Sweet Potato Cinnamon Rolls

Have you entered the #MomBomb Giveaway yet? If not click here. And now the other reason you are reading this blog, the recipe:

Today’s treat is a result of some of my recent cravings; sweet potatoes which are delicious and easy on my pregnant digestion and cinnamon rolls. Honestly I am pretty much always in the mood for a good cinnamon roll (if I could only count the times lately that I have thought about buying a package of those Blue Bird cinnamon rolls they sell at the grocery). In my head I just knew this combination was going to be a winner and boy was I right. I especially love the color that came through from adding the sweet potatoes too. A lightly sweet, delicious, flaky cinnamon roll that is sure to satisfy your sweet tooth any time of day, enjoy and happy baking!

Ingredients:

for the dough:

1/4 c water, warm
3/4 c milk, scalded and cooled to room temperature
2 c all purpose flour (plus more for kneading)
1 1/2 c whole wheat flour
1 1/2 c mashed sweet potatoes (about 1 1/2 medium sized potatoes)
1/4 c sugar
1/4 c shortening
2 1/4 tsp instant yeast
3/4 tsp salt
1 egg
1/2 c brown sugar
2 Tbs butter, melted
2 tsp cinnamon
for the icing:
3/4 c powdered sugar
1 1/2-2 Tbs milk
1 tsp honey
Directions:
In a large mixing bowl dissolve the yeast in the warm water, add the milk, 1/4 c sugar, shortening, salt, egg and half of the flour to the yeast mixture. Mix with a wooden spoon until combined, then add the rest of the flour and mashed sweet potatoes and stir until smooth. Turn the dough out onto a floured surface and knead for 5 minutes until the dough is smooth and elastic. Place the dough in a greased bowl and cover with a cloth, let rise 1-2 hours. Punch down the dough and let rise an additional 30-45 minutes. Preheat your oven to 350º and prepare 2 cake pans with cooking spray, set aside. Roll the dough out into a large rectangle and spread the butter over the surface, sprinkle on the cinnamon and brown sugar. Roll the dough tightly from the long side of the rectangle, pinch the dough to seal the seam. Slice the roll into equal pieces and place into greased cake pans, bake for 20-25 minutes until golden brown. Remove carefully and cool in the pan 5-10 minutes. In a small bowl combine the icing ingredients and stir until smooth, drizzle the icing over the rolls and serve warm.
Yields 1 1/2 dozen rolls

Recipe adapted from Cinnamon Rolls by Linda Teauge in Pots Pans and Pioneers II

Comments

  1. says

    I’ve personally never heard of sweet potatoes used in this way, but hey- I’m game to try- they sound and look great :)

    Thanks for sharing with us, and it’s always great to see creative minds at work. :)

    Visiting from Overflowing With Creativity@ It’s Overflowing’s linky party
    Smiles,
    Suz @MaytagNMom
    NW Illinois
    ~~My Current Project At The Party~~

  2. says

    I love the simple joy of eating a sweet potato right out the oven. However, the idea of putting it in a cinnamon roll is sounding so much tastier and prettier. These look so good! I would love to try one right now… Saw these on Sharefest and had to click. Visiting from http://makeitorfixit.com. Stop by when you get a chance.

  3. says

    No way! Sweet potato cinnamon rolls! I love them both so much, why did I never think to combine them? Well, thank you for sharing this one! I’m definitely going to give this recipe a try! :)

  4. says

    OMG! I clicked on your post because anything sweet potato draws me in. This just sounds amazing! I find myself sad that I’m currently out of whole wheat flour. I will put it on the list so I can make these.

  5. Angela @ Shake Bake and Party says

    What a fabulous idea! I’ve never heard of using sweet potatoes in a dough before! These sound wonderful. Stopping by from the Saturday Dishes link party. :-)

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