Paleo Cinnamon Rolls Made With Sweet Potato


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.

Low 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.
Low 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.

Low 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.

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.

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.

And you guys want cinnamon rolls, so here ya go!

Low 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.
Print Recipe
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.
Ingredients
Dough
Filling
Info
Cook Time 35-40 minutes
Prep Time 15 minutes
Servings
cinnamon rolls
Course Dessert
Votes: 27
Rating: 3.78
You:
Rate this recipe!
Recipe Notes

Frosting:Β 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.

Info
Cook Time 35-40 minutes
Prep Time 15 minutes
Servings
cinnamon rolls
Course Dessert
Votes: 27
Rating: 3.78
You:
Rate this recipe!
Recipe Notes

Frosting:Β 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
Filling
Instructions
  1. 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.
  2. Preheat oven to 350F. Line a 8" pie pan with parchment paper.
  3. 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.
  4. Once the cinnamon rolls have cooked, allow to cool slightly before frosting.
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.
Low 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.

40Comments

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  1. 2
    Heather Harris

    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 πŸ˜‰ it seems a lot less fussier than a lot of recipes I’ve seen! Thanks!

  2. 4
    Allison Kelly

    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!!

  3. 10
    Bethany

    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 !πŸ˜€ So excited to have these just in time for ThanksgivingπŸπŸŽ‰

    • 14
      Kaylie

      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.

  4. 15
    Tiffani

    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!

  5. 17
    Clare

    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 πŸ˜‰

      • 19
        Clare

        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 πŸ˜‰

  6. 20
    Laura McQueen

    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!

  7. 22
    Karin

    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!!

  8. 23
    Kat Bacon

    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!

  9. 24
    Amanda

    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 πŸ˜€ Will be making it again!

    • 34
      Kaylie

      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.

  10. 37
    Jill

    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.

  11. 38
    Helen

    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.😊

  12. 40
    Alice

    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 πŸ˜€

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