Mini Sweet Potato Pecan Sweet Rolls

15 Feb

These little tidbits are delicious.  I made these on a whim when I was seriously craving cinnamon rolls.  I had a bunch of sweet potatoes and decided to see if anyone had any good recipes for a sweet potato cinnamon roll – because it sounded too amazing for someone to have not invented one!  I found this little gem from So Good and Tasty and knew I had a winner.  I had to tweek it a bit (mostly for fun) so I made it completely vegan, miniaturized it (I mean, who doesn’t love something more when its tiny), added nuts (yes, please), and some frosting.

I happened to be weekending in our humble Brooklyn abode when I got my huge hankering.  This meant I was sans most of my kitchen tools and working with almost no counter space and a crotchety oven. (Tiny kitchens are less cute than tiny sweet rolls.) Nonetheless, I was determined.

Besides having a mishap with the sweet potatoes (they wouldn’t cook fast enough for me) and the oven door (why does it have to be so hot on my bare arm), these turned out great.  You can unveganize (not a word, I know), remove the nuts, or make full size, but you should try these. They are very delicious, almost healthy, and fun (minus the burnt arm).


1 cup soy milk

1 packet instant rise yeast

2 tablespoons agave

2 cups sweet potatoes, mashed

1 egg

1 tablespoon olive oil

4  – 5 cups flour

1 teaspoons salt

For filling:

3/4 cup brown sugar, packed

2 1/2 tablespoons cinnamon

6 tablespoons earth balance, softened

1 cup pecans, chopped roughly

For frosting:

1/2 (8 ounce) package vegan cream cheese, softened

1/4 cup earth balance, softened

1 teaspoon agave

1-1/2 cups confectioners’ sugar

1-1/2 teaspoons soy milk

Warm soy milk in small sauce pan until it reaches somewhere between 95 and 115 degrees F –  just warm to the touch (if it is too hot it will kill the yeast). In a large bowl, sprinkle the yeast and agave syrup over the warmed soy milk, and gently stir together. Let stand until the mixture starts to foam, about 10 minutes.

Put the mashed sweet potatoes into a large bowl and whisk in the egg, oil, and 1 cup of flour. Use a wooden spoon to add the potato mixture to the yeast mixture and stir until thoroughly blended. (SOAK your sweet potato bowl in hot water). Mix in the rest of the flour, 1/2 cup at a time, mixing after each addition. The dough should come together easily but still be slightly wet and sticky.  You will probably not need all 5 cups of flour. Knead for 8-10 minutes or until dough is smooth and elastic. You could definitely use a dough hook for this, but when you are in your hubby’s tiny Brooklyn apartment, you do it by hand.

Clean the sweet potato bowl with hot water and then dry and lightly oil. Put the dough in the bowl, turning once, and cover with a clean towel. Let the dough rise in a warm spot for about 1 hour or until doubled in size.

On a floured counter top, cut the dough in four pieces and roll each into a ball. One at a time, roll each ball into a 8-inch by 5-inch by 1/4-inch thick rectangle.

Combine the cinnamon, sugar, and pecans in a small bowl. Spread 2 tablespoons softened earth balance evenly over each dough piece and sprinkle with the pecan and sugar mixture. Tightly roll the dough, lengthwise and turn seem side down. Cut each roll into 12 equal slices and put into a lightly greased mini-muffin tin (this fills at least two pans of 24). You could also use a pie dish or baking pan. If you do this, leave a margin because they will rise quite a bit!

(If you want these for breakfast and don’t want to wake up early, then you should stick these covered in the fridge and then take them out about 2 hours before you want to eat. Alternatively, you could freeze the dough now at this stage and then let them thaw and rise overnight.)

Cover, and let rise in a warm spot until doubled in size, about an hour.

Heat the oven to 400˚F.  Bake for 12-15 minutes, until lightly golden.

Meanwhile, whisk the vegan cream cheese, powdered sugar, and the remaining earth balance, agave, and soy milk until smooth.  Drizzle over the warm cinnamon rolls (or you can some plain if you like – I did with half)!

Try to refrain from eating all of them before you can take a picture or share with your friends.

Inspired by So Good and Tasty


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