Plant-Based Sweet Potato Cinnamon Buns

Ingredients for Your Delicious Sweet Potato Cinnamon Rolls

Crafting these easy and delicious vegan sweet potato cinnamon rolls requires ingredients quite similar to traditional cinnamon roll recipes, with the key difference being the use of plant-based substitutes for milk and butter. Here’s a detailed look at what you’ll need to create these wonderfully soft and gooey buns:

• Sweet Potato: The star ingredient! You’ll need cooked and mashed sweet potato. For best results, roast or bake your sweet potatoes until fork-tender, then mash them smoothly. Boiled sweet potatoes contain more water, which might require a slight adjustment (a tablespoon or two more flour) to your dough’s consistency. Alternatively, good quality canned sweet potato puree can be used for convenience. Ensure it’s unsweetened and plain.
• Flour: Standard plain, all-purpose flour works perfectly for a tender crumb. For a slightly chewier texture and stronger gluten development, you can opt for strong white bread flour. Always measure flour accurately, ideally by weight for consistent results.
• Yeast: Active dry yeast, instant yeast, or easy-bake yeast are all suitable. If using active dry yeast, make sure to activate it first in the warm milk and butter mixture until foamy, indicating it’s alive and ready to work its magic.
• Dairy-Free Milk: Any variety of unsweetened dairy-free milk will do the trick – soy, almond, oat, or coconut milk (from a carton, not canned full-fat coconut milk) are excellent choices. Choose your favorite, ensuring it’s plain and unsweetened to avoid altering the flavor balance.
• Dairy-Free Butter: A good quality plant-based butter is essential for enriching the dough, providing flavor and tenderness. It’s also crucial for the luscious cinnamon sugar filling. Ensure it’s at room temperature for both the dough and the filling, as this makes it much easier to incorporate.
• Sugar: A small amount of granulated or caster sugar is used in the dough to feed the yeast and add a touch of sweetness. For the filling, soft light brown sugar is preferred for its molasses notes and moist texture, which creates that desirable gooey effect. However, white granulated sugar can also be used if brown sugar isn’t available.
• Ground Cinnamon: The heart of the filling! Freshly ground cinnamon provides the most fragrant and potent flavor. Don’t skimp on this spice; it’s what makes these cinnamon buns so irresistible.
• Salt: A pinch of salt is vital in any baked good, balancing the sweetness and enhancing the overall flavor profile of the dough.

For the optional delightful topping, you’ll also need a dairy-free cream cheese alternative and icing sugar (also known as powdered sugar or confectioners’ sugar) to whip up a simple glaze or a rich, creamy frosting for your irresistible buns.

Step-by-Step Guide to Baking Perfect Vegan Sweet Potato Cinnamon Rolls

Creating these delightful sweet potato cinnamon rolls is a rewarding process. Follow these detailed steps to ensure perfectly soft, gooey, and flavorful buns every time. Precision is key in baking, especially with yeast dough, so take your time and enjoy the journey!

1. Prepare the Yeast Mixture: Begin by gently warming your chosen dairy-free milk and plant-based butter in a small saucepan over low heat. Heat until the butter is fully melted and the mixture is comfortably lukewarm – it should feel warm but not hot to the touch (around 105-115°F or 40-46°C). This temperature is crucial for activating the yeast. Remove from heat, then sprinkle in the yeast and stir gently. Let it sit for 5-10 minutes. You should see a foamy layer form on top, indicating the yeast is active and ready to use.

2. Mix the Dough: In a large mixing bowl (or the bowl of a stand mixer fitted with a dough hook), combine the all-purpose flour, granulated sugar, and salt. Whisk these dry ingredients together thoroughly. Pour the lukewarm yeast mixture into the dry ingredients, then add the cooled, mashed sweet potato. Using a sturdy spatula or the dough hook on low speed, mix everything until a shaggy dough forms. Continue to mix or knead on a lightly floured surface until the dough is smooth, elastic, and no longer sticky to your hands or the sides of the bowl. This usually takes about 8-10 minutes by hand or 5-7 minutes in a stand mixer. If the dough feels too sticky, add a teaspoon of flour at a time until it reaches the desired consistency.

