• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Bojon Gourmet logo

  • Recipes
    • Appetizers
    • Breakfast & Brunch
    • Desserts
    • Dips & Spreads
    • Drinks
    • Main Courses
    • Salads
    • Sauces & Dressings
    • Side Dishes
    • Soups
    • Recipe Finder
    • Recipe Index
  • About
    • In the Press
    • Learn with Me
    • Work With Me
    • Portfolio
  • Cookbook
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • About
  • Cookbook
  • In the Press
  • Learn with Me
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home / Breakfast & Brunch / Breads & Rolls

    Rum and Sweet Potato Cinnamon Buns

    Published Nov 5, 2009

    Jump to Recipe Print Recipe

    top down shot of cinnamon roll

    And this one time? at band camp? I baked cinnamon buns for 200 people. No hobart had I, so I kneaded the dough in 6 batches in the kitchen aid. I spent hours shaping the buns late into the night, amidst giant moths, spastic june bugs and drunken musicians; just the usual. The buns finished baking somewhere around 2 a.m. and, knowing many campers would sleep through breakfast (including myself) we tucked into one of the pans. I proffered a bun to my friend, Malaika, but she refused, telling me she didn't like sweets that didn't have 'strong flavors' in them. 'Well what d'ya call cinnamon?' I thought, but I just shrugged and shoved another cinnamon bun in my mouth. (Bet you didn't think I remembered that, huh?)

    I know Malaika would love these buns, as they contain two of her favorite things: rum and coconut milk. Like many great things in the world, they came about entirely by accident. I woke up early this morning and couldn't fall back to sleep. Jay rolled over and asked if I was planning to bake something, managing to sound both suspicious and somnolent. He can tell when that's what I'm thinking about, which is, unsurprisingly, quite often; he generally has a 99% chance of being right.
    The foggy morning made cinnamon buns sound like a brilliant plan, but we lacked milk for the dough. I wondered if I could use coconut milk instead, and what flavors might be complementary. Then I remembered a post I saw a while back by Sugar Plum, aka Emiline, for sweet potato cinnamon buns. I checked to see if by some magical twist we had received sweet potatoes in our box yesterday, and, lo... we had!

    close up of iced roll

    While reaching for the coconut milk, I brushed against a cone of panela, an unrefined sugar from Latin America that tastes deliciously of molasses, toffee and maple. I decided to grate it to use in the filling in place of brown sugar, and that made me think of rum soaked currants, though I usually eschew dried fruit in my buns. I thought a bit of orange zest, clove and nutmeg would go nicely, so I added them into the filling as well. I whisked some of the extra coconut milk and the strained curranty rum into powdered sugar for a final glaze. If you like toasted coconut and/or pecans, they would be delish sprinkled on top before the glaze sets.
    The sweet potato gives the buns a warm golden hue and makes the dough pleasantly springy, while the rich coconut milk keeps it supple and moist. The buns burst with sweet, latin flavors and would make a nice addition to a Mexican themed brunch, after some migas and frijoles negros. I imagine you could make these vegan by omitting the egg in the dough and using coconut oil in place of the butter, but I generally consider vegans to be a personal affront and resist doing them any favors.
    side shot of sweet potato cinnamon buns
    Panela (sometimes also called pilconcillo) comes in a hard cone wrapped in dried corn husks, and is kind of a bitch to grate; I wouldn't go to the effort for just anyone. Use the large holes on a box grater. You should be able to find it at any latin american grocery, but lacking panela, you could use dark brown or muscovado sugar and they would still be muy sabrosos.

    top down shot of rolls

    For more brunch recipes:

    • Corn Flour Waffles with Whipped Honey Ghee and Berries {gluten-free}
    • Sparkling Grapefruit, Elderflower & Rosé Vodka Cocktail
    • Coconut Curry Shakshuka
    • Fluffy Gluten-Free Pancakes {dairy-free & vegan options}

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this sweet potato bun recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    No ratings yet

    Sweet Potato Panela 'Canela' Bunswith Coconut Milk and Rum Soaked Currants

    Print Recipe Pin Recipe
    These buns are bursting with Latin flavors!
    Alanna Taylor-Tobin
    Prep Time: 1 hour
    Cook Time: 30 minutes
    Resting time: 1 hour 30 minutes
    Total: 1 hour 30 minutes
    Servings: 12 buns.

