Sweet Potato Cinnamon Rolls

Try out our cinnamon rolls with a twist! Sweet potatoes to add extra fibre, vitamins and minerals!

Recipe

This recipe makes 5-6 servings

Ingredients:

Dough:

  • 2 medium sweet potatoes, cooked, peeled, and mashed

  • 2 tbsp maple syrup (or honey or brown sugar)

  • 2 cups whole wheat flour

  • 2 tsp baking powder

  • ¼ tsp baking soda

Filling:

  • ⅓ cup brown sugar

  • 3 tsp cinnamon

  • 2 tbsp olive oil or vegetable oil

Equipment:

  • 2 mixing bowls

  • Clean kitchen surface

  • Baking dish or cast iron pan

  • Pizza cutter or knife

  • Spoon

  • Measuring cups and spoons

Directions:

  1. Cook the sweet potatoes: Pierce sweet potatoes with a fork. Microwave for 5–10 minutes, until soft. Let cool slightly, then cut open and scoop out the flesh.

  2. Preheat oven to 400°F (200°C).

  3. Make the base: In a bowl, mix mashed sweet potato with maple syrup until smooth.

  4. Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, and baking soda.

  5. Form the dough: Gradually add the dry ingredients into the sweet potato mixture, about ½ cup at a time, mixing well

  6. Knead with your hands until smooth and firm. Cover with a clean towel and let rest for 10 minutes.

  7. Roll out the dough: On a floured surface, roll the dough into a rectangle

  8. Add filling: Brush dough with oil, then sprinkle evenly with cinnamon and brown sugar.

  9. Shape the rolls: Cut into 1-inch strips using a pizza cutter. Roll each strip into a cinnamon roll shape.

  10. Place rolls in a greased baking dish or cast iron pan.

  11. Bake for 25–30 minutes, until golden and set.Enjoy warm—great on their own or with vanilla yogurt.

    Storage:

  • Store cinnamon rolls in an airtight container at room temperature for 4-5 days

  • Store in an airtight container in the freezer for up to 2 months.

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