Sweet Potato Cinnamon Rolls

By foodiva

Ingredients

• FOR FILLING:
• 2 1/2 – 3 cups all-purpose flour
• 17 g fresh yeast (or 1 Tbsp active dry yeast)
• 1 tsp sugar, plus an additional 1/4 cup
• 1/4 cup lukewarm water
• 3/4 cup cooked sweet potato, finely mashed
• 1/2 cup milk
• 1 large egg, lightly beaten
• 2 Tbsp (28 g) unsalted butter, melted
• 3/4 tsp salt
• 1/2 cup brown sugar
• 6 Tbsp unsalted butter, chilled and cut into small pieces
• 1/2 cup walnuts, finely chopped
• 1/3 cup raisins, soaked in hot water and rum (rum is optional)
• 1 Tbsp ground cinnamon
• FOR GLAZE:
• 1/4 cup milk
• 1/2 cup brown sugar
• 2 Tbsp unsalted butter
• 2 Tbsp maple syrup
• 3/4 tsp vanilla extract

Details

Servings 12
Adapted from kitchennostalgia.com

Preparation

Step 1

Instructions
Mix 1 Tbsp sugar with warm water and yeast. Let stand 10 minutes.
Combine sweet potato, the additional ¼ cup sugar, ½ cup milk, egg, 2 tablespoons melted butter, and salt in bowl of food processor. Stir yeast mixture into flour mixture. Pulse 4 times or just until combined.
Add flour and pulse on and off 8 to 10 times until until dough comes together in a ball. Place dough in oiled bowl. Cover and let rise in a warm place until doubled in bulk (about 1 hour and 30 minutes).
TO MAKE FILLING: Combine all ingredients.
Roll dough into a rectangle with a ¼-inch thickness. Spread filling evenly over the dough, leaving a 1-inch border. Tightly roll the dough, lengthwise, and turn seem side down. Cut into 12 slices, and arrange in a lightly greased 13×9-inch baking pan. Cover, and let rise in warm spot 30 minutes, or until doubled in size.
TO MAKE GLAZE: Combine all ingredients and bring to a boil.
Preheat oven to 375°F. Bake buns for 15 minutes. Spread glaze over buns and return to oven. Bake for another 20 minutes, or until golden.

Instructions