Divine Vegan Sweet Potato Cinnamon Rolls 12 ways

Oh my gosh, are you ready for the coziest, most unbelievably soft breakfast you’ve ever made? Forget everything you thought you knew about cinnamon rolls! When the weather turns chilly, nothing beats that warm, gooey, spicy bakery smell filling up the kitchen. I remember sneaking an extra roll when my cousins came over for Thanksgiving; those memories are just the best. Well, I’ve finally perfected a version that is totally plant-based but has all that rich, comforting flavor you crave. Trust me when I say these Vegan Sweet Potato Cinnamon Rolls With Maple Pecan Glaze are going to be your new weekend obsession. You won’t believe how tender they are!

Why You Will Love These Vegan Sweet Potato Cinnamon Rolls With Maple Pecan Glaze

You might think that making cozy treats without eggs or dairy means sacrificing texture, but I promise you, that isn’t the case here! These rolls are seriously something special. I keep pulling them out of the oven just to smell them. You’ll want to make these immediately after trying them for the first time because:

• They are unbelievably soft! The sweet potato puree keeps the dough incredibly tender, even the next day.
• The flavor profile is complex—that earthy sweetness from the potato pairs perfectly with the warm cinnamon.
• You get that irresistible, sticky topping thanks to the Maple Pecan Glaze. It’s just heavenly.
• They are entirely plant-based! You can serve these to everyone without worrying about dietary restrictions.
• The texture is exactly what you want in a classic cinnamon roll—fluffy, slightly chewy, and guaranteed to make your morning better.
• If you love rich, home-baked breakfasts, these compare favorably to other popular favorites, like our Hawaiian Roll French Toast, but with a totally unique twist!

Essential Ingredients for Vegan Sweet Potato Cinnamon Rolls With Maple Pecan Glaze

When we talk about making great vegan baking work, the quality of your substitutes matters! I’ve tried a few different kinds of plant milk, and the results are always best when you use something creamy, like oat or soy. Think of these ingredients as the building blocks for pure sweet potato heaven. We want this dough to be rich and slightly sweet before we even get to the fun part!

Here is the exact list I use every single time. Don’t skimp on the brown sugar in the filling; that’s where all the deep, warm flavor comes from. If you’re looking for another excellent bread recipe using quality ingredients, check out this honey wheat bread!

• 1 cup warm plant milk (it absolutely must be between 105-115F for the yeast—too hot and you’ll kill it!),
• 2 1/4 teaspoons active dry yeast,
• 1/4 cup granulated sugar (part of the yeast food!),
• 1/2 cup sweet potato puree—and make sure it’s cooled down, we don’t want to melt our vegan butter early!
• 1/4 cup melted vegan butter (use a brand you like for flavor),
• 1 teaspoon vanilla extract,
• 3 1/2 cups all-purpose flour, plus whatever extra you need for dusting the counter,
• 1 teaspoon salt (always balance the sweetness!),
• For the filling: 1/2 cup packed brown sugar,
• For the filling: 2 tablespoons ground cinnamon (be generous here!),
• For the filling: 1/4 cup softened vegan butter (keep this separate from your melted portion!).
• For the glaze: 1/2 cup powdered sugar,
• For the glaze: 2 tablespoons pure maple syrup (the real stuff only, please!),
• For the glaze: 1 tablespoon plant milk (just to get the right consistency),
• For the glaze: 1/4 cup chopped pecans (toast them lightly before adding if you have time—it makes them pop!).

Step-by-Step Instructions for Perfect Vegan Sweet Potato Cinnamon Rolls With Maple Pecan Glaze

This is where the magic happens! Baking with yeast always takes a bit of patience, but trust me, the effort you put into these first steps is what gives you those unbelievably fluffy centers. Don’t rush the rising times; the sweet potato loves a long, warm rest.

