Kumara Cinnamon Rolls

Get your five-a-day the sweet way. Sweet, fluffy, and sneakily full of veg.

These soft, golden rolls are proof that vegetables can do dessert too. Easy to make, naturally sweet, and just the right amount of cozy.

Ingredients

For the dough:
- 1 cup cooked kumara (peeled and mashed)
- 190g / 1½ cups self-raising flour
- 3 tbsp melted butter

For the filling:
- 2 tsp melted butter
- 1 tsp cinnamon
- 1–2 tbsp coconut or brown sugar

For the glaze:
- 4 tbsp icing sugar
- 1–2 tbsp water

Method

1- Preheat the oven to 180°C.
2- Mash the kumara in a bowl, then add the flour and melted butter. Mix to form a soft dough (add a little more flour if it’s too sticky).
3- Roll it out on a floured surface into a rectangle about 1cm thick.
4- Brush with melted butter, then sprinkle over the cinnamon and sugar.
5- Roll it up from the long edge into a log and slice into 6–8 rolls.
6- Bake on a lined tray or muffin tin for 20–25 minutes, until golden and set.
7- Mix the glaze by combining icing sugar and water, then drizzle over the cooled rolls.

Store

Keep in an airtight container in the fridge for 2–3 days, or freeze for up to 3 months. To reheat, thaw overnight and warm in the oven at 180°C for 5–10 minutes.