Since we have family spending the night with us on Thanksgiving Eve, I’ve been thinking about breakfast, which got me thinking about cinnamon rolls, which got me searching online for a new recipe, which is how I discovered these amazingly delicious Sweet Potato Cinnamon Rolls.
This rich, sweet dough gets extra flavor from cinnamon, allspice, cardamom and nutmeg, and is especially tender from the addition of one of our favorite Thanksgiving ingredients – sweet potato. I tend to steer clear of yeast dough recipes, but this one is easy and virtually fool-proof. There is no kneading by hand (your mixer and bread hook do all of the work) and the dough is very easy to roll out and slice.
Marvin is a cinnamon roll connoisseur, so I was curious to see how he liked these. I served him one warm from the oven and he gobbled it right up. His review… “these are deadly,” which translates into a 5-star rating.
This recipe comes from the beautiful blog, EatRunLive, and the only thing I changed was to double the icing and add maple flavoring. Next time I’ll make one more change and add 1/2 cup chopped pecans to the filling, too.
- FOR THE DOUGH:
- 4 Tbsp. butter
- ⅔ cup milk
- ½ cup mashed sweet potato
- ½ cup sugar
- 2 eggs
- 2 packets active dry yeast
- 4¼ cup flour
- 2 tsp. cinnamon
- 1 tsp. salt
- 1 tsp nutmeg
- ½ tsp. allspice
- ½ tsp. cardamom
- FOR FILLING:
- ½ cup brown sugar
- ½ cup chopped pecans (optional)
- 1 Tbsp. cinnamon
- 4 Tbsp. butter, very soft
- FOR GLAZE:
- 2 cups powdered sugar
- 2 Tbsp. milk
- 2 tsp. maple flavoring
- 1 tsp. vanilla
- Heat the milk and the 4 tbsp butter together in a small pan on the stove over low/medium heat until the butter melts and the milk is warm to the touch. Remove from heat, let cool about 10 minutes until the temperature cools to 105 degrees. (Warm but not hot) Sprinkle in the yeast and stir so yeast will dissolve. Let yeast mixture sit for five minutes.
- Meanwhile, combine the mashed sweet potato and eggs in the bowl of an electric mixer with the paddle attachment.
- In another bowl whisk together the flour, sugar, salt, 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 either a paddle attachment or dough hook. The dough should be smooth and elastic when you’re done.
- Place dough in a greased bowl, cover with a dishcloth and set in a warm area to rise for 1 hour 15 minutes. Mix together the brown sugar and cinnamon (pecans optional) in a small bowl.
- Remove dough and punch dough on a lightly floured surface. 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 ½ inch slices and place in a greased 9 x 13″ dish. Cover with a dishcloth and let rise for another 45 minutes.
- Preheat oven to 350 degrees. Bake rolls for 25 minutes. Let cool while you make the glaze.
- For the glaze, mix together the powdered sugar, milk and maple extract. Frost the cinnamon rolls with the glaze and serve.