Paleo Cinnamon Rolls Made With Sweet Potato
108 calorie paleo diet cinnamon rolls made sweet potato instead of flour! Heathy cinnamon rolls for the holidays that taste delicious! This recipe is contains NO EGGS and is yeast free, dairy free, grain free, and sugar free.
Because these cinnamon rolls made with sweet potato were such high demand, I decided to go with it and give you guys my rough draft version of these cinnamon rolls!
I don’t know if I will be able to get around to making them again before the holidays…
So, here is the “sneak peak” recipe.
There isn’t a set baking time, because I made them on a whim.
They turned out delicious, but I didn’t record the cooking time…
I added some notes, but haven’t traditionally tested this recipe.
And you guys want cinnamon rolls, so here ya go!
- 1 medium white sweet potato
- 1 cup cassava flour Anthonys Goods brand
- 2 tablespoons psyllium husk powder
- 2 tablespoons golden milled flax meal mixed with 2 tablespoons hot water
- 2 tablespoons coconut oil
- 1/2 teaspoon himalayan pink salt
- 1 teaspoon baking powder
| Info |
| Cook Time | 35-40 minutes |
| Prep Time | 15 minutes |
| Servings |
cinnamon rolls
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Frosting: I use Miss Jones Organic Coconut Oil Salted Caramel frosting- it's amazing tasting and so good for this recipe! You can get it HERE or find it on Thrive Market, Target, or online.
Other frosting options: Simple mills frosting or my coconut maple glaze found here.
Rate this recipe!
Recipe Notes
Frosting: I use Miss Jones Organic Coconut Oil Salted Caramel frosting- it's amazing tasting and so good for this recipe! You can get it HERE or find it on Thrive Market, Target, or online. Other frosting options: Simple mills frosting or my coconut maple glaze found here. |
Ingredients
Dough
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- Cut sweet potato into cubes, steam until soft, then drain and add to food processor, and puree. Then add rest of ingredients for dough and puree until smooth.
- Preheat oven to 350F. Line a 8" pie pan with parchment paper.
- Roll dough out on a floured surface until it's about 1/4" thick. Spread a thin layer of frosting over the dough, generously sprinkle with cinnamon and raisins, then roll up and slice into 1 1/2" thick rolls. Place in pie pan and bake on 350F until golden brown on the outside and the puff up- 35-40 minutes.
- Once the cinnamon rolls have cooked, allow to cool slightly before frosting.
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Nutrition Facts
Paleo Cinnamon Rolls Made With Sweet Potato
Amount Per Serving
Calories 108
Calories from Fat 9
% Daily Value*
Total Fat 1g
2%
Saturated Fat 0.02g
0%
Polyunsaturated Fat 1g
Monounsaturated Fat 0.2g
Sodium 62mg
3%
Potassium 70mg
2%
Total Carbohydrates 24g
8%
Dietary Fiber 5g
20%
Sugars 7g
Protein 1g
2%
Vitamin A
109%
Vitamin C
13%
Calcium
5%
Iron
2%
* Percent Daily Values are based on a 2000 calorie diet.
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Just wow
Aren’t white sweet potatoes amazing?? I found a recipe for an eggless/Paleo calzone on Pinterest where the dough was basically made of white sweet potato and tapioca flour. It creates this incredible “cheesy” dough without any cheese and it’s AHH-MAZING stuffed with bacon and prosciutto. I’m saving your cinnamon roll recipe 😉 it seems a lot less fussier than a lot of recipes I’ve seen! Thanks!
Totally, they are food superheroes, haha. 🙂 Enjoy Heather!
This may be a silly question- but is the sweet potato cooked? Could you use an orange sweet potato?? Can’t wait to make these!!
Hi Allison, the sweet potato is cooked- see directions and I suggest using a white sweet potato… an orange one may work, but you would have to add more flour. 🙂 Enjoy!
Thank you!! I think I may have screenshot before you updated the directions. Yay! Also, the psyllium husk- are there multiple uses for this? I only see it labeled as a colon cleanser 😳
Hi Allison, yes- it is used in baking as well, haha… just don’t use too much! 🙂
Don’t know where I would get a white sweet potato. How much more flour would you need for an orange potato?
Hi Dawne, I get mine at Safeway- they always have them. 🙂
Hi so I was just wondering if there is a measurement of sweet potatoes that I should use. I just wouldn’t want to add too much or too little. Thanks !😀 So excited to have these just in time for Thanksgiving🍁🎉
Hi Bethany, I don’t have the exact size, like I said, this is a rough draft of the recipe and I will update it in the future with more specifics. 🙂
Lies! Hahah it’s almost 2020 but no update. 😛 thanks for the recipe.
Is it possible to omit the psyllium husks, or sub something in its place?
