Vegan Sweet Potato Cinnamon Rolls

• ▢ 150 ml dairy free milk of choice
• ▢ 50 g dairy free butter room temperature
• ▢ 7 g active dry yeast
• ▢ 380 g plain (all purpose) flour
• ▢ 50 g granulated sugar
• ▢ ½ teaspoon salt
• ▢ 100 g mashed sweet potato cooled

For the filling:

• ▢ 70 g dairy free butter softened
• ▢ 80 g soft light brown sugar
• ▢ 1 tablespoon ground cinnamon

• Make the dough. Place the milk and butter into a small saucepan over a small heat. Warm it up and allow the butter to melt completely. Remove from the heat and allow to cool, until the mixture is lukewarm. Add yeast and stir it. Set aside.

  150 ml dairy free milk of choice, 50 g dairy free butter, 7 g active dry yeast

• In a large bowl, or in a bowl of your standing mixer, combine the flour, sugar, and salt. Pour in the liquid with yeast, and add the sweet potato mash. Use a spatula to bring the dough together, then transfer into a lightly floured surface and start kneading with your hands or start mixing on a low speed using the freestanding mixer with hook attachment.

  Keep kneading/ mixing, until you have a smooth dough that no longer sticks to your hands or the sides of the bowl. If the dough feels too sticky, add a little more flour.

  Place the dough into an lightly oiled bowl and cover with clingfilm. Allow to rise for an hour or until doubled in size.

  380 g plain (all purpose) flour, 50 g granulated sugar, ½ teaspoon salt, 100 g mashed sweet potato

• Roll the dough. Turn the dough out onto a lightly floured surface and roll into rectangle, roughly about 36cm x 20cm (14 x 8-inch).

• Add the filling. Spread the softened butter on top of the dough. In a small bowl, mix together the cinnamon and the sugar, then sprinkle on top of the butter in an even layer. Use your hands to gently press the cinnamon sugar into the dough.

  70 g dairy free butter, 80 g soft light brown sugar, 1 tablespoon ground cinnamon

• Shape the buns. Starting at the wide edge, roll the dough into a tight log. Use a sharp knife or unflavoured floss to cut it into 8-10 equal slices. Transfer the rolls into a lightly greased baking dish, spacing them roughly 1cm apart, then cover loosely with clingfilm or clean tea towel and allow to rise for 30-40 minutes, or until doubled in size.

• Bake the rolls. Preheat the oven to 170°C (fan) (338°F). Bake the rolls for 23-28 minutes, or until golden brown. If they start browning too much while baking, cover them loosely with aluminium foil. Remove from the oven and allow to cool for 5-10 minutes.

• Spread the frosting or drizzle with simple glaze (if using), while the buns are still slightly warm. Enjoy!

Make ahead: 

To make ahead, prepare the dough through step 2. Cover the dough and place in the fridge overnight. The next day, remove from the fridge and allow the dough to rise at room temperature for about an hour. Continue to step 3 as per recipe instructions.

Storage and freezing:

These buns are best enjoyed fresh, on the day they were made. Any leftover rolls can be stored at room temperature for up to 2 days. Wrap them tightly in clingfilm or place in an airtight container to prevent from drying.

To freeze, bake the rolls as per the recipe instructions, and allow them to cool completely. Wrap in a double layer of clingfilm and place in the freezer for up to 2 months. Thaw in the fridge overnight, then warm up in the oven.

Top tips:

1. When using boiled sweet potatoes, remember that they will have higher liquid content, so you will likely have to add more flour to your dough, as it will be more wet. 
2. The dough is ready when it no longer sticks to your hands, or to the sides of the bowl. Add a little more flour, until you have smooth, non-sticky dough.
3. Choose the right size baking dish. This recipe makes about 8-10 rolls, depending on how thick you slice them. You can use deep baking tray, roughly 20 x 30 cm in size (8 x 12- inches) or round baking dish/ baking pan, roughly 25cm (10- inches) big. Pie dish or Pyrex style dish will work really well too!