Sweet Potato Walnut Cinnamon Rolls
Prep time
Cook time
Total time
Recipe type: Breakfast, Other Sweets
Cuisine: Vegan
Serves: Makes 4 giant rolls
  • ½ cup mashed sweet potato
  • ¾ cup unsweetened cashew milk, or other non-dairy milk
  • ¼ cup + 1 teaspoon granulated sugar, divided
  • ¼ cup non-hydrogenated vegan margarine (such as Earth Balance)
  • ¼ teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 2 tablespoons warm water (about 100°F)
  • 1¼ teaspoons active dry yeast
  • 2¾ cups all-purpose flour
  • ½ cup light brown sugar, lightly packed (see note)
  • 1 tablespoon granulated sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg, freshly grated
  • 2 tablespoons non-hydrogenated vegan margarine (such as Earth Balance), room temperature
  • ½ cup walnuts, chopped
Vanilla Glaze:
  • ½ cup confectioners' sugar
  • ½ tablespoon unsweetened cashew milk, or other non-dairy milk
  • ½ teaspoon vanilla extract
  • pinch of salt
  1. To make the dough: In a small saucepan, whisk the mashed sweet potato, cashew milk, ¼ sugar, margarine, salt, and vanilla. Stir over medium low heat until warm, and the margarine has completely melted. Remove from the heat and let cool until barely warm to the touch (about 100-110°F).
  2. In a small bowl stir together the warm water, remaining sugar, and yeast. Side aside for about 10 minutes until the yeast has activated, the mixture will become foamy and double in size.
  3. In the bowl of a stand mixer fitted with the paddle attachment combine the sweet potato mixture and yeast. Beat at medium speed for about a minute until combined. Reduce the speed to low and add 1 cup of flour. Continue to mix on low until incorporated adding the remaining flour. Change to a dough hook and knead on medium speed for 2-3 minutes. The dough will be smooth and slightly sticky to the touch.
  4. Transfer the dough to a medium sized bowl that has been lightly oiled, and rotate the dough so it has been completely covered with oil. Cover with a clean, dry kitchen towel and set in a warm place until it has doubled in size, about 1-1/2 hours.Note: If you kitchen is cool or drafty, place the dough in the oven (turned off) with the light on. Depending on your oven settings you can also preheat the oven to 170°F, then turn off the oven and place the dough inside to rise.
  5. Remove the kitchen towel and punch down the dough so that it deflates. Transfer the dough to a lightly floured surface and let it rest for a few minutes while you make the filling.
  6. To make the filling: In a small bowl combine the brown sugar, sugar, cinnamon, and nutmeg. Use a fork to stir the mixture and break up any clumps of brown sugar.
  7. Lightly grease a small 6 x 6 inch pan (8 x 8 would work too).
  8. Roll out the dough to a 12 x 20 inch rectangle.
  9. Spread the softened margarine over the surface of the dough and sprinkle with the sugar mixture and chopped walnuts.
  10. With the shortest (12 inch) end towards you, roll the dough up evenly into a 12 inch log. With the seam side down, cut the log in half and then again into quarters. Place the rolls cut side up in the prepared pan, leaving space between them. Lightly cover the pan with an oiled piece of plastic wrap, making sure to keep the plastic wrap loose so the rolls have room to expand. Place in the refrigerator to rise overnight.
  11. The next morning: Preheat the oven to 375°F. Remove the rolls from the fridge and discard the plastic wrap. Bake, uncovered for 35-40 minutes until golden brown on top. You can insert a tooth pick into the dough to ensure they are fully done before removing from the oven.
  12. Let the rolls cool for about 10-15 minutes before glazing.
  13. To make the glaze: Whisk together the confectioners' sugar, cashew milk, vanilla and salt, until smooth.
  14. Drizzle the glaze over the rolls and serve warm.
Note: These are pretty rich and sweet rolls, if you prefer you can reduce the brown sugar in the filling from ½ cup to ⅓ cup.
Recipe by David D at http://davidd.ca/sweet-potato-walnut-cinnamon-rolls/