Activating the Yeast and Mixing the Dough Base

First things first: we need to wake up that yeast! Grab your warm plant milk—and this is crucial—it needs to be between 105 and 115 degrees Fahrenheit. If it’s too cold, nothing happens. If it’s too hot, you accidentally make milk soup instead of activating the yeast. Whisk in one teaspoon of your granulated sugar and let it sit for about 5 to 10 minutes until it gets nice and foamy on top. That foam is your signal that the yeast is ready to party!

Once it’s foamy, move right along. In a bigger bowl, whisk together the rest of the granulated sugar, your cooled sweet potato puree, the melted vegan butter, and the vanilla. Then, pour in your activated yeast mixture. See? It’s already smelling cozy!

Kneading and First Rise for Your Vegan Sweet Potato Cinnamon Rolls

Time to bring in the dry stuff. Gradually add your measured flour and the salt. You’ll mix this until it looks like a shaggy mess—that’s totally normal! Dump that shaggy dough out onto a counter dusted lightly with flour.

You need to knead this dough firmly for about 5 to 7 minutes. You’re looking for it to become smooth and nicely elastic. Once it’s springy, put it in a lightly oiled bowl, wrap it up tight, and tuck it into a warm spot. Seriously, find the warmest place in your house! You need that dough to hang out undisturbed for 1 to 1.5 hours, or until it looks like it’s completely doubled in size. If your kitchen is chilly, try putting it in a slightly warmed (but turned off!) oven.

Preparing the Filling and Rolling the Vegan Sweet Potato Cinnamon Rolls

While the dough is using its alone time, mix up your filling in a small bowl: that glorious brown sugar and the cinnamon. Just stir them together until they look like rich, spicy sand. Don’t worry about the butter yet.

When that dough is puffy, gently punch it down—it deflates with a satisfying *whoosh*. Now, roll it out on that floured surface into a big rectangle, aiming for about 12 inches by 18 inches. Think of it as a big, soft baking canvas. Next, spread that *softened* vegan butter evenly over the whole surface, edge to edge. Then, sprinkle that cinnamon-sugar mix over the butter. Make sure to cover every inch!

The secret to great spirals, like the best ones you can find, is to roll it up *tightly* starting from the long side. You want a snug log! Then, and this part is tough, use a sharp knife or even dental floss to cut that log into 12 equal rolls. If you’re not sure about the slicing, this guide on getting those perfect rolls helped me tons!

Second Proof and Baking the Vegan Sweet Potato Cinnamon Rolls

Grease up your 9×13 baking dish and nestle those 12 rolls inside. Cover them again, and this is a quick rest—just 30 minutes this time. This second rise makes them extra puffy before they hit the heat.

Right before you pop them in, preheat your oven to 375F (that’s 190C). Bake them for 20 to 25 minutes. You want them lightly golden brown on top, but definitely not dark brown. A gentle tap on the side of the pan should confirm they’re cooked through.

Creating the Maple Pecan Glaze and Finishing

While those beauties are baking, let’s make the best part! In a small bowl, whisk your powdered sugar, real maple syrup, and just a tablespoon of plant milk. Whisk it until it’s perfectly smooth, like liquid velvet. If it looks too thick, add half a teaspoon more milk. Remember to stir in those chopped pecans!

As soon as those warm rolls come out of the oven—and I mean immediately—drizzle that glaze over the top. The warmth of the rolls melts the glaze just enough so it seeps down between the swirls. If you are interested in how to keep homemade baked goods looking bakery-fresh, I’ve got some notes on that here: Grandma’s Bread Tips apply here too!

Ingredient Notes and Substitutions for Vegan Sweet Potato Cinnamon Rolls With Maple Pecan Glaze

Okay, let’s talk details, because these little tweaks are what prevent the dough from turning into a sticky mess! Remember how I said to cool your sweet potato puree? You absolutely must do that. If you add hot puree to the yeast mixture or the vegan butter, it throws off the entire structure before you even start kneading. I learned that the hard way during a rushed Sunday morning!

