Here is my second Healthier Cinnamon Rolls recipe! If you’d love another healthy and super tasty rolls recipe,click
I loved my first version of healthier cinnamon rolls, made with chestnut purée and homemade apple compote, so I decided to create a second version of them.
This time, it is sweet potato purée and chestnut spread! And as usual, healthy does mean tasty here!
This kind of rolls -healthier- are just great because they just taste like regular rolls, but with a guilt-free feeling instead of a ‘oh I shouldn’t have!’ feeling. And, let’s face it, I think we all don’t like this one, but we do love big gooey goods! 🙂
This is exactly what these cinnamon rolls are made for: enjoying them after having fun making them.
Yes, because the dough is like super cosy to work with, and is ready in no time. Like most of easy sweet dough recipes, this recipe just take one-hour first proving and 30 minutes second proving time. Let’s say that’s kind of easy peasy.
Still, if you don’t often work with sweet dough, the process may still seem difficult for you. Let me reassure you: this dough is not too sticky, nor too hard to work with. Moreover, I can tell you like bread or cake-making, the more you practice, the more you get better at it. And, as some chef named Claire said in one of her videos ‘Dough can feel fear!’. Believe it or not, I think this piece of advice is just awesome! And pretty true.
Once you know that, just let’s begin to talk more about these pretty healthy things.
Healthier Cinnamon Rolls Process
Dough made with mashed sweet potato = less or no butter
Filling with sweetened chestnut purée = less sugar/less fat/less calories than butter or regular spread
Easy handling of the dough = non sticky
Two regular proving times = rolls ready in 3 hours
Cinnamon = it’s a cinnamon roll after all!
With two versions of Cinnamon Rolls, for once you have no excuses to not make and eat them!
I can guarantee you’ll have no regret after your last bite.
I made these beauties for my partner’s colleagues and they couldn’t tell there was sweet potato in them. Especially because my boyfriend forgot to tell them… They really thought it was made with regular sweet dough. Don’t be afraid to bring healthier goods to people: they’ll clearly miss something if they don’t try!
Healthier Cinnamon Rolls #2
This cinnamon rolls are healthier and I dare say tastier: they are made with sweet potato purée and filled with sweetened chestnut purée. You'll love making them and eating them is absolutely guilt-free!
For the yeast mixture:
- 10 g fresh yeast -or 8 g dry active yeast-
- 92 ml milk 1/3 cup +1 tbsp
- 1 tsp granulated sugar
For the dough:
- 300 g all-purpose flour 2 cups + 1/2 cup
- 50 g light brown sugar 1/4 cup
- 1/2 tsp cinnamon
- 1/4 tsp ginger -optional-
- the yeast mixture when ready
- 1 egg
- 100 g sweet potato purée
- 1 can -227 g (8 ounces) sweetened chestnut purée
- 1 tbsp cinnamon
For the yeast mixture:
Warm up your milk about 20 seconds until reaching a lukewarm temperature and crumble the yeast just above. Add 1 tbsp of sugar and let sit under a clean towel for about 10 minutes. Same goes with active dry yeast.
In the meantime, in the bowl of a stand-mixer (if you have one) mix the flour and the brown sugar, cinnamon and ginger (optional). Make a well for the yeast mixture in the flour and make another to add the sweet potato purée .
Grease a medium (glass is preferred) bowl and have plastic wrap handy.
Preheat your oven to 120°F (50°C), for the first proving time.
When the yeast is ready, add it in the well you've just made. Begin by mixing in low-medium speed, and when the dough starts to form an homogeneous mass, add the egg.
When the egg is incorporated, add the salt and increase the mixer to medium speed. Let run until you have a smooth and silk dough. Normally, it's a rather 'dry' dough and it should come out of the bowl easy.
However, if not, just add flour on the top and go with your floured hands to remove the dough from one bowl to the other.
Cover with plastic wrap and let prove in the oven for about 1 hour, or until at least doubled in size.
In the meantime, make your filling:
Simply mix all the ingredients together and keep in the fridge if prepared in advance.
Remove the dough from the oven and preheat it like previously for the second time of proving.
Punch the dough to deflate it, and place it on a floured surface.
With your rolling pin and occasionally your hands, shape a rectangle with the dough. Make sure you don't press to much at the ends when your work the dough.
Spread your filling evenly with a spatula.
Roll the dough tightly, with the long edge.
With a sharp knife, cut the dough in approximately 3-6 rolls (depending on the size you want).
Place them on a baking mat with parchment paper. Make sure they are 1/2 inch apart (1.2 cm) to allow them to rise.
Cover with cling film or a damp towel (making sure it doesn't touch the rolls.)
Place the baking mat in the oven and close the door. Let rise from 30 minutes to 1 h 30 depending on the conditions in your kitchen.
Remove from the oven and preheat at 350°F (180°C). Brush the rolls with an egg wash.
Bake your rolls for 15-25 minutes or until a light golden brown. Enjoy!