1 cup almond milk, warmed in the microwave for 45 seconds or until it reaches around 100 degrees F
2 1/4 tsp (or 1 0.25 oz packet) active dry yeast, at room temperature
1/4 cup sweet potato mash
1 1/4 cup whole wheat pastry flour
1 1/4 cup unbleached all purpose flour (plus up to 1/4 cup for kneading and rolling)
1 Tbsp baking powder
1/4 cup packed brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground ginger
1/8 tsp ground cloves
1/4 tsp salt
1/2 cup packed brown sugar
1 Tbsp ground cinnamon
2 Tbsp Earth Balance, melted
1/2 cup chopped toasted pecans
Sweet Potato Glaze
1/2 cup powdered sugar, sifted
1 1/2 Tbsp almond milk
2 Tbsp sweet potato mash
1/4 tsp vanilla extract
Coat a 9-inch round cake pan with canola oil baking spray. Set aside.
Scatter yeast over warmed non-dairy milk and allow to activate for about 10 minutes, or until frothy (you may need to help out the yeast a bit by gently pushing it into the milk, but don’t stir the mixture quite yet).
Meanwhile, whisk together both kinds of flour, baking powder, 2 Tbsp brown sugar, spices, and salt in a large bowl.
In a small bowl, stir together the 1/2 cup brown sugar, 1 Tbsp cinnamon, and melted margarine. Stir in chopped pecans until well-coated. Set aside.
When yeast and milk mixture is bubbly, stir in the 1/4 cup sweet potato puree. Add wet ingredients into the dry and mix just until incorporated. Transfer dough onto a clean lightly floured surface and knead until soft and smooth, adding enough extra all-purpose flour to keep dough from sticking, about 2 minutes. Let rest for 5 minutes.
Lightly flour work surface again and roll dough out to about 1/4-inch thickness, about a 12-inch x 9-inch rectangle. Sprinkle brown sugar, cinnamon, margarine, and pecan mixture evenly over the rolled-out dough, leaving about a 1-inch border around the perimeter. Starting at a short end, carefully and tightly roll the dough jelly roll-style, making sure the filling doesn’t come out at the sides. Gently pinch seam closed. Cut the roll into 8 even pieces and place in prepared pan. Cover with a clean kitchen towel and let rise in a warm place until doubled in size, about 30-60 minutes. Either refrigerate, covered, overnight or proceed immediately to the next step.
Preheat over to 350° F.
Remove the towel and bake rolls at 350 degrees for about 20-25 minutes, or until golden brown on top.
While cinnamon rolls are baking, prepare the sweet potato glaze by blending the ingredients in a blender until smooth. (I used a whisk and mine had sweet potato chunks in it, not so pretty).
Remove rolls from the oven and let cool in the pan for 10 minutes. Run a butter knife around the outside of the rolls. Transfer rolls to a wire rack, glaze, and let sit for an additional 10 minutes before serving.
Recipe from Healthy Food for Living
Pictures by Sarah- check out her blog!