    Ingredients

    Sweet potato dough

    • 10 oz. sweet potato (garnet or jewel), peeled, cut into 1" chunks
    • 1 cup canned coconut milk
    • 1 egg
    • 3/4 teaspoon salt
    • 1/4 cup sugar
    • 1 1/2 teaspoons rapid rise yeast (or 2 teaspoons active dry, or 1 tablespoon fresh)
    • 1 cup whole wheat flour
    • 2 1/2 to 3 cups all purpose flour

    Panela-Canela filling

    • 3 tablespoons melted butter, plus 6 tablespoons softened butter
    • 1/2 cup currants
    • enough dark rum to cover the currants (about 1/4 or 1/2 cup)
    • 1 cup grated Panela (also called pilconcillo, or use dark brown or muscovado sugar) (8 oz.)
    • 2 tablespoons sugar
    • zest of 1 orange
    • 2 teaspoons cinnamon
    • 1/4 teaspoon salt
    • 1/4 teaspoon freshly grated nutmeg
    • pinch cloves

    Rummy Glaze

    • 3/4 cup powdered sugar (3 oz.)
    • 1 tablespoon coconut milk
    • 1 tablespoon rum soaking liquid
    • pinch salt

    Instructions

    Sweet potato dough

    • Put the sweet potato chunks in a saucepan and cover with water. Bring to a boil, then lower the heat and simmer until tender, about 20 minutes. Drain and put in the bowl of a stand mixer. Beat with the paddle until smooth. Slowly add the coconut milk, scraping down the sides of the bowl as necessary. Add the remaining ingredients (make sure the mixture is cool enough not to kill the yeast - it should be just warm to the touch) and mix to combine.
    • Switch to the dough hook and knead on low for 10 minutes, adding flour as needed until the dough is soft but pulls away from the sides of the bowl. Scrape down the bowl as needed. Turn the dough out onto a lightly floured surface and knead a few times by hand to make sure the texture is right. (Hint: if you scrape the bowl clean, you can use it to mix the filling sans washing.) Place in a lightly oiled bowl or container and cover with plastic wrap or a lid. Let rise until doubled in bulk, 45 minutes to 1 hour.

    Panela-Canela filling

    • While the dough is rising, get on with the filling. Cover the currants with the rum and set aside to soak. Put the panela and softened butter in the mixer fitted with the paddle, and beat on medium low until smoothish and lightened (it won't get totally smooth), about 5 minutes. Add the remaining ingredients (except the melted butter) and beat to combine. Set aside.Brush a 9x12x2" glass casserole with some of the melted butter. Place a rack in the center of the oven and preheat to 375º.
    • When the dough has doubled in bulk, turn it out onto a lightly floured surface and gently press out the air bubbles. Pat or roll into a 16x12" rectangle with a long side facing you. It will be about 1/2" thick. Use an offset spatula to spread the dough evenly with the filling mixture, leaving a 1/2" gap on the top, but going all the way to the other edges.
    • Drain the currants well, reserving the rum (of course!), and sprinkle them evenly over the butter mixture. Roll the dough up snugly from the bottom, and pinch the seam closed. Place the log seam side down and cut into 12 equal rounds. (I like to cut the log in half, then cut each half in half, then cut each quarter into thirds. I like to use a sharp chef's knife and a back-and-forth sawing motion.)
    • Place the rounds in the prepared pan, 3 by 4, evenly spaced, with the smaller, end pieces in the center. Brush the tops and sides with the remaining melted butter. Let rise until doubled, about 30 minutes. The buns are ready to bake when they hold an indentation when poked lightly with your finger, rather than springing back.
    • Bake for 25-30 minutes, until lightly golden on top. Let cool at least half and hour before eating.

    Rummy Glaze

    • Whisk all together until smooth, thinning with additional drops of rum if necessary. Use a spatula to drizzle over the top of the slightly cooled buns.

    Notes

    Nutritional values are based on one of twelve buns.

    Nutrition

    Calories: 438kcalCarbohydrates: 68gProtein: 6gFat: 14gSaturated Fat: 10gCholesterol: 38mgSodium: 290mgPotassium: 264mgFiber: 3gSugar: 36gVitamin A: 3640IUVitamin C: 1.4mgCalcium: 36mgIron: 2.5mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!
    Sweet Potato Panela 'Canela' Buns
    with Coconut Milk and Rum Soaked Currants
    Makes 12 large buns
    Total time: about 3 hours
    Sweet potato dough
    1 10 oz. sweet potato (garnet or jewel), peeled, cut into 1" chunks
    1 cup canned coconut milk
    1 egg
    3/4 teaspoon salt
    1/4 cup sugar
    1 1/2 teaspoons rapid rise yeast (or 2 teaspoons active dry, or 1 tablespoon fresh)
    1 cup whole wheat flour
    2 1/2-3 cups all purpose flour
    Put the sweet potato chunks in a saucepan and cover with water. Bring to a boil, then lower the heat and simmer until tender, about 20 minutes. Drain and put in the bowl of a stand mixer. Beat with the paddle until smooth. Slowly add the coconut milk, scraping down the sides of the bowl as necessary. Add the remaining ingredients (make sure the mixture is cool enough not to kill the yeast - it should be just warm to the touch) and mix to combine. Switch to the dough hook and knead on low for 10 minutes, adding flour as needed until the dough is soft but pulls away from the sides of the bowl. Scrape down the bowl as needed. Turn the dough out onto a lightly floured surface and knead a few times by hand to make sure the texture is right. (Hint: if you scrape the bowl clean, you can use it to mix the filling sans washing.) Place in a lightly oiled bowl or container and cover with plastic wrap or a lid. Let rise until doubled in bulk, 45 minutes to 1 hour.
    Panela-Canela filling
     
