Laurie Sadowski has done it again. Canadian vegan and gluten-free cookbook author delivers excellent recipes, so I'm just adding a new filling option and an instructions tweak for high & dry altitude.
Using the Breakfast Cinnamon Buns recipe from Ms. Sadowski's The Allergy-Free Baker Bakes Bread, I added a filling and glaze made with leftover purple sweet potatoes from Thanksgiving. You could use this filling in any cinnamon roll-type bread and have to increase the baking time by a five minutes or so since the filling is a bit wetter than typical cinnamon roll filling. Pinterest doesn't have much of a sweet potato cinnamon roll showing, and I wasn't searching for allergy-free recipes, either. So here's my offering.
Purple Sweet Potato Filling
1 cup cooked (roasted, baked, or steamed) purple sweet potato
1/4 cup nondairy milk (unsweetened coconut)
3 tablespoons maple syrup
1 teaspoon ground cinnamon
Mash all ingredients together with a potato masher until mostly smooth. Spread on cinnamon roll dough of choice.
I let the dough have a longer initial rise (almost two and a half hours) because I was doing other things and the kitchen was pretty cold. Then I let the filled and rolled rolls have an overnight rise in the fridge for the second rise.
Sweet Potato Icing
1/2 cup prepared sweet potato
1 cup nondairy milk
1/4 cup maple syrup
Water if needed
Blend all icing ingredients in a blender until smooth. Add more water to get a just-pourable consistency. Top freshly baked rolls with icing and enjoy!
These were probably the softest, fluffiest, yet still non-crumbly cinnamon rolls I have made. Plus the purple looks cool. Yum!
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