Sugar-free cinnamon rolls with sweet potatoes

We’ve fawned over kidney bean brownies. We’ve drooled with chocolate zucchini cake. So you shouldn’t be at all surprised that we’re in love with yet another baked creation featuring unexpected vegetables! We love this simple trick to keep our baking soft and moist. This time we’re going for sweet potatoes to keep the dough moist without resorting to huge amounts of oil. 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Preparation

• 1

  For the dough, mix the milk, apple cider vinegar, pureed sweet potatoes, (liquid) coconut oil, and erythritol in a large bowl. Set aside.

• 2

  In another bowl, mix the dry ingredients: spelt flour, Whey Protein, baking powder, cinnamon, and salt.

• 3

  Now slowly mix the dry ingredients into the wet. Stir until a smooth, light, and slightly sticky dough comes together.

• 4

  Cover the dough with a clean dishcloth and set aside for 30 minutes.

• 5

  Dust your working surface with flour. Gently roll out the dough to a roughly 0.5-cm-thick rectangle. Preheat the oven to 190 C.

• 6

  In a small bowl, mix the ingredients for the filling. Spread them on top of the rectangle with a pastry brush (or gently with a spatula).

• 7

  Lay a ruler along the long end of your rectangle. Cut the dough into 3-4-cm-wide strips. You should end up with 8 strips.

• 8

  Carefully roll each strip into a cinnamon roll.

• 9

  Prepare a round or square baking dish with parchment paper. Lay the cinnamon rolls into the dish. Bake for about 25 minutes.

• 10

  Meanwhile, make the frosting: Whisk the Whey Protein and milk together until creamy.

• 11

  As soon as the cinnamon rolls have cooled slightly, drizzle the frosting all over them and serve warm.

• 1

  Enjoy!