Healthy Cinnamon Sweet Potato Rolls recipe, perfect for fall or Thanksgiving breakfast or brunch. These rolls are delicious, moist, fluffy and easy to make!
1 If you don't have leftover sweet potato puree, preheat the oven to 200 °C or 400 °F. Bake washed and dried sweet potatoes for about 1 hour in the oven, until they are soft when pierced with a fork. Scrap the flesh with a spoon and mash it.
2 To make the dough, dissolve yeast in water and add brown sugar to activate it. Let sit for 5 minutes or until the surface is foamy. Combine it with sweet potato puree, Greek yogurt, eggs and flour. Knead the dough until it's smooth and elastic, about 2-3 minutes. Add more flour if it's too sticky. Transfer it to an oiled bowl and cover it with a damp cloth. Let it rest until it doubles in size. If you put it in the oven over minimum heat (50 °C or 120 °F), it will take about 40 minutes. If you keep the dough at a room temperature, it will take around 1 hour.
3 Meanwhile, prepare the filling. Combine chopped pecans, honey, cinnamon, coconut flour and coconut oil. Once the dough is ready, roll it on a well-floured surface into a rectangle until it's about 50 x 35 cm (20 x 14 inches). It should be 1.5 cm or about 0.6 inch thick. Spread the pecans mixture evenly over the dough and start to roll from the long edge up.
4 Preheat the oven to 200 °C or 400 °F. Cut each roll in half, then again each piece in half, then each quarter in three, until you have 12 rolls. Place them tightly side by side into a fitting rectangular backing form. I used 13 x 9 inch pan (33 x 22 cm). Let sit for another 10 minutes. Sprinkle the rolls with a mixture of brown sugar and cinnamon. Bake sweet potato rolls for about 18 minutes, until golden brown. Enjoy!
