Sweet Potato Cinnamon Rolls

Try baking sweet potato cinnamon rolls for a different, delicious breakfast treat. Recipe shared by Brad Cecchi on Bringing It Home with Laura McIntosh.

Prep time: 1 Hour

Cook time: 40 Minutes

Yield: 15

Course:
Theme:

Ingredients

  • Dough:
  • 3 Cups Warm Whole Milk
  • 4 Whole Eggs
  • 5 Tsp Dry Active Yeast
  • 1 Cup Homemade Sweet Potato Puree* (option to use caned puree)
  • 3 Lbs All Purpose Flour
  • 4 oz Sugar
  • 1 Tbsp Salt
  • 1/2 Lb Butter
  • Sweet Potato Puree:
  • 4 Large Peeled Sweet Potatoes
  • 1/2 Gallon of Water
  • Filling:
  • 1/2 Lb Soft Butter
  • 1/2 Lb Brown Sugar
  • 2 Tbsp Ground Cinnamon
  • Frosting:
  • 1/2 Lb Cream Cheese
  • 1/4 Lb Butter
  • 1/2 Lb Powdered Sugar
  • 1 Tbsp Vanilla

Directions

  1. Instructions for sweet potato puree: Boil peeled 4 large sweet potatoes in water until tender remove from water and blend in food processor until smooth.
  2. Instructions for dough: Mix together in a Kitchen Aid Mixer milk, eggs, yeast, and potato puree.
  3. Add flour, sugar and salt. Mix on low.
  4. Soften butter and add 1 tablespoon at a time to mixer as it mixes on low speed.
  5. Allow dough to proof in refrigerator for 2-3 hours.
  6. Instructions for filling: Mix together in a Kitchen Aid Mixer the soft butter, brown sugar and ground cinnamon.
  7. Instructions for frosting: Mix together in a Kitchen Aid Mixer cream cheese, butter, powdered sugar, and vanilla.
  8. Instructions for assembling rolls:
  9. Roll out dough to 1 inch thick.
  10. Spread with filling and roll into a tight log.
  11. Cut cinnamon rolls to 2” thick and arrange evenly in a greased baking dish.
  12. Bake at 350 for 25-30 minutes
  13. Let rolls cool, frost, and enjoy!

Tips/Techniques

When making this recipe, make the sweet potato puree and dough first. Then make the filling and frosting while the dough is being refrigerated.
Produced by: