Sweet Potato Cinnamon Rolls Recipe
Photo source: Grandmother's Kitchen
A moist and tasty cinnamon roll recipe with a delicious glaze.
Sweet Potato Puree
2 medium sized sweet potatoes
1/4 cup warm water (110°F)
2 1/4 teaspoons active dry yeast
2 teaspoons granulated sugar
1/4 cup butter
1/2 cup sugar
3/4 cup sweet potato puree
1/4 cup milk
3 1/4 cups all purpose flour, plus more for rolling
1 teaspoon salt
3 Tablespoons butter, at room temperature
1/2 cup granulated sugar
2 Tablespoons ground cinnamon
4 Tablespoons butter, at room temperature
2 cups confectioners’ sugar
1 teaspoons pure vanilla extract
3-6 Tablespoons hot water
Sweet Potato Puree
Preheat oven 375°F.
Prepared the sweet potato puree.
Pierce and place the sweet potatoes into a pan and bake for 45-60 minutes, until tender when speared with a knife.
Once baked, let cool, peel skin off, place the potato into a small bowl and use a handheld mixer to puree the potato. Measure out 3/4 cup of the puree and set aside. Turn off oven.
Measure the warm water to a small bowl and lightly stir in the yeast; add a pinch of sugar and set aside until foamy (15-20 minutes).
In a small saucepan over medium heat, melt the butter, then stir in the sugar, sweet potato and milk. Stirring, warm the mixture enough to dissolve together.
Remove from heat and let cool for 10-15 minutes - do not skip this step or you will overheat and deactivate the yeast.
Add 3 cups of the flour and salt to the bowl of a stand mixer fitted with the hook attachment; mix for 10-15 seconds.
Add the sweet potato mixture and the yeast mixture, then mix dough on medium-high speed for 6-7 minutes.
If the dough is too sticky, add in a bit more flour, 1 teaspoon at a time until you reach desired consistency.
Lightly grease a mixing bowl with a bit of butter and transfer dough to your mixing bowl. Cover with a towel and let stand for 2 hours in a warm part of your kitchen.
Prepare 2 extra large 6-cup muffins tray by greasing them.
Line a flat surface with parchment paper and sprinkle with flour.
Punch down and roll the dough out into an 18×12 rectangle.
Spread butter all over your dough and then sprinkle evenly with sugar and cinnamon.
Start at the longest end of your dough and tightly roll and then cut into 12 even pieces.
Transfer each roll to your muffin pan hole.
Cover pan with a towel and allow the rolls to rise for one hour.
Preheat oven to 375˚F.
Place into the oven and bake for 12-14 minutes.
Remove and place onto a wire rack. Allow to cool in the pan.
In a medium bowl, mix the butter, confectioners’ sugar and vanilla. Add hot water, one tablespoon at a time until glaze reaches desired spreading consistency. Spread over slightly cooled rolls.