
  • 1/2 cup organic brown sugar (Sugar in the Raw is Vegan-approved!)

For Maple Pecan Glaze:

  • 3/4 cup roasted pecans
  • 1/4 cup pure maple syrup
  • 1/4 cup water
  • 1 tsp vanilla extract
  • pinch of sea salt
  • 1-1 1/2 cups powered sugar

Instructions

  • Combine yeast and pure cane sugar in the bowl of an electric mixer and slowly pour in warm water while stirring frequently. Allow 10 minutes for the mixture to sit and for the yeast to activate.
  • In the meantime, melt the vegan butter over the stovetop on medium heat and add the milk, stirring frequently until the butter has melted. NOTE: Make sure that your mixture does not boil and is not too hot. Once butter has melted, remove immediately and let cool until WARM.
  • Once cooled, add the milk-butter mixture to the yeast and mix until well combined. Add the sweet potato puree and continue to mix for a few more seconds, until combined.
  • Next, combine the all-purpose flour, bread flour, brown sugar, cinnamon, nutmeg, ginger, and sea salt and add them to the wet ingredients and mix on low-speed until well combined, about 1-2 minutes.
  • Change “Mixer head” to kneading accessory and knead dough for 5-10 minutes on medium-high speed until dough ball becomes smooth and elastic and dough springs back when lightly pressed with 2 fingers. NOTE: If dough is too sticky, add 1 Tbsp of flour at a time until texture is achieved!
  • Lightly grease a large bowl with a small amount of coconut oil and then place the dough ball in the bowl. Cover with plastic wrap and let sit for 1 hour, allowing the dough to rise and double in size. 
  • In the meantime, you can work on the filling!

Filling + Assembly:

  • Melt butter and set aside. In a separate bowl, combine cinnamon and brown sugar and set aside as well.
  • Once the hour has gone by and your dough has risen (about double its original size), preheat the oven to 375 degrees Fahrenheit. Next, flour a flat surface and place the dough on it and using a rolling-pin, roll it out to a rectangle (approximately 9″x14), trimming the edges if needed. NOTE: Try not to make the dough too thin or else rolling it up will be hard to do!
  • Then, generously brush melted butter overtop of dough and spoon the cinnamon-sugar mixture over the butter. NOTE: I also use a ‘pastry brush’ to sweep sugar mixture evenly across the dough to ensure that every bite is sweet!
  • Tightly roll dough (long-ways) and using a pastry cutter, cut dough into 1.5″ rolls, placing each roll into a large baking dish (lined with parchment paper!).
  • Then place plastic wrap over the baking dish with rolls and let them rise again (for another 20 minutes).
  • Once the rolls have doubled in size (once again!) or have gotten significantly larger, brush the tops of the rolls with a little more melted butter and then bake them for approximately 25 minutes in the preheated oven.
  • Remove the rolls from oven and wait 15-20 minutes or so (until it completely cools), and then spread the Maple Pecan Glaze (Recipe in Notes!) atop the rolls using a rubber spatula and sprinkle lightly with chopped pecans, if desired.
  • Bon Appetite!

Tips & Tricks

To Make Maple Pecan Glaze: 
Combine all of the ingredients in a high-speed blender, and blend until smooth and creamy. Continue recipe. **NOTE: If too liquidy, add an additional 1/2 powdered sugar until creamy texture is achieved.**
To Store: Cinnamon Rolls can be kept fresh at room temperature when tightly wrapped or sealed for up to 3 days. Fresh for up to 1 week in the Refrigerator. 

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Vegan Sweet Potato Cinnamon Rolls + Maple Pecan Glaze.

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  1. I’ve made these countless times and they’re PHENOMENAL.
    My only thing is I wanted to try and make an apple version. Would I sub the same amount of applesauce as sweet potato?

  2. I’ll be making some of these this weekend and I absolutely can’t wait! Unfortunately I’m the only sweet potato lover in my house . Would I be able to freeze the leftovers?

    • Hi MaKenzie! These Cinnamon Rolls are SO GOOD! I’m sure you’ll love them! Baked rolls can be frozen up to 2 months, so you should be fine! Just ensure that you tightly store them. Be sure to let me know how they turn out! 🙂

  3. Thanks so much, Helen! You are so right! You definitely don’t have to miss out by eating Vegan! Cheers to a nice cup of coffee and these!

    • Thanks so much, Elaine! I know. Sweet Potato and Cinnamon Rolls are THE best! My two faves in one bite! I’m sure your husband would go crazy for these!

  4. We’ve got vegan friends staying with us for a week this summer. They’ll love this! Definitely keeping in my back pocket for when they visit.

    • Yes, I’m sure your friends will love these as much as my house did! They might be gone in one day! Haha!

    • Thanks so much, Natalie! They are the best for breakfast/brunch! I do hope that you enjoy them as much as I did!

    • Thanks so much, Marc! Wow! I’ve never thought of adding Nutritional yeast to the dough. I’m definitely experimenting with that next time!