3. First Rise (Proofing): Lightly grease a clean bowl with a little oil. Place the dough into the bowl, turning it once to coat. Cover the bowl tightly with plastic wrap or a clean damp kitchen towel. Let the dough rise in a warm, draft-free place for about 1 to 1.5 hours, or until it has doubled in size. This crucial step allows the yeast to work, developing flavor and creating that signature fluffy texture.

4. Roll Out the Dough: Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. Using a rolling pin, roll the dough into a large rectangle, approximately 20cm x 36cm (8 x 14 inches). Aim for an even thickness across the entire rectangle.

5. Add the Gooey Filling: Evenly spread softened dairy-free butter across the entire surface of the rolled-out dough, leaving a small border (about half an inch) on one of the longer edges. In a separate small bowl, combine the soft light brown sugar and ground cinnamon. Sprinkle this aromatic cinnamon sugar mixture generously over the buttered dough, ensuring even coverage. Use your hands to gently press the mixture into the butter, helping it adhere and create that irresistible gooey layer when baked. This step is vital for flavorful vegan cinnamon buns.

6. Roll and Slice the Dough: Starting from one of the longer edges (the one without the small border), carefully and tightly roll the dough into a log. Aim for a snug roll to prevent gaps in the finished buns. Once rolled, use a sharp knife or even unflavored dental floss (for a cleaner cut) to slice the log into 8-10 evenly sized rolls. The thickness of your slices will determine the number of buns; thicker slices yield fewer, larger buns.

7. Second Rise (Proofing in Pan): Lightly grease your chosen baking dish. Arrange the sliced rolls in the dish, leaving about 1 cm (½ inch) of space between each one. This allows them room to expand during the second rise and baking. Cover the dish loosely with plastic wrap or a clean tea towel and let the rolls rise again in a warm, draft-free place for 30-40 minutes, or until they have visibly doubled in size and are pressing against each other.

8. Bake to Golden Perfection: While the rolls are completing their second rise, preheat your oven to 170°C (fan) or 338°F. Once preheated and the rolls have risen, place the baking dish into the oven. Bake for 23-28 minutes, or until the tops are beautifully golden brown and the rolls are cooked through. Keep an eye on them; if they start to brown too quickly, you can loosely cover them with aluminum foil for the remainder of the baking time. Remove from the oven and let them cool in the dish for 5-10 minutes before frosting.

9. Frost and Enjoy! While the sweet potato sticky buns are still slightly warm, spread your creamy dairy-free cream cheese frosting or drizzle a simple sugar glaze generously over them. The warmth of the buns will allow the frosting to melt slightly, creating an even more delectable experience. Serve immediately and savor every soft, sweet, and spiced bite!

Creative Variations for Your Vegan Sweet Potato Cinnamon Rolls

While these vegan sweet potato cinnamon rolls are undeniably perfect on their own, a few simple tweaks can elevate them even further or cater to different tastes. Explore these variations to customize your next batch of fluffy, dairy-free treats:

• Luscious Icing or Frosting:
  • Simple Sugar Glaze: For a quick and easy finish, mix 80g (approximately ⅔ cup) of icing sugar (powdered sugar) with 1-2 tablespoons of dairy-free milk until you achieve a smooth, pourable consistency. Drizzle this glaze over the slightly warm buns for a classic, sweet touch.
  • Decadent Cream Cheese Frosting: For the ultimate indulgence, combine 130g (about ½ cup) of room-temperature dairy-free soft cream cheese with 80g (approximately ⅔ cup) of icing sugar. Beat until light and fluffy, then generously spread over your slightly warm sweet potato buns. The warmth will slightly melt the frosting, allowing it to seep into the crevices for maximum gooeyness.
• Non-Vegan Sweet Potato Cinnamon Rolls: If you’re not adhering to a vegan diet, this recipe can easily be adapted. Simply substitute traditional dairy milk and butter for their dairy-free counterparts. The sweet potato will still ensure an incredibly moist and flavorful bun.
• Enhanced Spice Profile: While cinnamon is king, don’t hesitate to experiment with other warming spices. Consider adding a pinch of freshly grated nutmeg, ground cardamom, or a touch of allspice to the cinnamon sugar filling for an extra layer of complexity and aroma. A blend of pumpkin pie spice would also be delightful.
• Nutty Toppings: Add a delightful crunch by sprinkling some finely chopped pecan nuts, toasted walnuts, or even hazelnuts on top of the buns after frosting. The nutty flavor pairs wonderfully with the sweet potato and cinnamon.
• Fruity Additions: For a hint of fruitiness, scatter a small amount of dried cranberries, raisins, or finely diced dried apricots over the cinnamon sugar filling before rolling the dough.

