Serving up veggies in all of our products!

Thursday, May 17, 2012

Vegan Sweet Potato Cinnamon Rolls

I recently needed to bring a dish to a friends brunch. She happens to be vegan so I of course only wanted to bring something she could enjoy! I love to make cinnamon rolls and sticky buns so I decided to convert this decadent treat into a healthier vegan option.

In our reci-pea we use Sweet potato puree and applesauce to keep our dough moist so less fat is needed and since both of these ingredients are naturally sweet it also allows us to cut the amount of sugar added. You won't miss the dairy and eggs in these cinnamon rolls, we promise!



Vegan Sweet Potato Cinnamon Rolls:
• 1 TBL of a vegan butter spread like Earth's Balance or Spectrum
• 1/3 C Vanilla Soy Milk
• 1/3 C Sweet Potato Puree (canned or premade by you)
• 1/4 C apple sauce
• 1/4 C of sugar
• 1 package of active dry yeast
• 2 C flour
• 1 tsp cinnamon
• 1 tsp salt
• 1/2 tsp nutmeg
• 1/4 tsp allspice
• 1/4 tsp ginger

• 1/4 C brown sugar
• 2 TBL Earth's Balance spread, melted
• 2 tsp cinnamon

• 1 C powdered sugar
• 1 TBL vanilla soy milk
• 1/2 tsp vanilla extract

Preheat the oven to 350 F 
Warm the vanilla soy milk and Earth's Balance spread together in a small pot over medium heat and stir vigorously until the spread melts and mixture is warm. Remove from heat and let the liquid cool for a few minutes (until the liquid is warm but not hot.) Stir in the yeast and let mixture rest for 5 minutes.

In a kitchen aid mixing bowl, mix the flour, sugar, cinnamon, salt, nutmeg, allspice and ginger together. Add the apple sauce and sweet potato puree and mix well. Pour in the yeast mixture and mix with a dough hook attachment for about 8 minutes. Dough should be smooth and have come together in a ball.

Spray the inside of a large bowl with pan spray and turn the dough in the bowl until all sides are covered with oil. Cover and let rest for 1 hour.

In a small bowl mix together all of the filling ingredients and set aside. Spray 9" round or square cake pan with pan spray.

Punch down the dough and move it to a lightly floured surface to roll out. Roll the dough into a rectangle about 16" long and 8" wide. Spread the filling evenly over the top of the dough and roll the dough to form one long log shaped roll.

Cut the dough into 1/2" pieces and place the swirls facing up in your greased pan. Let the dough proof again for about 30-40 minutes covered. Bake for 20-25 minutes.

Mix all the ingredients together for the glaze. Drizzle the glaze over the rolls after they have cooled. Enjoy!

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