Hi Tara, I don’t think so, but then again I haven’t tried to be sure. You could try subbing for 1-2 eggs… I have a feeling the dough will be too watery thought.
Hello! I am so excited to try this! The Cassava flour, could you sub it with coconut or almond? I would have to order that, and I want to try it asap!
Hi Tiffani, the cassava flour cannot be subbed, sorry. The only good sub is regular wheat flour. 🙁
Hiya! I live remotely (in Botswana, Africa) so haven’t a hope of finding cassava flour. Is there any chance tapioca would do the trick? Living in hope 😉
Hi Clare, unfortunately no- tapioca is from the same plant, but is it far different when you cook with it and it will be really gummy if you sub for cassava.
Haha yeah, I tried tapioca instead of cassava for your two ingredient sweet potato ravioli and it came out gummy. On the plus side, I found that after boiling the ravioli, if I fried them in a pan, it worked out like pierogi or a fried dumpling (if you do the same pasta but changed the filling) so that was an interesting find 😉
Hi Kaylie, I wanted to let you know I just made this recipe tonight! My fingers are crossed though because it was kind of a struggle. I hope you can find time to update your recipe soon. So here is what I did. I used 2 eggs and omitted the psyllium husk. My dough was far from wet. It was so dry and crumbly that it was hard to even get it to be a dough. My guess is that my “medium” sweet potato and the 1 C of cassava flour was too much. I also added 2 T of organic maple syrup and 2 tsp of vanilla extract to my dough. It was very bland w/out. The dough did not “puff up” or rise at all. My guess is that might be due to the eggs and not using any baking soda??? Do you have any thoughts on that. I baked my rolls for 45 mins until they were a little golden on top. They are cooling now…wish me luck!
Hi Laura, the psyllium husk is what caused it to puff up and rise. That should do it. 🙂
I’m super excited to try these! I have many food allergies (Wheat, Eggs, Peanuts, Tree Nuts, Dairy, Soy… and quite a few others) so it is difficult for me to find recipes that accommodate, I usually make substitutes and cross my fingers. I’m so happy I found your site and look forward to trying more of your recipes!!
I did the two tablespoons of flax with hot water and instead of psyllium husks I did an additional two tablespoons of flax, dry. I baked for an hour. A bit gooey but delish!
Tried this yesterday and was in HEAVEN when we ate them! We used a regular sweet potato and subbed Olive Oil for the coconut oil since we are coconut intolerant. I also made a cool icing recipe using a little icing sugar with BANANA flour (which is tasteless, by the way! And really fine, so worked perfect for the icing), vegan margarine, vegetable shortening, vanilla and a pinch of salt. Thanks for sharing the amazing recipe 😀 Will be making it again!
Great to hear Amanda!
I LOVE this site, thank you Kaylie! Has anyone tried egg instead of the flax?
Thank you Julie!
Is there a bake time yet? I didn’t see one in the Recipe notes still
I’m in Nicaragua where there is no accessible psyllium husk. Is there any substitution?
Hi Jessica, you might be able to sub with an egg?
INCREDIBLE! OBSESSED! Have you updated a bake time yet? 🙂
Thank you Colette! Yes, I have. 🙂
Hi! Do you think I could use xanthum gum instead of psyllium husk?
Hi Georgia, I don’t cook with xanthum gum, so I’m not really sure- I don’t think it would work out the same based off of what I know about it, because it’s more of a gum than a “fluffy” texture.
would oat flour work instead of cassava?
Hi Balandra, I haven’t tried replacing cassava flour with oat, but that should work.
I make German stollen for Christmas but since going AIP, that became impossible. I made a GF one last year… bad. So for 2020 I used this recipe, added stollen flavors (cardamom, mace, bourbon-soaked dates, citrus zest) and made stollen rolls. We may never go back. I used a large potato (~14oz) so I added more of the other ingredients. Baked for 35 min. Really good. I’ve made with flax and with eggs – eggs are much better, if tolerated.
These are SO GREAT! I used butter instead of coconut oil and more butter instead of frosting. Also added raisins and walnuts during the roll up.😊
Hi Helen,
Sounds great! I’m glad you enjoyed them 🙂
Your black out chocolate cake has been an absolute smash hit in our paleo household, and yet again you’ve knocked it out of the park with this – THANK YOU!!! I used a paleo caramel sauce on top instead of the glaze & put stewed apple, cinnamon & raisins inside & it was awesome. Also didn’t have golden flaxseed so used brown, and only had gold sweet potato (that might be your white version in the US – we’re in New Zealand). My next attempt will be to see if this dough may work as a savoury scroll, but I tell you we will be saving this recipe & coming back to it time & again, so thank you. My 7 & 4 year olds are screaming with delight right now as to how delish these are. Epic work! Thanks for sharing 😀