The Healthy Brunch Revolution

Forget everything you know about dry healthy baking. These sweet potato cinnamon rolls are the softest, gooiest treats you will ever make. Using sweet potato in the dough ensures a naturally moist texture without the need for refined flour or heavy oils. They are gluten-free, dairy-free, and absolutely spectacular for a cozy weekend morning.

Ingredients

• 1 cup mashed sweet potato (cooked and chilled)
• 2 cups superfine almond flour
• 1/2 cup tapioca starch
• 1/4 cup pure maple syrup
• 1 tbsp ground cinnamon
• 1/2 cup coconut sugar for the filling
• 2 tbsp melted coconut oil
• 1 tsp vanilla extract
• 1/2 tsp baking soda

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a circular baking dish with coconut oil.
2. In a large mixing bowl, combine the chilled mashed sweet potato, maple syrup, and vanilla extract until smooth.
3. Add the almond flour, tapioca starch, and baking soda, mixing until a soft dough forms.
4. Place the dough between two sheets of parchment paper and roll into a 1/2-inch thick rectangle.
5. Brush the dough with melted coconut oil and sprinkle evenly with a mix of coconut sugar and cinnamon.
6. Carefully roll the dough into a log using the parchment paper to assist you.
7. Slice the log into 8 even rolls and place them cut-side up in the prepared baking dish.
8. Bake for 25-30 minutes until the edges are golden brown.
9. Allow to cool slightly before drizzling with a simple coconut cream glaze.