Cinnamon Rolls: Sweet Potato Cinnamon Rolls with Maple Cream Cheese Icing

Cinnamon Rolls: Sweet Potato Cinnamon Rolls with Maple Cream Cheese Icing

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    rolls


Ingredients

  • 4

    tbsp butter

  • cup milk

  • ¾

    cup mashed sweet potato (about 2 sweet potato, baked)

  • ½

    cup sugar

  • 2

    eggs, room temperature

  • 2

    packets active dry yeast (or 4-½ teaspoons)

  • 2

    tsp pumpkin pie spice plus

  • ½

    tsp cinnamon

  • Instead of pumpkin pie spice:

  • cup flour

  • 2

    tsp cinnamon

  • 2

    tsp cinnamon

  • 1

    tsp nutmeg

  • ½

    tsp allspice

  • ½

    tsp cardamom

  • NOTE: I buy Baker's Cinnamon Filling from www.kingarthurflour.com because it makes the BEST cinnamon filling To make your own you will need:

  • For the filling:

  • ½

    cup brown sugar

  • 1

    tbsp cinnamon

  • 4

    tbsp butter, very soft

  • For the icing:

  • 4

    oz cream cheese, softened

  • 4

    Tbsp. butter, softened

  • 2

    cups powdered sugar

  • 2

    Tbsp. Pure Maple Syrup, optional (not pancake syrup)

Directions

NOTES: I am so thankful to have a stand mixer that can do all the hard work of kneading dough. The majority of the directions are adapted for using a stand mixer. If you don't own a stand mixer, you can mix this, by hand, though it will take a bit more elbow grease. If you have a bread machine, then by all means, mix up the dough and then shape the dough, by hand! Helpful equipment: Silicone mat, for shaping the dough. Unscented dental floss (unused, obviously!) for slicing the dough. Bake the yams at 375F for about 45 minutes, on a foil-lined baking sheet, until soft. Carefully cut open and scrape out the flesh. Set aside to cool. For the dough: Heat the milk and the 4 tbsp butter together either in a small pan on the stove over low/medium heat, or heat in a microwave. Allow to cool until it is lukewarm-- about 110F is ideal. Add 1 teaspoon of honey and sprinkle in the yeast. The milk-yeast mixture should begin to foam, nicely, within 5 minutes. Meanwhile, combine the mashed sweet potato and eggs in the bowl of a stand mixer with the paddle attachment. In another bowl whisk together the flour, sugar, pumpkin pie spice (or spices of cardamom, cinnamon, nutmeg and allspice). Add flour mixture to the sweet potato mixture. With mixer running on low speed, slowly pour in the yeast and milk. Knead for about six minutes on medium speed with the dough or paddle attachment. The dough should be smooth and elastic when you’re done. Flour your hands (you'll thank me, as the dough is a bit sticky), and push the dough in a greased bowl, cover with plastic wrap and set in a warm area to rise for 1 hour 15 minutes. NOTE: I turn my oven on WARM for 3 minutes, then shut it off. Place the dough into this warm draft-free zone and your dough will rise super fast-- like in an hour...maybe less. For the filling: If you took my advice, and bought the Cinnamon Baker's Filling, mix 1 cup of filling mix, with 4 Tablespoons water and whisk until smooth, set aside. Otherwise, make your filling: Mix together the brown sugar and cinnamon in a small bowl. Remove dough by dumping it onto a lightly floured surface. (I use a silicone mat, so that I need less flour). Roll out to a large rectangle and spread soft butter on top. Sprinkle brown sugar mixture on top keeping an inch bare around the sides. Gently roll up dough so it resembles a log. Slice dough into 1 inch slices and place in a greased 9 x 13″ dish. Cover with a dishcloth and let rise for another 45 minutes. NOTES: I use a long piece of unscented (obviously unused) dental floss. to make perfect slices. Once again, I use that quick WARM method in the oven to make for a warm and draft-free place for the second proof. The rolls are ready to bake in 30 minutes! Preheat oven to 350 degrees. Bake rolls for 22-25 minutes, until lightly golden brown. For the glaze: Whisk together the softened cream cheese and butter, then add the powdered sugar, 1/2 cup at a time. You want the glaze to be thick, but not like cement. Once the rolls are removed from the oven, immediately add a large spoonful of frosting over each roll, and then spread with the back of the spoon. The glaze will ooze over each roll. Enjoy while still warm. NOTE: You can prepare the dough, shape the rolls, cover them with plastic wrap and refrigerate. The following morning, remove the dough, and allow to come to room temperature until it doubles in size (use my WARM oven tip). Continue on with the baking directions and then glaze them.


Nutrition

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