Wash sweet potato and cut in quarters. Add to a medium sauce pan with 2 inches of water and bring to a boil over medium-high heat. Once boiling, reduce temperature to low and let simmer for 15 minutes, or until sweet potato can easily be poked with a fork. Set aside to let potato and water cool.
Place 1 cup of warm water and 1 T maple syrup in the bowl of a stand mixture fitted with a dough hook. Stir until syrup dissolves. Add active dry yeast and let sit for 5 minutes.
Add whole wheat flour and salt to yeast mixture. Making sure mixer is locked in place, mix using hook for 2 minutes, or until flour is fully incorporated. Remove bowl from stand, drape a clean towel over top of bowl and set aside to let rise for 1 hour at room temperature.
Add cooked sweet potato (including skin), 1 T of cooking water, 2 T maple syrup, vanilla and cinnamon to a food processor. Blend until smooth, stopping to scrape down sides as needed. If needed, add additional cooking water, 1 T at a time.
Preheat oven to 375 degrees F. Line a 9x13 inch pan with parchment paper.
Remove dough from bowl. On a lightly floured surface, roll dough into a rectangle about 1/4 inch thick (my rectangle is about 12x18 inches). Spread sweet potato filling evenly over the dough. Starting from the long edge, roll dough into a log. Using a piece of thread, slice log into 1 inch rolls. Transfer rolls to parchment lined pan and bake for 30 minutes, or until golden brown.
Remove from oven and drizzle with the remaining 2 T maple syrup. Enjoy warm.
Drizzling the final 2 T maple syrup at the end is optional, though often preferred because it makes rolls sweet and gives them that sticky-bun feel. Store refrigerated for up to 5 days. To reheat a roll, simply microwave for 10 seconds.
Plant-Based Cinnamon Rolls with a Sweet Potato Filling https://www.wholly-plants.com/cinnamon-rolls-with-sweet-potato-filling/ 02/25/2020