Sweet Potato Cinnamon Rolls

16 Apr

Yes, I found a recipe that combines two delicious things: sweet potatoes and cinnamon rolls. If there is one thing people know about me it is either that I only ate nachos for lunch or I had cinnamon rolls for breakfast. You can also check out my other cinnamon roll recipe here.

Recipe

Cinnamon Rolls:

1/2 packet of active dry yeast

1 1/2 cups of all purpose flour

1 tbsp sugar

3/4 tsp salt

1/3 cup of mashed sweet potato

1 1/2 tbsp of oil, plus more for the bowl

dash vanilla extract

1/8-1/4 cup of water – may or may not need this

Cinnamon- Walnut Filling:

1/8 cup of sugar

1 tsp cinnamon

1 1/2 tbsp butter – at room temperature and really soft

1/4 cup chopped walnuts

Maple Cream Cheese Frosting:

5 tbsp cream cheese

1/4 tsp maple syrup

1 cup powdered sugar

1-2 tbsp of milk

1/4 tsp vanilla extract

MOP For Cinnamon Roll Dough:

1. Stir yeast into a 1/8 cup of warm water (105-115F) and let sit for 10 minutes

2. Combine sugar, flour, salt in mixer fitted with a dough hook attachment

3. Stir the sweet potato, oil, and vanilla into the yeast

4. On low speed slowly add the sweet potato mixture into the dry ingredients

5. Increase the speed to medium-low and incorporate wet ingredients into dry

6. If the dough is crumbly and not coming together add an extra 1/8 cup water at a time until it comes together.

7. Knead until the dough is smooth (about 3 minutes)

8. Oil a bowl and place the dough in it. Cover with plastic wrap and proof in a warm area until it is double in volume (about 1 hour) I placed mine in the oven and set it to proof mode and went for a walk.

MOP: Cinnamon – Walnut Filling

1. Combine the cinnamon and sugar in a bowl.

2. Let the butter sit out until really soft.

3. Measure out 1/4 cup chopped walnuts and set aside.

Back to cinnamon rolls:

9. A little over an hour and it was double the volume. I floured the work surface, and rolled out the dough into a rectangle.

10. The thickness is up to you, it will rise some more before you bake it. I would say 1/4-1/2 inch thick is a good thickness. Some people like them thinner though.

11. Once the dough is rolled out, I smeared the butter onto the dough with my fingers.

12. I then sprinkled the cinnamon-sugar mixture over the dough and the chopped walnuts.

13. Now it is time to roll up your cinnamon rolls! I take one end and roll it up, making sure it is somewhat tight.

14. I cut the roll with a bread knife, into 2 inches or so. If you would like smaller cinnamon rolls cut into smaller pieces.

15. Place them in a oiled baking dish. I put mine in a 9 by 9 pan, cover them with plastic wrap and proof again for another 45 minutes.

While waiting for them to rise, you can make the frosting.

MOP For Maple Cream Cheese Frosting:

1. Place cream cheese in a mixing bowl, and add the maple syrup, vanilla, and powdered sugar.

2. Beat to combine the ingredients, add milk 1 tbsp at a time. You don’t want the frosting to be runny.

3. Beat for 1 minute and place in the refrigerator. Take out when the cinnamon rolls are done baking.

Back to the cinnamon rolls!

16. After 45 minutes are up, heat the oven to 375F. They should have grown in volume!

17. Pop them in the oven and bake for 18-25 minutes!

18. Your cinnamon rolls should be golden brown, take them out of the oven and place on a cooling rack.

19. Take the frosting you made and using a spatula place it on the cinnamon rolls. Then loveliness will happen and it will be gooey goodness coating the cinnamon rolls.

20. Enjoy!!

Recipe was adapted from Vegetarian Times

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2 Responses to “Sweet Potato Cinnamon Rolls”

  1. Julie Persaud October 13, 2012 at 9:29 am #

    These sound so luscious, we’ll be making them for Thanksgiving morning! Thanks for the great recipes 🙂

    • Angela October 14, 2012 at 8:55 pm #

      Thank you so much! They would be great for Thanksgiving morning. Please feel free to email me with any questions you might have. 🙂

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