You won’t believe these delights are made with natural ingredients and no sugar. This recipe is sure to satisfy your fall flavour sweet tooth.

Ingredients

For the Dough:

• 1/2 cup of sweet potato puree
• 1 Tbsp of ground flax seed 
• 2 Tbsp of coconut oil
• ¼ cup of oat milk (or any non-dairy milk)
• 1 tsp of active dry yeast 
• ½ tsp of salt 
• ½ cup of unbleached all-purpose flour 
• 1 cup of whole wheat flour

For the Filling:

• 4 medjool dates; pitted 
• 2 Tbsp of sweet potato puree
• 1 Tbsp of ground cinnamon 
• 1tsp of vanilla extract 
• 1 Tbsp of nut butter (cashew, sunflower, almond, coconut, pecan)
• 3 Tbsp of chopped pecans 

Instructions

Making the Dough: 

1. To make the sweet potato puree, preheat the oven to 400F. Take one medium or large sweet potato, poke holes all over with a fork, and then wrap in tin foil. Bake the sweet potato for 45-60 minutes depending on the size. Poke the sweet potato with fork after 45 minutes and see if it falls off the fork. If your fork is still getting stuck in the sweet potato, put it back into the oven until the inside is fully tender. Once, the sweet potato is cooked, cut it in half, let it cool and remove the skin. Place it into a small bowl and mash it with a fork. 
2. In a medium bowl, add your sweet potato puree, flax seed, coconut oil, oat milk and yeast and mix it all together. Add the salt and flours and mix well. If dough is not forming together while mixing, start kneading it with your hands. Once the dough is starting to form, place it on a floured surface and knead for about 4 minutes; sprinkle flour as needed. You will want the dough smooth and only slightly sticky. Place it back into the bowl, cover it with plastic wrap & place the bowl in a warm area for an hour. You want the dough to almost double in volume.

Making the Filling:

1. While your dough is rising, cover the pitted medjool dates with boiling water and let them sit for around 5 minutes. Once they are soft, remove dates from the water and place them into the blender (keep soaking water near by for thinning of the filling). Add in the sweet potato puree, cinnamon, vanilla and nut butter. Blend until completely smooth, if it’s too thick add small amount of date water to get it to the appropriate thickness. 

Assembly:

1. Preheat oven to 350F. Remove the dough onto a floured surface and punch the rising dough down. Roll out dough into a 9” x 10” rectangle. Cover the surface of the dough with the filling (note: save 1 Tbsp of the filling for later). Sprinkle the pecans on top of the filling. Roll dough starting at the short edge so you end up with a 9” long log. Cut log into 6 even pieces and arranged them on cake pan with parchment paper on the bottom. Cover with plastic wrap and leave in a warm place for 20 minutes, you want the dough to expand. Remove the plastic wrap and place cake pan in the oven to bake for 20 minutes
2. While you they cook, take the leftover filling and transfer it to an icing tube with a small pipping tip (you can use a sandwich bag and cut the tip of the bag if you don’t have any icing apparatus). If the filling it too thick, add some of the leftover date water to thin it to preferred thickness.
3. Remove cinnamon rolls from oven and let them cool for 10 minutes. Once cooled, pipe glaze over the cinnamon rolls and enjoy!