Sweet Potato Cinnamon Rolls
Apr 12, 2025
Before We Dive Into This Delicious Recipe…
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Now, let’s get into the details of this incredible recipe! 🌱
Sweet Potato Cinnamon Rolls
Serves about 6 Time: ~1 hour 15 minutes FODMAP: Low
These cinnamon rolls are surprisingly simple and so satisfying. The best part? No rising time needed! You get all the cozy cinnamon roll goodness, without the wait—and they feel so good in your body.
Ingredients
Dough:
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1 large sweet potato (any color. I like using Batana Potatoes)
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1 ½ cups white whole wheat flour (or all-purpose)
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1 tsp baking powder
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¼ tsp baking soda
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1 tsp vanilla extract
Filling:
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7–15 pitted Medjool dates (adjust based on how much filling you like)
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2 tsp cinnamon
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Splash of plant-based milk or water (to help blend into a paste)
Icing:
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¼ cup yogurt of choice
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1 tbsp maple syrup (or more to taste)
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Splash of vanilla extract
Instructions
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Preheat your oven to 350°F (180°C).
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Cook the sweet potato in the microwave for 6–10 minutes, until soft.
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While the potato cooks, soak the dates in hot water to soften.
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Once the sweet potato is cooked, cut it in half, scoop out the flesh, and place it in a food processor (discard the skin).
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Add the flour, baking powder, baking soda, and vanilla to the food processor.
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Blend until a dough ball forms.
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On a clean, floured surface, roll out the dough into a rectangle.
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Drain the dates and add them to a food processor or blender. Blend with the cinnamon and a splash of milk or water until it becomes a sticky paste. (It’s okay if it’s not perfectly smooth—you can spread it with your hands if needed.)
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Spread the filling evenly over the dough.
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Carefully roll up the dough into a log, then slice into rolls.
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Place the rolls in a baking dish and bake for 20–25 minutes.
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While baking, whisk together the icing: yogurt, maple syrup, and vanilla.
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Let the rolls cool slightly, then drizzle with icing. Serve warm and enjoy!
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