Healthy Sweet Potato Cinnamon Buns

Name: Healthy Sweet Potato Cinnamon Buns
Total time: 120 min
Ingredients: sweet potato, peeled, cut into 3cm chunks; 0% fat Greek yogurt; medium egg; Coconut oil; wholemeal spelt flour; instant yeast; salt; Coconut oil; dark brown sugar; ground cinnamon; salt; pitted dates, soaked in boiling water for 15 minutes; light cream cheese

a soft, pillowy bun with date-cinnamon filling

120 min

By Izy Hossack
December 5, 2022

Why trust us?

A soft sweet potato bread dough with a sticky date & cinnamon filling come together beautifully in these healthy sweet potato cinnamon buns. Topped with a simple cream cheese icing flavoured with vanilla whey which makes these buns so gooey and delicious.

Ingredients

8 Persons

DOUGH:

200 g

sweet potato, peeled, cut into 3cm chunks
100 g

0% fat Greek yogurt
1

medium egg
15 g

Coconut oil
250 g

wholemeal spelt flour
1 tsp

instant yeast
0.5 tsp

salt

FILLING:

25 g

Coconut oil
15 g

dark brown sugar
1 tsp

ground cinnamon
1 pinch

salt
30 g

pitted dates, soaked in boiling water for 15 minutes

ICING:

120 g

light cream cheese
30 g

Shape Shake Vanilla

Preparation

1

Place the sweet potato chunks into a small pot with roughly 50ml water. Cover with a lid and place on the stove over a medium-low heat. Leave to steam for 7-12 minutes until soft. Drain the water and mash the sweet potato until smooth.
2

Place 100g of the mashed sweet potato into a large mixing bowl. Stir in the yogurt and then the egg. Add the flour, yeast and salt and mix to get a slightly sticky dough. Knead the dough in the bowl for around 5 minutes until smooth. Cover with a damp cloth and set aside somewhere warm for 1-2 hours to rise. It should have doubled in volume.
3

Measure 70g of the remaining mashed sweet potato and add to a medium bowl. Stir in the melted coconut oil, sugar, cinnamon and salt. Drain the soaked dates and mash with the back of a fork until they make a paste, then stir into the cinnamon mixture (alternatively, add the soaked dates to the cinnamon mixture and use a hand blender to blitz everything until smooth).
4

Tip the risen dough out onto a lightly floured work surface and dust the top with flour. Roll out into a roughly 30 x 30 cm square. Spread the surface evenly with the cinnamon mixture and then roll up tightly into a log.
5

Cut the log into 8 equal pieces and place onto a lined baking tray. Cover with a damp cloth and set aside somewhere warm for 25-30 minutes to rise, until almost doubled in volume.
6

Meanwhile, preheat the oven to 180C fan.
7

Uncover the buns and bake for 15-20 minutes until well risen and starting to turn brown around the edges.
8

In a small bowl, whisk together the cream cheese and vanilla whey protein until smooth.
9

Spoon this icing over the buns just before you’re about to eat them.
10

If you want to keep the buns for a few days, it’s best to store them un-iced in a container in the fridge for up to 4 days. The icing can be kept in a container in the fridge for up to 4 days. You can then warm up individual buns in the microwave and top with the icing when you want one.
1

Enjoy!