Sweet Potato Cinnamon Rolls

By Anne545

Cinnamon rolls are always a delicious treat to serve for brunch or dessert over the fall holidays. With the addition of sweet potatoes to the dough, these rolls are extra tasty and full of autumn flavours.

Ingredients

• For the Dough:
• 1/4 cup (60 g) unsalted butter
• 2/3 cup (160 mL) milk
• 2 packages (16 g) active dry yeast
• 1/2 cup (120 g) mashed sweet potato (~1 small or 1/2 medium sweet potato)
• 2 large eggs
• 1/2 cup (112 g) Redpath Granulated Sugar
• 4 1/4 cups (531 g) all-purpose flour
• 2 tsp (10 g) cinnamon
• 1 tsp (5 g) nutmeg
• 1 tsp (5 g) salt
• 1/2 tsp (2.5 g) ground cardamom (optional)
• For the filling:
• 1/2 cup (100 g) Redpath Golden Yellow Sugar
• 1 tbsp (15 g) cinnamon, ground
• 1/4 cup (60 g) unsalted butter
• For the glaze:
• 1 cup (225 g) Redpath Icing Sugar
• 1 tbsp (15 ml) milk
• 1/2 tsp (2.5 ml) salt

Preparation

Step 1

For the dough:
1. Prepare sweet potato: Slice thinly & add to a pot of water. Bring to a boil & cook until tender & easily pierced with a fork. Drain, mash, & set aside.

2. Heat milk & butter together in a small pot on low heat until butter is completely melted. Pour into a small bowl & let cool until not quite lukewarm, 110°F (43°C). Add yeast & let sit 10 minutes to proof the yeast.

3. In a large bowl, combine sweet potato & eggs, then beat until combined.

4. Add proofed yeast to mashed potato mixture & stir in.

5. In a separate bowl, whisk together sugar, cinnamon, nutmeg, salt, cardamom, & 2 cups of the flour.

6. Add flour mixture to sweet potato mixture & stir in gently. Continue to add remaining 2½ cups of flour, ½ cup at a time, until dough begins to pull away from sides of bowl. Note: you may not need all of the flour.

7. Once dough comes together, turn it out onto a lightly floured surface & knead with hands until smooth & elastic. Shape into a disk.

8. Oil bottom of a large bowl & place kneaded dough in bowl. Cover bowl with plastic wrap or a damp towel & set in a warm place to rise.

For the filling:
1. While dough rises, make filling by mixing sugar & cinnamon together in a small bowl.

To assemble the cinnamon buns:
1. Once dough has doubled in size, turn it out on a lightly floured surface, punch down & knead for a few minutes. Roll into a rectangle.

2. Spread ¼ cup of butter over rolled-out dough, then sprinkle cinnamon sugar filling evenly over top.

3. Gently roll up dough lengthwise to form a log.

4. Cut dough into 1"-wide pieces & place in a greased 9×13" inch pan. Cover with a damp cloth & let rise in a warm place for 45 minutes, or until doubled in size.

5. Preheat oven to 350°F (180°C). Once risen, bake rolls for 25 minutes. Let cool & prepare glaze.

For the glaze:
1. Combine icing sugar, milk, & salt in a small bowl, then whisk until thick & creamy.

2. Drizzle over top of cooled cinnamon rolls. Serve immediately, or store, covered, at room temperature for up to three days, although cinnamon rolls taste best the day they’re made.