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Sweet Potato Cinnamon Rolls – Vegan

Rolls:
- 1 tablespoons of a vegan butter spread like Earth's Balance (or use regular butter for non-  vegan version)
- 1/3 C vanilla almond milk (or regular milk for non-vegan version)
- 1 package of active dry yeast
- 2 C flour
- 1 tsp cinnamon
- 1 tsp salt
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- 1/3 C Sweet Potato Puree (canned or pre-made by you)
- 1/4 C applesauce

Filling:
- 1/4 C brown sugar
- 2 tablespoons Earth's Balance spread, melted (or butter for non-vegan version)
- 1 tsp cinnamon

Glaze:
- 1/2 C powdered sugar
- 1 tablespoons vanilla almond milk (or regular milk for non-vegan version)
- 1/2 tsp vanilla extract

Warm the vanilla almond milk and butter spread together in a small pot over medium heat and stir vigorously until the spread melts. Remove from heat and let the liquid cool until it is warm but not hot. Stir the yeast into mixture and let rest for 5 minutes.

In a Kitchen Aid mixing bowl, mix the flour, sugar, cinnamon, salt, nutmeg, and ginger together. Add the applesauce and sweet potato puree and mix well. Pour in the yeast mixture and mix with a dough hook attachment for about 8 minutes. Dough should be smooth and have come together in a ball. Spray the inside of a large bowl with cooking spray and turn the dough in the bowl until all sides are covered with oil. Cover and let rest for 1 hour.

In a small bowl, mix together all of the filling ingredients and set aside. Spray 9" round or square cake pan with cooking spray. Preheat the oven to 350 F. Punch down the dough and move it to a lightly floured surface and roll into a rectangle about 16" long and 8" wide. Spread the filling evenly over the top of the dough leaving a ½ inch boarder of dough on the edge. Roll the dough to form one long log shaped roll. Using a very sharp knife, cut the dough into 1" pieces and place the swirls facing up in your greased cake pan.

Bake for 20-25 minutes, rolls are done with a toothpick inserted comes out clean. Mix all the ingredients together for the glaze. Drizzle the glaze over the rolls after they have cooled.