11 Mar Pecan and Sweet Potato Sticky Rolls (GF, DF, Vegan)
I am a sucker for a sticky roll. I think cinnamon and sticky rolls might be my favorite sweets next to chocolate chip cookies. Unfortunately, I don’t come across a lot of options for these rolls when avoiding gluten and yeast. There aren’t even a lot of recipes worth making because the dough gets too hard to work with and the rolls come out tasting like cardboard. I have been disappointed by many sticky roll recipes, but this recipe came as a revelation to me. I tried a recipe for sweet dough using cooked sweet potato out of Nourishing Meals. I found the sweet potato worked really well to create a dough you can work with, so I adapted it to be grain free, and added the delicious sticky caramel pecan topping! The pecan caramel on top of these is one of the best things I have ever tasted. You need to try it! So coming yourself to some baking and treat yourself to these!
Pecan Sweet Potato Sticky Rolls
Ingredients
For the rolls:
- 2 C Cassava Flour
- 1 C Tapioca Flour
- 1 TB baking powder
- 1 tsp sea salt
- 1/2 tsp baking soda
- 1 C Sweet Potato cooked, See Note*
- 1 C Applesauce
- 1/3 C Maple Syrup
- 1/3 C Oil grapeseed, olive or avocado
- 1 TB Vanilla
For the caramel:
- 1 C Coconut Sugar
- 1/2 C Butter or Ghee
- 1/4 C Honey
- 1 C Pecans chopped
For the inside of the roll:
- 1/2 C Butter or Ghee room temp
- 2 tsp Cinnamon
- 2 tbsp Honey or Maple Syrup
Instructions
- Preheat oven to 375˚F and grease a deep pie pan or 8×8 inch baking dish.
- Combine all of the dry ingredients for the rolls into a bowl and mix well. Combine all of the wet ingredients for the rolls into a high speed blender and blend until smooth, then stir wet ingredients into dry ingredients.
- Put room temp butter, cinnamon and sweeter of choice for the inside of the rolls into a bowl and beat with a hand mixer until smooth.
- Combine the butter, coconut sugar and honey for the caramel into a double boiler (or sauce pan on low, watching for scorching) and heat and stir until well combined. Once heated, put in a heat safe bowl and stir in pecans.
- Roll dough out into about a half-inch thick rectangle on a silicon mat (or parchment paper). Spread butter and cinnamon mixture evenly onto the dough and then roll the dough lengthwise.
- Pour pecan caramel into the prepared pan and spread evenly.
- Cut the rolled dough into about 1 1/2 inch thick sections and place in pan onto the pecan caramel.
- Put in preheated oven and bake for 40 minutess.
- Remove from oven and allow to cool for 10 minutes, then turn the rolls over onto a large bowl or plate and allow the caramel sauce to drip over and into the rolls (do this carefully, and all in one motion so the rolls stay together).
- Allow to cool for another 10 minutes before pulling rolls away from each other and serving.
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