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Vegan Sweet Potato Pie Cinnamon Rolls


A few weeks ago while I was scrolling on social media I came across a delicious recipe for a new kind of cinnamon rolls. In all my years of baking I had never thought to combine my favorite fall pie with my favorite brunch dish. The concept seemed so simple and yet sounded immaculate. I was super enthusiastic to make these new sinfully delicious autumn delights.


I decided out of consideration of my goddaughter's food allergies and per request to make these cinnamon rolls completely vegan. I also wanted to challenge myself to make these vegan rolls just as good, if not better than regular cinnamon rolls. I wanted to make these rolls even more suited for fall, so I decided to decorate them with our Mellow Leaves from Heaven Sprinkle Mix. (Although our Sprinkle Mix isn't completely vegan it still made these rolls stand out in all the best ways.)


I must say after tasting these circumferential confections, I've had a taste of heaven. One bite of these warm wonders had my eyes rolling into the back of my head. The combination of the sweet potato filling and the tangy cream cheese glaze was on another level of satisfying. I honestly will say if I had to choose between a sweet potato pie or cinnamon rolls for Thanksgiving or any fall festival, I'm choosing the rolls!


Definitely save this recipe and give these rolls a try, you won't regret it one ounce. You can find the complete recipe and step by step video below.





Ingredients


Rolls:

1 cup vegan cream (I used Country Crock brand)

4 tbsp. (¼ cup) vegan butter (I used Violife brand)

2 ¼ tsp. (1 packet) active dried yeast

¼ cup granulated sugar

3 cups all purpose flour

¼ tsp. salt


4tbsp. (¼ cup) vegan butter, melted (I used Violife brand)

½ cup light brown sugar, lightly packed

2 tbsp. cinnamon


Filling:

2 cups pureed sweet potatoes

½ cup brown sugar

2 tbsp. egg replacement (equivalent of 2 eggs. I used Bob's Red Mill brand)

¼ cup water, for egg replacement

½ cup of vegan cream (I used Country Crock brand)

½ cup of plant based milk (I used almond milk)

½ tsp. cinnamon

1 tsp. nutmeg, fresh is best

¼ tsp. orange zest

¼ tsp. salt

1 tsp. vanilla extract



Glaze:

8oz. vegan cream cheese (I used Simple Truth brand)

2-3 tbsp. plant based cream ( I used Country Crock brand)

1 tsp. vanilla extract

1 ½ cups confectioners sugar


Mellow Leaves from Heaven Sprinkle Mix, for decorating (optional)


Directions


In a large saucepan on low heat, warm up cream, butter and yeast. Stir together and allow to heat up until lukewarm. Remove mixture from heat and allow the yeast to bloom.


In a separate medium bowl mix flour and salt together. Using a stand mixer with dough hook attachment, add cream mixture and sugar together on medium speed. Turn hook speed down to low and slowly add 3 cups of flour mix until flour is incorporated. Continue mixer on low speed until dough is easy to handle and comes off the side of the bowl. Remove dough from mixer and knead dough on lightly floured surface for 5 to 10 minutes. Place dough in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.


While dough is proofing, make sweet potato pie filling. In a medium sized bowl mix together sweet potatoes and brown sugar using hand mixer. In a small bowl stir together egg replacement and water and allow to rest for one minute. Add egg replacer to sweet potatoes and mix on medium speed. Add remaining ingredients of vegan cream, milk, cinnamon, nutmeg, orange and salt. Mix on medium speed until all ingredients are combined. Set aside.


When dough has doubled in size, punch down dough. Roll out on a floured surface into a 12 by 18-inch rectangle. Spread melted butter all over dough using pastry brush. Sprinkle brown sugar and cinnamon evenly over buttered dough. Cut dough into 12 slices.


Using pastry brush or spoon, spread sweet potato pie filling over each slice of dough. Roll up dough slices and place into buttered dish. Cover rolls with kitchen towel and allow to proof again for another 30 minutes.


Preheat oven to 350F degrees.


Bake rolls for about 25-30 minutes or until nicely browned.


While cinnamon rolls are baking, make glaze. In a small bowl whisk together vegan cream cheese, vegan cream, vanilla and confectioners sugar. Continue to mix together until all the ingredients are combined and glaze is smooth. Spread over slightly cooled rolls.


Cover cinnamon rolls with our Mellow Leaves from Heaven Sprinkle Mix.


Devour and enjoy!!







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