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Sweet Potato Cinnamon Rolls
These Sweet Potato Cinnamon Rolls are the most tender, soft and decadent cinnamon rolls with a brown sugar cinnamon filling and slathered with a delicious icing. What's the secret to these rolls? Sweet potatoes!
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
For the dough
- 1 lb sweet potato
- 4 1/2 cups all-purpose flour
- 8 tbsp butter unsalted, softened
- 3 eggs
- 1/2 cup water lukewarm
- 1 tbsp active dry yeast
- 2 tbsp sugar
For the cinnamon filling
- 1 1/3 cup brown sugar
- 2 1/2 tbsp cinnamon
- 3 tbsp all-purpose flour
- 8 tbsp butter unsalted, at room temperature
Wash and scrub the baked potato(es) and bake it in the oven on the middle rack at 400 F degrees for about 1 hour or until soft when pierced with a fork.
When the potatoes have cooled, peel them and cut them in small pieces then mash them with the 1 stick of butter. Add in the 3 eggs and 1 cup of the flour and continue mashing until smooth.
In the bowl of your mixer add the water, yeast and sugar, stir and let it sit for about 10 minutes until yeast has dissolved and it becomes foamy.
Add potato mixture to the yeast mixture and using the paddle attachment mix for a couple minutes. Add 3 more cups of flour, one cup at a time and mix well. If the dough is too dry add a bit more water, but I didn't need too, there was enough moisture from the sweet potatoes. After the 3 cups of flour have been added in the dough should still be sticky.
Sprinkle about half a cup of flour over your work surface and scrape the dough onto the floured surface. Knead the dough until it's smooth and elastic, I only kneaded for about a minute, but it depends how sticky your dough is. Butter or oil a large bowl and place the dough in there, cover it with foil and let sit in a warm place until it doubles in size, about an hour.
In the meantime, make the filling by mixing all the ingredients in a bowl using a fork.
After the dough has doubled in size, preheat the oven to 425 F degrees. You will need a large baking sheet for this.
Turn the dough onto your floured surface and roll it out so that it's about 24 inches by 16 inches and about 1/2 inch in thickness. Sprinkle or spread the filling evenly over the dough. Working carefully, from the long edge, roll the dough down to the bottom edge.
Carefully cut the roll into 12 equal size rolls, so the easiest is to cut the roll in half then cut each half in half and then each quarter in 3 so you end up with 12 equal size rolls. Transfer the rolls onto the baking sheet, wrap with plastic wrap and let rise for another 20 minutes.
Bake the rolls for about 15 to 20 minutes until they are golden brown.
In the meantime make the icing by whisking all the icing ingredients together. Spread the icing over the warm rolls and enjoy!
To speed up the rising process, usually I turn the oven on to 200 F degrees for 1 minute, then turn off the oven, place the bowl in the oven and let it rise in the warm oven. In about half hour, if your yeast is good, the dough should have doubled in size.
Prep time does not include time to let the dough rise.
Always check the expiration date on your yeast and make sure it hasn't expired. All your yeast products whether it’s in a jar or a package should be stamped with a “Best if Used by” date. Always make sure you check this date, even when you purchase the yeast, who knows it could have been on the shelf past its expiry date.
To keep your yeast fresh and longer lasting, unopened yeast packages or jars should be stored in a cool or dry place such as your cupboard. However, you can also store your yeast in the fridge or freezer. If you do store it in the freezer and need to use yeast for your baking, make sure you take out the amount you need and let it sit at room temperature for at least half hour before using.
Once your yeast package or jar has been opened, you must refrigerate the yeast or freeze it in an airtight container.
One thing to remember about your yeast, is that it is a living organism and over time it will lose activity, even if you’ve never opened the jar or package. So if you don’t bake often, buy the smaller yeast packages rather than a big jar of yeast.
Make sure your milk is not too hot or it could kill the yeast which will cause your dough not to rise at all. The ideal temperature for the milk should be between 105 F degrees and 110 F for proofing. While 95 F degrees is the best temperature for yeast to multiply, that's not warm enough for proofing active dry yeast.
If after dissolving the yeast in the warm milk, the yeast didn't start to froth up, do not continue with the rolls, your dough will not rise.
TIP: To speed up the dough rising process, heat your oven to 200 F degrees. Turn off the oven and place your dough as specified in step 4 in the oven with the door closed. This will ensure a warm environment for your dough and the dough will rise fairly quickly, assuming the yeast was good.
You could prepare this the day before up until step 9. Cover the pan with plastic wrap and place it in the fridge overnight. The rolls should continue to rise in the fridge but if by morning they have not doubled in size, turn your oven on to 200 F degrees until it warms up, then turn it off. Place the pan in the oven for about 30 to 45 minutes until the rolls double in size. Then you can bake them as instructed.
To freeze unbaked rolls, complete everything up to and including step 9, then wrap the pan in two layers of plastic wrap. Freeze for 8 hours up to 6 weeks. The night before you want to bake the rolls, thaw them out in the refrigerator, still wrapped. They will thaw overnight. Finish the rest of the steps to bake them.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Serving: 1cinnamon roll | Calories: 583kcal | Carbohydrates: 92g | Protein: 7g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 92mg | Sodium: 73mg | Potassium: 245mg | Fiber: 3g | Sugar: 47g | Vitamin A: 6020IU | Vitamin C: 0.9mg | Calcium: 70mg | Iron: 3mg