Gluten-Free Sweet Potato Oat Cinnamon Rolls
You know what I love? Eating store bought cinnamon rolls on a Sunday morning. You know what I don’t love? Feeling like trash for the rest of the day after eating said cinnamon rolls, then swelling up like a balloon. So, yea, it’s a love hate relationship between me and cinnamon rolls. That’s why I decided to make a natural option that helps me get my cinnamon roll fix, without giving me all those chemicals and preservatives found in store bought dough. These are gluten-free, with an oat flour and sweet potato base. These are also yeast-free because I’m honestly too lazy to use yeast… but it also helps for anyone who has a yeast allergy. (Win, win!) Instead of using refined sugar in my filling, I use coconut sugar and maple syrup. Finally, I swap plain butter or vegetable oil for ghee, as it gives me that same buttery taste, without lactose. Butter and ghee are technically the same (the only difference is the smoke point and lack of lactose in ghee) but my body tends to respond much better to eating ghee than it does butter. So that’s why I use it in my recipes. It’s not a low-fat or low calorie option — in fact, it is higher in fats than regular butter. I love the taste and how my body processes it, so alas, that is why I use it!
Anywho, here’s my recipe. Enjoy!!
1 large sweet potato
2 cups oat flour (for dough)
½ cup tapioca flour
2 teaspoons Baking powder
½ teaspoon Sea Salt
1 tablespoon cinnamon
2 tsp vanilla
1 tablespoon raw honey
1 cup mashed sweet potato (room temp)
1/4 cup oat milk
2 tablespoons melted Ghee
¼ cup oat flour (for rolling out dough)
1/3 cup coconut sugar (if you want more filling, use 1/2 cup)
2 tablespoon Ghee
1 teasopon Cinnamon
1 tablespoon maple syrup
Pinch of salt
½ cup Greek Yogurt
1 tablespoon maple syrup
2 tablespoons oat milk
1/4 teaspoon vanilla
Preheat oven to 400 degrees.
Poke holes into your sweet potato and microwave on high until soft and tender (about 10 minutes).
Scoop the meat out of the sweet potato and mash thoroughly. Place sweet potato mash into the fridge or freezer until room temperature.
In a large bowl, combine oat flour, baking powder, sea salt and cinnamon. Whisk until combined.
In a separate bowl, combine vanilla, egg, raw honey, oat milk and melted Ghee. Fold in the mashed sweet potato, until a batter forms.
Combine wet and dry ingredients, until a dough is formed. It may feel sticky, but let the dough chill in the freezer for 15 minutes until firm.
While your dough is chilling, combine coconut sugar, cinnamon, pinch of salt, and maple syrup for filling.
Flour surface with extra oat flour and roll out dough with a rolling pin. If the dough becomes too sticky or starchy, flour as needed.
Brush the surface of the dough with melted ghee.
Spread the coconut sugar filling onto the dough.
Roll the dough into a spiralled log shape, until there is no more extra dough to roll.
Cut the log into medium-thick circular pieces.
Place the rolls in oven safe skillet.
Bake for 40 minutes, or until baked throughout.
While your rolls are baking, combine Greek yogurt, vanilla, maple syrup and cinnamon.
Pour icing over rolls and enjoy!