Pecan and Sweet Potato Sticky Rolls (GF, DF, Vegan)

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

Grain free and vegan rolls made with sweet potatoes and topped with a delicious pecan caramel

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 8 Rolls

Course: Dessert

Cuisine: American

Ingredients Method Video Notes

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

Method

 

1. Preheat oven to 375˚F and grease a deep pie pan or 8×8 inch baking dish.
2. 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.
3. 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.
4. 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.
5. 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.
6. Pour pecan caramel into the prepared pan and spread evenly.
7. Cut the rolled dough into about 1 1/2 inch thick sections and place in pan onto the pecan caramel.
8. Put in preheated oven and bake for 40 minutess.
9. 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).
10. Allow to cool for another 10 minutes before pulling rolls away from each other and serving.

Video

Notes

*To cook sweet potato: wash, poke holes with a fork and wrap with aluminum foil. Bake at 350˚F for 40mins.