Also, when you’re adding that flour, be a little gentle. The recipe calls for 3 1/2 cups, but humidity changes everything. If your dough feels too sticky during kneading—like it’s trying to glue itself entirely to your hands—I add flour just a tablespoon at a time. You stop when it feels smooth and elastic, not when you hit the exact measurement written down. We want tender dough, not brick dough!

Now, what if you ran out of sweet potatoes? Don’t panic! You can definitely substitute the sweet potato puree with canned pumpkin puree. Pumpkin works wonderfully because it offers a very similar density and moisture level. Both sweet potato and pumpkin lend themselves beautifully to spices, so you can swap them at a 1:1 ratio. If you’re feeling adventurous and want to try something savory later, I have a great Tex-Mex Sweet Potato Hash that uses similar earthy spices!

For the vegan butter, really try to find one that is formulated for baking, as they usually have a higher fat content, which mimics dairy butter better for achieving that rich mouthfeel. But if your favorite spread is all you have, go for it! These vegan sweet potato cinnamon rolls are forgiving, which is why I love sharing them.

Tips for Achieving the Best Vegan Sweet Potato Cinnamon Rolls With Maple Pecan Glaze

You’ve mixed the dough, you’ve waited patiently (the hardest part!), and now you want results that look professional, right? I’m going to give you my top three tricks that take these rolls from just ‘good’ to ‘I can’t believe these are vegan!’ It’s all about those little details that professional bakers never tell you about.

First, let’s talk about that gooey factor. The best way to ensure that wonderful, sticky texture, especially the bottom layer which bakes right in the sugar, is to slightly adjust the filling butter. Instead of just spreading the 1/4 cup of softened butter, I sometimes take an extra tablespoon of that softened vegan butter and drop tiny dots of it right on top of the cinnamon-sugar mixture *before* I roll everything up. When this melts, it creates little pockets of caramelization that are just divine.

My next tip is about the glaze consistency—this is key for drizzling versus spreading. If you want that classic, drippy look like you see in magazines, you really want the glaze to be thin enough to flow but thick enough that it doesn’t immediately disappear into the crevices of the rolls. If yours looks too thin after adding the milk, just start incorporating a tiny bit more powdered sugar, maybe a teaspoon at a time. If it looks like concrete? That means you added too much sugar, oops! Add a few extra drops of plant milk until you get that perfect ribbon consistency. It should coat the back of a spoon lightly.

Finally, for serving, you absolutely must serve these warm. I know, I know, sometimes life gets busy. But if you’re reheating, don’t just toss them in the microwave for thirty seconds; they get tough fast. Instead, wrap the serving portion loosely overnight in foil and reheat them inside the foil in a 300-degree oven for about 10 minutes. That traps the steam and softens everything right up. Then—this is the game-changer—drizzle the glaze on *after* they are hot from the oven. You want that delightful contrast between the piping hot roll and the slightly cooled, sweet glaze. It makes a huge difference, kind of like how you need to let coffee cake cool slightly before adding a topping, which you can see in my sweet potato pecan coffee cake recipe!

Storing and Reheating Your Vegan Sweet Potato Cinnamon Rolls

Okay, let’s be real. If these rolls actually last long enough to need storing, you’re a saint! Because they are so soft, thanks to that plant-based dough and the sweet potato, we have to be a little careful with how we keep them fresh. The goal is always to keep that tender crumb from drying out.

If you happen to have any leftovers right after you pull them off that baking sheet—and I mean, if you manage to resist eating the whole batch—just keep them in an airtight container at room temperature. Seriously, don’t put them in the fridge unless you absolutely have to! Cold air is the enemy of soft baked goods, and it tends to suck the moisture right out of that lovely sweet potato dough.

If you need to keep them for more than two days, then the fridge is okay, but you must wrap them *really* well first—maybe even plastic wrap followed by foil. I find that storing them without the glaze is often better if they are going into the fridge long-term, saves the glaze from getting sticky.

