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Sweet Potato Cinnamon Rolls
For the Dough:
- 1 medium-sized sweet potato
- ¾ cup soy milk
- 4 Tablespoon margarine
- ¼ Cup brown sugar
- ½ Cup warm water
- 2 ¼ teaspoons active dry yeast (one packet)
- ½ teaspoon sea salt
- 2 Tablespoons corn starch
- 2 Tablespoons whole flax seeds, ground
- 1 Cup Arrowhead Mills Organic Stoneground Whole Wheat Flour
- 3 – 4 Cups Arrowhead Mills Organic Enriched Unbleached White Flour
- 1 Cup (packed) brown sugar
- 2 Tablespoons ground cinnamon
- 10 Tablespoons margarine, softened
- 2 Tablespoons almond butter
- 1 ½ Cups sifted powdered sugar
- ¼ Cup creamy almond butter
- 1 Tablespoon margarine
- 1 -2 Tablespoons soy milk
- Wash and scrub the sweet potato, removing any undesirable areas. Pierce the potato a couple of times with a knife and cook in a microwave for two minutes. Use your fork to test if it is done. If it’s still firm, bake for another minute until the potato is tender.
- Once cool, chop it into large chunks and place them in a food processor along with the margarine. Pulse until smooth. It should result in approximately one cup of mashed sweet potato. Add the soy milk and pulse again until smooth. Set aside.
- In a separate bowl combine the brown sugar, warm water and yeast. Let this set for approximately 10 minutes until the yeast has become frothy.
- In a mixing bowl combine one cup of whole wheat flour, salt, corn starch, and ground flax seed. Stir until combined. To this mixture add the mashed sweet potato mixture and yeast mixture Beat on low speed three minutes, stopping occasionally to scrape down sides of bowl.
- Add 2 ½ cups of the white, unbleached flour. Continue beating on low until flour is absorbed and dough is sticky, scraping down sides of the bowl as needed. You can determine if more flour is needed here. If the dough is too sticky, add flour by ¼ cupful until it begins to pull away from the sides of the bowl. Once the dough has reached the right consistency, place it on a lightly floured work surface and knead for about 8 minutes, adding more white unbleached flour as needed. Your goal is a smooth dough ball that bounces back when you gently press your thumb into it.
- Spray a large bowl with nonstick cooking spray and place the dough ball into this bowl, turning it to ensure the top is coated with some of the oil as well. Cover bowl with a wet kitchen towel or plastic wrap sprayed with vegetable cooking spray. Place the dough in a warm area until the dough has doubled in volume, about 2 hours.
For the Filling:
- Mix brown sugar and cinnamon in medium bowl.
- Punch down the dough and transfer it to a floured work surface. Use a rolling pin to roll the dough into a 15X22-inch rectangle.
- In a small bowl combine the margarine and almond butter until combined. Spread almond butter mixture over dough, leaving ½-inch border on one of the long sides. Sprinkle cinnamon sugar evenly over almond butter mixture. Starting at the long side without the margin, gently roll the dough toward the other end. When you’re done, gently pinch the end piece to help it stay rolled up. With seam side down, use a serrated knife to cut dough into 12 – 18 equal slices (each about ½ to ¾ inch wide).
- Prepare your baking dish by spraying a 13X9-inch pan or two round 9” pans with nonstick cooking spray. Place rolls in prepared baking dishes, with little space between rolls. Cover the baking dish(s) with a wet kitchen towel. Let the rolls rise in warm area until doubled in volume, about 45 minutes.
- When you’re ready, heat your oven to 375°F. Place pan(s) in a center rack and bake about 20 minutes, until the rolls are golden in color. Remove from the oven and allow to cool for about 10 minutes before adding.
- In a medium bowl, whisk together the powdered sugar and almond butter and margarine.
- Once combined, add soy milk one tablespoon at a time until you reach a desired, spreadable consistency.