Vegan Sweet Potato Sticky Buns
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Recipe Intro From lisathompson
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!
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Recipe Card
For the Dough
ingredients
- 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 Filling
ingredients
- 6 tablespoons vegan butter, softened
- 2 tablespoons maple syrup
- 1 1/2 teaspoons kafe hawaij or pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1 cup walnuts, finely chopped (plus more for garnish)
For the Marshmallow Topping
ingredients
- 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
Method
Step 1
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 dairy-free creamer 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.
Step 2
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.
Step 3
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.
Step 4
Line a 9 x 13” baking dish with parchment paper.
Step 5
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.
Step 6
Preheat oven to 350F degrees.
Step 7
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
Step 1
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.
Step 2
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.