No Yeast Sweet Potato Cinnamon Rolls Vegan
User Reviews
5
No Yeast Sweet Potato Cinnamon Rolls Vegan
Description
No Yeast Sweet Potato Cinnamon Rolls Vegan use sweet potato puree as a moistening and flavoring agent combined with non-dairy milk, cooking oil, vinegar, maple syrup, and a leavening mix of baking powder and soda instead of yeast. The dough is mixed until just sticky, rested to allow slight rising, then rolled into a rectangle and filled with a cinnamon and brown sugar mixture blended with oil. Baking yields a soft, tender roll with a smooth bite, avoiding yeast's typical fermentation step.
The cinnamon filling can be applied as a paste mixed with oil or as a brushed layer of oil topped with cinnamon and sugar, giving some flexibility in texture and richness. These rolls are best served warm near baking but store well for a day at room temperature, or refrigerated up to four days, and can be frozen for a month.
The recipe notes provide variations such as using pumpkin puree instead of sweet potato, and mention gluten-free adaptations. This makes the rolls suitable for various dietary needs while delivering a subtly sweet, fluffy pastry without the wait time associated with yeast doughs.
Ingredients
Wet ingredients
- 3/4 cup non-dairy milk such as almond, soy, light coconut or oat, heated
- 3/4 cup sweet potato or well mashed cooked sweet potatoes ( if your sweet potato purée is extra moist, use 1/2 cup +2 tablespoons, puree
- 2 tbsp neutral cooking oil generic cooking oil
- 1 tsp vinegar apple cider or white
- 3 tbsp maple syrup or sugar of choice
Dry ingredients
- 3 to 3.5 cups flour
- 1/2 tsp salt
- 2 tsp baking powder
- 1/4 tsp baking soda
Filling
- 1/3 to 1/2 cup brown sugar
- 2 tsp cinnamon
- 2-3 tbsp neutral cooking oil generic cooking oil
Instructions
- In a bowl, mix in all of the wet ingredients until well combined.
- In another bowl mix all the dry ingredients really well.
- Add 2.5 cups of flour mixture into the wet and mix well. Depending on the consistency of your sweet potato puree/ mash and the sweetener used, you will need few tbsp or up to a cup of flour to make the mixture into just slightly sticky dough. You don’t want to overwork the door as the more you mix and knead , sweet potato purée will leak more moisture)
- As soon as the mixture is dough like, bring it together. Cover the bowl with a towel and let it sit for least half an hour. The dough will rise a bit.
- Transfer the dough on a working surface and using some flour, Lightly roll it out into 11x15 inch rectangle.
Filling:
- You can go two ways with the filling. Mix the sugar, cinnamon and oil to form a paste and then spread that onto the dough. Usually this requires lot more oil.
- The other option is to brush the oil on the rolled out dough, mix sugar and cinnamon in a bowl and sprinkle the sugar-cinnamon mixture on top.
- Once the filling has been spread, use a pizza cutter to cut the dough into 1 to 1.5 inch wide strips.
- Roll each of the strips tightly to form your cinnamon rolls.
- Place the rolls in a well-greased baking dish. For the amount of dough, you will need at least a 9 by 13 baking dish. Bake the buns at 375F(190C) for 25-30 minutes. Once done, remove them from the oven, and serve warm.
Notes
- Serve warm for best texture and flavor.
- Store at room temperature for one day, refrigerate up to four days, or freeze up to one month.
- Adjust flour amount according to the moisture of your sweet potato puree to achieve a slightly sticky dough without overmixing.
- Substitute pumpkin puree for a similar texture, but reduce moisture accordingly.
- Gluten-free options are available with alternative recipes provided.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 211 kcal
% Daily Value*
| Calories | 211kcal | 11% |
| Carbohydrates | 38g | 13% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Sodium | 135mg | 6% |
| Potassium | 220mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 3363IU | 67% |
| Vitamin C | 3mg | 3% |
| Calcium | 80mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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