Sweet Potato Cinnamon Rolls

Ingredients

• 1/2 cup cooked mashed sweet potatoes
• 1/2 cup almond milk
• 1/4 cup Vegan Butter (melted, homemade or store-bought will work)
• 1/3 cup maple syrup
• 2 tablespoons ground flaxseeds
• 1 teaspoon vanilla extract
• 3 cups all purpose gluten-free flour
• 1 tablespoon baking powder
• 1/2 teaspoon ground cinnamon
• 1 teaspoon sea salt
• 1/2 cup coconut sugar
• 2 teaspoons ground cinnamon
• 1/4 cup Vegan Butter (homemade or store-bought)
• 1/2 teaspoon vanilla extract
• 1/2 cup raw cashews
• 1/2 cup cooked sweet potato
• 1/4 cup almond milk
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1/8 teaspoon ground cinnamon

Instructions

1. 1

   Preheat the oven to 375℉. In a medium bowl, combine mashed sweet potato, almond milk, vegan butter, ground flaxseeds, maple syrup, and vanilla.

2. 2

   In a separate bowl, mix the filling ingredients, coconut sugar, cinnamon, vegan butter, and vanilla, and set the mixture aside.

3. 3

   Add the flour, baking powder, cinnamon, and salt to a large bowl, then mix well. Add the sweet potato mixture, and mix well until a smooth dough is formed.

4. 4

   Dust a clean work surface with flour. Roll out the dough into a 1-inch rectangle.

5. 5

   Spread the filling on top of the dough, leaving about a ¼ inch of space on the sides.

6. 6

   Roll the dough lengthwise into a log, pinching the ends closed. Cut the log into 2 inch-wide circles.

7. 7

   Arrange the rolls onto a greased pie plate or cake pan. Bake for about 30 minutes. Meanwhile, prepare the frosting.

8. 8

   Add all of the frosting ingredients to a blender. Process until the frosting is smooth and creamy.

9. 9

   Allow the cinnamon rolls to cool completely. Drizzle the vegan frosting onto the rolls. Enjoy!