Sweet Potato Cinnamon Buns
I’ve got 99 problems but a cinnamon bun ain’t one.
Have you ever purchased a cinnamon bun from a bakery that looked mouthwatering-drool-worthy-awesome, but then became totally disappointed at the lackluster filling inside and overpowering dough?
Welcome to every single cinnamon bun purchase in my life, ever.
Okay, maybe I’m exaggerating just a little. But to me, the best part of the cinnamon bun is the ooey-gooey center. When I saw Sarah’s recipe, I was intrigued.
The filling for these cinnamon buns is a simple date paste. It eliminates the need for loads of sugar and butter and amps up the sticky, gooey factor.
The dough blends whole-grain spelled and oat flour with a not-so-secret ingredient: sweet potato puree. I’ve used sweet potato puree in brownies to add a hint of sweetness without the fat. The taste is just barely noticeable – in fact, my taste testers didn’t even know it was there.
As for the glaze – my coconut butter addiction comes full circle. All you need to do is thin out some coconut butter with a little almond milk, add a touch of maple syrup, and drizzle away.
I’ve always thought of cinnamon buns as one of the more complicated baked goods endeavors, but they’re actually super easy and came together in 20 minutes (plus baking). I don’t think I need to tell you that the nutritional value of these guys probably kicks bakery cinnamon buns’ butts clear out of the water.
Just be warned – if you bring them into work, you might set a standard for every day.
5.0 from 1 review Print Sweet Potato Cinnamon Buns Author: Katy’s Kitchen Prep time: 20 mins Cook time: 25 mins Total time: 45 mins Yield: 12 buns A healthier, vegan cinnamon bun, loaded with filling and a coconut frosting. Ingredients The Filling
- 1 and ½ cups chopped dates
- ½ cup to ¾ cup water
- 2 teaspoons ground cinnamon
- pinch nutmeg
- ¼ teaspoons sea salt
- 1 and ½ cups whole spelled flour (plus about ¼ cup more for rolling)
- ¾ cup oat flour
- 4 teaspoons baking powder
- 2 Tablespoons coconut palm sugar
- 3 Tablespoons coconut oil softened
- 1 teaspoon cinnamon
- ½ cup sweet potato puree*
- ¼ cup applesauce*
- 3 Tablespoons coconut butter
- 5 Tablespoons almond milk
- 2 Tablespoons maple syrup
- Begin by making the filling. In a small saucepan, add the dates and ½ cup of water. Turn the heat to medium-high. Stir often to break up the dates and form a thick, sticky paste. Add a little more water if necessary.
- When the date paste is smooth with only a few chunks left, add the cinnamon, nutmeg, and sea salt. Stir. Turn off the heat and set the paste aside to cool.
- Preheat the oven to 375 F.
- Make the dough. Add the flours, baking powder, and sugar to a large mixing bowl. Whisk to combine. Add the coconut oil and mix it into the dry ingredients with your hands until the oil turns into small, crumbly, pea-sized shapes.
- Add the sweet potato puree and the applesauce and mix with your hands to form a ball of dough.
- Dump out the dough onto a well-floured surface and knead a few times. Form into a disc. Dust a rolling pin with flour, and roll out the dough into a rectangle (about 6 x 18 inches.) Spread the paste evenly across the rectangle. Starting from the bottom, slowly roll up the dough until you have a large roll.
- With a sharp knife, slice the roll into 12 even slices. Place the rolls into a small casserole dish or a 9-inch pie plate.
- Bake for 25 minutes, or until the rolls are golden brown.
- Make the glaze. In a small bowl, combine the coconut butter (you may need to warm it in the microwave first for about 20 seconds), almond milk, and maple syrup with a whisk. Drizzle over the rolls. Serve.
Notes: alternatively, use pumpkin puree or omit and use ¾ cup applesauce