Cinnamon Rolls Recipe Ingredients:
For the dough:
- 2 medium sweet potatoes (750 g)
- 300g gluten free oat flour
- 60g potato starch (and something extra for rolling out)
- 2 Tea spoons baking powder
- 2 tbsp maple syrup
For the filling:
- 200 g pitted Dates
- 60–180 ml water (this depends extremely on how firm or soft the dates are)
- 1/2 tsp Cinnamon
- Optional: 1 apple and 60 g roasted nuts of your choice or 3 tablespoons nut butter
First, the sweet potatoes are peeled and cut into large cubes. Then put them in a pot with a steamer insert and steam them until they are nice and soft, about 10 minutes. Avoid cooking the sweet potatoes directly in water, otherwise they will become too watery to make dough.
Next, add maple syrup, oat flour, potato starch and baking powder and knead into a dough that should not be too sticky. If necessary, add more starch. The next step is to put the dough in the fridge for at least 30 minutes so that it becomes firm enough to roll out. If this step is missing, rolling out will not work well.
For the cinnamon filling, mix the dates with a little water (60–120 ml) and as much cinnamon as you like best into a smooth mixture.
You can also use chopped apple and/or slivered almonds as additional ingredients for the filling, if desired. Alternatively, nut butter is also conceivable.
To make the cashew sauce, drain the soaked nuts and mix with fresh water, maple syrup and lemon juice.
Before you roll out the dough, it’s best to sprinkle some potato starch on the work surface and roll out your dough. Trim the edges to give the cinnamon rolls a better shape.
Spread the cinnamon mixture evenly and not too thickly over the dough and spread the topping on top. Using a knife or a pizza cutter, cut a 3–4 cm long strip and carefully roll it up. Treat the rest of the dough the same way.
Bake in a preheated oven at 180 degrees for about 30 minutes.
Drizzle the finished cinnamon rolls with the cashew sauce.
Source: Sophie Wickham
Photos: Maarja Urb