These variations allow you to personalize your fluffy cinnamon buns and make them truly your own, ensuring there’s a perfect version for every occasion and preference.

Essential Equipment for Baking Perfect Vegan Sweet Potato Cinnamon Rolls

Having the right tools can make all the difference in your baking experience, especially when working with yeast dough. While some items are optional, they can significantly ease the process of creating these beautiful vegan sweet potato cinnamon rolls.

• Stand Mixer (with Dough Hook Attachment): A freestanding mixer is highly recommended for kneading the dough. It saves a lot of arm work and ensures thorough, consistent kneading, which is crucial for developing the gluten and achieving that signature soft, chewy texture. While you can certainly knead this dough by hand, a stand mixer makes the process much quicker and less strenuous.
• Large Mixing Bowl: Essential for combining your ingredients and allowing the dough to complete its first rise. Choose a bowl large enough to accommodate the dough as it doubles in size.
• Small Saucepan: For warming the milk and melting the butter, creating the perfect lukewarm environment for activating your yeast.
• Rolling Pin: To roll out your dough evenly into a rectangle before spreading the filling.
• Sharp Knife or Unflavored Dental Floss: For cleanly slicing the rolled dough into individual buns. Dental floss is surprisingly effective for creating perfectly round, un-squished rolls.
• Baking Dish: This recipe typically yields about 8-10 rolls, depending on how thickly you slice them. You have several options for baking dishes:
  • A deep rectangular baking tray, roughly 20 x 30 cm (8 x 12 inches), is a popular choice.
  • A round baking dish or baking pan, approximately 25cm (10 inches) in diameter, works wonderfully for a classic spiral presentation.
  • A pie dish or a Pyrex-style dish can also serve as an excellent vessel.

  Important Note on Dish Size: Ensure your baking pan is adequately sized. If it’s too small, the rolls will be overcrowded and may pop out or bake unevenly. If you end up with more than 10 buns (perhaps by slicing them thinner), opt for a larger dish to give them ample room to expand and bake beautifully. Proper spacing prevents them from getting squished and promotes even browning.

• Plastic Wrap or Clean Kitchen Towel: For covering the dough during its rising stages, creating a warm, moist environment conducive to yeast activation.

With these tools at hand, you’ll be well-equipped to bake a batch of the best vegan cinnamon rolls with confidence and ease.

Storage and Make-Ahead Tips for Vegan Sweet Potato Cinnamon Rolls

To fully appreciate their soft, gooey, and fresh texture, these vegan sweet potato cinnamon rolls are truly at their best when enjoyed on the day they are made, ideally while still slightly warm from the oven. However, with proper storage, you can extend their deliciousness or prepare them in advance.

Short-Term Storage:

Any leftover rolls, whether frosted or plain, can be stored at room temperature for up to 2 days. To prevent them from drying out and to maintain their delightful softness, make sure to cover them tightly with plastic wrap or place them in an airtight container. This will keep them moist and fresh for a couple of days. To refresh, simply warm them briefly in the microwave or a low oven.

Make-Ahead Instructions for Freshly Baked Buns:

For the freshest possible taste, you can prepare a significant portion of the recipe the night before. Follow the instructions to make the dough through the first rise (Step 2). After the first rise, gently punch down the dough, then cover the bowl tightly with plastic wrap and refrigerate it overnight (up to 12-18 hours). The cold temperature will slow down the yeast activity.

The next day, remove the dough from the fridge and allow it to come to room temperature for about an hour. This re-activates the yeast. Then, continue with Step 3 (rolling out the dough and adding the filling) as per the recipe instructions. This method allows you to enjoy warm, freshly baked sweet potato sticky buns without an early morning start!

