Cinnamon rolls are one of my favourite recipes and how amazing would it be if we could eat those for breakfast every day! Unfortunately they aren't the healthiest breakfast so I decided to make these vegan sweet potato blueberry rolls.
They are similar to cinnamon rolls in shape and size but using super healthy ingredients to create the perfect breakfast dish!
I haven't used cinnamon in mine but you could add cinnamon into the blueberries or use a cinnamon center from our cinnamon rolls or our chai latte buns.
Blueberries are one of my favourites so of course I had to put them in the middle. Unfortunately mine didn't taste as blueberry as I would have liked. If you are like me and love the blueberry flavour you can add more to the purree or make a blueberry drizzle for the top to help with the flavour.
You could also add some whole or halved blueberries in before you roll the dough, I think this would taste amazing and I'm definitely going to give it ago next time I make these!
Both blueberries and sweet potatoes are super foods and it's easy to see why;
Blueberries;
Blueberries are low in calories and high nutrients.
They are packed with antioxidants.
Blueberries reduce DNA damage, this may help protect against aging and cancer.
Blueberries may also lower blood pressure, help prevent heart disease and can help maintain brain functions, improving memory.
Sweet Potatoes;
Sweet potatoes are highly nutritious, support healthy vision and promote gut health.
They may have cancer fighting properties and supprt your immune system.
Please do some of your own research as well, there is so much more amazing things to read about both blueberries and sweet potatoes.
To make these sweet potato blueberry rolls you first need to make the dough;
Peel your potatoes and pierce with a fork a few times.
Microwave the potato for about 2 minutes or until it's tender. Let this cool till you are able to touch it with your hands.
Cut the potato into large chunks and blitz it in a processor with the milk until it creates a smooth mix.
Place this mix in a small saucepan with the butter and sugar. Heat this until the butter has melted.
In a large bowl sift the flour and cornflour.
Transfer the sweet potato mix to the flour. Add the yeast and chia seeds as well.
Mix this to create a dough kneading for 3-4 minutes.
Place a tea towel over the bowl and leave in a dry place for 15 minutes, while you make the filling.
To make the filling you just need to blitz the blueberries and protein powder if you are using it.
This will create a thick paste.
Roll the dough to roughly 14x9"
If you roll it between baking parchment it makes it easier, it's less likely to stick to the side or rolling pin. I use baking parchment on the bottom but lightly floured the dough for the top.
Evenly spread the blueberry puree over the dough, leaving roughly 1" gap around the edges. This is because when you roll the dough up you don't want to have the puree spilling out the edge.
You could add some whole of halved blueberries in here as well, this will help add some texture and I think make them look even tasties.
Roll the dough up, lengthways, to create a long log.
Cut the log into 12-14 equal pieces and carefully transfer to your prepared baking tray.
The dough is quite a soft one so be careful transferring them, some of mine lost my shape a little. I think they worked out once they were done.
Cover the baking tray, loosely, with some cling film and place in a warm place for 1 hour. This lets them rise a little.
Remove the cling film and bake for 20-25 minutes.
The glaze is completely optional but I love blueberry and lemon together! It also helps to add an extra sweetness.
You can turn this mix into a blueberry glaze by adding some purreed blueberries with the icing sugar. You may need a small amount of milk to get the texture right.
This probably wouldn't add the sweetness though so you could add a little vanilla essence, though it wouldn't be as healthy.
The glaze is just icing sugar, sifted, in a small bowl wiht lemon juice mixed in to create this smooth glaze.
You can then just drizzle the glaze over the rolls.
I think the sweet potatoe blueberry rolls are best served warm, but they are still good cold.
Nutritional Information Per Roll (not including protein powder);
Calories: 143.33
Fat: 4.24g
Carbohydrates: 31.07g
Fiber: 1.6g
Protein: 2.83g
Calcium: 24.57mg
Iron: 0.71mg
I hope you love these!
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Sweet Potato and Blueberry Rolls - Makes 14
Ingredients
Dough;
1 Medium Sweet Potato
¾ Cup Milk
4 tbsp Butter
2 tbsp Brown Sugar
2 ½ Cup Plain Flour
2 ¼ tsp Easy Bake Yeast
1 tbsp Cornflour
1 tbsp Chia Seeds
Filling;
1 ¼ Cup Blueberries
2 dessert spoons Protein Powder (Optional)
Glaze;
1 Lemon Juice
½ Cup Icing Sugar
Method
Dough;
Peel the Potato and pierce with a fork.
Microwave the potato for 2 minutes or until tender. Let cool slightly
Once cool enough to handle, chop into large chunks and place in the food processor.
Add the milk into the food processor and blitz until smooth.
In a small saucepan add the sweet potato mix, butter and sugar.
Heat until the butter has melted.
In a large bowl sift the flour and cornflour.
Add the yeast, chia seeds and sweet potato mix.
Mix together to create a dough.
Knead the dough for 3-4 minutes.
Place a tea towel over the bowl and leave for 15 minutes in a warm place.
Filling;
Place the ingredients in a food processor and blend until smooth.
Creating the Rolls;
Roll the dough till roughly 14x9”. Roll between baking parchment to make it easier.
Spread the filling over the whole of the dough, leaving roughly 1” around the edge.
Roll the dough, lengthways, to create a log.
Cut into 12-14 equal sized pieces.
Place on a baking tray, covered in baking parchment and loosely cover with cling film for 1 hour or until doubled in size.
Preheat the oven to 190C
Remove the cling film and bake for 20-25 minutes.
Glaze;
Sift the icing sugar into a small bowl.
Add the lemon juice and mix until smooth.
Drizzle the mix over each of the rolls.
Serve warm for best results
Enjoy!
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