Now for the crucial part: reheating! You need to bring the magic back. My absolute favorite way to reheat a couple of these vegan sweet potato cinnamon rolls is in the microwave, but you have to do it right. Place one roll on a microwave-safe plate, and here’s the trick: drape a slightly damp paper towel right over the top of the roll. That steam gets trapped and softens everything up instantly. Zap it for about 15 to 20 seconds. It comes out hot, fluffy, and practically fresh-baked again.

If you are reheating a bigger batch, say for a brunch the next morning, the oven is better for keeping the bottoms from getting a weird texture. Wrap the rolls—or the whole pan if you kept them close together—loosely in aluminum foil. Don’t wrap it tight; we want a little vent for steam, just like I mentioned before! Pop them into a 300-degree oven for about 10 minutes. Once they are heated through, then you can drizzle on any saved maple pecan glaze, or maybe even make a fresh, tiny batch for that ultimate gooey finish!

Serving Suggestions for Your Vegan Sweet Potato Cinnamon Rolls With Maple Pecan Glaze

Once these beauties are glazed and still warm, they honestly don’t need much else, right? They’re rich, they’re sweet, and they are totally satisfying all by themselves. But since you’ve gone to all this effort making the best Cinnamon Maple Vanilla Latte to go with them, maybe we should talk about sides!

These vegan sweet potato cinnamon rolls are decadent enough to be the star, so I usually pair them with something that cuts through that richness just a touch. A side of fresh fruit is my go-to move! Think sliced crisp apples, maybe some bright oranges, or even just a simple bowl of berries. The freshness really balances out the heavy spice and the sticky glaze.

If you’re serving these for a weekend brunch rather than just a holiday treat, you might want something a little heartier on the table that still keeps things plant-based. A bowl of toasted walnuts or almonds on the side is nice for texture, or maybe even a small portion of savory tofu scramble if you need a good protein punch to balance out all that sugar!

Of course, the absolute perfect pairing is coffee or tea. That dark, slightly bitter kick from a good cup of black coffee or a strong black tea really cuts through the maple syrup beautifully. If you’re making that homemade maple latte I mentioned earlier, well, you’re already set for the ultimate cozy morning experience. Whatever you choose, just make sure you grab a big stack of napkins—that pecan glaze tends to escape!

Frequently Asked Questions About Vegan Sweet Potato Cinnamon Rolls

I totally get it! When a recipe uses specialty ingredients like sweet potato puree, you’re bound to have a few questions before you even pull out your mixing bowls. Baking vegan dough can feel a little different than traditional dough, but these rolls are super forgiving. I’ve gathered the questions I get most often from friends trying this recipe for the first time. Feel free to check out the tips in my Vegan Cinnamon Crunch Banana Bread if you’re interested in more plant-based baking!

Can I use canned sweet potato puree instead of fresh?

Yes, absolutely! Using canned puree is honestly the biggest time-saver here. When I use canned, I always make sure I buy 100% sweet potato puree, not pie filling, obviously! My big note for you is checking the consistency, just like we discussed earlier. Canned puree can sometimes be runnier than what you get when you roast and mash a fresh sweet potato yourself. If your puree seems watery, you might need to add an extra tablespoon or two of flour during the mixing stage to get that perfect plant-based dough structure. You want it scoopable, not pourable!

What is the best kind of plant milk to use for the dough?

This is all about fat content, sweetie! For the richest flavor and best rise in your dough, I highly recommend using oat milk or soy milk. They have a higher fat and protein content compared to, say, almond milk, and that richness helps tenderize the dough beautifully. If you use a lighter milk like rice milk, the dough might turn out a bit more delicate, and you may have to dust more flour on the counter during kneading. Just make sure whatever you choose is just warm—remember that 105F to 115F sweet spot for the yeast!

Can I make the dough ahead of time and refrigerate it overnight?

You certainly can! This is a fantastic way to break up the work, especially if you want rolls fresh for breakfast without waking up at 4 AM. After you complete the first rise and punch the dough down, instead of rolling it out, just lightly oil the bowl, place the dough in there, cover it tightly with plastic wrap, and pop it in the fridge for up to 24 hours. The cold temperature slows the yeast way down. When you’re ready the next morning, take it out, let it sit on the counter for about an hour to warm up slightly—you don’t want it rock hard—and then proceed with rolling out the filling and the second rise as written. They come out just as beautiful!

