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March 1, 2018

Healthier Sweet Potato Cinnamon Rolls

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These sweet potato cinnamon rolls are refined sugar-free. A healthier, guilt-free twist on my favorite weekend treat! Cover it in a naturally sweetened cream cheese frosting for an extra gooey cinnamon roll!

David might have married me for my cinnamon rolls.

That’s cool though.  I might have married him for his poached pears.  Foodie follies = marital bliss.

These sweet potato cinnamon rolls are refined sugar-free. A healthier, guilt-free twist on my favorite weekend treat! Cover it in a naturally sweetened cream cheese frosting for an extra gooey cinnamon roll!

These sweet potato cinnamon rolls are refined sugar-free. A healthier, guilt-free twist on my favorite weekend treat! Cover it in a naturally sweetened cream cheese frosting for an extra gooey cinnamon roll!

These sweet potato cinnamon rolls are refined sugar-free. A healthier, guilt-free twist on my favorite weekend treat! Cover it in a naturally sweetened cream cheese frosting for an extra gooey cinnamon roll!

Healthier Sweet Potato Cinnamon Rolls

In my quest to create healthy cinnamon rolls (ah – yea.  okay all you technicality police… healthier cinnamon rolls), I came across the marvelous concept of sweet potato cinnamon rolls.  When you first mix up the dough, you too will be a skeptic.  But let it rise, roll it out, slather it with cinnamon date-y goodness, and you will become a believer.  The dough is a traditional cinnamon roll bread-y type texture and does not taste like sweet potato–just lightly sweet.  The cinnamon mixture is a very similar texture to traditional cinnamon sugar, but not quite as moist, since we are not slathering it in cups of melted butter.  That’s why the cream cheese icing is key to provide that extra moisture.  These sweet potato cinnamon rolls are:

  • refined sugar free – sweetened with sweet potato and medjool dates
  • refined flour free – made with whole wheat flour
  • filled with crunchy pecans
  • lower fat than traditional cinnamon rolls
  • covered in ooey gooey cream cheese icing
  • your date for this Saturday morning.  🙂

 

This is the last of the recipes that resulted from my refined sugar-free kick in January!  I LOVED the way I felt at the end of the month and I’m likely to carry through some good habits.  But maybe not all the time.  😉  Enjoy these sweet potato cinnamon rolls.

These sweet potato cinnamon rolls are refined sugar-free. A healthier, guilt-free twist on my favorite weekend treat! Cover it in a naturally sweetened cream cheese frosting for an extra gooey cinnamon roll!

mikaela | wyldflour

6 cinnamon rolls

Healthier Sweet Potato Cinnamon Rolls

3 hrPrep Time

20 minCook Time

3 hr, 20 Total Time

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5 based on 1 review(s)

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Ingredients

    For the Cinnamon Roll Dough:
  • 1/2 cup sweet potato puree (1 large or 2 medium sweet potatoes)
  • 1 egg
  • 1/2 Tablespoon unsalted butter, melted
  • 1/4 cup milk (skim or whole)
  • 1 teaspoon active dry yeast
  • 1 1/2 cups whole wheat flour
  • 1/2 teaspoon salt
  • For the Cinnamon Pecan Filling:
  • 4 dried medjool dates, pitted
  • 3 Tablespoons sweet potato puree
  • 1 Tablespoon + 1/2 teaspoon ground cinnamon
  • 1/2 Tablespoon almond butter
  • 2 Tablespoons unsalted butter, melted
  • 1/4 cup chopped pecans
  • Unrefined Cream Cheese Frosting:
  • 2 oz cream cheese (full fat) at room temperature
  • 3 Tablespoons honey
  • 1/2 teaspoon vanilla
  • 1 Tablespoon coconut flour

Instructions

  1. Roast the Sweet Potato. Prick the sweet potato(es) all over with a fork and wrap them in tin foil. Bake the potatoes at 425 degrees Fahrenheit for 45-60 minutes, until a knife can be easily inserted through the potato. Remove the potatoes from the oven and allow them to cool completely. Scoop the cooked sweet potato out of the skins and measure out what you need. (You can freeze what you don't need!)
  2. Preheat the oven to the lowest temperature it will allow. (Mine is 175 degrees Fahrenheit.) Once that temperature is reached, turn off the oven and leave the oven door open slightly. (You'll be letting your dough rise in the oven, but you don't want the temperature over 120 degrees, or it might kill the yeast.) Meanwhile . . . make the dough.
  3. Make the Dough. Whisk the sweet potato puree, egg, melted butter, and milk. Whisk yeast into the potato mixture. Then stir in flour and salt until a sticky dough forms. Knead 6-8 minutes, adding only as much flour as needed to keep the dough from sticking to your hands. Grease a bowl with oil and dump the cinnamon roll dough into the bowl. Place the bowl into the still warm oven and let rise until double. (About an hour.)
  4. Make the filling. Soak the medjool dates in boiling water for 5 minutes. Drain the dates, add them to the blender with the sweet potato puree, cinnamon, almond butter, and melted butter. Blend/puree and set aside.
  5. Roll out Dough. Once the dough is risen, use a floured rolling pin to roll the dough out to about 9" by 11". Smear the cinnamon filling all over the dough. Roll the dough up loosely from the short end. If the log got longer as you were rolling, you can pat the ends of the log to shrink it up to 9 inches. Slice into six 1 1/2" rolls. Grease a 9-inch cake pan and arrange rolls in the pan. Cover with a clean towel and let rise 30 minutes in the still warm oven or until the rolls have puffed slightly. (They will continue to rise during the cooking process, so don't worry if they didn't puff up as much as you like.) Remove the rolls from the oven if you were warming them there and set aside.
  6. Preheat oven to 350 degrees Fahrenheit. Bake cinnamon rolls for 18-20 minutes until the edges are starting to brown and the middles are no longer doughy. In the last five minutes of cooking, whip up the frosting.
  7. Whip up the frosting. Use a hand mixer to mix cream cheese, honey, vanilla, and coconut flour until smooth. Spread liberally over the cinnamon rolls while they are still warm and serve immediately.

Notes

Store leftover cinnamon rolls in an airtight container in the refrigerator and reheat in the microwave for 30 seconds.

7.8.1.2
119
https://www.wyldflour.com/healthier-sweet-potato-cinnamon-rolls/
wyldflour

Nutrition

Calories

2278 cal

Fat

86 g

Carbs

346 g

Protein

55 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
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Filed Under: All Recipes, Baked Goods, Breakfast / Brunch, Dessert, Special Diet-Unrefined Foodie, Special Diet-Vegetarian Friendly

Reader Interactions

Comments

  1. 2pots2cook says

    March 1, 2018 at 10:59 am

    Love your photos very much !
    ★★★★★
    Reply
    • Mikaela says

      March 8, 2018 at 12:59 pm

      Thank you!
      Reply

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