These fluffy swirls of spiced sweet potato goodness boast layers of flavor from walnuts, warm spices, and maple syrup. Cloaked with an espresso-spiked marshmallow fluff, these rolls are just begging to be eaten for breakfast with a strong cup of coffee the day after the feast. Plus, they come together in just a few hours’ time. Vegans and non-vegans will love these bakery-worthy treats!
For the Dough
- 1 medium sweet potato (about 12 ounces), peeled
- 1 1/ 4 cups unsweetened dairy-free creamer, (such as Nutpods Original or Pumpkin Spice)
- 3 tablespoons vegan butter
- 2 cups all-purpose flour
- 1 1/ 2 cups bread flour
- 1 1/ 2 teaspoons instant yeast
- 1 teaspoon kosher salt
- 2 teaspoons kafe hawaij or pumpkin pie spice
- 2 tablespoons whole flax seeds, finely ground
- 3 tablespoons maple syrup
For the Marshmallow Topping
- 4 cups vegan mini marshmallows
- 1 (1.3-ounce) shot espresso (or 1 teaspoon espresso powder dissolved in 2 tablespoons hot water)
- 1 teaspoon vanilla extract
- Kosher salt
Make the Dough
Grate peeled sweet potato using the large holes of a box grater to make about 3 packed cups. Transfer to a medium pot and add oat milk and vegan butter. Cover and cook, stirring occasionally, on medium-low heat until easily mashed with the back of a spoon, about 20 minutes. Remove sweet potato mixture from heat and stir in ground flax seeds and maple syrup. Let cool for about 10 minutes.
Meanwhile, stir both flours with kafe hawaij spice or pumpkin pie spice, instant yeast, and salt in the bowl of an electric mixer fitted with the dough hook attachment.
Add sweet potato mixture to dry ingredients and stir on medium-low speed for 5-8 minutes, until dough is smooth and tacky. Increase speed to medium-high and knead for another 5 minutes. Cover dough and let rise until doubled in size, about 1 hour.
Line a 9 x 13” baking dish with parchment paper.
Turn out dough onto a floured work surface and roll out to a rectangle 18" long, about 12" wide, and ¼” thick, using more flour as necessary to prevent sticking. Spread evenly with spiced butter mixture, then sprinkle with chopped walnuts. Cut dough into 2" wide strips. Roll each into a swirl and transfer each to prepared baking pan. Let rise at room temperature for 45 minutes.
Preheat oven to 350F degrees.
Bake buns on the center rack for about 30-35 minutes, rotating pan halfway through, until well-risen and golden brown. Buns should sound hollow inside when tapped. Set aside to cool.
Make the Marshmallow Topping
Meanwhile, add mini marshmallows, espresso, vegan butter, and vanilla to a medium saucepan over medium-low heat until completely melted. Stir frequently until smooth, then season with a big pinch of kosher salt. Let cool until mixture is thick but spreadable.
Spread cooled buns with marshmallow fluff and garnish with chopped walnuts, if desired. Buns can be stored in an airtight container at room temperature for 3 days.