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Vegan Sweet Potato and Pecan Cinnamon Rolls

Posted Oct 14 2011 12:00am


Good Morning and Happy Friday!!

I am so excited because the kids and I have the day off today and one of our projects was to make these amazing Vegan Sweet Potato and Pecan Cinnamon Roll!    We started the process last night and then I baked them off this morning so the kids could wake up to the aroma of warm cinnamon and coffee.   I found this recipe in the November 2011 issue of Vegetarian Times and made a few slight tweaks to recipe.  So far the concensus is that these are so good that I could sell them. 

Cinnamon Rolls are actually really easy to make it just takes time to let the dough rise properly.  I don't make these very often because they are not the most nutritious food to eat but since I am an "everything in moderation" kind of gal, I think it is okay to make these for special occasions, such as having the day off from school!


Vegan Sweet Potato and Pecan Cinnamon Rolls
Makes 12 cinnamon rolls
Sweet Potato Dough
  • 1 0.25-oz. pkg. active dry yeast
  • 1 1/3 cups bread flour, plus more for rolling dough
  • 2 cups whole wheat pastry flour
  • 2 Tbs. evaporated cane juice sugar
  • 1 1/2 tsp. salt
  • 2/3 cup mashed cooked sweet potato
  • 3 Tbs. coconut oil, melted plus more for oiling bowl
Cinnamon-Pecan Filling
  • 1/3 cup packed light brown sugar
  • 1 3/4 tsp. ground cinnamon
  • 2 Tbs. very soft vegan butter, plus more for greasing pan (Earth Balance Vegan Buttery Sticks)
  • 3/4 cup chopped toasted pecans, divided
Maple Glaze
  • 3 Tbs. vegan cream cheese (I used Tofutti Better Than Cream Cheese)
  • 1 tsp.  maple syrup
  • 1 pinch salt
  • 1 cup confectioners’ sugar
1. To make Sweet Potato Dough: Stir yeast into 1/3 cup warm (105°–115°F) water until dissolved. Let stand 10 minutes.

2. Combine flours, sugar, and salt in bowl of food processor, stand mixer, or regular bowl. (Reserve 1/3 cup flour if kneading by hand.)

3. Stir sweet potato and oil into 1/3 cup warm water. Stir yeast mixture and sweet potato mixture into flour mixture. 
(If using food processor, add liquids through feeding tube with processor running. If using stand mixer with dough hook, add liquids in steady stream with mixer on low speed.) Follow kneading instructions below**

4. Place dough in oiled bowl; cover. Let rise 1 hour, or until doubled in volume.

5. To make Cinnamon-Pecan Filling: Stir together brown sugar and cinnamon in bowl. Grease 13- x 9-inch baking sheet with vegan butter stick.

6. Roll dough into 14- x 12-inch rectangle. Spread with margarine. Sprinkle cinnamon-sugar over dough; top with half of chopped pecans. Starting at long edge, roll up dough. Slice 1 inch off each end; discard. Cut roll crosswise into 12 1-inch-thick 
pieces, and place on prepared baking sheet. Cover, and let rise in warm place 45 minutes, or until doubled in size.

7. Preheat oven to 375°F. Bake buns 
18 to 20 minutes, or until golden.

8. To make Maple Glaze: Combine cream cheese, maple syrup, and salt in small bowl. Stir in confectioners’ sugar. Spread glaze over warm buns; top with remaining pecans.



** November 2011, Vegetarian Times

3 ways to knead

By Hand Best for cooks who want to “feel” when dough is ready and desire more control.

1. Combine all but 1/3 cup of flour (reserve this for kneading) with dry ingredients in bowl. Stir in yeast and liquids until a shaggy dough forms. Turn dough onto work surface dusted with reserved flour. Gather the edges of dough into center to make a tight ball, and press with heel of hand several times to remove air from dough. Let dough rest 4 to 5 minutes so it will be less sticky when you knead.
2. Flatten dough ball by pushing down and away from you with the heel of your hand (dough will be an oval-shaped blob). Pull and fold far edge back over dough. Turn dough a quarter turn. Repeat. Kneading can take 2 to 10 minutes. Fully kneaded dough will be smooth and won’t stick to your hands.

Stand Mixer (with hook attachment) Best for traditionalists who don’t like to get their hands sticky. This method comes closest to hand kneading without the effort.
Place dry ingredients in mixer bowl, and fit mixer with dough hook. Mix on low speed 1 minute to combine. With mixer running at low speed, add yeast and liquids by pouring them down the inside of the bowl. Increase speed to medium-low, and mix 2 minutes. Let dough rest 5 minutes. Mix at medium-low speed 5 minutes, or until dough is smooth. Increase speed to medium, and mix 2 minutes. Kneading is done when dough makes a slapping sound as it hits the side of the bowl. Dough temperature should be close to 90°F.

Food Processor (with regular or dough blade) Best for bakers in a hurry. The blade kneads dough in under 90 seconds.
Pulse dry ingredients in food processor fitted with dough blade to combine. With processor running, add yeast and liquids through feed tube. Stop once liquids have been added. Pulse on and off 8 to 10 times until dough comes together in a ball and no dry ingredients remain. Dough temperature will be about 90°F.


 Baked Cinnamon Rolls before topping with Maple Glaze
 Warm Vegan Sweet Potato Cinnamon Rolls topped with Pecans and Maple Glaze
Oh my!
One Cinnamon Roll along with a warm cup of Stumptown Coffee is quite the way to start the day!

Good thing, I have some exercise planned for today as well. We are planning on going to Washington Park to the Switchbacks ( a very curvy hill) in which I am going to run up and down a few dozen times while my son longboards.  That should burn off a few calories!

We also are going to pick up some Halloween paraphernalia since it is just a few weeks away and then we have dinner plans with friends tonight.  I am going to bring an appetizer and have a fun recipe in mind..... but will have to share that with you later.

I highly recommend that you make these special Vegan Sweet Potato and Pecan Cinnamon Rolls this weekend.  They are not only beautiful in hue ( a golden orange color) but taste amazing, especially when served warm out of the oven. 

Have a great day!
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