Oil-Free Cinnamon Rolls (Vegan + GF)

Sweet potato puree: Combine the sweet potato and water in a sauce pan. Cover and boil until tender. Cool for a few minutes then blend till smooth. Set aside.Date Paste: Blend the dates and water on high until smooth. Set aside.Filling: In a bowl, stir together 1 cup of the date paste, the coconut sugar, and the cinnamon.Dough: In a large mixing bowl combine the flours, baking soda, baking powder, and cinnamon. Gently stir.Add the the remaining date paste (about ¾ cup), 1 cup of the sweet potato puree, and the apple cider vinegar. Mix with your hands to form a soft supple dough.To assemble: Preheat the oven to 350F.Press/roll out the dough on a piece of wax paper to about ½ inch thickness. Try to keep it as rectangular as possible.Sprinkle the side facing up with flour. Cover with another sheet of wax paper and flip so the flour side is down. This will ensure it doesn't stick as you roll.Standing at one of the long sides, spread the filling on the â…” of the dough closest to you.Using the wax paper to help you roll, roll the dough to form one long log. (See video if you are confused)Slice off the tapered ends, then slice the log into 8 rolls.Transfer the rolls to the muffin pan (lightly oiled) and bake for 16-18 minutes at 350F.Frosting: Open the can and spoon out the solid part. Whip with the sweetener until smooth. You can thin it out to more of a glaze by adding more of the liquid left in the can.Once the roll are cool, frost and enjoy!