Description
Soft, sweet rolls made with sweet potato puree and topped with a maple pecan glaze. This recipe is entirely plant-based.
Ingredients
Scale
- 1 cup warm plant milk (about 105-115F)
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 1/2 cup sweet potato puree
- 1/4 cup melted vegan butter
- 1 teaspoon vanilla extract
- 3 1/2 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1/2 cup packed brown sugar (for filling)
- 2 tablespoons ground cinnamon (for filling)
- 1/4 cup softened vegan butter (for filling)
- 1/2 cup powdered sugar (for glaze)
- 2 tablespoons maple syrup (for glaze)
- 1 tablespoon plant milk (for glaze)
- 1/4 cup chopped pecans (for glaze)
Instructions
- Combine warm plant milk, yeast, and 1 teaspoon of the granulated sugar in a bowl. Let stand for 5-10 minutes until foamy.
- In a large bowl, whisk together the remaining granulated sugar, sweet potato puree, melted vegan butter, and vanilla extract into the yeast mixture.
- Gradually add the flour and salt. Mix until a shaggy dough forms.
- Knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- While the dough rises, prepare the filling by mixing the brown sugar and cinnamon in a small bowl.
- Punch down the risen dough. Roll it out on a lightly floured surface into a rectangle, about 12×18 inches.
- Spread the softened vegan butter evenly over the dough surface. Sprinkle the cinnamon-sugar mixture over the butter.
- Tightly roll the dough up lengthwise into a log. Cut the log into 12 equal rolls.
- Place the rolls in a greased 9×13 inch baking dish. Cover and let rise again for 30 minutes.
- Preheat your oven to 375F (190C). Bake for 20-25 minutes, or until lightly golden brown.
- While the rolls bake, prepare the glaze: Whisk together the powdered sugar, maple syrup, and 1 tablespoon of plant milk until smooth. Stir in the chopped pecans.
- Remove the rolls from the oven. Drizzle the glaze evenly over the warm rolls. Serve warm.
Notes
- Ensure your sweet potato puree is cooled before adding it to the dough mixture.
- If the dough feels too sticky during kneading, add flour one tablespoon at a time.
- For a thicker glaze, reduce the amount of plant milk used.
- Prep Time: 30 min
- Cook Time: 25 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 35g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
Keywords: vegan, sweet potato, cinnamon rolls, maple pecan glaze, breakfast, dessert, plant-based