Dice the sweet potatoes and boil in water until soft. Then drain and mash with 1-2 tbsp water until smooth. Mix the puree with the oat milk, coconut oil, apple cider vinegar and maple syrup in a bowl until smooth.
In another bowl, mix the flour, almonds, salt, baking powder, baking soda and Matcha. Add 300g of the flour mixture to the liquid ingredients and fold in. Now add the rest of the flour and mix together. Do not mix for too long or the batter will be a little too wet because of the sweet potato.
Cover and leave to rest for 30 minutes. Then preheat the oven to 190 degrees (top and bottom heat).
Roll out the dough on a floured surface into a rectangle (approx. 11x15cm) and dust with some flour.
In a bowl, mix the coconut blossom sugar with the cinnamon and coconut oil. A smooth paste should form. Spread it evenly over the dough.
Then take a pizza roller or a knife and cut approx. 3.5-4 cm wide strips of dough lengthwise (see picture). Now roll up the dough lengthwise and place in a greased baking pan (can also be a quiche pan). Press the single cinnamon rolls down a little and place them next to each other. Continue to roll the strips until all the cinnamon rolls are distributed in the pan.
Bake in the oven for 30 minutes and serve warm.