    3 tablespoons melted butter, plus 6 tablespoons softened butter
    1/2 cup currants
    enough dark rum to cover the currants (about 1/4 or 1/2 cup)
    1 cup (8 oz.) grated Panela (also called pilconcillo, or use dark brown or muscovado sugar)
    2 tablespoons sugar
    zest of 1 orange
    2 teaspoons cinnamon
    1/4 teaspoon salt
    1/4 teaspoon freshly grated nutmeg
    pinch cloves
    While the dough is rising, get on with the filling. Cover the currants with the rum and set aside to soak. Put the panela and softened butter in the mixer fitted with the paddle, and beat on medium low until smoothish and lightened (it won't get totally smooth), about 5 minutes. Add the remaining ingredients (except the melted butter) and beat to combine. Set aside.
    Brush a 9x12x2" glass casserole with some of the melted butter. Place a rack in the center of the oven and preheat to 375º.

    When the dough has doubled in bulk, turn it out onto a lightly floured surface and gently press out the air bubbles. Pat or roll into a 16x12" rectangle with a long side facing you. It will be about 1/2" thick. Use an offset spatula to spread the dough evenly with the filling mixture, leaving a 1/2" gap on the top, but going all the way to the other edges. Drain the currants well, reserving the rum (of course!), and sprinkle them evenly over the butter mixture. Roll the dough up snugly from the bottom, and pinch the seam closed. Place the log seam side down and cut into 12 equal rounds. (I like to cut the log in half, then cut each half in half, then cut each quarter into thirds. I like to use a sharp chef's knife and a back-and-forth sawing motion.)

    Place the rounds in the prepared pan, 3 by 4, evenly spaced, with the smaller, end pieces in the center. Brush the tops and sides with the remaining melted butter. Let rise until doubled, about 30 minutes. The buns are ready to bake when they hold an indentation when poked lightly with your finger, rather than springing back. Bake for 25-30 minutes, until lightly golden on top. Let cool at least half and hour before eating.

    Rummy Glaze
    3/4 cup (3 oz.) powdered sugar
    1 tablespoon coconut milk
    1 tablespoon rum soaking liquid
    pinch salt
    Whisk all together until smooth, thinning with additional drops of rum if necessary. Use a spatula to drizzle over the top of the slightly cooled buns.
    close up of sweet potato cinnamon bun

    You might also like...

    « Pumpkin Cheesecake Squares with Gingersnap Crust
    Sourdough apple-oat pancakes with aged cheddar and bacon »

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

    Reader Interactions

    Comments

    1. Shelly West says

      May 20, 2013 at 12:30 pm

      Oh man - sweet potatoes AND rum for breakfast?! Yes, please!

      Reply
      • Alanna says

        May 20, 2013 at 5:46 pm

        I feel the same way! :)

        Reply

    Leave a comment and rating Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe after you've made it:




    Primary Sidebar

    Welcome

    Alanna Taylor-Tobin smiling and holding her cookbook, Alternative Baker

    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen. About →

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the front cover of Alternative Baker, a cookbook by Alanna Taylor-Tobin, winner of the IACP Cookbook Awards

    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

    Fresh from the blog

    How to Build a Vibrant Summer Cheese Board

    Basil Butter

    Gluten-Free Strawberry Shortcake

    Gluten-Free Madeleines

    Footer

    Instagram

    Panzanella is a glorious way to feature summer pro Panzanella is a glorious way to feature summer produce. Toasted bread sops up juices from ripe tomatoes while basil and olive oil add punch. I (@the_bojon_gourmet ) like adding @hodofoods Moroccan tofu cubes for instant protein and extra flavor. They give this salad marinated feta vibes while keeping it vegan!

To stay with the Mediterranean theme, I add kalamata olives, cucumber, and a kicky oregano dressing. Think Greek salad meets panzanella!

