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Gluten Free Sweet Potato Pull Apart Rolls with Maple Bacon Glaze

Gluten Free Sweet Potato Rolls
Fluffy sweet and savory sweet potato pull-apart muffins with maple bacon glaze. These delicious gluten-free muffins are perfect for sharing at brunch or dinner.
Yield 12 rolls




  • 3 cups gluten-free all-purpose flour + more for dusting
  • 2 tablespoons coconut sugar (or cane sugar)
  • 1 teaspoon sea salt
  • 2 teaspoons ground cinnamon
  • 1/2 cup warm water (110-115°F)
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 1 tablespoon honey
  • 1 large egg (lightly beaten)
  • 3 tablespoons unsalted butter (melted)
  • 1 cup roasted and pureed sweet potato (1 medium sweet potato)

Maple Bacon Glaze

  • 3 strips thick-cut bacon (cooked and chopped)
  • 1/3 cup pure maple syrup


  • Combine the flour, coconut sugar, sea salt, and cinnamon in a bowl and stir until well-combined (dry mixture).
  • Stir together the warm water, yeast, and honey in a large mixing bowl and allow it to sit and activate for 8 to 10 minutes.
  • Add the beaten egg, melted butter, and mashed sweet potato to the mixing bowl with the yeast mixture, and stir until well-combined (wet mixture).
  • Add the flour mixture into the bowl with the wet mixture one cup at a time, and stir until combined. By the time you add the third cup, the dough should be somewhat stiff.
  • Turn the dough out onto a floured surface and knead for 1 to 2 minutes. Form the dough into a round ball.
  • Lightly oil a large mixing bowl and place the ball of dough in it. Let sit for 45 to 50 minutes, until dough has risen.
  • Lightly oil a 12-hole muffin tray. Section the dough out into 36 small dough balls and place 3 dough balls into each hole of the muffin tray. Cover with plastic wrap and allow dough to sit an additional 45 to 50 minutes.
  • While dough is resting, prepare the maple bacon glaze by stirring together the cooked, chopped bacon and maple syrup in a bowl.
  • Preheat the oven to 375°F. Spoon the maple bacon mixture over each roll and place muffin tray on the center rack of the oven. Bake for 15 minutes, or until rolls are cooked through and golden brown.


Recipe by The Roasted Root.

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Review & Comments

Gail | Reply

Hi to make this recipe do I need gluten free flour with Xanthan gum included in it?

Red Star Yeast | Reply

Hi Gail,

Yes you should use an GF All Purpose that contains xanthan gum.

Happy Baking!

Joan | Reply

Can Bob’s Redmill 1-1 be used for this recipe?

Red Star Yeast | Reply

Hi Joan – Yes. Flour absorption varies, and you may need to adjust the amount of water needed.
Happy baking!

Darlene Hennlich | Reply

Could this be baked as a loaf in a traditional loaf or a round loaf?

Red Star Yeast | Reply

Hi Darlene – Yes. You may need to adjust the rise and bake times.
Happy baking!

Michelle Z | Reply

@Red Star Yeast — can these be made with Flax Egg and non-dairy milk? I have a youth board member who is allergic to gluten, dairy, and eggs, so I’m always on the hunt for recipes I can alter successfully.


Red Star Yeast | Reply

Hi Michelle,
You can use substitute flax egg for the egg. There is no milk in the recipe, are you looking to swap out the water for non-dairy milk? As with any substitutions, it may alter the final product, so keep an eye on the look and feel of your dough and adjust as needed (more/less flour/liquids, more/less rising,..).
Happy baking!

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