“I don’t think I’d be let through the door if I didn’t bring these! My family is beyond obsessed.”
This recipe offers a unique twist on classic cinnamon rolls by incorporating the sweetness and moisture of mashed sweet potatoes into the dough. They’re perfect for a special breakfast or brunch treat.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Cooked and Mashed Sweet Potatoes | 2 large |
| All-Purpose Flour | 2 cups |
| Active Dry Yeast | 2 teaspoons |
| Salt | 1 teaspoon |
| Granulated Sugar | ¼ cup |
| Warm Milk | ½ cup |
| Unsalted Butter, Melted | 2 tablespoons |
| Ground Cinnamon | ½ teaspoon |
| Ground Nutmeg | ¼ teaspoon |
| Ground Ginger | ¼ teaspoon |
| Brown Sugar | ½ cup |
| Chopped Walnuts (Optional) | ½ cup |
Instructions:
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Activate the Yeast: In a large mixing bowl, combine the warm milk (make sure it’s not too hot, around 105°F to 115°F) and the active dry yeast. Let it sit for 5-10 minutes until the yeast becomes foamy and active. This ensures the dough will rise properly.
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Dry Ingredients: In a separate bowl, whisk together the flour, salt, and sugar.
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Combine Wet and Dry: Add the mashed sweet potatoes, melted butter, ground cinnamon, nutmeg, and ginger to the activated yeast mixture. Stir well to combine.
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Forming the Dough: Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms.
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Kneading Time: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes. The dough should become smooth and elastic. You can add a little more flour if the dough feels too sticky.
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Dough Rising: Place the kneaded dough in a greased bowl, cover it with plastic wrap or a damp kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
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Preheat and Prepare: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
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Rolling and Filling: Once the dough has risen, roll it out on a lightly floured surface to a rectangle about ¼ inch thick.
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Sweet and Nutty Filling: In a small bowl, combine the brown sugar and chopped walnuts (if using). Sprinkle the mixture evenly over the rolled-out dough, leaving a 1-inch border around the edges.
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Shaping the Rolls: Starting from the long end, roll the dough up tightly into a log. Pinch the seam to seal it.
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Cutting the Rolls: Use a sharp knife to cut the log into 12 equal pieces. Arrange the rolls on the prepared baking sheet, leaving about 1 inch of space between each roll to allow for further rising.
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Baking to Perfection: Bake the rolls in the preheated oven for 18-20 minutes, or until golden brown.
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Sweet Glaze (Optional): While the rolls are baking, you can prepare a simple glaze by whisking together ½ cup of powdered sugar and 2 tablespoons of milk. This adds a touch of sweetness and shine to the finished rolls.
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Serving Time! Remove the sweet potato cinnamon rolls from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Drizzle with the prepared glaze (if using) and serve warm.