Freezing Instructions:

Yes, these vegan cinnamon rolls can be frozen, making them perfect for meal prep or enjoying a quick treat later! There are two main ways to freeze them:

1. Freezing Baked Rolls: Bake the rolls according to the recipe instructions and allow them to cool completely. Once cooled, wrap each roll individually in a double layer of cling film (plastic wrap), then place them in a freezer-safe bag or container. They can be frozen for up to 2 months. To serve, thaw them overnight in the refrigerator, then warm them in a preheated oven (around 150°C/300°F) for 10-15 minutes until heated through. You can then frost them if desired.
2. Freezing Unbaked Rolls (After Second Rise): After the rolls have completed their second rise in the baking dish (Step 6), cover the dish tightly with plastic wrap and then aluminum foil. Freeze for up to 1-2 months. When ready to bake, remove from the freezer the night before and place in the refrigerator to thaw slowly. The next morning, let them sit at room temperature for about 1-2 hours to finish proofing and come to temperature before baking as usual.

These storage and make-ahead options ensure you can enjoy these delightful sweet potato buns at your convenience, maximizing their delicious potential.

Expert Tips for Achieving the Best Vegan Sweet Potato Cinnamon Rolls

Making truly exceptional vegan sweet potato cinnamon rolls involves a few key techniques and considerations. Follow these expert tips for perfect, consistently delicious results:

1. Sweet Potato Consistency Matters: The moisture content of your mashed sweet potato significantly impacts the dough. Boiled sweet potatoes generally contain more water than roasted or baked ones. If you’re using boiled mash, be prepared to add an extra 2-3 tablespoons of flour to your dough to achieve the correct consistency. The goal is a dough that is soft but not overly wet or sticky. For the most consistent results, roasting or baking sweet potatoes provides a drier, more concentrated mash.
2. Achieve the Perfect Dough: The ideal cinnamon roll dough should be smooth, elastic, and, most importantly, should no longer stick to your hands or the sides of your mixing bowl. If your dough still feels too sticky after the initial kneading time, add a small amount of flour (half a tablespoon at a time) and continue kneading until it reaches this non-sticky, pliable consistency. Avoid adding too much flour, as this can result in dry, dense buns.
3. Respect the Yeast (Temperature is Key): Yeast is a living organism, and its activity depends on temperature. Ensure your milk and butter mixture is lukewarm (around 105-115°F or 40-46°C) – warm enough to activate the yeast, but not so hot that it kills it. If the mixture is too cold, the yeast won’t activate properly, leading to a flat dough.
4. Allow for Proper Proofing: Don’t rush the rising process! Both the first and second rises (proofing) are crucial for developing flavor and achieving the airy, fluffy texture of your fluffy cinnamon buns. Place the dough in a warm, draft-free spot. If your kitchen is cool, a slightly warmed oven (turned off!) or a sunny spot can help. The dough should visibly double in size.
5. Choose the Right Baking Dish: The size of your baking dish is more important than you might think. This recipe makes 8-10 rolls. Using a dish that is too small will overcrowd the buns, causing them to squish together and potentially pop out of the pan during baking. This also inhibits proper browning and can lead to uneven cooking. Give your rolls enough space to expand comfortably, but not so much that they spread out too thin. A 20×30 cm (8×12-inch) rectangular or a 25cm (10-inch) round dish is generally ideal for this batch size.
6. Don’t Overbake: Overbaking is the enemy of soft cinnamon rolls. Start checking for doneness at the lower end of the baking time. The rolls should be golden brown on top, and when gently pressed, should feel soft and springy. If they start to brown too quickly, loosely tent them with aluminum foil.
7. Frost While Warm: For that signature gooey, melting frosting, apply your glaze or cream cheese frosting while the sweet potato sticky buns are still slightly warm, about 5-10 minutes after coming out of the oven.

By keeping these tips in mind, you’ll be well on your way to baking the best vegan sweet potato cinnamon rolls that are sure to impress and delight everyone!

Frequently Asked Questions About Vegan Sweet Potato Cinnamon Rolls

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Vegan Sweet Potato Cinnamon Rolls

Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.