Sweet Potato Cinnamon Buns

For the sweet potato cinnamon buns, first preheat the oven to 200 °C top and bottom heat and bake the sweet potato whole for 45 minutes until soft. Cut in half, scrape out the flesh while still hot and mash with a fork. Pour into a large bowl and add the spelt flour.

Crumble the yeast into a bowl, add the sugar and let both rise for 15 minutes. Heat the milk to lukewarm and add it to the bowl along with the sweet potato flour mixture as well, mix in the egg and add the softened butter. Knead either by hand for about 5 minutes on the work surface or with the dough hook of the mixer until an elastic dough is formed. Then cover and let it rise in a warm place for 1 hour.

For the filling, melt the coconut oil. Finely chop the nuts and mix with the coconut blossom sugar and cinnamon. Preheat the oven to 180 °C top and bottom heat. Grease the pan and sprinkle with a little coconut blossom sugar.

Roll out the risen dough on the floured countertop to a 30 x 40 cm rectangle. Brush the entire surface with the coconut oil, then sprinkle evenly with the cinnamon-sugar-nut mixture. Roll up the dough tightly from the long side. Using a sharp knife, cut into 12 equal pieces and place them side by side, cut side up, in the pan. Let rise again for 30 minutes. Then bake in the oven for 25 minutes.

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