Who can resist a cinnamon swirl for breakfast? Not me. These sweet potato cinnamon rolls are a healthier option that the whole family can enjoy. They’re made without yeast and low in sugar. A delicious, healthy breakfast or teatime snack that is suitable for vegans.
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Cinnamon rolls are always a good idea - sweet, delicious and utterly moreish.
My version is easier to make - there’s no yeast in them so there’s no rising time involved. Plus it contains a portion of healthy sweet potato.
They're brilliant for kids because there’s no sugar at all in the dough. The sweet potato slightly sweetens them as well as doing a great job of enriching the dough AND making them lovely and soft.
If you’d like yours to be sweeter you can add some sugar into the dough - up to 4 tbsp. But it’s really not needed.
Where I have used sugar is in the cinnamon filling. Just 50g of sugar is used in the filling, mixed with cinnamon for extra tastiness. If you prefer you can use coconut sugar for a healthier alternative. Or you could omit the sugar completely and just sprinkle over a little ground cinnamon.
I haven’t iced my cinnamon rolls but if you want to you could make a simple glacé icing and drizzle it over the top.
What are cinnamon rolls?
Cinnamon rolls are a sweet baked roll originating from Scandinavia. They’re equally popular in north America.
Cinnamon was introduced to Europe by the Romans. While there’s no evidence that Swedes started making cinnamon rolls that long ago, they’re certainly very popular now.
Cinnamon rolls vary in form between different countries. The kind we have here in the UK is similar to the Danish type.
How difficult are these sweet potato cinnamon rolls to make?
These sweet potato cinnamon rolls are much easier to make than a traditional recipe.
Because there’s no yeast involved there's no need to wait for them to rise.
Simply mix the ingredients together, roll out, sprinkle with cinnamon sugar, roll up, slice and bake. The bicarbonate of soda (baking soda) in the dough helps them to rise in the oven while they're baking.
The only thing that can be a little tricky is that the dough may be a bit sticky when you roll it out. Lightly flour your work surface and rolling pin - or pat into a rectangle with your hands - to avoid it sticking to the surface.
How long do they last?
These cinnamon rolls are best eaten warm, ideally straight from the oven. If you’re not planning on eating them straight away allow them to cool completely on a wire rack and then store in an airtight container for up to 2 days.
You can reheat them in a hot oven for five minutes before serving or enjoy them cold.
What ingredients do you need?
For full recipe, ingredients and quantities go to the printable recipe card at the end of this post.
To make sweet potato cinnamon rolls you will need the following ingredients:
- 350g self raising flour
- ½ teaspoon bicarbonate of soda
- 1 teaspoon ground cinnamon
- pinch salt, optional
- 2-4 tablespoons sugar, optional
- 75ml milk, we used oat milk
- ½ tablespoon lemon juice (or white wine vinegar or apple cider vinegar)
- 300g sweet potato purée
For the cinnamon filling you will need:
- 50g brown sugar, or coconut sugar for a healthier alternative
- 1 teaspoon ground cinnamon
Do you need any special equipment to make this?
To make these cinnamon rolls you will need:
I also recommend that you use some digital scales* to weigh out your ingredients.
More sweet potato recipes you might like
How to make healthy sweet potato cinnamon rolls
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Please do not reproduce this recipe without permission.
Healthy sweet potato cinnamon rolls
Ingredients
For the sweet potato rolls
- 350 g self raising flour
- ½ teaspoon bicarbonate of soda baking soda
- 1 teaspoon ground cinnamon
- 4 tablespoons caster sugar optional
- pinch salt optional
- 75 ml milk we used oat milk
- ½ tablespoon lemon juice or white wine vinegar or apple cider vinegar
- 300 g sweet potato purée
For the cinnamon filling
- 50 g brown sugar or coconut sugar for a healthier alternative
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 180°C (fan)/200°C/gas mark 6.
- Line a baking tray with non stick baking paper and set aside.
- First mix together your cinnamon sugar. Place 50g brown or coconut sugar into a bowl and add 1 teaspoon ground cinnamon. Mix to combine. Set aside.
- Weigh out 350g self raising flour, ½ teaspoon bicarbonate of soda, 1 teaspoon ground cinnamon and a pinch of salt (optional) and place in a mixing bowl. Use a whisk to mix together. If you're adding sugar to your dough add that now too (2-4 tbsp).
- Place 75ml milk into a jug and add ½ tablespoon lemon juice.
- Pour over the flour mixture and stir to combine.
- Add 300g sweet potato purée and mix again into a rough dough*.
- Knead in the bowl for a minute or two until you have a smooth ball of dough.
- Lightly flour a work surface and pat or roll the dough out into a rectangle that is roughly the same size as a sheet of A4 paper**.
- Sprinkle over the cinnamon sugar leaving a 3cm border at the end closest to you.
- Starting from the edge furthest away from you roll one of the long edges of your dough up into a spiral shape, pressing with your fingers as you go. If your dough is sticking to the work surface you may find a dough scraper helps.
- Once you have a long spiral shape use a sharp knife to cut into 10 rounds and place cut side down on your prepared baking tray.
- Bake in the oven for 25-30 minutes until turning golden brown.
Notes
- *If you feel it needs it add a little extra milk a spoonful at a time until it comes together into a dough - take care not to add too much or your dough will be very sticky.
- ** 210mm x 297mm or 8.3 x 11.7 inches
- Nutritional information is approximate and is intended as a guide only.
Nutrition
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