Serve this right away as a vegan main dish, or bring it to a picnic or potluck. Get the recipe @hodofoods! #panzanella
    Heirloom tomatoes are getting good in California r Heirloom tomatoes are getting good in California right now and I’m looking forward to making this rustic tomato tart ASAP. 🍅

Flaky gluten-free pie crust melds with a cheesy base and ripe roasted tomato slices. Bring this beauty to a potluck or enjoy slices with a glass of bubbly for an appetizer or a light meal. ✨

https://bojongourmet.com/rustic-heirloom-tomato-tart-gluten-free/
    Paleo Vegan Berry Peach Cobbler 🫐🍑 This rus Paleo Vegan Berry Peach Cobbler 🫐🍑

This rustic summer fruit dessert combines berries and peaches with floofy #glutenfree biscuits. Swapping in finely ground @go_raw organic sprouted pumpkin seeds in place of almond flour makes this nut-free as well. Pumpkin seeds give the biscuits a lovely green hue and loads of buttery flavor. Don’t forget the ice cream! 

Fruit:
1 ¼ pounds peaches or nectarines, in thick wedges (4 cups)
4 ounces (1 cup) blueberries
3 tablespoons (30 g) maple syrup
2 teaspoons tapioca flour
pinch fine sea salt

Biscuits:
½ cup (75 g) cassava or GF AP flour
½ cup (70 g) @go_raw sprouted pumpkin seeds, finely ground
3 tablespoons (30 g) maple sugar or coconut sugar
1 teaspoon baking powder
¼ teaspoon fine sea salt
4 tablespoons (56 g) cold, unsalted butter or vegan butter in ¼-inch dice
¼ cup (60 g) coconut yogurt
¼ cup (60 g) plant milk 
1 teaspoon vanilla extract

for finishing:
2 teaspoons maple or coconut sugar
¼ teaspoon cardamom or cinnamon
1 tablespoon plant milk
plant-based vanilla ice cream, for serving

Position a rack in the center of the oven and preheat to 400ºF.

In a large bowl, toss together the peach slices, maple syrup, tapioca flour, and salt. Scrape into a baking dish (7x10” oval or 9” pie plate) and bake until the fruit is warm and juicy, 15-20 minutes.

Whisk together the cassava and pumpkin seed flours, maple sugar, baking powder, and salt in a large bowl. Add the cold butter bits and rub with your fingers until the butter is somewhat worked in with some pea-sized bits remaining.

In a small bowl, stir together the 2 teaspoons maple sugar and the cinnamon for topping the biscuits.

Place the yogurt, milk, and vanilla in a small saucepan. Place over a low flame and heat, stirring frequently, until the mixture is hot and steamy. Pour the hot dairy mixture into the flour/butter mixture and quickly but gently stir with a flexible silicone spatula until just combined. Scoop small lumps of dough over the fruit. Brush with the milk and sprinkle with the sugar. Bake the cobbler until the biscuits are golden on top and cooked through and the fruit is bubbling vigorously, 20-30 minutes. Serve warm.
    Strawberry shortcake dreams all summer long 🍓 Strawberry shortcake dreams all summer long 🍓

These GF shortcake biscuits are tender and buttery thanks to a blend of gluten-free flours (almond, oat, and rice) plus butter and cream. I’ve included dairy-free and vegan options too! 

✨Tip: if you don’t have any whipped cream on hand, use thick coconut yogurt for a tasty dairy free option like I did here. 

Bojon appétit my loves! 

https://bojongourmet.com/gluten-free-strawberry-shortcake/

#recipereel #gfbaking #strawberryseason
    Moar #zucchini love: chocolate tahini zucchini bre Moar #zucchini love: chocolate tahini zucchini bread ✨

This floofy loaf is paleo, vegan, and nut-free and it’s super simple to whip up with just a bowl and a whisk. Great for packing on picnics and in lunchboxes, or nomming with coffee in the afternoon ✨

https://bojongourmet.com/vegan-paleo-zucchini-bread-tahini-chocolate/

#zucchinibread #tahini #chocolove #paleobaking #paleodessert #bestofvegan #glutenfreevegan #allergyfriendly
    Next up for #zucchini season: GF zucchini fritters Next up for #zucchini season: GF zucchini fritters! Made with chickpea flour and spices for a falafel vibe🧆🥙

I love serving this up with herb yogurt sauce, chopped cucumber, tomato, and a drizzle of lemon. These are easy to make and they use up SO MUCH zucchini!

https://bojongourmet.com/gluten-free-zucchini-fritters/

#zucchinifritters #zucchinirecipes #f52farmstand

    Navigation

    • Recipe Finder
    • Cookbook
    • About
    • In the Press

    Get new posts in your inbox

    Please wait...

    Thanks for signing up!

    This site uses cookies. By continuing to use this website, you agree to their use. To find out more, see our Privacy Policy.

    • Facebook
    • Instagram
    • Pinterest

    More Bojon

    • Learn with Me
    • Work With Me
    • Portfolio

    Copyright © 2022 The Bojon Gourmet | Site by Jaime Asatsuyu Hammack