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recipe image Dairy Free Sweet Potato Cinnamon Rolls with Cream Cheese Icing

Dairy Free Sweet Potato Cinnamon Rolls with Cream Cheese Icing

Bet you’ve never tried a cinnamon roll this tasty! Made with sweet potato and vegan cream cheese icing that makes this a top recipe this season.

Bet you’ve never tried a cinnamon roll this tasty! Made with sweet potato and vegan cream cheese icing that makes this a top recipe this season.

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Prep time4 hr
Cooking time25 min
PortionsPortions 10
DifficultyHard

Ingredients

Dough

1/2 cup Country Crock® Plant Cream
6 tablespoons (3/4 stick) Country Crock® Plant Butter Sticks with Avocado Oil, cut into small pieces, plus more for the bowl and skillet
1 egg (or equivalent egg replacer -we love the one from Bob's Red Mill or 2 tablespoons of flaxseed mixed with 2 tablespoons of water)
2 tablespoons water
1/2 cup pureed sweet potato
3 cups all-purpose flour, plus more for dusting
1/3 cup packed dark brown sugar
2 1/4 teaspoons active dry yeast
1/2 teaspoon salt

Cinnamon Filling

1/4 cup packed dark brown sugar
2 tablespoons ground cinnamon
1/2 teaspoon salt
3 tablespoons Country Crock® Plant Butter Sticks with Avocado Oil, room temperature

Cream Cheese Icing

1/2 cup (1 stick) Country Crock® Plant Butter Sticks with Avocado Oil, softened to room temperature
1 8-ounce container vegan cream cheese alternative, slightly softened
4-5 cups sifted powdered sugar

Nutritional Guidelines (per serving)

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(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instructions

Prepare the dough: In a small pot, gently bring the Plant Cream to a boil over medium heat. Remove from the heat and add the Country Crock Plant Butter to the pot to melt. Transfer the mixture to a small bowl and let it cool. It should be warm to the touch, but not hot. Whisk the egg replacer with water and add it to the sweet potato purée and stir to combine.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl and using a wooden spoon, combine the flour, brown sugar, yeast, and salt. Add the warm Plant Cream mixture and mix until everything is incorporated.
Switch to the dough hook and knead the dough on low speed until smooth and elastic, roughly 8 minutes. Form the dough into a ball and transfer it to a bowl that’s been buttered in Country Crock Plant butter. Cover it, and leave it in a warm spot until it has doubled in size, 1 to 2 hours.
Prepare the cinnamon filling: Mix together the brown sugar, cinnamon, and salt in a small bowl. Add the Country Crock Plant Butter and mash to combine. Cover with plastic wrap and set aside.
Butter the cast-iron pan with Country Crock Plant Butter. Tip out the dough onto a lightly floured work surface. Roll it into a 12 x 11–inch rectangle. Spread the cinnamon filling evenly over the surface. Tightly roll up the dough and pinch the top seam closed. With a serrated knife, cut the roll crosswise into 10 equal pieces. Set them in the pan, spirals facing upward. Cover loosely with plastic wrap and let them rest until the dough has almost doubled in size, 1 to 1 1/2 hours.
Preheat the oven to 350°F. Uncover the rolls and bake until golden brown and puffed, about 20 to 25 minutes.
Prepare the cream cheese icing: In a large mixing bowl, add the softened butter and beat on high to combine. Then add the vegan cream cheese and mix again until it’s creamy and smooth. Add the sifted powdered sugar in increments until it thickens and is spreadable.
Transfer the buns to a wire rack to cool for 5 minutes, then top with the vegan cream cheese frosting. Let cool slightly before serving.

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