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!

Course Breakfast, Dessert, Snack
Keyword Chestnut Cinnamon Rolls, Healthier Cinnamon Rolls, Healthy Cinnamon Rolls, Sweet potato cinnamon rolls
Prep Time 15 minutes
Cook Time 20 minutes
Proving times 1 hour 30 minutes
Total Time 35 minutes
Calories 300 kcal
Author Bites Of Baking


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:

  1. 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.

  2. 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.

  3. 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. 

  4. 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.

  5. Cover with plastic wrap and let prove in the oven for about 1 hour, or until at least doubled in size.

  6. In the meantime, make your filling:

    Simply mix all the ingredients together and keep in the fridge if prepared in advance. 

  7. Remove the dough from the oven and preheat it like previously for the second time of proving.

  8. Punch the dough to deflate it, and place it on a floured surface.

  9. 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.

  10. 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).

  11. 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.

  12. Remove from the oven and preheat at 350°F (180°C). Brush the rolls with an egg wash.

  13. Bake your rolls for 15-25 minutes or until a light golden brown. Enjoy!