When is the best time to apply the Maple Pecan Glaze?

I know this seems important (because it is!), and I’ve mentioned it before, but I want to state it plainly: always apply the glaze while the rolls are still warm, but not piping hot straight out of the oven. If they are too hot, the glaze becomes thin, watery, and just sinks into the crevices instead of sitting nicely on top. If you let them cool for a full 10 to 15 minutes, the glaze will hold its shape perfectly and create that wonderful, slightly set shell over the soft cinnamon swirls. It’s the very last step for a reason!

Estimated Nutritional Snapshot for Vegan Sweet Potato Cinnamon Rolls

Now, if you’re tracking macros or just curious about what’s in these wonderful treats, here is an estimate based on the ingredients and yield listed. Remember, these are averages, especially since vegan butter brands can vary! But this gives you a good idea of what you’re enjoying when you sit down with your warm rolls and coffee.

• Serving Size: 1 roll
• Calories: Approximately 350
• Fat: 14g total (with about 3g being saturated fat)
• Carbohydrates: 55g, including 3g of filling fiber
• Protein: Around 5g
• Sugar: About 35g (most of this is natural sugar from the sweet potato and added maple/brown sugar)
• Cholesterol: 0mg (Since they are totally plant-based!)

We’re getting some good carbs for energy here, and honestly, for a decadent weekend treat, I think 350 calories is a pretty reasonable price for something this delicious. Enjoy every bite!

Share Your Experience Making These Rolls

I poured my heart into getting this recipe for Vegan Sweet Potato Cinnamon Rolls With Maple Pecan Glaze just right, and now it’s your turn to bring the joy into your kitchen! I absolutely live for hearing when one of my recipes brings a happy moment to your house. Please don’t be shy!

If you give this recipe a try, take a picture of those beautiful spirals and tag me! I love seeing your finished products—especially the glaze drips! If something didn’t go exactly to plan, or maybe you had a brilliant substitution I haven’t thought of, please leave a comment below. Your feedback helps me and everyone else improve. You can always reach out directly through my contact page if you have a longer question. Happy baking, and enjoy those sweet potato swirls!

Estimated Nutritional Snapshot for Vegan Sweet Potato Cinnamon Rolls

Now, if you’re tracking macros or just curious about what’s in these wonderful treats, here is an estimate based on the ingredients and yield listed. Remember, these are averages, especially since vegan butter brands can vary! But this gives you a good idea of what you’re enjoying when you sit down with your warm rolls and coffee.

• Serving Size: 1 roll
• Calories: Approximately 350
• Fat: 14g total (with about 3g being saturated fat)
• Carbohydrates: 55g, including 3g of filling fiber
• Protein: Around 5g
• Sugar: About 35g (most of this is natural sugar from the sweet potato and added maple/brown sugar)
• Cholesterol: 0mg (Since they are totally plant-based!)

We’re getting some good carbs for energy here, and honestly, for a decadent weekend treat, I think 350 calories is a pretty reasonable price for something this delicious. Enjoy every bite! If you’re looking for other ways to maximize your morning fuel, you might want to check out my tips on energizing high-protein breakfasts!

Share Your Experience Making These Rolls

I poured my heart into getting this recipe for Vegan Sweet Potato Cinnamon Rolls With Maple Pecan Glaze just right, and now it’s your turn to bring the joy into your kitchen! I absolutely live for hearing when one of my recipes brings a happy moment to your house. Please don’t be shy!

If you give this recipe a try, take a picture of those beautiful spirals and tag me! I love seeing your finished products—especially the glaze drips! If something didn’t go exactly to plan, or maybe you had a brilliant substitution I haven’t thought of, please leave a comment below. Your feedback helps me and everyone else improve. You can always reach out directly through my contact page if you have a longer question. Happy baking, and enjoy those sweet potato swirls!

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