Sweet Potato Cinnamon Rolls

By Reen

Houston Chronicle, February 13, 2013. Scott Zrubek

Ingredients

• ¹⁄3 cup & 2 tablespoons warm water
• Yeast (1 package dry active, or 2 1/4 instant )
• 1 cup mashed sweet potatoes
• 1/2 cup sweet potato water
• 1/2 cup milk
• 1/2 cup (1 stick) shortening
• 1/2 cup sugar
• 1 teaspoon salt
• 2 large eggs
• 5 1/2-6 1/2 cups all-purpose flour
• Filling
• 1-1/2 cups brown sugar
• 1 stick of butter
• 2 teaspoons of cinnamon
• Cream Cheese Icing
• 4 ounces unsalted butter, softened
• 4 ounces cream cheese, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Preparation

Step 1

Combine warm water (100-110 degrees) with yeast in a small bowl and set aside.

To get mashed sweet potatoes and the needed reserved water, heat water in a saucepan until it boils, then add one large sweet potato, peeled and cut into small chunks. After the potatoes are soft, remove them from the water and mash them in a small bowl, reserving the water.

In a large bowl, combine shortening, sugar and salt till incorporated. Add eggs one at a time until they're combined. Then add the yeast mixture, mashed sweet potatoes, sweet potato water and milk and mix until it's incorporated. Begin adding the flour a little at a time until you have a soft silky dough that is just a little tacky.

Flour a large board or clean smooth surface. Knead the dough 8 to 10 minutes and allow to rest. Butter or oil a large bowl, place the dough inside; cover and allow to double.

While the dough is rising, make your filling by combining all of the filling ingredients in a medium bowl.

To assemble the rolls, roll the dough on a floured surface into a 15x18 sheet. Spread the filling onto the top of the dough using a spatula, leaving the side closest to you with a 1-inch gap with no filling; this will be for sealing. Starting at the end farthest from you begin rolling the dough toward you rather tightly. Once you reach the 1-inch clean side of dough, brush it with water and continue to roll and pinch to seal. Cut the dough into 12 pieces (or 24 for smaller rolls) with a sharp, wet knife. Place the rolls in a greased baking pan and allow them to double in size.

Bake at 375 degrees for 20 minutes, until golden brown. Top with cream cheese icing.