As a 21-year old moving to Canada, I was exposed to a hell of a lot of new foods and drinks – some of which led to me hefting up quite a bit before realizing that drinking 3 Vanilla Lattes a day probably wasn’t a good idea, for my hips or my insides.
One of the things I fell in love with most, though, was the cinnamon roll; a new and amazing experience for me, especially when they were purchased from Cinnamon Girls on Queen West, a dangerously short distance from my house. Of course, this was also a situation that had a detrimental effect on my hips, but this time it was worth it.
Since going vegan my cinnamon roll pickins’ have been slim, but on a road trip around the US this summer I had the opportunity to plough a sweet potato cinnamon roll into my mouth, and holy mother of God it was the best thing I’ve ever tasted.
I finally got around to making this recipe a few weeks ago and have been perfecting it since then. Here it is folks; the best cinnamon roll you’ll ever eat.
(Makes 9-10 large cinnamon rolls)
3/4 cup water
2 tablespoons coconut oil
3/4 cup sweet potato puree
2 1/2 cups all purpose flour
1 teaspoon instant yeast
1 1/2 tablespoons sugar
1 teaspoon salt
For the filling:
3 tablespoons coconut oil or melted vegan butter
1/3 cup brown sugar
3 teaspoons cinnamon
For the topping:
2 tablespoons powdered sugar
1 tablespoon almond milk / coconut milk
1 teaspoon vanilla essence
Combine the water and coconut oil together in a bowl, then stir in the sweet potato puree and mix until smooth
In a separate bowl, stir together the flour, yeast, sugar and salt
Add the wet mixture into the stir, stir together and knead for 10 minutes
Grease a bowl with coconut oil and place the dough inside. Cover with a teatowel and let rest for 2 hours in a warm, dry place
Once the dough has risen, roll it out into a rectangle – depending on how much your dough has risen, 6 inch x 12 inch might be perfect
Mix the coconut oil or vegan butter together with the sugar and cinnamon and spread this evenly over the dough
Grab the long bottom end of the dough and roll it up into a long log
Cut into 9 or 10 single rolls and place these in a greased baking dish so that all the rolls are touching
Leave to rise for another hour and preheat the oven to 200 degrees Celsius
Before you put them in the oven, they should look like this:
After the hour is up, bake for 20-25 minutes, until they are cooked but not hard on top
Remove from the oven and allow to cool
Mix together the topping ingredients and drizzle over the rolls
When they’re cool, rip and enjoy – and don’t forget to share with your friends!
These are so delicious, absolutely everyone will be knocking on your door wanting to come over for breakfast, or even for an afternoon snack. The smell wafting from your kitchen while they bake will be near-on obscene.
For cinnamon rolls, these are relatively healthy. Of course, they’re still sugary and bready, but herein lies the deliciousness of the cinnamon roll. I make no apologies for that.