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Alpha-gal friendly sweet potato cinnamon buns topped with coconut icing and walnuts in a cast iron skillet

Alpha-Gal Friendly Sweet Potato Cinnamon Buns

These dairy-free sweet potato cinnamon buns are soft, warmly spiced, and topped with a fluffy coconut milk icing that will make any morning feel like a special occasion. No mammal ingredients, no dairy — just clean, label-checked ingredients you can trust. Featured in our Alpha-Gal Meal Plans!
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Servings: 6
Course: Breakfast
Cuisine: American
Ingredients Equipment Method

Ingredients
  

For the Buns
For the Coconut Icing
  • 1.5 cups full-fat coconut milk, chilled
  • 1/2 cup monk fruit sweetener
  • 1 tsp vanilla extract
For Topping
  • 6 tbsp chopped walnuts

Equipment

Method
 

  1. Preheat oven to 400 degrees F. Place coconut milk can, a mixing bowl, and whisk attachment in the freezer.
  2. Poke holes in sweet potatoes and bake for about 1 hour until soft. Remove skin and mash in a large bowl.
  3. Slowly mix in oat flour, baking powder, and baking soda until combined. Cover bowl with a dish towel and let rise for 30 to 60 minutes.
  4. Once dough has risen, flour a large surface and roll out to about 1/8 inch thickness.
  5. Sprinkle dough evenly with cinnamon and coconut sugar. Roll up lengthwise and cut into 6 pieces.
  6. Grease a baking dish or cast-iron skillet with avocado oil spray. Place buns in the dish and bake for 15 to 20 minutes.
  7. While buns are baking, remove chilled materials from the freezer. Using a mixer on high, beat coconut milk, monk fruit sweetener, and vanilla until stiff peaks form.
  8. Top cooled cinnamon buns with coconut icing and chopped walnuts before serving.

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