If you are looking for a special breakfast treat and a fun twist on a classic cinnamon roll, highly recommend these cinnamon rolls. A rich, sweet dough gets extra flavor from cinnamon, allspice, cardamom, and nutmeg, and the magic ingredient, sweet potato, adds color and tenderness. 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.
Sweet Potato Cinnamon Rolls
For the Dough
- 4 tbsp butter
- 2/3 cup milk
- 1/2 cup mashed sweet potato
- 1/2 cup sugar
- 2 eggs
- 2 packages active dry yeast
- 4 1/4 cups all-purpose flour
- 2 tsp cinnamon
- 1 tsp salt
- 1 tsp nutmeg
- 1/2 tsp allspice
- 1/2 tsp cardamom
For the Filling
- 1/2 cup brown sugar
- 2 tbsp milk
- 2 tsp maple flavoring
- 1 tsp vanilla
- Heat the milk and the 4 tbsp butter together in a small pan onthe stove over low/medium heat until the butter melts and the milk is warm tothe touch.
- Remove from heat, let cool about 10 minutes until the temperaturecools to 105 degrees.
- Sprinkle in the yeast and stir soyeast will dissolve. Let yeast mixture sit for five minutes.
- Meanwhile, combine the mashed sweet potato and eggs in the bowlof 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 mixerrunning on low speed, slowly pour in the yeast and milk.
- Knead for about six minutes on medium speed with either a paddleattachment 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 ina warm area to rise for 1 hour 15 minutes. Mix together the brown sugar andcinnamon (pecans optional) in a small bowl.
- Remove dough and punch dough on a lightly floured surface. Rollout to a large rectangle and spread soft butter on top. Sprinkle brown sugarmixture on top keeping an inch bare around the sides.
- Gently roll up dough so it resembles a log. Slice dough into 1/2inch slices and place in a greased 9 x 13″ dish. Cover with a dishcloth and letrise for another 45 minutes.
- Preheat oven to 350 degrees. Bake rolls for 25 minutes. Let coolwhile you make the glaze.
- For the glaze, mix together the powdered sugar, milk and mapleextract. Frost the cinnamon rolls with the glaze and serve.