I think I like the day after Thanksgiving almost better than the day itself. I know, that’s hard to believe. But I have a thing for leftovers, and the food we have around after the big holiday meal? Well, it’s probably some of the best of the year! We almost always have a few sweet potatoes sitting around (either cooked or ready to be cooked) and possibly even a few guests in the house so these Sweet Potato Cinnamon Rolls seemed like the perfect recipe for the week after the big holiday dinner.
I have a theory — if you have a special diet, you need to be prepared to bring food with you to your family dinner or party. And because we love to enjoy good food of the holidays too, we take a lot of our own food to our family dinner.
Besides, I also like sharing our good vegan eats with unsuspecting members of the family. Of course, they’re not quite so unsuspecting anymore. Hmm, maybe I shouldn’t have told them I was vegan.
No matter how many times we bring our vegan food there’s always someone at dinner who’ll say, “You can eat these mashed potatoes, right?”
“No, Aunt Beatrice, we don’t eat milk or butter.”
“You don’t eat milk? What kid of diet is that?”
Every year, I tell you. Every. Single. Year.
Meditation and veganism go hand in hand — they both require lots of calming, deep breathing.
Cinnamon rolls are one of my favorite baked goods to make because it’s so hands-on. There’s a sense of fulfillment when something is more physical, like kneading the bread and rolling the dough.
There’s also pinching involved. I can’t seem to get enough of that.
There’s nothing like knowing that your family will wake to the smell of cinnamon rolls baking in the oven. It reminds me what the holidays are really all about — feeling thankful for another year with family and friends.
This is a sponsored post. I’ve been compensated and ingredients were provided to develop and photograph this recipe from Hain Celestial. The many opinions I have on a variety of topics, including today’s post, are completely and entirely my own.
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Sweet Potato Cinnamon Rolls
For the Dough:
- 1 medium-sized sweet potato
- ¾ cup Westsoy® Soy Milk
- 4 tablespoons margarine
- ¼ cup Hain Pure Foods® brown sugar
- ½ cup warm water
- 2 ¼ teaspoons active dry yeast (one packet)
- ½ teaspoon Hain Pure Foods® Sea Salt
- 2 tablespoons corn starch
- 2 tablespoons Spectrum® Premium Whole Flax Seeds, ground
- 1 cup Arrowhead Mills® Organic Stoneground Whole Wheat Flour
- 3 – 4 cups Arrowhead Mills® Organic Enriched Unbleached White Flour
For the Filling:
- 1 cup (packed) Hain Pure Foods® brown sugar
- 2 tablespoons ground cinnamon
- 10 tablespoons margarine, softened
- 2 tablespoons MaraNatha® Almond Butter
For the Almond Butter Glaze:
- 1 ½ cups sifted powdered sugar
- ¼ cup creamy MaraNatha® almond butter
- 1 tablespoon margarine
- 1 – 2 tablespoons Westsoy® Soy Milk
- Wash and scrub the sweet potato, removing any undesirable areas. Pierce the potato a couple of times with a knife and cook in a microwave for 2 minutes. Use your fork to test it for doneness. If it’s still firm, bake for another minute until the potato is tender. Once it’s cool, chop it into large chunks and place them in a food processor along with the margarine. Pulse until smooth. It should result in approximately 1 cup of mashed sweet potato. Add the soy milk and pulse again until smooth. Set aside.
- In a separate bowl combine the brown sugar, warm water and yeast. Let this set for approximately 10 minutes until the yeast has become frothy.
- In a mixing bowl combine 1 cup of whole wheat flour, salt, corn starch, and ground flax seed. Stir until combined. To this mixture add the mashed sweet potato mixture and yeast mixture Beat on low speed 3 minutes, stopping occasionally to scrape down sides of bowl.
- Add 2 ½ cups of the white, unbleached flour. Continue beating on low until flour is absorbed and dough is sticky, scraping down sides of the bowl as needed. You can determine if more flour is needed here. If the dough is too sticky, add flour by ¼ cupful until it begins to pull away from the sides of the bowl. Once the dough has reached the right consistency, place it on a lightly floured work surface and knead for about 8 minutes, adding more white unbleached flour as needed. Your goal is a smooth dough ball that bounces back when you gently press your thumb into it.
- Spray a large bowl with nonstick cooking spray and place the dough ball into this bowl, turning it to ensure the top is coated with some of the oil as well. Cover bowl with a wet kitchen towel or plastic wrap sprayed with vegetable cooking spray. Place the dough in a warm area until the dough has doubled in volume, about 2 hours.
- Mix brown sugar and cinnamon in medium bowl.
- Punch down the dough and transfer it to a floured work surface. Use a rolling pin to roll the dough into a 15X22-inch rectangle. In a small bowl combine the margarine and almond butter until combined. Spread almond butter mixture over dough, leaving 1/2-inch border on one of the long sides. Sprinkle cinnamon sugar evenly over almond butter mixture. Starting at the long side without the margin, gently roll the dough toward the other end. When you’re done, gently pinch the end piece to help it stay rolled up. With seam side down, use a serrated knife to cut dough into 12 – 18 equal slices (each about ½ to ¾ inch wide).
- Prepare your baking dish by spraying a 13X9-inch pan or two round 9” pans with nonstick cooking spray. Place rolls in prepared baking dishes, with little space between rolls. Cover the baking dish(s) with a wet kitchen towel. Let the rolls rise in warm area until doubled in volume, about 45 minutes.
- When you’re ready, heat your oven to 375ᵒF. Place pan(s) in a center rack and bake about 20 minutes until the rolls are golden in color.
- While the rolls are baking, prepare the glaze. In a medium bowl, whisk together the powdered sugar and almond butter and margarine. Once combined add soy milk one tablespoon at a time until you reach a desired, spreadable consistency.
- When the rolls are ready, remove them from the oven and allow to cool for about 10 minutes before adding the glaze. Serve warm.