Vegan Sweet Potato Cinnamon Rolls

Tori Farbisz

"Moist and rich! Great with cream cheese glaze!"
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0 servings
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Original recipe yields 12 servings

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  • Prep

  • Cook

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  1. Dough:
  2. Pulse first 3 ingredients in a food processor 4 times or just until combined, using the metal blade. Remove metal blade, scraping yeast mixture into food processor bowl. Let stand 5 minutes.
  3. Insert short plastic dough blade; add 1/2 cup flour to processor bowl, and process 2 minutes. Add mashed sweet potatoes, next 7 ingredients, and 4 cups flour; process 2 minutes. Add remaining 1 cup flour, and process 2 minutes or until a dough forms, coming together to hold a shape.
  4. Place dough in a well-greased bowl, turning to grease top. Cover with plastic wrap, and let rise in a warm place (85°), free from drafts, 1 hour to 1 hour and 30 minutes or until doubled in bulk.
  5. Punch dough down. Turn dough out onto a lightly floured surface, and roll into a 10- x 18-inch rectangle. Spread evenly with Filling, leaving a 1-inch border around the top and bottom. Roll up dough, jelly-roll fashion, starting at 1 long side. Cut into 12 (1 1/2-inch) slices, and arrange in a lightly greased 13- x 9-inch baking pan. Cover with plastic wrap, and let rise in a warm place (85°), free from drafts, 30 minutes.
  6. Bake rolls at 400° for 17-20 minutes.6. Remove rolls from oven, and invert onto a baking sheet. Invert again, glaze side up, onto a serving platter. Let cool 20 to 30 minutes. Serve warm.
  7. Filling:
  8. Stir together all ingredients until blended.
  9. Glaze:
  10. Beat cream cheese until smooth.
  11. Add remaining ingredients, and beat again until smooth.


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