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Mini Sweet Potato Cinnamon Rolls (vegan + gluten-free)

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  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 mins

Yield: 12 small cinnamon rolls 1x

Ingredients

Scale
  • Sweet potato filling:
  • 1/4 cup sweet potato puree
  • 1/4 cup coconut sugar
  • 1 1/2 teaspoons Simply Organic Cinnamon
  • 1 teaspoon Simply Organic Vanilla Extract
  • Dough:
  • 2 cups gluten-free flour (oat flour can also work)
  • 2 tablespoons coconut sugar
  • 4 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 3 tablespoons butter (vegan butter or regular butter or ghee works)
  • 1 cup coconut milk (or your preferred milk)

Instructions

  1. Preheat oven to 350ºF and grease a baking dish (any size will work but I used 8 inch round)
  2. In a large bowl, combine all ingredients for dough
  3. Next add the dough out onto a floured surface (I used a large cutting board)
  4. Sprinkle a rolling pin with flour and begin to roll it out into a long rectangle (you may need to add more flour as you roll so the dough doesn’t get sticky! You can also use a water bottle if you don’t have a rolling pin)
  5. In a small bowl, mix together the filling ingredients
  6. Spread mixture over rolled out dough and roll up dough into cinnamon roll shape and cut into 12-ish rolls
  7. Place in baking dish and bake for about 20 minutes or until the dough seems firm and the inside is still gooey and dreamy!
  8. *Will stay good in airtight container for about 5 days
  • Author: rachel mansfield
  • Category: vegan, gluten free, nut free-friendly
  • Cuisine: breakfast, dessert, cinnamon rolls