Vegan Sweet Potato Cinnamon Rolls + Maple Pecan Glaze
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Vegan Sweet Potato Cinnamon Rolls + Maple Pecan Glaze

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!

Course: Dessert
Keyword cinnamon, cinnamon rolls, dairy-free, healthy, maple, pecans, sweet potatoes, sweets, vegan
Prep Time: 10 minutes
Cook Time: 25 minutes
Rise Time: 1 hour 20 minutes
Total Time: 35 minutes
Creator Shanika | Orchids + Sweet Tea

Must-Haves:

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:

  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. 

  7. In the meantime, you can work on the filling!

Filling + Assembly:

  1. Melt butter and set aside. In a separate bowl, combine cinnamon and brown sugar and set aside as well.

  2. 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!

  3. 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!

  4. 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!).

  5. Then place plastic wrap over the baking dish with rolls and let them rise again (for another 20 minutes).

  6. 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.

  7. 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.

  8. Bon Appetite!

Tips | Notes:

To Make Maple Pecan Glaze: 

Combine all of the ingredients in a high-speed blender, and blend until smooth and creamy. Continue recipe.

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.