Cinnamon scented foods are welcome in my home throughout the year. Mat and I are so fond of the warming spice that we always have some taste of it somewhere, whether it be a cookie or a curry. It is a staple spice.
These buns are our favourite way to savour our cinnamon love, especially at this time of year when the aroma of cinnamon alone is enough to warm the soul, then taking a bite is like being wrapped in a fluffy dressing gown and slippers.
The bread is soft, subtly sweet and flavourful and the filling is like cinnamon caramel.
Ingredients: Makes 16 buns.
For the dough:
- 7g/1 package of dry yeast
- 1/2 tsp unrefined brown sugar
- 60ml/1/4 cup warm water (about 100-105 degrees F.)
- 150g/1/2 cup sweet potato puree (or pumpkin puree)
- 60ml/1/4 cup almond milk (or other non dairy milk)
- 1 tsp fine sea salt
- 60ml/1/4 cup hemp oil (or other vegetable oil)
- 1 tsp vanilla extract
- 3/4 tsp mixed spice
- 50g/1/4 cup unrefined brown sugar (Or sukrin gold or other granulated sweetener)
- replacer for 1 egg (such as Orgran or Ener-G or soaked flax seed)
- 420g/3 cups plain flour, plus more if needed
For the filling:
- 1 tbsp hemp oil (or other vegetable oil)
- 150g/3/4 cup unrefined brown sugar (or sukrin gold)
- 2 tbsp ground cinnamon
- Sprinkle the yeast and 1/2 tsp of sugar into the bowl of a mixer or a large bowl and add the water and mix to dissolve the yeast and sugar. Leave to activate for 10 minutes, by which time the mixture should be foamy.
- Add the sweet potato, almond milk, salt, oil, vanilla, spice and sugar and mix to combine. Gradually mix in half the flour with the egg replacer until combined, then add the remaining flour.
- Knead in a mixer for 6-7 minutes or 10 minutes by hand until the dough is supple, adding just enough extra flour if necessary so that dough just barely pulls away from sides, and a very soft, slightly sticky dough is formed.
- Cover the bowl of dough in clingfilm or foil and set aside to prove for about an hour until doubled in size.
- Meanwhile, make the filling by simply mixing the sugar and cinnamon together well, then set aside.
- Once proved, pat the dough out into a rectangle on a lightly floured surface then roll out to a rectangle approximately 20 x 12 inches.
- Brush the dough with the oil, leaving the 2 inches nearest to you un-oiled. Sprinkle the sugar-cinnamon mixture evenly over then start rolling the long edge tightly, towards the un-oiled edge. Rub un-oiled border with a little water to seal the roll.
- Cut each end to neaten, then cut the log in half, then each half in half to give 4 small logs. Cut each small log in half then half again to give you a total of 16 pieces in total.
- Line a 13 x 9 inch baking dish with non stick parchment or grease well. Place the rolls into the tin, leaving even space between them. Cover again and leave to rise for about 45 minutes until doubled in size again.
- Preheat the oven to180’C/350’F then bake the buns for 15-20 minutes until the buns are lightly coloured, firm and springy.
- Leave to cool for 15 minutes before removing from the tin.
Serve warm or leave to cool and top with your favourite frosting. I served mine sprinkled with agave sugar and ground vanilla bean.
Veganized and adapted from Chef John and Paleo Fondue.
These look UNREAL! And sweet potato? Umm…I need to try these!
Yes you do need to try these!! They are sooo yum! 😀
Oh yum! How delicious!
Thank you 😀
What gorgeous buns! Look so tasty with the puree!
Thank you Rika!! These are my favourite cinnamon buns, the sweet potato makes them so soft and scrummy! And they get that gorgeous hue 😀
Wow these look delicious! Only 200 cal? Great…
Yes it’s true only 200 calories!! Originally they were laden with butter but I have reduced the fat quite a lot and some of the sugar from the filling. As you can see from the photos, there was more than enough sugar!! 😉
Hey Poppy! they look great! What software do you use for your nutritional analysis? 🙂
Hi Anna! Thank you for the reblog! 😀
I simply use calorie count online..
I love cinnamon too! These look delicious.
I couldn’t live without cinnamon in some form every day!!
Thank you 🙂
These are so beautiful – great photos! I have to agree, cinnamon is a staple spice in my pantry as well.
Thank you so much Sophia! I couldn’t live without cinnamon!
That looks delicious!!
Thank you 😀
Oh my goodness! I must make these ASAP!
You must, you must!! 😀
Oh my – those have my mouth watering Poppy!! 🙂
Cinnamon rolls are one of my all-time favourites. I particularly enjoy baking kanelbullar, the Swedish cinnamon rolls. So, it is lovely to see a new ingredient in the cinnamon roll range. Thank you for sharing, Poppy.
I’ve never made kanelbullar, but I must try! They are an all time favourite of mine too 😀
Your recipes always wow me 🙂 I love your creativity!
That’s so kind of you, thank you and I’m really glad you enjoy them 😀
These look amazing!
These look so divine, I have most of these ingredients so am tempted to give them a go x
Thank you! I think you should make them 😉 You’ll love them! x
Brilliant photos poppy, they look delicious!!
Thank you so much! 😀
ERMAGHERD! Gotta do it 😀
Haha it took me a while to decipher what that meant! I hope you love them! 😀
I’m actually addicted to cinnamon in things. I think I’ll need to try these!
Yes i’m with you in that addiction 😉 I hope you try them!
you’re so creative Poppy! They look gorgeous.
You’re so kind, thank you. I was inspired by a recipe I saw and wanted to make it healthier and vegan! 😀
These look phenomenal!
Thank you so much! 😀
that sounds amaaaaazing, poppy!!! need to try them next.
I’ve just tried baking mini financiers that were vegan and gluten-free with part pumpkin/ part sweet potato puree (instead of mashed banana – I got bored) – they turned out just perfect.
Mini financiers sounds delicious!
yup, they were 🙂 due to coconut oil, they are velvety soft fresh, and the day after, cooled, they are almost like little gingerbreads.
You are such a pro baker Poppy! These look gorgeous- and pretty decent in terms of their nutritional stats!
You’re so lovely, thank you! 😀 ‘Blushing’
Yes, the nutrition is amazing, it’s even lower if you use sukrin in place of the sugar which is totally natural, tastes and behaves like brown sugar only 15 cals per 200g! Expensive though 😦
These look fantastic!! Thanks for the inspiration!
Ooooooooh my goodness these look ridiculously tasty. I need to try and make them!
Thank you! I hope you do give them a go! 😀
Reblogged this on thedietjungle and commented:
These look heavenly!
Oh my gosh these cinnamon buns look absolutely delicious! And they’re vegan too! Love it!
Thank you!! 😀
Those sweet potato cinnamon buns are mouth watering 😛 Yum!!
These look awesome, I never thought of sweet potato in a dessert pastry before!
Thank you! It works amazingly, I hope you try it!
Thanks for sharing! I must try this!
Thanks Karen, I hope you do, they’re delicious!
what a creative, new twist on cinnamon rolls. I will definitely try this. thanks for posting! I am also on facebook if you want to check out my page 🙂 https://www.facebook.com/bakesinslippers
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