Sweet potato cinnamon rolls with an orange glaze {vegan}

Sweet potato cinnamon rolls with an orange glaze {vegan} - Marta's Plants

(cliccate qui per la versione italiana)

Happy Monday, friends!

Who loves cinnamon rolls? No, actually – who doesn’t love cinnamon rolls?!?! I must admit that as much as I do, I’d never actually MADE one! Ever! It’s quite embarrassing. So here’s my perfected version, after a couple of experiments. I decided to add (white) sweet potato to the dough which gives it an even yummier flavor (if that’s even possible).

Let’s talk about the filling: have you ever seen a thicker and more drool-worthy luscious cinnamon-y filling? I think not! So many delicious medjool dates went into that and it was all worth it.

And regarding the orange glaze: feel free to use a homemade or store bought marmalade, or even just a plain liquid sweetener such as maple syrup or agave nectar! I think the orange compliments these cinnamon rolls really well (there’s also orange juice in the batter).

**recipe adapted from Oh Lady Cakes**

Sweet potato cinnamon rolls with an orange glaze {vegan} - Marta's Plants

SWEET POTATO CINNAMON ROLLS WITH AN ORANGE GLAZE {vegan}
by Marta Giaccone

Recipe
12 rolls
prep time: 30 mins, cook time: 1 hr, total: 1 hr 30 mins + 3 hrs rising time

 

Cinnamon rolls
¼ cup / 125 ml coconut oil, melted, or other light vegetable oil
3 tbsp maple syrup or other liquid sweetener
1 cup / 250 gr sweet potato puree (about ½ a medium-sized potato) (any color)
¼ cup / 125 ml orange juice (or vegetable milk)
1 packet / 2 + ¼ tsp / 7 gr active dry yeast
a pinch of sugar (I used brown)
¼ cup / 125 ml warm water
3 cups / 400 gr flour
½ tsp salt

Filling
12 medjool dates, pitted (or 220 gr other date variety, pitted)
½ cup / 250 ml water
2 tsp cinnamon
1 tsp coconut oil or other light vegetable oil
a handful of mixed nuts, chopped

 

Orange glaze
¼ cup / 60 ml agave nectar or other sweetener
juice of 1 orange
zest of 1 orange

 

Method

  1. If you can’t buy cans of sweet potato puree, just wash, peel, chop and either steam or boil the potato until fork-tender, about 10-15 minutes.
  2. In a small pot over low heat combine oil, maple syrup, sweet potato puree and orange juice for just a couple of minutes, until everything is melted and silky. Remove from heat and let cool (this is important!).
  3. Add yeast, water and a pinch of sugar to a small bowl, stir and leave to sit for about 10 minutes or until frothy.
  4. Prepare a floured working surface.
  5. Sift 3 cups of flour into a large mixing bowl, add salt, stir, then add the cooled sweet potato mixture and the frothy yeast. Mix well with a spoon/fork, then, when all the ingredients are combined, start mixing with your hands.
  6. When a rough ball has formed, transfer it to the working surface. Knead for a few minutes until it is elastic. Add more flour, if needed (I didn’t need any), 1 tbsp at a time, just until the dough is no longer sticky. Don’t add too much flour!
  7. Clean out the large mixing bowl (or use another one), lightly oil it, then transfer the dough ball inside it. Cover with a clean kitchen towel and leave to rise in a warm spot (I just left it on the counter) until it doubles, about 2 hours.
  8. In the meantime prepare the filling: combine pitted dates and water in a small pot over medium-low heat and let cook for 5-10 minutes until very soft (time depends on date variety). Turn off heat, mash with a fork until silky smooth, add cinnamon and oil, mix well to combine. Let cool.
  9. Transfer the dough over a working surface lined with floured parchment paper. Roll out the dough and form a rectangle (or try to!). Spread the filling evenly (leave about ½ an inch on all sides). Add chopped nuts.
  10. Starting at one long end, tightly roll the dough into a log, then cut into 12 even pieces.
  11. Lightly oil a round or square baking dish (or a jumbo muffin pan for individual rolls). Transfer rolls to dish/pan, cover with the towel and leave to rise for 1 hour.
  12. Prepare the orange glaze: combine all glaze ingredients to a small pot over low heat. Cook for 20 minutes or until thickened (time depends on the thickness of your sweetener, for example agave nectar is really runny), then remove from heat and leave to cool.
  13. Preheat oven and bake at 180°C/350°F for 30 minutes, then (optional) turn on the grill for 1 minute, or until very slightly golden.
  14. Let cool for a few minutes, then top with the glaze and enjoy!
  15. Store rolls (without glaze is less messy) in an air-tight container for a few days, then transfer to the fridge. I ate mine for breakfast for the following week heating them up in a small pan over low heat, covered, for a few minutes. Check that the inside is warm!

Sweet potato cinnamon rolls with an orange glaze {vegan} - Marta's Plants Sweet potato cinnamon rolls with an orange glaze {vegan} - Marta's Plants Sweet potato cinnamon rolls with an orange glaze {vegan} - Marta's Plants Sweet potato cinnamon rolls with an orange glaze {vegan} - Marta's PlantsSweet potato cinnamon rolls with an orange glaze {vegan} - Marta's Plants



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