Real Food Rating

Sweet Potato Cinnamon Scrolls

May 27, 2025

55 ins

easy

Serves 10

Get ready to enjoy a healthier take on a beloved treat with my Sweet Potato Cinnamon Scrolls! You would never know that these melt-in-your mouth cinnamon scrolls are made from sweet potato and taste soo good!! They’re super easy to make and are packed full of fibre and goodness.

Perfect for any kid’s lunchbox and can be enjoyed hot or cold. If your kids are cinnamon scrolls fans, then you will not want to miss out on these. First time my kids tried them, they were blown away and thought they tasted better then the store bought ones. They’re also gluten, egg and nut-free and as always my recipe is filled with easy swaps for dairy free kids.

Let’s whip up a batch of these scrumptious scrolls that everyone in the family will love!

 

DIETARY: VEG,GF, EF, NF

ALLERGENS: Dairy

AGE GROUP: 12 months+

SERVES: 10

PREP: 20 mins

COOK: 35 mins

EQUIPMENT: High-speed food processor

 

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Ingredients

Batch Cook
Multiply the recipe to prep extras for the week.
480g purple sweet potatoes, peeled, steamed and mashed
110g cassava flour or a gluten-free flour blend
1 tsp vanilla extract
1/2 tsp baking powder
30g coconut sugar
Pinch of sea salt
Filling & glaze
60ml melted coconut oil or unsalted butter
1 1/2 tbsp ground cinnamon
40g coconut sugar
70g cream cheese
1 tbsp maple syrup
1 tsp fresh lemon juice
40-60ml milk
1/2 tsp vanilla

Directions

1.
Preheat oven to 180°C and grease a muffin tin with coconut oil or butter.
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2.
Place all dough ingredients into a high-speed food processor and process until a dough forms (If dough seems too wet or sticky, add a bit more flour).
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3.
Place the dough onto a large piece of baking paper, rolling or pressing it out into a large rectangle (about 0.5-1cm thickness).
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4.
Mix the filling ingredients in a small bowl and spread over the dough, keeping about a centimetre from the edges.
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5.
Use the baking paper to help roll the dough up into a tight log. Then cut the log into 10 rolls.
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6.
Place the rolls in the muffin tin and bake for 35 mins or until golden.
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7.
To make the glaze, place all the glaze ingredients in a blender and blend until smooth. Add more milk if you desire a runnier consistency.
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8.
Glaze each one and enjoy. They are best eaten warm and straight out of the oven.
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Notes

STORING LEFTOVERS: Store in an airtight container in the fridge for up to 3-4 days or freeze (without the glaze) for up to 4 months.
Prep tips: Make sure the steamed sweet potato mash is cold – it's best to prep the day before and refrigerate overnight.
Allergies: For a dairy-free version: Leave out cream cheese frosting or swap cream cheese for a vegan cheese and milk for a plant-based alternative.
Easy ingredient swaps: Swap purple sweet potato for sweet potato of choice. Swap cassava flour for wholemeal spelt flour but be aware that the recipe is not gluten-free anymore.
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