Servings
Font
Back
0 from 48 votes

Healthy Cinnamon Sweet Potato Rolls

Healthy Cinnamon Sweet Potato Rolls recipe, perfect for fall or Thanksgiving breakfast or brunch. These rolls are delicious, moist, fluffy and easy to make!

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 12
Calories: 365 kcal
Course: Dessert , Breakfast
Cuisine: American

Ingredients

For the dough:
  • 400 grams or 2 cups sweet potato puree or 2 medium-sized sweet potatoes
  • 21 grams fresh yeast or 1 tablespoon active dry yeast
  • 120 ml or 1/2 cup lukewarm water
  • 1 tablespoon brown sugar
  • 6 tablespoons Greek yogurt
  • 2 large eggs
  • 500 grams or 4 cups whole wheat flour
For the filling:
  • 180 grams or 1 1/2 cup pecans toasted and chopped
  • 5 tablespoons honey
  • 2 tablespoons cinnamon
  • 2 tablespoons coconut flour
  • 3 tablespoons coconut oil
For the topping:
  • 3 tablespoons brown sugar
  • 2 teaspoons cinnamon

Instructions

    Cup of Yum
  1. If you don't have leftover sweet potato puree, preheat the oven to 200 °C or 400 °F. Bake washed and dried sweet potatoes for about 1 hour in the oven, until they are soft when pierced with a fork. Scrap the flesh with a spoon and mash it.
  2. To make the dough, dissolve yeast in water and add brown sugar to activate it. Let sit for 5 minutes or until the surface is foamy. Combine it with sweet potato puree, Greek yogurt, eggs and flour. Knead the dough until it's smooth and elastic, about 2-3 minutes. Add more flour if it's too sticky. Transfer it to an oiled bowl and cover it with a damp cloth. Let it rest until it doubles in size. If you put it in the oven over minimum heat (50 °C or 120 °F), it will take about 40 minutes. If you keep the dough at a room temperature, it will take around 1 hour.
  3. Meanwhile, prepare the filling. Combine chopped pecans, honey, cinnamon, coconut flour and coconut oil. Once the dough is ready, roll it on a well-floured surface into a rectangle until it's about 50 x 35 cm (20 x 14 inches). It should be 1.5 cm or about 0.6 inch thick. Spread the pecans mixture evenly over the dough and start to roll from the long edge up.
  4. Preheat the oven to 200 °C or 400 °F. Cut each roll in half, then again each piece in half, then each quarter in three, until you have 12 rolls. Place them tightly side by side into a fitting rectangular backing form. I used 13 x 9 inch pan (33 x 22 cm). Let sit for another 10 minutes. Sprinkle the rolls with a mixture of brown sugar and cinnamon. Bake sweet potato rolls for about 18 minutes, until golden brown. Enjoy!

Notes

  • Just for the sake of healthiness, consider not using icing to avoid extra sugar - these delicious potato rolls are sweet enough anyway!

Nutrition Information

Calories 365kcal (18%) Carbohydrates 50g (17%) Protein 9g (18%) Fat 16g (25%) Saturated Fat 4g (20%) Cholesterol 27mg (9%) Sodium 30mg (1%) Potassium 412mg (12%) Fiber 8g (32%) Sugar 12g (24%) Vitamin A 6455IU (129%) Vitamin C 6.7mg (7%) Calcium 69mg (7%) Iron 2.5mg (14%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 365

% Daily Value*

Calories 365kcal 18%
Carbohydrates 50g 17%
Protein 9g 18%
Fat 16g 25%
Saturated Fat 4g 20%
Cholesterol 27mg 9%
Sodium 30mg 1%
Potassium 412mg 9%
Fiber 8g 32%
Sugar 12g 24%
Vitamin A 6455IU 129%
Vitamin C 6.7mg 7%
Calcium 69mg 7%
Iron 2.5mg 14%

* Percent Daily Values are based on a 2,000 calorie diet.