You Won't Regret Trying This Healthy Twist on Cinnamon Rolls

Sweet Potato Chocolate Chip Cinnamon Rolls

PaleoHacks

For the Dough:
1 cup coconut flour
1 cup arrowroot flour + more for dusting
1/4 cup psyllium husks
2 teaspoons baking soda
3/4 cup water
3/4 cup sweet potato puree
2 tablespoons apple cider vinegar
1/2 cup coconut oil, melted

For the Filling:
1/2 cup sweet potato purée
1/4 cup coconut sugar
1/4 cup mini dark chocolate chips + more for topping
2 teaspoons cinnamon

Preheat oven to 350°F and prepare a baking pan by greasing it with grass-fed butter.
To Make the Dough: Place the dry ingredients in a medium mixing bowl and sift together.
In another bowl, blend the wet ingredients with an electric mixer until smooth. Add the dry ingredients into the wet ingredients until well incorporated. Do not over-blend.
Place the dough onto a large piece of parchment paper with a generous amount of arrowroot powder sprinkled on top. Use your hands to flatten the dough into a large square that measures 1/2-inch in thickness.
To Make the Filling: In a separate bowl, stir together the ingredients for the filling. Spoon the mixture over the dough and spread into an even layer, covering it fully.
Carefully roll the dough lengthwise into a large log. Slice the log into six pieces and place them onto a baking pan, equally spaced apart.
Bake for 30 minutes and then remove from the oven. Let them cool for 10 minutes inside the pan.
To Make the Icing: Blend the coconut cream and maple syrup together. Then, drizzle it on top of the cinnamon rolls and sprinkle additional chocolate chips.
Serve warm and enjoy!